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Always lessons to be learned in the kitchen
EMC news - There are about 11 million cases of foodborne illness in Canada every year. Handling fresh produce safely reduces the risk. Eating Well with Canada’s Food Guide recommends that Canadians eat a diet rich in a variety of fruits and vegetables. You can minimize the risk of foodborne illness by following these safety tips: • Separate: fresh produce can become contaminated when it comes into contact with raw meat, poultry, seafood and their juices. Keep fresh fruits and vegetables separate from raw meat both at the store and at home—in your refrigerator, on cutting boards and countertops. • Clean: before preparing food, always
Food ‘n Stuff PAT TREW
white pasta salad. VEGGIE PASTA SALAD
2 cups rotini, three-colored 1/4 cup chopped red bell pepper 2 slices red onion, chopped 1 cup frozen peas 1 cup (more or less) small broccoli florets 1/4 cup mayonnaise 1/4 cup bottled coleslaw dressing To minimize the heat in the kitchen, here’s how to cook the pasta. Bring a pot of water to boil, add the pasta, stir it, then cover the pan and remove it from the heat. Let it sit on the back of the stove, stirring once or twice, until the pasta is cooked. This takes 20 to 30 minutes. You don’t need the stove element on while the pasta cooks, so you have a cooler kitchen. Now, here’s another shortcut that I’ve discovered. To thaw the frozen peas, measure them into a large sieve or colander. When the pasta is finished cooking, pour the pasta and hot cooking water into the sieve over the peas. Rinse with cold water. Voila! Instant thawed peas. Add the remaining ingredients and refrigerate for an hour to let the flavours blend. This salad has a slightly sweet flavour from the combination of mayonnaise and bottled coleslaw dressing. It’s very tasty. The ingredients can be varied by using other vegetables, but aim for colour as well as flavour. Serves four to six.
wash your hands for at least 20 seconds, using soap and hot water. Wash fresh fruits and vegetables gently under cool running water. Fruit and vegetables that are usually peeled or cut, like melons, oranges and cucumbers, also need to be washed gently under cool, running water. Also, scrub fruits and vegetables that have a firm surface, such as melons, potatoes and carrots. Do not soak fruits and vegetables in a sink full of water. It is not necessary to use anything other than water to wash produce. • Chill: store fresh fruits and vegetables that need refrigeration in the refrigerator at 4C or below. All cut fruits and vegetables should be refrigerated and should not be kept at room temperature for longer than two hours.
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EMC lifestyle - They say that you should never stop learning. Acquiring a new skill or adding to what you already know is supposed to exercise the brain and keep us younger. What they don’t say is that it’s often fun to learn something new. And sometimes there’s an added bonus when what you’ve learned makes life easier, more pleasant or just more interesting. I seem to be on a learning curve. Nothing major, I haven’t signed up for classes, just a lot of everyday learning experiences. On a domestic level, it seems this year most of our kitchen appliances reached the age of 25 plus years and had to be replaced. My stove is digital and I’m beginning to think it may be smarter than me. But the most important thing I’ve learned this summer is not how to use Internet auctions or how to operate a new electronic appliance. Laugh if you like, but I learned how to get the onion smell off my fingers after cutting up onions! Salads, onions. soups, onions, stews, onions. If you cook, you know what it’s like to have fingers smelling of onion. The solution is so simple that you won’t believe it until you try it. Take an everyday stainless steel spoon out of your kitchen drawer, hold it under cold running water, and rub your fingers over it as if you were trying to clean the spoon. In less than a minute, the onion odor will be totally gone. I don’t know why, but it works. So now you can go ahead and make this week’s recipe for Veggie Pasta Salad, and you won’t have to live with onion-breath fingers. For this salad, I use the twisted pasta called rotini and I buy the package with three colors of pasta. It makes a change from the usual
Safe handling of fresh produce
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West Carleton Review EMC - Thursday, July 19, 2012 29
Published on Jul 19, 2012