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Cooking

  • Stir-fried pepper steak is a most colorful and flavorful dish

    Lean and boneless, a flank steak is one of only two steaks cut from the underside of a steer, the other being a skirt steak. A thin, oblong-cut mingled with tough meat fibers, a flank steak is loaded with great flavors and responds well to marinades and to high-heat cooking, if only for a brief amount of time.
    It’s best when eaten medium-rare, so be sure to take it off the heat while it’s still rare and allow it to set for a few minutes to retain its juices. For maximum “chewability,” flank steak should be cut into thin slices across the grain.

  • Most gardeners consider asparagus a springtime delicacy

    Lightly steamed, boiled or roasted, fresh asparagus is a tasty, nutritious side dish.
    In this area, fresh asparagus season begins in March or early April and ends around late June or when the hot summer weather begins.
    Asparagus, imported mostly from Mexico, Chile or Peru, is now available all year round, but you’ll find a good supply of fresh “homegrown” asparagus in local supermarkets this time of year.

  • Strawberries are ready for picking at local produce farms

    With our warmer-than-normal temperatures in recent weeks, it’s no surprise that strawberry season has arrived just a wee bit earlier this year. Strawberries typically peak during May in the South and in June in the North.

  • Senior site menus

    Here are lunch menus for Brunswick County’s seven Senior Nutrition Sites for next week.
    Monday, April 16
    Sloppy Joe, corn casserole, green beans, fruit cocktail, hamburger bun/whole-wheat bun, beverage.
    Tuesday, April 17
    Turkey tetrazini, field peas/snaps, baby carrots, Mandarin oranges, whole-wheat bread, beverage.
    Wednesday, April 18
    Barbecue pork, baked beans, cole slaw, fresh orange, hamburger bun/whole-wheat bun, beverage.
    Thursday, April 19

  • Marinated grilled chicken and carrots is enhanced with feta cheese

    Unlike most other vegetables, carrots are available all year long. Related to the parsley family, with feathery green leaves and an orange root, carrots can be eaten either raw or cooked. Not all carrots are orange; some are purple, yellow, or even white in color.

  • Omelets with meat, veggies and cheese are not just for breakfast

    Omelets aren’t as difficult as they look. I’ve been making them for a long time and have enjoyed them for breakfast, lunch and even dinner.
    Fillings and toppings range from meats, vegetables and seafood to cheese and even leftovers.
    Since omelets take no more than a couple minutes to cook, the key is to work quickly while the egg mixture is setting.

  • Just like bacon, a little garlic goes good with everything

    “Tomatoes and oregano make it Italian; wine and tarragon make it French; sour cream makes it Russian; lemon and cinnamon make it Greek; soy sauce makes it Chinese; but garlic makes it good.”
    —Alice May Brock of Alice’s Restaurant fame

  • Authentic Creole or Cajun gumbo requires okra or filé powder

    The Spanish gave Creole food its spices, and also paella, which was the forefather of Louisiana’s jambalaya. Cajun cuisine is characterized by the use of wild game, seafood, wild vegetation and herbs.
    Bouillabaisse, a soup that came from the Provence region of France in and around Marseilles, played a part in the creation of gumbo.

  • Pork loin roasts can be easily prepared for the grill

    One of the most tender and juiciest parts of a pig is the loin roast, which comes from the area between the shoulder and the beginning of the leg.
    A deboned loin roast can be rolled and tied with string. Loin roasts with a bone tend to be juicier and more flavorful, but carving it can be a bit tricky.

  • The aroma of roasting chicken thighs, rosemary and oranges

    I am still amazed that I knew almost nothing about chicken thighs until I moved here more than 10 years ago. We ate a lot of chicken breasts and whole chickens, but I always thought the thighs didn’t have much meat on them. Not anymore! Now I can’t get enough of them. I can’t even seem to over-cook them. They always come out juicy and tender.