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no. 11 - 2009

Weight loss Recipes


Anti-aging beauty tips

Pancit palabok Recipe

Tricks to get your kids to eat healthier

SALT AND PEPPER, take a break.

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At Super Food, we bake our bread daily according to traditional Dutch recipes. You can taste the freshness in our bread. Our Holiday specialties are made by using natural processes. This month, you can come in and taste all the Holiday specialties and let us know what you like best. In the end, you decide what’s delicious.

Visit for all our Bonus Specials.

L.G. SMITH BLVD # 156 ORANJESTAD ARUBA D.W.I. Phone: (297) 588-6040 Fax: (297) 583-8829

endless summer number

Flavours of Italy

Tricks to get your kids to eat healthier

Recipes & tips

Pancit palabok (Filipino seafood pasta) Cooking tips


and further in... ......................................................................................................................................................................................

Every day 8 We hear you 9 Four minutes salsa 10 Tips of the month


Ideas 11 The Pistachio principle of weight loss 12 Cooking tips Just for kids 15 Tricks to get your kids to eat healthier 16 Color your ice cream 18 Teen Gourmet 21 22 26 28

Home cooking Tuna souffle recipe Pancit palabok Appetizers low calories Speedy Soups

31 36 38 44

Gourmet home cooking Flavours of Italy Weight Management Thanksgiving Menu Good health

Beauty 46 Anti-aging beauty tips 48 Skin care 50 Make up tips 53 54 56 58

Happy Hour Cocktails recipe Perfect match for beer Cocktails with out a glass Cocktails with a glass



Thanksgiving recipes


it’s all about taste..

T: 297 7331280 / 5831278

Available at the following Supermarkets: Ling & Sons, Super Food, Kong Hing, Certified, Hua Run, Huan Zhan, Lee Feng, Hong Kong, Mundo Nobo, Morning Supermarket, Rey Hing, New Food Center and Johnson Supermarket. Publisher FLAVOURS MEDIA N.V. Contributing Editor Joanna Hopkins, Holly Meyer Photographers Luis Mejia, Sancho Labon, Nicole Kelly Creative Director Sally Blanchard Sales Manager Nicole Kelly Sales Associates Denise de la Court, Louise-Ann Habibe.


How do I keep a peeled apple from getting brown?

Q: Is there any way to keep a sliced apple from turning brown in the refrigerator? Monica Tromp.


Cash e of th h mont

A: A peeled apple discolors because it is exposed to air. I know of one way to prevent this, but be aware that this method will slightly affect the fruit’s taste: dilute lemon, pineapple, or orange juice with water; then spray on (or gently add a few drops to) the apple slices and refrigerate. The acid in the juice will counter the browning effect. Another option is to tightly—and quickly— cover the apple slices in plastic wrap to keep the air out. I’ve had mixed results with this method, since my wrapping isn’t always oxygen-proof.

How do you make chicken breasts moist and very tender?

Q: How do you make chicken breasts moist and very tender? I usually bake my chicken breasts, however I think I tend to overbake in fear of underbaked chicken. Aileen Kelly.

A Dash of Youth Seasoning your food with spices will double or triple its health value, new research shows. Spices are loaded with polyphenols, which help to inhibit the inflammation and tissue damage associated with aging. How much is enough? For cinnamon, use ½ to 1 teaspoon; other like turmeric, may become bitter if you overdo it, so try ¼ teaspoon. Your goal: “Enough so your food isn’t bland.”

A: This is a great question—and one that I get often from cooks everywhere. The answer is, sadly, anything but simple. “Most chicken breasts are, if anything, too tender— as long as they’re not overcooked”. “There should be a tinge of pink in their center when you stop cooking them—this will keep them moist. But if you buy free-range or other good chickens, they may not be tender at all, since those breast muscles get used by birds that fly. In which case, you have to cook them a fairly long time to achieve tenderness.” In chicken as in most foods, he added, taste is more important than tenderness.

How long should I cook shrimp? Q: How long does it take to cook shrimp?

A: good question! I know how easy it can be to overcook all kinds of fish and to make it

We hear you dry and rubbery. I always try to remember the words of the Frugal Gourmet, Jeff Smith: “Most seafoods ... should be simply threatened with heat and then celebrated with joy.” Assuming you’re using peeled, washed, and de-veined shrimp, here’s how to cook it perfectly: Boiled shrimp: Bring a large pot of water to a roaring boil. Add your favorite seasoning, and then place the shrimp in the water. Cover and turn heat off. Large shrimp will be ready in about seven minutes, medium in about three to four minutes. Properly cooked shrimp should be should be pink, opaque, and shaped like a “C” If it starts to curl up more, it is overcooked. Grilled shrimp: Marinate the shrimp and place on a medium-hot grill for about two to three minutes on each side. Again, it’s done once it turns pink and opaque. Pan-fried shrimp: Start by patting the shrimp dry to remove any excess moisture. Then cook on high heat for no more than three to four minutes.


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Ingredients: 1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango) 1/2 medium red onion, ďŹ nely chopped 1 JalapeĂąo chile, minced (include ribs and seeds for a hotter taste if desired) 1 small cucumber, peeled and diced (about 1 cup) 3 Tbsp fresh cilantro leaves, chopped 3 Tbsp fresh lime juice Salt and pepper to taste Also good with diced red bell pepper and jicama. Method: Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.


Flash Freeze

Mango Salsa


4 minutes salsa

Here’s a great way to chill beverages in time for an impromptu backyard barbecue. Place wine or other bottles in a bucket; add a layer of ice, followed by a layer of salt (coarse or table); repeat until you almost reach the top. Fill the bucket with cold water to just below the ice line. The water in the ice bucket will be colder than normal, chilling the libations in less than 10 minutes.

Tips of the



to measure pasta

Most dried pasta doubles in volume when cooked. For accuracy, measure pasta by weight rather than by cup. Cooked pasta can be measured by volume. The general rule is one pound of dry pasta or freshly made pasta will serve six as an appetizer or four as a main course. Remember - Shapes may vary in size according to the manufacturer, so use these measurements as generalizations. The easiest way to measure pasta is to use your digital scale. 4 ounces of uncooked pasta (elbow macaroni, shells, rotini, cavatelli, wheels, penne, or ziti) = 1 cup dried pasta = 2 1/2 cups cooked pasta. 4 ounces of uncooked pasta (spaghetti, angel hair, vermicelli, fettuccine or linguine) = a 1-inch diameter bunch of dry pasta = 2 cups cooked pasta.



Fresh rosemary added to lamb, fish, shrimp or chicken dishes is tasty. If you have only dried rosemary, that’s fine too.

Experiment with spices such as rosemary, thyme, parsley, coriander, dill, basil, garlic, onion, and ginger. Sometimes adding salt to a dish is simply a lazy impulse— it’s easy to forget that adding spices can transform the taste of formerly bland food and recipes.

To prevent the pasta from sticking together, be sure to use plenty of water and stir the pasta when first adding it to the boiling water. To prevent soft, mushy pasta, do not allow the pasta to be in the water any longer than necessary by adding it only when the water is at a full boil and by keeping it at a steady boil throughout the cooking time. Adding salt to the water when cooking pasta will help firm the pasta and bring out its flavor.

To add an extra punch to chicken or fish, squeeze a little lemon juice and a splash of vinegar on top. You’ll never know it’s salt-free.


The “Pistachio Principle” of Weight Loss James Painter, PhD, RD, has come up with a new, non-dieting approach to weight loss that he calls the “Pistachio Principle.” He says his experiments have shown that people can consume fewer calories without consciously restricting themselves, and yet finish a meal feeling as satisfied and full as does the average American who consumes more calories.

