What Librarians Eat! Vol:3 Issue: 6 - June 2015

What Librarians Eat! V O L :

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I S S U E : 6

J U N E

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INSIDE THIS ISSUE:

Health Tip

2

Grilled Rabbit With Rosemary 3 Marinades

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Bacon Bourbon BBQ Chicken Kebabs 4 Grilled Salmon Kebabs

5

BBQ Onion Steaks With Honey-Mustard Sauce

5

Spiced butterflied leg of lamb 6 Ribs

7

Chocolate Cherry Ricotta Grilled Pizzas

8

Men’s Section

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Women’s Section

10

Ask Us Something!

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One of the most stressful months of the year is with us, whereby students prepare and undergo their examinations while their parents painstakingly wait for this horror to be over and done with.

But at the end of it all, there’s light at the end of the tunnel since June marks the beginning of those long Summer nights...

Beaches, cocktails, sun-kissed bodies, books, sand and the smell of BBQs all mark the beginning of the long awaited Summer break.

So ditch the stress and just relax !

P.S make sure to apply lots of sunblock.

Activities for this month: Friday 19th June: Karaoke Night (More info comming soon!)

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Health Tip for the month of June Sunburn - Prevention Protecting your skin Most skin cancers can be prevented. Use the following tips to protect your skin from the sun.

You may decrease your chances of developing skin cancer and help prevent wrinkles.

Avoid sun exposure The best way to prevent a sunburn is to avoid sun exposure.

Stay out of the midday sun (from 10 in the morning to 4 in the afternoon), which is the strongest sunlight. Find shade if you need to be outdoors. You can also calculate how much ultraviolet (UV) exposure you are getting by using the shadow rule: A shadow that is longer than you are means UV exposure is low; a shadow that is shorter than you are means the UV exposure is high.

Other ways to protect yourself from the sun include wearing protective clothing, such as: ·

Hats with wide 4 in. (10 cm) brims that cover your neck, ears, eyes, and scalp.

·

Sunglasses with UV ray protection, to prevent eye damage.

·

Loose-fitting, tightly woven clothing that covers your arms and legs.

·

Clothing made with sun protective fabric. These clothes have a special label that tells you how effective they are in protecting your skin from ultraviolet rays.

Remember that skin that is healing from a sunburn is sensitive to more damage from the sun, so be sure to prevent more sunburn in those areas. The following tips about sunscreen will help you use it more effectively: ·

If you have sensitive skin that burns easily, use a sunscreen with an SPF of at least 30.

·

If you have dry skin, use a cream or lotion sunscreen.

·

If you have oily skin or you work in dusty or sandy conditions, use a gel, which dries on the skin without leaving a film.

·

If you need to use sunscreen and insect repellent with DEET, do not use a product that combines the two. You can apply sunscreen first and then apply the insect repellent with DEET, but the sunscreen needs to be reapplied every 2 hours.

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Grilled Rabbit With Rosemary and Garlic Here is a very simple recipe! We usually associate BBQs with Chicken, Beef or Pork but even a rabbit can be grilled to perfection on a BBQ. Ingredients: 

1(3 lb) fryer rabbit

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1

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4 garlic cloves

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2 sprigs rosemary

⁄4 cup olive oil

Method:

Cut the rabbit in 8 pieces; the legs, 2 pieces from the loin, and 2 from the ribs.

Place them in a bowl or Ziploc bag, and add oil.

Mince the garlic and chop the rosemary; add the rabbit, mix to coat well.

Season with salt and pepper.

This is one way to marinate your meat, check out these other quick and easy to do marinades! In order to prepare these marinades simply combine all the ingredients and place over your preferred meat.

Allow to marinate for at least 2 hrs, or overnight.

Prepare to grill.

Grill for 8-10 min per side.

