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Cooking

  • These chicken and shrimp recipes share a common thread

    Occasionally, I receive a favorite recipe from a reader that also includes a history of when and where it came from and so on.

    A few weeks ago, I received a fascinating e-mail from Jeris Hewett concerning recipes for Carolina Chicken and Shrimp Middleton that he shared with me.

    He had tried to reach me at home earlier but instead wound up talking with my wife for quite a while! She thoroughly enjoyed the conversation concerning his cooking prowess and told me about it when I got home.

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  • Eat for a healthier lifestyle by following dietary guidelines

    It is important to follow the dietary guidelines recommended by the U.S. Department of Agriculture and Health and Human Services. These guidelines are designed to help Americans choose foods they need to support good health. They are based on the following tips:

    Select a variety of foods

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  • This traditional Irish comfort food is easy in the slow cooker

    What's the national dish of Ireland? Corned beef and cabbage, you say? Since March has undoubtedly become “Irish Awareness Month,” I thought it would be fun to explore the truth behind yet another Irish myth.

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  • Oranges have more to offer nutritionally than just vitamin C

    Oranges are highly valued for their vitamin C content and are a primary source of vitamin C for most Americans. This wonderful fruit has more to offer nutritionally than just this one nutrient, containing sufficient amounts of folacin, calcium, potassium, thiamin, niacin and magnesium.

    Most of the consumption of oranges is in the form of juice. Eating the whole fruit provides 130 percent of the recommended dietary allowance for vitamin C, less than the juice, but more fiber, which is not present in the juice.

    Make Oranges Part of Your Daily Plan

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  • Here are some old-fashioned recipes just like Grandma used to make

    Remember when you were a child and grandma would spend all day in the kitchen, cooking delicious meals and desserts “the old-fashioned way?”

    Wish you could relive some of those wonderful childhood memories of grandma’s cooking? She didn’t even need to read a recipe or use a measuring spoon—she just somehow “knew” what the right amount of ingredients were. That’s what makes grandmas so great! Don’t you wish you knew how to cook like that, to smell the pies baking, to taste the delicious cookies again?

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  • Crabmeat is nutritious, low in fat and high in protein

    Although crabs are available year round in coastal areas, their consumption is most associated with the summer, undoubtedly from the summer tourist migration to the shores.

    King and snow crabs come from the north Pacific and are prized for their legs. Unless you live in Alaska, these are always shipped and sold frozen.

    Dungeness crabs are found on the Pacific coast, while stone crabs hail from Florida waters. Along the eastern seaboard, it is the blue crab that reigns supreme.

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  • Pasta dishes should be simple and use fresh ingredients

    The terms pasta, macaroni and noodles are often used interchangeably, but they are not the same.

    Pasta is the general term for the wheat product derived from combining semolina flour with liquid, usually water and/or eggs.

    Use water and you have macaroni; use eggs, and you have noodles. Semolina flour, made from durum wheat, is the flour of choice because of its high protein content.

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  • Senior menus

    Senior site menus

    Here are lunch menus for Brunswick County’s eight Senior Nutrition Sites for next week.

    Monday, Feb. 18

    Pork chop/gravy, macaroni and cheese, collards, fresh fruit (orange), flat bread/margarine, beverage.

    Tuesday, Feb. 19

    Pot roast au jus, rice, green beans, blend juice, chocolate pudding, dinner roll/margarine, beverage.

    Wednesday, Feb. 20

    Barbecue chicken, corn casserole, green peas, pineapple tidbits, whole wheat bread/margarine, beverage.

    Thursday, Feb. 21

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  • Cold temperatures outside call for warm, hearty chili inside

    Find winter’s warmth in a big bowl of easy-to-prepare chili. This quick and easy recipe is a hearty meal that we have enjoyed at our home for many years.

    It tastes like it’s been cooking on the stove for hours, but can be eaten in about 30 minutes!

    I must confess this recipe is strictly my wife’s, and since she has been making it for us for a long time, I asked her if she would share it with our readers. Not a problem, until I asked her for the recipe!

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  • Understanding cholesterol risks

    High cholesterol risks are not usually immediate. The damage accumulates over years and decades-high cholesterol in your 20s and 30s can take its toll in your 50s and 60s. Because the effects take time, many people don’t feel real urgency in treating it. They feel they can just deal with it later.

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