Long-term failure of diets As justification for the new direction he is taking, he cites the fact that all forms of dieting, including the Pritikin Principle®, the Atkins Diet®, and Weight Watchers®, have yielded poor long-term weight-loss results, and he points to rebound eating in response to feelings of deprivation as one probable reason for their failure. To address weight issues from another direction, Painter, a professor and chair of the School of Family and Consumer Sciences at Eastern Illinois University, advocates a behavioral and environmental approach that he’s developed. How, you ask, can you have calorie reduction without a feeling of restriction or deprivation? Why increase those feelings of deprivation? According to Painter, Americans over the past decades haven’t consciously set out to increase the amounts of fat, carbohydrates, or calories they eat--there’s no grand plan afoot to gain lots of weight. And so, he questions why we would do an about-face and consciously restrict extra calories, thereby igniting feelings of deprivation. In one of Painter’s behavioral studies, subjects self-selected helpings of either shelled pistachios or those still in their shells. Since pistachios in shells take more effort and time to eat, the actual calories these subjects consumed were 50 percent less than those eaten by the shelled-nut group. And the upshot was, both groups felt equally satisfied with their portions, and equally full. How you might put the Pistachio Principle to the test: * Instead of drinking juices, where calories are

quickly consumed, eat fresh fruit instead--a whole orange ortangerine, for example, eaten slowly and section-by-section after peeling it, takes longer to consume and has fiber you don’t find in the juice. * If you have a hankering for peanuts, go with shelled vs. unshelled. * Try cutting up fresh fruits and veggies into much smaller pieces than you normally would and see how slowly you can eat them. The bottom line is that it takes your brain 20 minutes to get the signal that you’re full. The Pistachio Principle may slow your eating down to the point where you can feel that the stomach is full before you tuck into that second helping.




easy ways to eat less added sugar Have fruit for dessert. Skip the cookies and ice cream and make fruit into your after-dinner treat. You’ll avoid added sugar and get some cancer-fighting antioxidants and fiber from the fruit. Drink smarter. Ditch soda and instead treat yourself to a low-calorie fizzy fruit-flavored seltzer drink.


Microwave Method (requires that your sponge does not contain metal) Wet the sponge completely and do not allow it to dry. Put it into the microwave, and set it for at least one minute. According a study by the USDA, microwaving for one minute significantly lowers bacteria counts and populations of mold and yeast more than other methods.[3] Researchers have also discovered that after microwaving for two minutes, more than 99% of all the living bacteria will be dead.[4] Remove and let cool before using. Caution: Squeezing the sponge before cooling can cause severe burns.

Make your own yogurt parfait. Flavored yogurt (even vanilla) contains added sugars. Instead, make your own custom concoction by topping low-fat plain yogurt with fresh fruit, as in this Breakfast Parfait with fresh pineapple or papaya chunks. So, it looks like I can continue to add a little bit of sugar to my coffee. That said, I’ll be taking a closer look at just how much added sugar I eat every day and use these tips to help me reduce the amount. It’s probably time to tame my gummy-candy-eating sweet tooth.


Whenever you empty a jar of dill pickles, use the left-over juice to clean the copper bottoms of your pans. Just pour the juice in a large bowl, set the pan in the juice for about 15 minutes. Comes out looking like new.

of the


Save 25%



The point of tying string around a turkey is to make the bird into a round -- no protrusions, no wings sticking out. This prevents burning of exposed areas. Twist the wing tips, which will burn first, under themselves, using some force. Now run a strand of string under the turkey’s girth and up each side, catching the wing tips under the string. Continue the string over to the drumsticks, catching them and the fatty tail flap (Pope’s Nose), and tie tightly.

Save 25% on your grocery bill by simply creating a list of what you need before you leave the house. It’ll help keep impulse buying at bay.


Open a Can of Beans, make a meal!

Canned beans are a wonderful help in preparing healthy, tasty, no-cook dishes.

I puree them in the food processor to make quick dips, toss them with herbs, lemon juice and olive oil for quick side dishes, and incorporate them into salads with chicken and seafood. First, drain the beans in a colander and rinse with cold water to wash away any packing liquid and excess salt. I always buy organic brands like Eden or American Prairie. They’re not mushy and overly salty, as many other common brands are. Here are some of my favorite no-cook bean combinations: • Lemony Chickpea Dip. Canned chickpeas pureed with garlic, parsley, lemon juice and olive oil make a great dip for chips or raw vegetables. I also like to spread the puree on pita bread and top with sliced cucumber and tomato for a great vegetarian sandwich. • Taco Salad with Black Beans. This is a quick combination of store-bought rotisserie chicken, beans, tomatoes, avocado, lime juice, olive oil and hot sauce, tossed with tortilla chips so that the chips absorb some of the liquid from the salad. A family favorite. • Lima Bean, Ricotta Salata, and Basil Salad. I love the contrast of creamy lima beans, salty ricotta salata and fresh whole basil leaves tossed with some chopped red onion, olive oil and red wine vinegar. • Tuna, White Bean and Escarole Salad. Stop making the same old tuna. Instead, toss Italian tuna packed in olive oil with a can of white beans, some escarole leaves, oil and vinegar. Throw in a handful of croutons for crunch. A light but satisfying main dish salad.

If you’re low on silver polish, USE TOOTHPASTE.

Plain, non-gel tooth-paste (without additives like whiteners) can rid small silver pieces of light tarnish without damaging the surface. Moisten the silver piece; apply a bit of toothpaste to your finger. Rub gently and rinse, then buff with a soft cloth.


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I went out to dinner with my friend Dara and her 4-year-old daughter last week and watched in amazement as her little cutie picked every last bit of green vegetable out of her dinner. I smiled (my son is only 5 months old so I don’t have to deal with picky eating yet), but Dara was frustrated. “How can I get her to eat better?” she asked. I’d just been gathering lots of great ideas for getting kids to eat healthier. So I told her I’d e-mail her a few to get her imagination going. Here’s what I sent to help her get started.

tricks to get your kids to eat healthier Fill them up with fiber. Few kids crave a fiber-rich meal. But fiber is filling and when combined with drinking plenty of water, helps prevent constipation. A high-fiber food has 5 grams or more of fiber per serving and a “good” source of fiber is one that provides 2.5 to 4.9 grams per serving Delight kids with dips. Diving vegetables and fruits into yummy dips makes kids’ lunches more fun. Offer apple slices with a half-cup of low-fat vanilla yogurt; serve carrot sticks with a side of hummus. Serve single portions and your kids will be less likely to overeat. Avoid letting the kids take an entire bag of chips or a container of ice cream to the couch; instead, dish out individual portions in the kitchen first. Or, if you cook large batches of food and store the leftovers, separate them into smaller portions before you put them in the fridge or freezer. This way, your kids can automatically grab a single portion.

15 15


Color your ice cream !



teen Gourmet

Focusing on nutrition in conjunction with preparation techniques, Teen Gourmet will give teends the know-how to eat properly, and challenge them to do it themselves.

If you are a teen, we would love to showcase your photos, and recipes on our teen section. They MUST be YOUR ORIGINAL CREATION, and not pilfered, borrowed or lifted from any cookbook, publication or grandmother without written permission.

Ingredients: •2 cups all-purpose flour, stirred or sifted be fore measuring •2 1/2 teaspoons baking powder •3 tablespoons granulated sugar •1/2 teaspoon salt •2 large eggs •1 1/2 to 1 3/4 cups milk •2 tablespoons melted butter



t the p ancake

mix w ith a c ooking syring e for tower shaped pancak es!

