Newspaper Page Text
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* WEDNESDAY,
MAY 11, 2005
00 Wj
carte
For the thrifty
If you’ve ever wished you
could be thrifty and use all
those coupons in a system
atic way, here’s your answer
for $19.95. The Couponizer
a wire-bound booklet with
27 pockets for storing and
shopping with coupons,
threeplastic sleeves to hold
gift and frequent shopper
card, a presorting mat to
use while clipping coupons,
and more. Take a look at
www.thecouponizer.com
[ditien pecan
Lunch in a box:
Lean Cuisine Chicken
Pecan
This dish features roasted
chicken “in a caramelized
orange sauce,” but truth be
told, the sauce be bland.
The snap peas, brown rice
and pecans save the day,
though. Everything looks
and tastes fresh, and brown
rice makes an excellent
change of pace from the
usual lump of white rice
offered with these frozen
entrees.
Now if only they could
juice up the sauce.
Calories: 260
Total fat: 6g (9% DV)
Saturated fat: 2g (8% DV)
Total Carbs: 34g (11% DV)
Net wt.: 9 oz.
Overall rating: 3.5 (out of
5)
- Rex Gambill
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What's chipotle?
Chipotle is showing up
everywhere now as a sea
soning
What is it? Pronounced
chi-POTE-lay, this smoked
and dried jaiapeno chile is
used to flavor Southwestern
and Mexican dishes and an
increasing array of snack
foods and sauces.
Time for tea
Whether you mostly brew
tea to pour over ice or like
to plan fancy teaparties, you
can’t have too many
teapots. This classic earth
enware teapot is from
Pottery Barn and will go
with any dinnerware.
Imported from Portugal, it
retails at around S4O.
Hearth Home
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Some new ways
with an old
favorite
From staff reports
If com is a favorite veg
etable with your family,
good times are about to
begin. You can grill it, mike
it, bake it, steam it or boil
it, and, as these recipes
from Supersweet Corn
indicate, you can even use
them as the basis for skillet
meals or grilling combina
tions.
Corn is low in fat, with
just 75 calories per ear, and
an abundant supply of vita
min C, thiamin and folate.
For more information,
cooking tips and recipes,
visit www.freshsupersweet
com.com.
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, Com and Pepperom SKmet Dinner
Homemade salad dressings: easy to make, easy on the budget
By CHARLOTTE PERKINS
HHJ Lifestyle Editor
Any time of the year is
good for salads, but as the
weather warms, they’re
more and more important.
If you’ve been depending
on commercial dressings,
now’s the time time to start
saving a little money, and
treating your family to
fresh tastes.
You may need to stock up
on some basic ingredients
including olive oil and vine
gar, but once you get into
the habit of making your
own, you’ll see that many of
the ingredients can be used
in the rest of your cooking
as well.
Fresh herbs are always
good, but the recipes below
count on the dry kind that
you probably already have
around. Just be sure to give
your homemade dressing a
few hours to blend, and to
use them up in a day or two,
since they’re not full of
preservatives.
Remember, too, that you
can simply drizzle a little
olive oil on your salad, toss
it well, shake on a little
vinegar, toss again, and add
Italian Sausage
and Cora Skillet
1 tablespoon olive oil,
divided
1 pound Italian
sausage links (hot or
sweet, or a mixture),
quartered
4 ears husked fresh
corn, cut into thirds
1 medium-sized red
bell pepper, cut in 1-inch
squares (about 1 cup)
1 medium-sized green
bell pepper, cut in 1-inch
squares (about 1 cup)
1 medium onion, cut in
thin wedges (about 1
cup 1/2 teaspoon Italian
seasoning
1/4 teaspoon salt
In a large skillet, over
medium heat, heat 1 tea
spoon of the oil. Add
herbs and seasoning to
taste. That’s the ultimate
economy and the classic
method, too. Be sparing
with the oil. Gentle tossing
will spread it around.
Thousand Island
Dressing
This is an old-fashioned
one that many may remem
ber as the perfect topping
for a cold wedge of iceberg
lettuce.
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white
vinegar
2 teaspoons sugar
2 teaspoons sweet
pickle relish
Salt and pepper to
taste
Combine all of the ingre
dients in a small bowl or
plastic container. Stir well.
Cover and refrigerate. (This
is also a good dip for raw
veggies, and a yummy top
ping for freshly grilled ham
burgers)
Basic Vinaigrette
This is good on any green
salad, but also on sliced
tomatoes, Vidalia onions,
sausage; cook and stir until
well browned, about 7 min
utes. Meanwhile, in a bowl,
toss corn, peppers and
onion with the remaining 2
teaspoons oil, Italian sea
soning and salt. Add corn
mixture to sausage. Cook,
covered, stirring occasional
ly, until sausage is cooked
through and vegetables are
just tender, about 8 min
utes.