Bulgogi Korean Marinade 

1/2 cup/120 mL soy sauce

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1/3 cup/80 mL sugar

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3 tablespoons/45 mL sake (or rice wine or sherry)

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2 tablespoons/30 mL sesame oil

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8 cloves garlic, minced

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4 scallions (green onions), minced

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2 tablespoons/30 mL toasted sesame seeds

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1/2 teaspoon/2.5 mL black pepper

Greek Lamb Marinade 

3 tablespoons lemon juice

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1/4 cup olive oil

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2 cloves garlic, minced

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1/2 teaspoon thyme

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1/2 teaspoon oregano

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1/2 teaspoon bay leaf

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salt and pepper to taste

Pineapple Marinade 

1 cup/240 mL crushed pineapple

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1/3 cup/80 mL soy sauce

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1/3 cup/80 mL honey

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1/4 cup/60 mL cider vinegar

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2 cloves garlic, minced

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1 teaspoon/5 mL ginger powder

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1/2 teaspoon/2.5 mL powdered cloves

Mexican Marinade 

1/3 cup cider vinegar

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1/3 cup white vinegar

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1/3 cup olive oil

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1/3 cup fresh cilantro, chopped

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6 cloves garlic, minced

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juice of 1 lime

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2 tablespoons cumin

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1 tablespoon black peppercorns

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1 tablespoon dried oregano

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1 teaspoon salt

Source: http://www.food.com/recipe/grilled-rabbit-with-rosemary-and-garlic-126920

Bacon Bourbon BBQ Chicken Kebabs Ingredients 

16 oz barbecue sauce



¼ cup bourbon

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2 lbs boneless skinless chicken thighs, cut into 1" pieces

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2 teaspoons kosher salt

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1 teaspoon ground white pepper

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½ teaspoon garlic powder

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½ teaspoon onion powder

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2 tablespoons paprika

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3 tablespoons packed dark brown sugar

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1 tablespoon smoked paprika

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6 slices raw bacon, cut into small pieces

Method Light the grill and heat to medium-high.

In a small bowl, combine the BBQ sauce and bourbon. Mix well.

In a food processor, combine the kosher salt, white pepper, onion powder, paprika, garlic powder, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth.

Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once wellcoated, thread the chicken thigh pieces onto skewers (pre-soaked, if they're wooden).

Place the kebabs on the pre-heated grill. Cook for about 5 minutes per side, or until nearly cooked through.

Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side.

Serve with the remaining BBQ sauce.

Source: http://hostthetoast.com/bacon-bourbon-bbq-chicken-kebabs/

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Grilled Salmon Kebabs Ingredients: 

2 tbsp chopped fresh oregano

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2 tsp sesame seeds

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1 tsp ground cumin

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1/4 tsp crushed red pepper flakes

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1-1/2 pounds skinless wild salmon fillet, cut into 1 inch pieces

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2 lemons, very thinly sliced into rounds

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olive oil cooking spray

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1 tsp kosher salt

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16 bamboo skewers soaked in water for 1 hour

Method

Heat the grill on medium heat and spray the grates with oil.

Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.

Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs in total.

Spray the fish lightly with oil and season with kosher salt and the reserved spice mixture.

BBQ Onion Steaks With Honey-Mustard Sauce Ingredients:  1/4 cup olive oil 

2 tablespoons (1/4 stick) butter, melted

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1/4 cup Dijon mustard

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1/4 cup honey

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1 tablespoon chopped fresh Rosemary

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1 1/2 teaspoons Worcestershire sauce

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2 large sweet onions (such as Walla Walla, Vidalia, or Maui), peeled, cut horizontally into 1/2-inch thick slices

Method:

Whisk oil and butter in small bowl. Whisk mustard and the next 3 ingredients in another small bowl.

Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers.

Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, for about 11 minutes.

Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes.

Turn onions; brush with mustard mixture and grill until beginning to caramelize. Transfer onions to plate. Brush with mustard mixture.

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Spiced butterflied leg of lamb Ingredients 

1 x 2kg leg of lamb, butterflied (see below)



1 x 170g tub authentic Greek yoghurt, to serve

For the marinade 

50g butter, melted

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2 tbsp olive oil

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2 tbsp ground cumin

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2 tsp ground coriander

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2 tsp paprika

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1 tsp smoked garlic powder or garlic salt

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1 tbsp chopped fresh thyme

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juice and zest of 1 lemon

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2 tbsp sumac

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a pinch of chilli flakes

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½ x 28g pack flat-leaf parsley, leaves only, chopped

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1 x 28g pack mint, leaves only, chopped

Method: Mix the butter and oil then stir in the rest of the marinade ingredients. Season with black pepper. Place the lamb in a shallow dish and spoon over the marinade. Rub it all over the meat. Cover; chill overnight. Remove from the fridge 1 hour before cooking.

