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IN THIS ISSUE:
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Sign Up for FREE Gluten-Free Makeover for Your Pantry
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Turkey Stuffing Analysis
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Sugar: A Necessary Evil?
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Whey-Low: A New Sweetener To Try
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Food for Thought
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Where in the World is Carol?
SIGN UP FOR FREE GLUTEN-FREE MAKEOVER FOR YOUR
PANTRY
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I want you to know about this fun, exciting
opportunity that I'm involved in with NuWorld Amaranth, a company that
makes gluten-free amaranth products!
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This January and February, Nu-World Amaranth, the Celiac Sprue Association, the Gluten Intolerance Group of
North America, the Celiac Disease Foundation, Celiac.com, Danna Korn, and
cookbook authors Carol Fenster, Ph.D., and Lynn
Rae Ries are ringing in the 2004 New Year with a
complete lifestyle makeover for healthy, gluten-free living and more.
Gluten-free is about eating and living healthy with powerfully nutritious,
naturally gluten-free grains like amaranth.The campaign is called "Gluten-Free and More" and Nu-World Amaranth is sharing news and recipes using amaranth, inviting you
to post your personal commitment to living a gluten-free lifestyle, and
giving one lucky family the chance to
win a complete pantry and kitchen makeover with a registered
dietician.
Visit www.nuworldfoods.com/glutenfreeandmore to learn more, enter to win, and post your
personal pledge. While you're there, sign up for an exclusive live
online chat on January 29th at 7:30 P.M. CST, (spots are
limited) where you can chat with Cynthia Kupper, RD and ME in a kind of
"instant-messaging" format. It should be fun! Let's show our support for
this effort.
TURKEY STUFFING ANALYSIS
Last
month I told you I was going to try something new with the turkey stuffing at
Christmas. Well, it worked! Instead of a dry, crusty stuffing that was unevenly
cooked I made the stuffing (it's really dressing since I didn't stuff the turkey
with it) more like a bread pudding.
I
prepared the bread as usual (lightly toasted to dry it out, cut into cubes,
etc.) and combined it with the other ingredients such as sauteed chopped celery
and onion and the spices and seasonings, including salt and pepper. Then I
spread the bread cubes in a well-greased 13 x 9-inch pan. I whisked together a
mixture of milk, chicken broth, and eggs (1 cup milk, 1 cup chicken broth, and 4
eggs) and poured it over the bread. This mixture should cover the bread. If it
doesn't, make another batch of milk, chicken broth, and eggs. Bake in a 375
degree oven until the top browns and puffs up. My family loved it and this is
how I will made my stuffing from now on.
SUGAR: A NECESSARY EVIL?
Even
though we hear about the evils of sugar, it does wonderful things for our
cooking. Sugar not only sweetens baked goods, it tenderizes them and makes them
brown nicely. White sugar has a unique flavor that most of us take for
granted until we eat food sweetened with other sweeteners. Then we miss that
subtle flavor.
Sugar also helps balance the acidity in tomato sauces
such as pizza sauce or spaghetti sauce. That's why you see a little pinch of
sugar in these recipes. And, some spice blends and rubs contain sugar to promote
browning in the meats they're used on.
It's
true that we eat too much unnecessary sugar, but a little here and there is a
good thing.
WHEY-LOW: A NEW SWEETENER TO TRY
Speaking of sugar, there is a new sweetener on the
market. Called Whey-Low, it's made from naturally occurring sugars such as those
found in fruits and milk and then it's mixed with table sugar. It also has a low
glycemic index. For more information and to see whether this new product is
right for you, go to www.wheylow.com.
FOOD FOR THOUGHT
Are you reading those
ingredient labels to see what you're REALLY eating?
WHERE IN THE WORLD IS CAROL?
Be
sure to sign up for a live, on-line chart with me and Cynthia Kupper, RD on
January 29, 7:30 PM CST. Go to www.nuworldfoods.com/glutenfreeandmore for details. Join me at Wild Oats Market, 1111
South Washington in Denver, CO on Tuesday January 27th at 6:30 PM to learn how
to make gluten free pie.
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