Roasted Chicken, Corn
and Zucchini
2 tablespoons olive oil
1 teaspoon dried
thyme
1-1/2 teaspoons salt,
divided
1/2 teaspoon ground
black pepper, divided
4 large zucchini and/or
yellow squash, quar
tered crosswise
2 large sweet onions,
quartered
4 large ears fresh
corn, quartered cross
wise
8 green onions (scal
lions)
4 chicken drumsticks
and/or thighs
Place racks in the upper
and lower thirds of the
oven. Preheat oven to 425°
F. In a cup, combine oil,
thyme, 3/4 teaspoon of the
salt and 1/4 teaspoon of the
pepper. In a large shallow
pan, toss squash and onions
with half of the seasoned
oil. In a bowl, coat corn
and green onions with
remaining seasoned oil. On
a rack in a broiler pan,
zucchini and summer
squash.
3 tablespoons extra
virgin olive oil
1/4 cup vinegar of your
choice
1 teaspoon Dijon-style
mustard
1 teaspoon Italian
herb mix
3/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Combine olive oil, bal
samic vinegar, mustard,
sugar, salt and pepper in a
glass jar. Tighten lid and
shake well
Refrigerate, but bring to
room temperature before
shaking again.
Blue Cheese Dressing
4 ounces blue cheese,
crumbled
(Roquefort can be sub
stituted)
1 cup sour cream
1/4 cup buttermilk
1/2 teaspoon garlic
powder
Kosher Salt and fresh
ly ground black pepper
to taste
Combine ingredients.
Cover and refrigerate to
place chicken; sprinkle on
all sides with remaining 3/4
teaspoon salt and 1/4 tea
spoon pepper. Place the
pan with the vegetables on
the lower rack in the oven
and the chicken on the
upper rack. Roast for 25
minutes, turning vegetables
and chicken occasionally.
Add corn and green onions
to the pan with the vegeta
bles. Roast chicken and
vegetables until chicken is
cooked through and vegeta
bles are tender, about 10
minutes, turning occasion
ally.
Cora and Pepperoni
Skillet Dinner
2 tablespoons olive
oil 4 ears fresh corn, cut
crosswise in 11/2-inch
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Roasted chicken, com and zucchini
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give flavors a chance to
blend. Like Thousand
Island, this is an old classic
that’s good as a dip as well.
Green Goddess Dressing
If you left your heart in
San Francisco, this
California original may be a
comfort. Serve on mixed
green salad. Romaine is a
good choice.
4 anchovy fillets,
drained and mashed
1 cup mayonnaise
1/3 cup sour cream
1/4 cup chopped chives
1/4 cup minced fresh
parsley
2 tablespoon fresh
lemon juice
Stir all the ingredients
together and add salt and
pepper to taste. (Use this
soon after making it.)
Ranch Dressing
Yes you can make it your
self. The secret ingredient
is just buttermilk.
1 cup mayonnaise
1/3 cup buttermilk
1/2 teaspoon garlic
powder
PAGE 13A
coblets
3 medium-sized zuc
chini, sliced
6 green onions (scal
lions), cut in 1-inch
pieces
4 ounces thinly sliced
pepperoni
1 pound plum toma
toes, cut in wedges
1 teaspoon Italian sea
soning
1/4 teaspoon salt
In one or two skillets,
heat oil. Add corn, zucchi
ni, green onions and pep
peroni. Cook and stir 5 min
utes. Add tomatoes, Italian
seasoning and salt.
Continue cooking until veg
etables are tender, about 5
minutes longer. Cover,
remove from heat and let
stand 5 minutes before
serving.
See CORN, page 14A
1 teaspoon dried pars
ley flakes.
1/2 teaspoon onion salt
1 teaspoon white wine
vinegar
Ground black pepper
to taste
Mix all ingredients. Can
be kept refrigerated for up
to three days.
Honey Mustard Dressing
3 tablespoons cider
vinegar
3 tablespoons honey
1/3 cup mayonnaise
1 tablespoon Dijon
mustard
1 tablespoon onion,
finely minced
1 1/2 tablespoons fresh
minced parsley
1 pinch salt
3/4 cup vegetable oil
Heat vinegar and honey
in a heavy small saucepan
over low heat, stirring until
honey dissolves. Pour into
bowl and cool. Whisk in
mayonnaise, mustard,
onion, parsley and salt.
Gradually whisk in oil.
Source: Diana Rattray
Southern U.S. Cuisine