Light the barbecue and, once hot, add the lamb, fat-side down. Cook on a high heat for 5 minutes until golden. Turn and cook for a further 5 minutes.

Move the coals to reduce the heat and cook for 30-40 minutes, turning occasionally. Rest for 10-15 minutes. Slice thickly; serve with Greek yogurt.

How to butterfly a leg of lamb 

Find the place where the long bone running down the length of the leg appears close to the surface.

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Cut the meat away from either side of this bone.

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At the fat end of the leg, there is a smaller group of bones. Continue to cut the meat away until you can lift the bones out, leaving a piece of meat shaped like a butterfly's wings.



Trim off any excess fat and cut open any thicker areas of the meat so that it's an even thickness of about 4-5cm throughout.

Source: http://www.sainsburysmagazine.co.uk/recipes/easter-lamb/lamb-inner/item/spiced-butterflied-leg-of-lamb

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11 Tips To Make The Best BBQ Ribs I hope you realize that a barbecue can be a risky business. You go to the trouble of planning that great barbecue and invite your friends and family over, but how do you know that your barbecue is going to be as good this time as it was the last time? Even the best barbecue chef can sometimes make mistakes, but here, we’re going to give you 11 tips to make the best Barbecue Pork Ribs you will ever eat in your life. And no, you don't have to go down to Texas to get them. You can create the world’s best barbecue ribs right there in your back yard.

1. Be careful when picking out the pork ribs you are going to bbq later. You want the meat evenly distributed over the slab of ribs. You don't want a rack of ribs with a lot of fat or meat at one end. Never buy your ribs in a closed up box as you won't know the quality of the ribs you are getting. Also you will want to avoid slabs of ribs with exposed bones.

2. You will want to have half a slab of ribs for each adult at your barbecue. A third of a slab of ribs will be enough for most children.

3. When you are preparing your ribs be sure to remove the silver colored skin from the underside of your ribs or if possible, have your butcher to do it for you.

4. If you are going to cook ribs on a regular basis you’re going to want to shop around and find a plastic pan that ribs will fit in with a lid. You will also want it to fit on a shelf in your refrigerator. Always marinade your ribs in the refrigerator and never at room temperature.

5. Most people like to pre-cook their ribs by cooking them in a pot of boiling water that you have added a cup or two of apple cider vinegar to. Be careful to remove your ribs from the pot as soon as they start to get tender. Now they are ready to go on the grill. And they will be oh so tender and delicious.

6. Before you place your ribs on the grill, you want the grill to be at low to medium heat. And you will want to take a grill rag or brush and apply a generous amount of vegetable oil to your grill to prevent the grill from sticking.

7. Cooking meat on the grill requires constant attention. Stay close to your grill and at the first sign of your meat catching fire spray the hot spot with a spray bottle of water to cool off the hot spot. If at all possible, try to keep your cooking temperature down to 250°C and if you pre-cooked your ribs they should be done in 2-3 hours. Don't baste them with BBQ sauce until the last 45 minutes of cooking time. If you apply the BBQ sauce too early the sugars in your BBQ sauce will get too hot and burn your ribs.

8. You will want to have a couple of sets of tongs to use on your grill to turn your meat or ribs over with. You don't want to use a fork as this will let some of the flavour escape.

9. Keep your hot coals over to one side and cook your ribs over on the other side of the grill. Keep some hot charcoal in a large metal can in case you want to add more hot coals if your cooking temperature gets too low.

10. Let your cooked ribs stand for about 15 minutes before you serve them. Serve your ribs with more BBQ sauce on the side.