Preparation: Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Recipe for pancakes serves 4. Decorate with grapes, kiwi, banana and dried peach. Recommended flour and syrup


Name: Crescenzia Biemans Recipe: Syrup Pancakes



Name: Estela Arias Recipe: Tuna Souffle

home Cooking TUNA SOUFFLE 2 cans tuna, drained 1 can cream of mushroom soup 1/2 tsp. dry mustard 2 tbsp. dried parsley flakes 1 c. grated Cheddar cheese Heat this mixture until the cheese melts. Separate 4 eggs. Beat the whites until stiff. Beat the yolks until light. Stir the yolks into the tuna mixture. Fold the whites in. Bake in a 2 quart casserole or souffle dish greased and dusted with Parmesan cheese at 350 degrees for about 25 minutes. To check for doneness, gently shake the pan; middle should be firm. Serve immediately.


Tuna Can Help You Lose Weight

Eating tuna, salmon, or other fish rich in omega-3 fatty acids once a day as part of a weight-loss plan can help you lose weight and improve your overall health, Australian researchers report. Research suggests that omega-3’s protect against heart disease by lowering blood pressure and cholesterol levels. Cold water fish such as salmon, tuna, cod and mackerel are rich in omega-3 fatty acids. Participants in the study lost weight, lowered their cholesterol levels and reduced their risk factors for diabetes. Fish oil supplements provide another option. However, daily fish consumption offers greater benefits because as fish consumption increases, meat consumption likely decreases, resulting in a decrease in total dietary fat intake.





1 Onion, Minced 3 Tbsp Cooking Oil 1 Tbsp Maggi Magic Seasoning 5 Package Mama Sita Palabok Mix 2 Shrimp Cubes 1 Tbsp Yellow Coloring or Anato Powder 1 Cup water 3 Tbsp Fish Sauce to taste Garnish: 6 hard boiled eggs, sliced for garnish 1 cup pork rinds powdered 6 stalks green onion, chopped 20 pieces cleaned sheimps 1 Pc. Smoked Mackerel, flakes 3 Lemon sliced in wedge

Ingredients: 4 PK Cornstarch Noodle or Rice Noodles (substitute) 1 Lb Squid ring 1 Bag Seafood Mix 1 Can Crabmeat 1 Tofu Firm 1 Tsp. White Pepper 5 Cloves Garlic

Cooking Instructions: Boil cornstarch noodles until soft, drain and




Experience +



St. Maarten

transfer on plate. Saute onion and garlic until golden brown add squid ring, seafood mix, crabmeat and shrimps, simmer for a few minutes. Add 1 cup of water, 2 shrimp bouillon and let simmer for a few minutes. Add 1 cup of water, 2 shrimp bouillon and let simmer for 15 minutes or until seafood and squid are cooked. Set aside Seafood Sauce: In small pot boil 2 liters water, mix 5 envelopes mama sita Palabok mix. Let it simmer for 10 minutes, stirring constantly. Add the squid ring, seafood and shrimp on the sauce. Pour the sauce on top of the cooked noodle garnish with eggs, shrimps, long onion, lemon, fish flakes and powdered pork rinds. Eat with squeeze lemon if desired.


Versatility Depth Reach Insight

T: (297) 582-3545


hint Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.

hint To reduce the mold on cheese, store in an air tight container with a few sugar cubes.

Mango Salsa

Swapping mangoes for tomatoes lends a fresh, sweet taste to this dish. Ingredients: • 1 mango, peeled, pitted, and cut into 1/4-inch pieces (about 2 cups) • 1 small red onion, chopped • 1/2 cup packed, fresh cilantro leaves, chopped • 1 jalapeno chile, minced (ribs and seeds removed • 1 tablespoon fresh lime juice • Coarse salt • Baked tortilla chips, for serv ing Directions: 1. In a medium bowl, combine mango, onion, cilantro, chile, and lime juice; season with salt. Store in an airtight container in the refrigerator for up to one night. Serve with tortilla chips.

Mangos are an excellent source of vitamins C and A, both important antioxidant nutrients. Vitamin C promotes healthy immune function and collagen formation. Vitamin A is important for vision and bone growth. Mangos are a good source of dietary fiber. Diets low in fat and high in fibercontaining grain products, fruits, and vegetables are associated with a reduced risk of some types of cancer.



Appetizers low calories

Lighten up your parties with these slimmed-down favorites.





Serves 4 to 6 The ginger, cumin, and cilantro in this recipe are anti-inflammatory, and the chickpeas are full of fiber. Toasted whole-grain pita is great for scooping up hummus. Ingredients: Makes 3 cups • 15 (1 can) ounces GOYA chickpeas, drained, reserving 1/4 cup of the liquid • 1/4 cup tahini (sesame paste) • 1/4 cup fresh lemon juice • 3 tablespoons GOYA extra-virgin olive oil • 1 garlic clove, crushed • 1/4 teaspoon ground star anise (optional) • 1/4 teaspoon ground ginger • 1/4 teaspoon ground cumin • 1/4 cup cilantro leaves, finely chopped, plus whole leaves for garnish (optional) • 1 plum tomato, peeled, seeded, and very finely chopped • 2 scallions, very thinly sliced • Coarse salt and ground pepper Directions: 1. In a food processor combine beans and reserved bean liquid, tahini, lemon juice, 1 tablespoon oil, garlic, star anise (if using), ginger, and cumin; puree until smooth. 2. Transfer to a serving bowl and stir in cilantro, tomato, and scallions; season with salt and pepper. Drizzle remaining 2 tablespoons oil over the top of the hummus. Before serving, garnish with cilantro leaves if desired.


Cucumber Mint Yogurt



Serves 4 to 6

Cool and refreshing, this dip pairs best with raw vegetables like carrots, cucumbers, and bell peppers. Cool and refreshing, this dip pairs best with raw vegetables like carrots, cucumbers, and bell peppers, celery, and tomatoes. Ingredients: • 2 containers (6 ounces each) 2 percent Greek yogurt (1 1/4 cups) • 1/2 cup mint leaves, coarsely chopped • 1/2 English cucumber, halved, seeded, and finely chopped • 1 teaspoon white-wine vinegar • Coarse salt and ground pepper • Cut vegetables, for serving Directions: 1. In a medium bowl, combine yogurt, mint, cucumber, and vinegar; season with salt and pepper. Store in an airtight container in the refrigerator for up to three days.

Lemon, Sesame and Garlic Dip For anyone who doesn’t like to eat meat every day, legumes are a great source of plant protein. Serve this hummus with rice crackers or fresh veggie slices for a healthy snack. For a light lunch, stuff in pita bread with lettuce, tomato and cucumbers. For a zesty, enticing dip, puree guacamole into the mixture. Ingredients: Makes about 3 1/2 cups • 1-3 garlic, peeled and crushed • 2 tablespoons olive oil • 2 tablespoons white sesame seeds, toasted • 2 tablespoons tahini • 2 tablespoons lemon juice • 1 (15-ounce) garbanzo beans, drained, liquid re served • 1 tablespoon orange peel, minced • Salt and white pepper, to taste • 1 1/2 tablespoons lemon peel, minced Directions: 1. In a blender or food processor, combine garlic, olive oil, sesame seeds, tahini, lemon juice, and garbanzo beans (reserve about a tablespoon of beans for garnish). Blend, adding reserved garbanzo-bean liquid if needed until hummus reaches desired consistency. Season with salt and pepper. 2. Transfer the mixture to a medium serving bowl. Garnish in the middle with reserved garbanzo beans. Sprinkle orange and lemon peel around the beans. Chill in the refrigerator, tightly covered, until ready to serve.



Serves 4 to 6


Speedy Soups On your mark, get set, cook: 15 minutes to a hearty supper.

