Wednesday, November 21, 2012
You can enjoy full flavor and still have a waistline the next day. Just take a little care with some of the high-fat, high-sugar items on the T-Day table.
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Wednesday, November 21, 2012
Thanksgiving is a time to reflect and give thanks for our family, friends and blessings in our lives. But of course it’s also about the food! If you are trying to watch your waistline, be aware that a typical Thanksgiving feast could add up to more than 3,000-4,000 high fat calories according to Barbara Fine, Registered Dietitian at Advocate Lutheran General Hospital and Media Spokesperson for the Illinois Dietetic Association. However, skipping the traditional Thanksgiving favorites like stuffing and pumpkin pie is not necessary. “Holidays are meant to be enjoyed, but no need to consume 2 days’ worth of calories and fat into one meal,” says Fine. “Moderation is key.” 10 Turkey Day Tricks Here are 10 tricks on how to whittle down those …
Tuesday, November 20, 2012
Brining a turkey takes time and effort, but results in a moist and flavorful bird.
“Brining” has always been the secret method that chefs use to make a moist and flavorful baked turkey. Many years ago I asked a chef why her turkey meat tasted so good, and she led me back to the kitchen’s large, walk-in cooler filled with birds soaking in a fragrant bath. I immediately got her recipe. But what is brining? There are two types: wet and dry. Dry brining is simply rubbing a turkey in a salt and herb mixture and letting it sit (refrigerated of course) for many hours (usually about one hour per pound). It's somewhat easier and more convenient than the alternative wet option, and advocates insist dry brining makes for a bird with a firmer meat texture, and the skin is sensational. Wet brining, which does seem to be the most …
Thursday, November 15, 2012
The First Congregational Church will be accepting food items and donations this weekend.
Help put a Thanksgiving dinner on the table for those most in need by donating frozen turkeys and nonperishables to the First Congregational Church’s food drive this weekend. There is always a pressing need for food donations when November comes around, said senior minister at the church Ann Ralosky. And similar to previous years, the church is teaming with the Community Food Bank of New Jersey for the food drive, which will help shelters throughout the state -- including Toni's Kitchen at St Luke’s Episcopal Church in Montclair. However, unlike previous years, the effects of Hurricane Sandy have magnified the demand, said Ralosky. The power outages did more than just spoil food in people’s homes, food banks were also hit hard and lost…
Blue
9:58 am on Tuesday, November 20, 2012
OMG, just what I needed. Thanks. Will report the results after Thanksgiving. more ›