11. Be sure to read the above tips and apply them and you will cook the best BBQ Ribs you will ever eat.

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Chocolate Cherry Ricotta Grilled Pizzas Ingredients: 

1 pound Whole Wheat or Gluten Free Pizza Dough, divided into 8 portions

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Sunflower Oil or Cooking Spray

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10 ounces fat free Ricotta Cheese

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Vanilla, Plain or English Toffee Stevia Drops to taste

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Optional: a few drops of pure Vanilla or Almond extract

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2 ounces chopped Chocolate

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1 cup Cherries, pitted

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a few ounces chopped Nuts, Almonds, Pistacchios, Walnuts, Pecans, etc.

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Optional Toppings

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Melted Chocolate for extra sauce

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fresh Mint

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more chopped Nuts

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powdered Sugar or Stevia, granulated Truvia is really good on these



fresh Homemade Whipped Cream

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a pinch of Cinnamon

Method: Before heating the grill,brush the grates with some oil or cooking spray. Pre-heat to medium high heat.

Mix ricotta cheese with your sweetener of choice and any flavored extract to taste.

Have cherries, chocolate, and nuts in separate bowls.

Flatten pizza dough into 1/4 inch disks. Lightly oil each side of the dough with a brush or your hands. Have all ingredients in easy reach of your grill.

Grill pizza dough for about 2 minutes on each side with the grill top open. It will puff up and you will get grill marks.

Reduce heat to medium and flip pizzas with tongs, grill for one minute and remove from the grill.

Top each piece of flattened dough with some ricotta, cherries, chocolate and nuts. Put pizzas back on the grill, close lid and cook for about 2-3 more minutes until the chocolate is melted.

Serve warm with any extra toppings, sauces, ice cream etc.

Source: http://www.familyfreshcooking.com/2011/07/10/chocolate-cherry-ricotta-grilled-pizza-recipe/#.UaZl3Cs5zYI

MEN’S SECTION

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5 Do’s of Buying Men’s Swim Briefs When purchasing swim briefs, guys may need a little help in deciding which pair is right for them. For those who may not have someone (like a friend or girlfriend) who can help them, they need to remember the five do’s of buying men’s swim briefs.

Buy (and Wear) with Confidence Flaunt it if you’ve got it, or so the saying goes. The typical swim brief does leave little to the imagination, and if the buyer truly does have a fantastic or even decently fit body, he should not hesitate to purchase and wear men’s swim briefs. Swim briefs come in a variety of designs and colors to suit anyone and can be used for doing laps in the pool or getting a tan on the beach.

Take Accurate Measurements It may not be possible to fit swim briefs even when going to a physical retail outlet as hygiene regulations may vary from store to store. That said, the buyer should take precise measurements with a tape measure before making any purchase. Most men’s swimwear is measured according to the waist size, as in the sample table below:

To take an accurate measurement, the buyer should stand up straight in front of a mirror in his underwear. He should take the measuring tape and wrap it around his waist. The tape measure should fit somewhat tightly, and the tape should remain straight.

Know the Different Types of Materials Used in Swim Briefs Swim briefs are usually made from synthetic, stretchy materials like nylon, spandex, or polyester. Nylon and Lycra swim briefs are perhaps the most popular among professionals, as these stretch more, making them ideal for competitions. Polyester swim briefs, on the other hand, may be a bit more constricting, but are much more durable (especially in chlorinated pools) and also less expensive than nylon or Lycra.

Consider Other Swimwear For those who just don’t feel comfortable in skimpy swim briefs but don’t like the look of board shorts, there are other alternatives that are similar to briefs. For example,trunks or square leg suits fit tightly around the body like briefs, but has more coverage around the legs and buttocks and a one to two-inch inseam. Those who like to surf, windsurf, or participate in active water sports should consider swim jammers, which cover the entire thigh area up to just above the knee and offer more protection.

Wear Swim Briefs for Exercising IOne reason pro athletes love swim briefs is that they stretch, allowing for more freedom of movement, and reduce drag to make them swim faster. While not everyone will be going to the Olympics, men who swim for exercise should consider wearing swim briefs while doing laps in the pool to help them increase their efficiency.

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Women Swimsuit Dos and Don'ts

Does swimsuit shopping make you cringe? Make the dressing room a safer space by only choosing suits that match your body shape with designer Bradley Bayou's list of dos and don'ts.