Picture this: You arrive home tired and frazzled, and the family’s already clamoring for supper—now! You’ve got to make it quick and easy, but nutritional balance is a top priority too. Minimal cleanup would also be nice.


16 g carbohydrates

204 calories

Chicken & Spinach Soup with Fresh Pesto This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto. Ingredients 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided 1/2 cup carrot or diced red bell pepper 1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters 1 large clove garlic, minced 5 cups reduced-sodium chicken broth 1 1/2 teaspoons dried marjoram 6 ounces baby spinach, coarsely chopped 1 15-ounce can cannellini beans or great northern beans, rinsed 1/4 cup grated Parmesan cheese 1/3 cup lightly packed fresh basil leaves Freshly ground pepper to taste 3/4 cup plain or herbed multigrain croutons for garnish (optional) Preparation 1. Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes. 2. With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors. 3. Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary. 4. Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired. “Minestrone originally was a very humble dish and was intended for everyday consumption, being filling and cheap, and would likely have been the main course of a meal. Minestrone is part of what is known in Italy as cucina povera (literally “poor kitchen”) meaning inexpensive cuisine. Due to its unique origins and the absence of

28 g carbohydrates

Minestrone with Endive & Pepperoni Considering that this minestrone soup incorporates mostly frozen vegetables, it is remarkably savory and aromatic. Look for frozen soup or stew vegetables with potatoes, carrots, celery and onion in the mix to give the soup the best flavor. Ingredients 1 tablespoon extra-virgin olive oil 1/2 cup chopped fresh or frozen bell peppers, any color 5 cups reduced-sodium beef broth 1 1/2 teaspoons dried oregano 1 teaspoon dried thyme 2/3 cup whole-wheat elbow noodles or other small pasta 1 pound frozen mixed soup vegetables (including potatoes, carrots, celery, onion), thawed, chopped 1 cup frozen baby lima beans, thawed 1 15-ounce can diced tomatoes with garlic and onion 1/2 cup diced pepperoni 3 cups lightly packed coarsely chopped curly endive or chard, tough stems removed Freshly ground pepper to taste and Parmesan cheese Preparation 1. Heat oil in a large saucepan over medium-high heat. Add bell peppers and cook, stirring, for 3 minutes. Add broth, oregano and thyme; bring to a rolling boil over high heat. Add pasta and cook for 3 minutes. 2. Add mixed soup or stew vegetables and lima beans. Boil until the vegetables are almost tender, about 3 minutes. Stir in tomatoes, pepperoni and endive (or chard); return to a boil. Adjust the heat and simmer until the endive (or chard) is just tender, about 5 minutes. Season with pepper and garnish with Parmesan, if desired. 3. Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary. 4. Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired. a fixed recipe, minestrone is not particularly similar across Italy: it varies depending on traditional cooking times, ingredients, and season. Minestrone ranges from a thick and dense texture with very boiled-down vegetables, to a more brothy soup with large quantities of diced and lightly cooked vegetables that may include meats”.


Mezzacorona. Naturally Elegant

Crisp and aromatic with delicate fruit, Mezzacorona wines embody the distinct elegance of the Dolomites. The balanced, modern wines of Mezzacorona are the natural choice for any meal or occasion.

Wines From the Dolomites


gourmet home cooking

flavours of italy rich & rustic Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reďŹ&#x201A;ects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magniďŹ cent recipes demonstrates the development of a distinctive, uniďŹ ed culinary tradition throughout the Italian peninsula.


Tomato & Basil Salad Ingredients 1 lb. lg., red, very ripe tomatoes (2-3 tomatoes) 8 leaves fresh basil 2 tsp. olive oil Dash cracked pepper Preparation Slice tomatoes crosswise into 1/2 inch thick slices; 4 slices per tomato. Arrange 2-3 slices on each salad plate. Place fresh basil leaves in top each tomato. Drizzle olive oil over the tops and add a dash of pepper. Enjoy!

Tomato & Basil Salad

Goat Cheese & Spinach Quiche Ingredients PASTRY 1 3/4 cups all-purpose flour Pinch of salt 1 stick (4 ounces) cold unsalted butter, cut into small pieces 1 large egg 2 tablespoons ice water

Goat Cheese & Spinach Quiche

Insalata Caprese

FILLING 1 pound spinach, large stems discarded, leaves rinsed but not dried 1 garlic clove, minced 1 cup milk 1/2 cup heavy cream 2 large eggs 2 large egg yolks 1 teaspoon kosher salt 1/4 teaspoon freshly ground pepper One 1/2-pound goat cheese log, cut into seven 1/3-inch rounds Directions 1. MAKE THE PASTRY: In a large bowl, whisk the flour with the salt. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Lightly beat the egg with the water and sprinkle over the flour mixture. Stir with a fork to lightly blend, then squeeze gently until a dough forms. Pat into a disk, wrap in plastic and refrigerate for at least 30 minutes. 2. Preheat the oven to 350°. On a lightly floured surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Fit the round into a 12-inch tart pan with a removable bottom and trim the overhang. Refrigerate the shell for at least

20 minutes. 3. Line the tart shell with foil and fill with pie weights or rice. Bake until the pastry is firm, about 30 minutes. Remove the foil and weights and bake for about 10 minutes longer, or until golden brown. Transfer the shell to a rack to cool. 4. MAKE THE FILLING: Heat a large skillet. Add a large handful of the spinach and cook over moderately high heat, stirring, until wilted. Transfer to a colander set over a bowl. Repeat until all of the spinach has been cooked; let cool. Squeeze the spinach dry and coarsely chop it. Toss the spinach with the garlic and spread it in the cooled pastry shell. 5. In a medium bowl, whisk the milk with the cream, eggs, egg yolks, salt and pepper. Arrange the goat cheese rounds on the spinach. Pour the custard into the shell and bake for about 40 minutes, or until just set. Transfer the quiche to a rack to cool slightly. Cut into wedges and serve.

Insalata Caprese Salads are a great feature of Italian cuisine - and Italians grow all sorts of salad leaves which they always use as fresh as possible. They will also gather leaves from the wild - dandelion, for instance, which gives salads a strong, peppery flavour. Favourite Italian salad leaves are rucola - rocket, which has a hot bite and is sometimes used on top of pizzas; valeriana - lamb’s lettuce or cornsalad, which has a delicate taste; radicchio, a red leafed chicory which comes in 2 varieties - radicchio di Treviso, with long leaves; and radicchio di Verona, with large round leaves; and dente di leone - dandelion, which has peppery tasting leaves famed for their diuretic qualities. One of the most widely available Italian salads - Insalata Caprese - uses fresh mozzarella. This soft, stringy white cheese traditionally comes from Campania - the region of which Naples is the capital. The finest mozzarella is made the tradition way di bufala - from buffalo milk, as buffalo graze the pas-


Did you know? * Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot. * Italians invented the practice of chilling drinks and may have invented ice cream. * Italian culinary practice inďŹ&#x201A;uenced the rest of Europe to place more emphasis on vegetables and less on meat. * Salad was a distinctive aspect of the Italian meal as early as the sixteenth century.

Grissini with Parma Ham

Bruschettas: Mozzarela, Tomato & Basil. Sun Dried Tomato & Caper. Pesto Sauce & Pine Nuts.


tures of Campania. Today buffalo mozzarella is expensive, and you are more likely to find cows’ milk mozzarella on sale. However it is worth paying extra for the finer flavour. Insalata Caprese To make insalata caprese cut cherry tomatos in half (quality of tomato is very important to the flavour of this simple dish), cut mozzarela slices and place it on the middle, top with freshly picked basil leaves, freshly ground black pepper and a drizzle of extra virgin olive oil. You can add a pinch of salt to taste.


Pesto Sauce Ingredients 3 cloves garlic 2 cups fresh basil leaves 3 tablespoons pine nuts (pignolia) 1 dash salt and pepper 1/2 cup extra virgin olive oil 1/2 cup Parmesan cheese grated

Pesto Sauce

Ginger Bread and Orange Tiramisu

PREP WORK Not to much prep for this simple but flavorful recipe. Start by peeling and chopping the garlic. Then wash, dry and remove the stems from the fresh basil. If you are grating your own cheese and I highly recommend doing it yourself, now’s the time to get it grated. HOW TO MAKE AT HOME The traditional way of making pesto is with a mortar and pestle. Start by adding basil, garlic, salt, and pine nuts to the mortar and grinding them to a paste. Pound in the cheese. Finally whisk in the oil until you have the desired consistency. As much as I enjoy trying traditional methods, I usually don’t have the time or energy to bruise basil leaves so I reach for my food processor and puree a batch in a matter of minutes. If you don’t have a food processor, you can also use a blender. Here’s how I make my pesto sauce. Add the garlic to the food processor and mince. Next, add the basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor. While the processor is

running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed. You may need to stop the processor at this point and scrape down the sides with a rubber spatula to get every mixed together. Now add Parmesan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a tablespoon of water. Cover and refrigerate until you are ready to use it. This should keep for 2 - 3 days in the fridge but freezes well if you want to keep it longer. Making pesto is not a lot of work and the intense flavor and enjoyment of making your own may keep you from buying supermarket pesto in a jar for a while.

Frittata According to the Wikipedia a frittata is “a kind of Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittatas are cooked slowly. Most often, they are cooked on the stovetop on low heat until the eggs are set, then run under the broiler, but they can also be baked. Except for the cooking fat, all ingredients are fully mixed with the eggs before cooking starts.” I experimented with this frittata combination - eggs with spinach, onions, garlic, Parmesan, goat cheese and sun-dried tomatoes, and we all agreed here that the experiment was a success. Ingredients 1 lb spinach leaves (about 2 bunches), cleaned, chopped 1 Tbsp olive oil 1 medium onion, chopped (about 1 cup) 1 large clove garlic, minced 9 large eggs 2 Tbsp milk 1/3 cup grated Parmesan cheese Sun-dried tomatoes, about 2 Tbsp chopped Salt and freshly ground pepper to taste 3 oz goat cheese Method 1. Preheat oven to 400°F. 2. Cook spinach in 1/4 cup of wa-

ter in a covered saucepan until just wilted, a couple minutes. Drain water and set aside. 3. In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside. 4. Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. Add garlic and cook a minute further. Add cooked spinach and mix in with onions and garlic.

Panacotta A simple and insanely delicious Italian custard dessert. Can be made the day before and kept in the fridge till you are ready to serve. Easy to modify and be creative with added ingredients or toppings. Ingredients 1/2 Cup sugar 2 Cups half and half 1 Cup heavy whipping cream 1 vanilla bean or 1tsp. vanilla extract 2 tsp. gelatin *optional* Bar of very good chocolate Various fruits Directions 1.Mix geletin with about 1/4 cup of the half and half. Let it dissolve for a few minutes.


2.Put the rest of the half and half, cream, and sugar and vanilla bean into a heavy-bottomed saucepan and turn on heat to medium-high. (If using vanilla extract, do not add at this time) 3.Bring this mixture to 170 degrees, then remove from heat and allow to cool until it is comfortable to touch. 4.Remove the vanilla bean (if using extract, add at this time). 5.Add geletin and half and half mixture, and whisk until the geletin has been fully incorporated and no lumps remain. 6.Pour into individual serving dishes or one big dish, refrigerate until firm, at least 2 hours and eat and enjoy! 7.For toppings you can do just about anything - a simple caramel sauce or chocolate sauce from the grocery store or fresh fruit.

Nutella Cheesecake Brownies

Ingredients for brownie layer: 10 tbsp butter (5 ounces) unsalted butter, melted and slightly cooled 1/4 cup Nutella 2 large eggs 1 cup granulated sugar 1 cup all purpose flour 1/4 cup natural cocoa powder

To make the brownie layer... Combine butter, Nutella, eggs, and sugar in a large bowl and mix well. Sift in flour and cocoa powder and mix until well combined. Pour batter into your prepared pan and spread evenly. Set aside while you prepare the cheesecake layer.

Ingredients for cheesecake layer: 8 ounces cream cheese, softened at room temp. 3 tbsp granulated sugar 2 large eggs 1/3 cup Nutella Preheat oven to 325F. Line a 9x9 inch square pan with parchment.

To make the cheesecake layer... Mix the cream cheese, sugar, eggs and Nutella until well combined. Pour over your brownie batter. Bake at 325F until the cheesecake looks set, about 40-45 minutes. Allow brownies to cool completely in the pan before cutting.


5 points

10 minutes

Feeling satisfied may be your ticket to successful weight management.

Serves 4

Turkey Burger The addition of fennel seeds makes these burgers reminiscent of Italian sausage. Top them with fresh basil and tomato for a wonderful summer main course. Ingredients: 1 spray(s) cooking spray 1 pound(s) lean ground turkey 1/3 cup(s) onion(s), chopped 2 tsp minced garlic 2 tsp fennel seed 1/2 tsp table salt 1/4 tsp black pepper, freshly ground 4 spray(s) olive oil cooking spray 2 small tomato(es), ripe, yellow and/or red, thinly sliced 1 cup(s) romaine lettuce leaves 4 item(s) reduced-calorie hamburger roll(s) Instructions: Coat a grill or grill pan with cooking spray; preheat to mediumhigh. In a large mixing bowl, combine turkey, onion, garlic, fennel seed, salt and pepper; form into four 1/2-inch-thick patties. Coat burgers and inside of rolls with cooking spray. Grill burgers for 5 minutes; flip burgers and add rolls to grill. Grill open-face rolls until lightly charred, about 1 to 2 minutes; remove to serving plates. Grill burgers until cooked through, about 5 minutes more. To serve, top grilled rolls with tomato slices and burgers; garnish with basil or romaine lettuce. Yields 1 burger per serving.

What is satiety? It’s that lasting feeling of fullness at a meal’s end, the feeling that you’re no longer hungry or deprived. It can be a hard feeling to achieve with some diets. But satiety isn’t a luxury when it comes to weight loss—in fact, it may be your ticket to successful weight management. “To get more satisfaction out of food, the idea is to fill up on foods that give you a lot of volume for relatively few calories,” says Karen Miller-Kovach, MS, RD, chief scientist at Weight Watchers International. For example, 1/4 cup of raisins and 1 2/3 cups of grapes have the same number of calories, but with the grapes, you obviously get to eat much more, and you’re apt to feel more satisfied when you’re through. Besides fresh fruit like grapes, other satiating highvolume foods include complex carbohydrates that are high in water, air and/or fiber, such as air-popped popcorn, vegetables and whole-grains like brown rice, says Miller-Kovach. But lean protein-rich foods, such as a skinless chicken breast, low-fat or nonfat yogurt or skim milk can also contribute to satiety, she adds. That’s why, for maximum satisfaction, you might want to make sure your meals also contain some lean protein, says MillerKovach.

notes For an extra hit of flavor, rub the bread with a cut garlic clove as it comes off the grill. Try these burgers with arugula leaves instead of romaine lettuce


7 points

You’re hungry, you’re in hurry and you’re out of POINTS values? It’s stirfry to the rescue with a fast, filling plan for dinner.

Bacon and scrambled eggs are rolled up in tortillas, baked and then topped with sour cream and avocado. A nice change from a bowl of oatmeal.