If you've got...

Wide Shoulders - A one-piece with a tank-wrap top in a dark color with a light or brighter color on the bottom or a small skirt is perfect. You want the straps to fall on the outside of your shoulders with a V-neck. This will pull your eye in, compliment this with a bright color or lighter color bottom to balance your wide shoulders.

W O M E N’ S S E C T I O N

Big Bust - Choose a suit with support—either a bra-shaped or halter top with underwire will work best for you. Choose a darker color on top with a brighter color or print on the bottom. You can choose a bikini or full-piece depending on your midsection, and with either type of suit make sure any embellishments are on the lower half to balance your bustline.

Short Legs or Torso - Choose a suit with a high-cut leg. There are really interesting onepieces out there now with cut outs—pick one where the leg is exposed as much as possible. Boy-cut shorts are not for you.

Long Body - Takinis or a one-piece will work well on you—any top with an empire waistline. If you want to do a two-piece just make sure you minimize the distance between your top and bottom. For example, a shorter tankini is okay if paired with a high-waisted bottom.

No Waist - Choose a one-piece with a V-neck, as plunging as you feel comfortable with a belted waist, preferably in a contrasting or bright color. Do choose a suit with a defined waist, either a one-piece or two-piece, but make sure it has a defined waist, preferably with a belt in a contrasting color. Don't choose an empire waist or low-cut bikini—it will emphasize your nonexistent waist.

Small Bust - You can go as skimpy as you like up top, but choose suits that have their prints or embellishments on the top rather than the bottom, like ruffles or beading.

Stomach Area - Do pick either a high-waisted bikini or a one-piece that will pull you in.

Don't pick a low-rise bikini!

Lower Back Area - To avoid the dreaded muffin top, do pick a suit that doesn't cut straight across the lower back—there are a lot of suits out there right now that have interesting cut outs, or choose a suit that comes up a little higher, closer to the waist. Don't pick a low-rise suit—this will only make the problem worse.

No Butt - Do a suit with either a full skirt or gathers in the rear; don't choose a boy short.

Big Butt - Do choose a suit with lower-cut legs, boy shorts or a smooth A-line skirt. Don't choose a high-cut bottom.

Wide Hips - Do wear a high-cut leg with a high waist if you want to show your legs. Or, you can always go for an A-line skirt.

Read more: http://www.oprah.com/style/Swimsuit-Dos-and-Donts#ixzz3ZA58qchB

“Ask Us Something!�

Summer Time Tips to Stay Cool in the Kitchen Cooking less in the summer saves energy while cooling down your house and your body as well.

In the summer, pay attention to the long-range weather forecast especially the stretch of sizzling days ahead.

Take advantage of the cooler days to prepare a few extra meals and stash them in the freezer.

The frozen food will be microwave-ready when you can't face the kitchen during a hot spell.

Eat and drink cold foods such as salads, fruits, sandwiches, hard-boiled eggs, bread and cheeses, ice water, milk, etc.

If you have to cook, make something covered on the stove or in your microwave rather than heating up the oven. Prepare quick cooking main dishes such as fish.

Cut things like vegetables into smaller and evenly sized pieces to speed up the cooking process.

Defrost everything completely before you cook and make sure you cover all the pans you use.

Summer is what the charcoal grill was invented for. Why cook in the kitchen when you can get outside and grill?

But if it's that hot, turn to small appliances like the electric skillet indoors. It would be handy for stir-fried vegetables, caramelized onions, poached fish, etc. Skillets maintain low temperatures well and release almost no heat into the kitchen.

Sandwiches aren't just for lunch in the summer. They are ideal for a hot evening when served with a cool fruit salad or a refreshing fruit smoothie.

You can also serve the sandwich and soup combo with soups that don't have to be hot like the gazpacho.

Salads are made for the summer. Basic salads will do – a mix of romaine lettuce, tomatoes, cucumbers, and the like. If you like you can add protein like chicken, fish, cheese and garbanzo beans.

Another quick summer meal is pita bread filled with hummus, olives, feta cheese, and roasted peppers.