Egg and Bacon Breakfast Burritos Ingredients: 2 serving(s) butter-flavor cooking spray 3 large egg white(s) 2 large egg(s) 2 slice(s) Canadian-style bacon, finely chopped 1/4 tsp dried oregano 1/8 tsp table salt 1/8 tsp black pepper 3 Tbsp salsa, drained of excess liquid before measuring 2 large burrito-size wheat flour tortilla(s) 4 Tbsp reduced-fat sour cream 1/8 medium avocado, ripe, cut into 2 wedges Instructions: Preheat oven to 400ºF. Coat a small baking sheet with cooking spray. Coat a large nonstick skillet with cooking spray and heat over medium-low heat. In a large bowl, beat egg whites and eggs. Add bacon, oregano, salt, pepper and salsa; stir well. Pour egg mixture into prepared skillet; increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set but still slightly glossy, remove from heat. Spoon half of egg mixture into center of each tortilla. Roll tortilla to conceal filling, making sure to fold in ends. Place burritos, seam-side down, on prepared baking sheet. Bake until burritos are very hot, about 5 minutes. Remove from oven and serve each burrito with 1 tablespoon sour cream and 1 slice avocado. Notes For a breakfast on the go, fill a toasted whole-wheat pita half with the scrambled egg mixture, sour cream and avocado.

0 points

Japanese-Style Stir Fry Ingredients: 1 Tbsp fresh minced gingerroot 1 large minced garlic clove 1/2 Tbsp sugar 1 Tbsp mirin or sweet sherry 1 Tbsp rice vinegar 1 Tbsp low-sodium soy sauce 2 sprays cooking spray, canola-variety recommended 1 tsp sesame oil 4 cups broccoli florets 3 medium carrots, julienned 1 medium red pepper, cut into chunks Instructions: In a small bowl, combine ginger, garlic, sugar, mirin, vinegar and soy sauce; set aside Generously coat a large nonstick skillet (or wok) with cooking spray and place over medium-high heat; heat oil until shimmering. Add broccoli and carrots; stir-fry about 5 to 7 minutes. Add pepper; stir-fry for about 1 to 3 minutes more. Add sauce and heat through, about 30 seconds to 1 minute; serve immediately. Yields about 3/4 cup per serving.



Thanksgiving Make a memorable feast to be grateful for with our Thanksgiving recipes. Find the best turkey recipe ever, classic pie, festive sides and so much more.

Best Gravy Ever


Serves 10 to 12. Hands on time: 15 min.

Ingredients: 1 Good Eats Roast Turkey, recipe follows 24 ounces reduced sodium chicken broth 8 ounces red wine 1/3 cup all-purpose flour 1 tablespoon fresh herbs such as oregano, thyme or rosemary Kosher salt and freshly ground black pepper Directions: Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the

turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to com-

bine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.

Good Eats Roast Turkey Ingredients: 1 (14 to 16 pound) frozen young turkey


Serves 10 to 12. Hands on time: 2 hrs 30 min.

For the brine: 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1 1/2 teaspoons allspice berries 1 1/2 teaspoons chopped candied ginger 1 gallon heavily iced water For the aromatics: 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil

Directions: 2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. Early on the day or the night before you’d like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.


Ingredients: 1 pound fresh cranberries, washed and dried 2 cups granulated sugar 1/3 cup water 1 cinnamon stick 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 orange, zested and juiced Directions: In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

Cranberry Sauce

Serves 2 1/2 cups. Hands on time: 7 min.


Garlic Mashed Potatoes If you don’t do dairy, this recipe is just as good with reserved potato water mixed in instead of milk. And don’t be afraid of the food mill -- it’s a nifty gadget that makes the smoothest mashed potatoes ever, and it only costs a few dollars. Ingredients: 1 1/2 lbs. Idaho potatoes (3 or 4 large) 5 or 6 garlic cloves , peeled 6 to 10 black peppercorns Salt to taste 1/2 to 3/4 cup milk--whole, low-fat or skim Butter or olive oil to taste Instructions: Slice or quarter potatoes (depending on how much time you have), and cover with cold water in a heavy saucepan. Add garlic, peppercorns and salt to taste, then bring to a boil. Simmer, uncovered, for 20 minutes, or until tender when poked with a sharp knife (quarters will take longer). Drain potatoes, reserving some of the cooking water, if desired. Put the potatoes, garlic and peppercorns through a food mill, or mash with a hand masher. Warm the milk briefly in microwave; add it and butter or olive oil to the potatoes, stirring with a wooden spoon. These will keep on low heat, covered with a lid wrapped in a tea towel, for longer than you think. Serves 10

Green Beans Ingredients: 2 pounds fresh green beans 1 cup sliced fresh mushrooms 1/2 cup onions, diced 3 cloves garlic, minced 1/3 cup olive oil 18-ounce can water chestnuts, drained 1/2 teaspoon basil 1/2 teaspoon Italian seasoning Salt and pepper to taste

Available in all Major Supermarkets

Instructions: Wash and trim the beans, then cut them in half. Place the beans in a saucepan with enough water to cover them. Bring the water to a boil, then reduce the heat and simmer the beans for 8 minutes or until just barely tender. Drain the beans and immediately rinse them in cold water (to stop the cooking process), then set them aside. Sauté the mushrooms, onions, and garlic in the olive oil until tender (about 5 minutes). Add the water chestnuts, basil, seasoning, and salt and pepper. Stir in the green beans and cook until heated through. Serves 10.





The Secrets of Tofu

Here are a few ways to give tofu more flavor and improve its texture: 1) Removing all the moisture from tofu by pressing it with paper towels before using allows it to absorb flavors better. Flavorings as varied as chocolate to curry work well with tofu—you are limited only by your imagination. Be liberal with your seasonings: tofu has little taste on its own. 2) For a meatier texture, freeze tofu. When you are ready to use it, thaw it and again remove all the moisture by blotting well with paper towels.

Understanding Tofu


Tofu will take on the identity of whatever you cook with it—from chili to chocolate, this versatile culinary mimic can take on a wondrous array of flavors. You can grill it with barbeque sauce, steam it and top it with marinated vegetables, simmer it with aromatic curry, or deepfry it to a perfect crisp—tofu takes it all and rewards you with a delightful meal. Traditional (or Chinese) tofu has been available for a while in markets in the following textures: Soft: Soft-textured tofu is perfect for making soups, dips, smoothies, puddings, and cream-style pasta sauces and is a great substitute for soft cheese, sour cream, and eggs. Firm: This is the most versatile of tofu styles and can be baked, grilled, stir-fried, and even scrambled. It has a meaty taste; for an even meatier texture, freeze it and then thaw just before use. (Firm tofu also is higher in protein, fat, and calcium than other forms.) Silken: This tofu, which is Japanese, needs to be handled delicately. It is smooth like cream (and in fact is a good substitute for it). You can also use it in place of eggs, milk, other soft dairy products, and mayonnaise. It is perfect for soups and drinks.

3) Another way to add texture is to season bite-size pieces with salt and pepper and pan-fry them in olive oil. Use these crispy pieces in your favorite recipe, such as a salad, for a different texture. If bought in unpackaged blocks, tofu can be stored for up to a week in the refrigerator. Be sure to store it in a container with fresh water and change the water daily. You can also buy tofu in sealed refrigerated containers that have a “use by” date stamped on the package. Or, for longer-lasting tofu, buy the shelf-stable packages. Some tofu lovers even make their own tofu at home. Learning how to make tofu is an art. According to Shurtleff and Aoyagi, traditional tofu masters have a saying that they won’t share two things: how to make a baby and how to make tofu! For a modern-day look at how to make tofu simply and easily at home with purchased soy milk . “I lived and breathed tofu and other soy products while developing the recipes for both books. Several years later, I am still cooking with it because I firmly believe in its health benefits and because it is cheap and so easy to add to any dish,” says Housez. “At the age of 61, I feel and look great (so I’m told!), have good bone density, and enjoy general good health. Genes play a part, no doubt, but I can’t help but give some credit to my soy-rich diet.”

“Tofu is made from soybeans, water and a coagulant, or curdling agent. It is high in protein and calcium and well known for its ability to absorb new flavors through spices and marinades. Due to its chameleon-like qualities and nutritional value, tofu, a staple of Asian cuisines for hundreds of years, has recently become popular in Western vegetarian cooking.”

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Creating a natural, rosy radiance

When applying blush, you want the color to look soft and natural, as if it comes from within. Read below for tips on how to put on make-up. 1. Tap or lightly blow on the applicator brush to remove any excess blush before applying to prevent a harsh and uneven application. 2. Apply your blush on the apple of the cheek and carefully blend towards your natural hairline. 3. If you have two shades, apply the darker one on the apple of the cheek ďŹ rst, then use the lighter shade to highlight. Blend Tip: Make sure to blend well so there is no visible line between your blush into your founcolors. dation well or it will tend 4. Highlight your temples, forehead and to look unnatural and add chin. the appearance of 5 years to your looks. Tip: To know â&#x20AC;&#x153;where to glowâ&#x20AC;? bend over for 30 seconds, then slowly stand up. Where your cheeks are ďŹ&#x201A;ushed is where you are meant to blush. Apply your blush there and it will be naturally .

Tip: Cheek color should be used to enhance your complexion, not to change your natural skin tone. Use sparingly for daytime, then add more or a deeper shade for a more dramatic nighttime effect. For special occasions, dust a lightly frosted powder over your cheekbones for a subtle but alluring glow.



Dream MousseÂŽ Blush Why Youâ&#x20AC;&#x2122;ll Love It Air-soft formula provides luminous, long-lasting color on cheeks. Glides on smoothly and blends easily for seamless color and a natural, radiant ďŹ nish.Airwhipped mousse delivers satin-soft feel on skin Long-wearing formula will not clog pores For Best Results With your ďŹ ngertips, pat a small amount of blush onto the apples of your cheeks. Use feathery strokes to blend gently from your cheekbones to your temples. To build color intensity, apply more blush.


Miracle Whip

Exfoliator “Yes, I am talking about the same Miracle Whip your Aunt Mable uses in her macaroni salad. Apparently, women all over the world are using this salad dressing ingredient on their faces to remove dead flaky skin. Here is how you apply this “miracle cream”: Make sure all your hair is pulled back from your face. Apply a thin layer of the KMW all over your face, up to the eyelashes and make sure to also put some on your neck. The “fumes” from the vinegar may bother you so walk around the house to try to escape them. Leave on for 10 minutes, then massage gently. The dead skin cells on your face will roll off in rubbery little balls. Rinse your skin with tepid water, then cleanse as usual following your regular beauty regime. If you apply the KMW every day, in 6-8 weeks your skin should be completely renewed. I cannot help but wonder if this Miracle Whip eats away at the dead skin cells on your face, what does it do to the inside of the body when someone eats it?? Pretty scary!!! One person believes that the vinegar in the Miracle Whip is what causes the exfoliation and rejuvenation. If that is true, why not try a mixture of organic apple cider vinegar with some olive oil, apply that and see what happens? One could whip together the olive oil and apple cider vinegar, apply it to their face and then use the leftovers on their salad!

Italian researchers found that eating as little as 1 cup of raw vegetables daily can add two years to your life. Why raw? Cooking can deplete up to 30 percent of the antioxidants in vegetables. To eat your quota, fill a plastic sandwich bag with chopped red and green peppers, broccoli and carrots. Toss the bag into your briefcase, along with a packet of dressing—the fat will boost your body’s absorption of certain nutrients.

When Loma Linda University researchers tracked the lifestyle habits of 34,000 Seventh Day Adventists—a population famous for its longevity— they discovered that those who munched nuts five days a week, earned an extra 2.9 years on the planet. Pick up the Planters NUT-rition Heart Healthy Mix, which made our list of the 125 healthiest supermarket foods. The blend contains all five key nuts, including walnuts, which are usually left out of nut mixes. Aim to eat 2 ounces a day.

“After reading Victoria’s email about the Miracle Whip beauty trick (the above is an excerpt from that email), I bought a small jar of Miracle Whip. I applied a slighter thicker layer than was recommended and the vinegar smell was unpleasantly strong. After a minute or two, the Miracle Whip ‘melted’ and my face was very shiny and oily (yuck!). After 10 minutes, I washed the Whip away and I couldn’t believe the results. All the flaky dry skin was gone and my skin felt tight and smooth. Very strange!”

Apple Cider Vinegar: This vinegar has a number of healing properties and it makes the skin soft and supple. Apple cider vinegar is concentrated with enzymes and these help peel off dead skin cells. It breaks down fat and helps food digest properly.

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perfect match

for beer

The four most important things to remember when choosing appetizers to go with beer are: meats, cheeses, spices and more beer. There are just some foods that seem to go perfectly with beer. Although caviar is a gourmet appetizer, it just isn’t one you’ll ever want to serve with beer. Crudites may be lovely with a light wine, but they’ll never hold up to a fine pilsner. Following are a few suggestions for appetizers that you may want to consider the next time you gather a group of friends together for that tasty beverage we commonly know as beer. The four most important things to remember when choosing appetizers to go with beer are: meats, cheeses, spices and more beer. If you can include all four, you’re guaranteed a winning combination! A cheese fondue made with a mild cheese and beer can be great fun for your guests. Dippers that can be served with your fondue are meatballs, cocktail sausages and cheese biscuits. Meatballs are a versatile choice to consider. In addition to serving them with a cheese fondue, you could serve them in a barbeque sauce, salsa or a cheese and salsa “queso” sauce. You could also serve a platter of plain, baked meatballs, garnished with fresh parsley and radishes with salsa, barbeque and cheese sauces on the side. Cocktail sausages are a great meaty option. In addition to serving them with a fondue, you can serve them in or with a barbeque sauce. Cocktail sausages wrapped in bacon and served with toothpicks are a tasty option as well. For fancier cocktail sausages, wrap and bake them in small crescent rolls. Consider wrapping them in bacon or cheese before wrapping them in crescent rolls and baking them. Ingredients: 3-5 lbs frozen cooked meatballs 32 oz grape jelly 24 oz chili sauce ( I use 2 – 12 oz jars of Heinz Chili Sauce) Season with salt, pepper, or hot pepper Method: Throw it all in a large pot or crock pot and simmer for 2 hours. That’s it! Stick some little toothpicks in them and your finished! There is another version of these meatballs that substitutes BBQ sauce in place of the chili sauce. Then add 1 teaspoon of Liquid Smoke and you have BBQ Meatballs.

Cocktail sausages wrapped in bacon

Ingredients: 1 pack Oscar Mayer wieners, or 12 from the Meat Service Counter ½ pack Oscar Mayer Unsmoked Bacon 12 Rindless Streaky Rashers ½ x 100g cheese Method: 1. Preheat the oven to 190ºC, gas mark 5. Soak 12 wooden kebab sticks in water for 30 minutes, then thread the sausage completely onto the sticks lengthways through the centre. Cut each rasher of bacon in half and run the back of a knife along the length of each rasher of bacon to flatten and stretch them slightly. 2. Place the cheese on the side of the sausage, then wrap the bacon in a spiral the length of the sausage. Roast in the oven for 25-30 minutes, turning halfway through, or until the sausages are thoroughly cooked.

Barbeque Bacon Quesadillas

Ingredients: 2 tablespoons olive oil 1/2 large yellow onion, sliced thin 6 slices bacon, diced 1 tablespoon brown sugar 8 (10 inch) ďŹ&#x201A;our tortillas 1 cup spicy barbeque sauce 1/4 cup chopped fresh cilantro 2 cups shredded Cheddar cheese Directions: 1. Heat 1 tablespoon olive oil over medium heat in a large skillet. Add onion; cook and stir onions until softened about 5 minutes. Stir in bacon pieces and brown sugar, and cook until bacon pieces are crisp. Remove from skillet. 2. Spread 1/4 cup barbecue sauce on one

tortilla. Sprinkle with 1/4 of the bacon and onion mixture, 1 tablespoon cilantro, and 1/2 cup Cheddar cheese. Top with a tortilla. 3. Heat 1 teaspoon olive oil over medium heat in a large skillet. Place the uncooked quesadilla in the skillet. Cook on one side until browned and crisp, about 3 minutes. Flip, and cook on the other side until the cheese is completely melted, about 2 minutes more. Remove to a paper towel lined plate to cool. Repeat with remaining six tortillas. Slice into quarters using a sharp knife or kitchen scissors when cool enough to handle.

Taquitos al Pastor Ingredients: 3 pounds boneless pork shoulder 8 dried red chilies, seeded and crushed 1/2 cup vegetable oil 1 1/4 cups pineapple juice 4 cloves garlic, peeled 1 tablespoon chicken bouillon granules 1 1/2 cups white vinegar 1/2 teaspoon oregano Salt and pepper to taste 2 cups pineapple cubes 2 dozen fresh corn or ďŹ&#x201A;our tortillas


1 white or red onion, chopped 1 bunch fresh cilantro, chopped Directions: Blend until smooth the chilies, oil, pineapple juice, garlic, vinegar, oregano and salt and pepper in blender. Simmer in saucepan 15 minutes. Marinate pork in mixture 4 to 12 hours, refrigerated. Discard marinade. Roast pork, covered, with pineapple cubes for 2 hours at 350 degrees F. Cool slightly and shred pork; serve with onion and cilantro in tortillas. Roll tightly. Deep fry.


cocktails without the glass Wow your party guests with gorgeous jiggly cocktail cubes, slices and pyramids served like hors d’oeuvres.


jiggly shot

Servings: Makes about 28 (1/2-ounce) cocktails Ingredients: 6 ounces Kahlua 6 ounces Baileys 6 ounces Grand Marnier 13 ½ gelatin sheets, divided This recipe can be poured into a 4-inch- by-8-inch loaf pan and cut into squares or slices when set. Gelatin sheets are available at supermarkets or baking supply stores. You can substitute 3 (1/4-ounce) packets of gelatin powder for the gelatin sheets. Use one packet for each layer; gently sprinkle the powder into the liqueur to rehydrate. Method: 1. Place each liqueur in a separate small bowl or measuring cup. Place 4 ½ sheets each of the gelatin, one at a time, in each of the three liqueurs, breaking the sheets if necessary to thoroughly submerge them in the liquid. Cover each of the liqueurs with plastic wrap to prevent evaporation while the gelatin softens. 2. When the gelatin is softened in the Kahlua, pour the Kahlua and gelatin in a small saucepan. Heat the saucepan over low heat, stirring constantly, until the gelatin is completely dissolved and incorporated in the liqueur. If there are small particles that will not dissolve, strain the liquid to remove the solids. 3. Pour the liquid into the bottom of a 4-inch- by-8-inch loaf pan lined with plastic wrap. Place the pan in the refrigerator and chill until the gelatin has set, about an hour. 4. Repeat with the Baileys, and then the Grand Marnier, pouring the newly prepared liqueur on top of the set liqueur in the mold. After all three layers are in the mold, refrigerate until completely set, preferably overnight. 5. To serve, remove the layered gelee from the mold. Cut into slices or squares to serve. The jelly shots will keep for two days, refrigerated. Total time: About 1 hour, plus overnight chilling time

You can use relatively inexpensive silicone ice cube trays in fun shapes. (To release the cocktails once they’re set, run the tip of a sharp knife around the top edge, then carefully work them out of the molds.)

Blueberry Martini jiggly shot

Ingredients: 10 ½ ounces Absolute vodka 2 ounces simple syrup 14 sheets of gelatin About 35 fresh blueberries (Available at Ling & Sons) Method: To make simple syrup, combine equal parts sugar and water in a saucepan, and stir over medium heat until the sugar is dissolved. Gelatin sheets are available at supermarkets and baking supply stores. You can substitute 3 ½ (1/4-ounce) packets of gelatin powder for the gelatin sheets. Gently sprinkle the gelatin powder into the Absolute vodka and simple syrup to rehydrate. 1. Off heat, combine the Absolute vodka and simple syrup in a small saucepan. Add the gelatin sheets one at a time to the Absolute vodka mixture, breaking up the sheets if necessary so that they can be completely submerged. Allow the gelatin to sit in the Absolute vodka mixture until it is soft and pliable, 5 to 10 minutes. 2. When the gelatin is soft, heat the saucepan over low heat, stirring, until the gelatin is dissolved and incorporated into the Absolute vodka mixture, about 10 minutes. Remove the pan from the heat. 3. Check the contents of the pan; if there are any flecks of gelatin that have not dissolved, strain the mixture to remove any solid particles. Place a blueberry in the bottom of each individual cocktail mold, and carefully pour the Absolute vodka mixture into each mold. Refrigerate the molds until set, preferably overnight. These cocktails will keep, refrigerated, for as long as two days. Total time: 25 minutes, plus overnight chilling


shots with the glass Cockroach

Pour 1 oz Kahlua and 1 oz whiskey into shot glass. Sing a verse of La Cucaracha, or sing lala-la-la-laaa lots. Bonus points if you can sing it in Spanish.

Buck Shot


2 measures of triple Sec 1 measure of tequila 1 measure of Creme de Bananes Layer the ingredients carefully in a shot glass using the order listed above

Pour ingredients in the following order and Chug! 2 oz Captain Morgan Spiced Rum 2 oz Smirnoff Vodka 2 oz Sauza Tequila 2 oz Gin 2 oz Captain Morgan Spiced Rum 2 oz Mentholmint Schnapps

Traffic Light

0.5 measure of Amaretto 0.5 measure of Melon Liqueur 1 measure of Cranberry Liqueur Method: Layer the ingredients into a shot glass in the following order pouring them carefully over the back of a spoon and serve: Melon liqueur, Amaretto, Cranberry Liqueur.

Blue Tequila 1 measure Tequila 1 measure Blue Curacao Method: Build ingredients into shot glass, whit the Blue Curacao first and then the Tequila.

How to make an alcoholic watermelon Make sure to start a few days in advance from when you want to use your watermelon. Step 1: Using the kitchen knife, cut a circular hole on the top of the watermelon large enough to fit the neck of the bottle of alcohol you want to use.

Step 2: Place watermelon hole-side down and let drain for two hours over the sink. Step 3: After you have finished draining the watermelon, place the bottle of alcohol you are using in the hole of the top of the watermelon. Put the watermelon with the bottle in

the fridge and let it sit for at least a day. Step 4: After the alcohol has finished soaking into the watermelon, take out the bottle and put the watermelon into the freezer for a few hours. Step 5: Cut up your watermelon and enjoy!


Groceries Shopping Magazine


Groceries Shopping Magazine