Sunday, June 28, 2009
Wednesday, June 24, 2009
Cherry Lemon Cooler
3 cups water
1 cup sugar
1 cup Northwest fresh sweet cherries, halved and pitted
1 cup fresh lemon juice, refrigerated
1 bottle (1 liter) club soda or seltzer
Northwest fresh sweet cherries with stems
Combine water and sugar in small saucepan; add halved cherries. Bring mixture to boil; reduce heat and simmer 5 minutes. Remove from heat and cool to room temperature.
Strain syrup into container with tight fitting lid; discard cherries. Refrigerate syrup until cold.
Fill a tall 12 to 16-ounce glass with ice. Pour 1/4 cup lemon juice and 1/3 cup syrup over ice and top with club soda. Garnish with cherries and mint. Makes 4 servings.
Tip: Leftover syrup may be stored, refrigerated, up to one week.
Nutritional Analysis Per Serving: 140 Cal., 0 g pro., 0 g fat, 37 g carb., 0 mg chol., 1 g fiber, 28 mg sodium.
Sunday, June 21, 2009
Microwave popcorn is easy and convenient but there have been some health concerns lately, including "Popcorn Workers Lung". With the convenience comes a price tag. You can make your own microwave popcorn for pennies vs the high cost of microwave popcorn found out your local retailer. It can cost between 1.99 to $3.99 a box.
With homemade you choose the ingredients, no worries about microwave popcorns artery-clogging hydrogenated oils. Use heirloom varieties, gourmet or organic popcorn if you prefer. You can sprinkle lightly with salt or add your favorite flavoring. Have fun and enjoy a snack healthy. I have listed some suggestions for different seasonings following the popcorn directions.
My popcorn cost $2.29 for 20 oz. of Jolly Time Organic. The pack of paper bags cost $1.69 for 50. Cost is approximately .30 per bag.
Some people recommend using staples to close the bag, this could cause the bag to burn when the metal staples become hot, so do not use staples.
Do not leave popcorn in microwave unattended! Adult supervision is recommended if a child attempts this recipe.
HOMEMADE MICROWAVE POPCORN1/4 cup popping corn
Popcorn Salt (you can use regular salt, but the fine popcorn salt is best)
1 Tablespoon Olive Oil
1 brown paper lunch bag
Add popcorn to bag and add desired amount of salt.
Fold top of bag over to close and shake gently.
Add olive oil, fold bag and shake.
Fold the top of bag over again and make a 1/2" flap.
Crease this sharply and fold over one more time.
A sharp crease will kelp keep the popcorn in the bag when cooking.
Place the closed bag on its side (the large side) in the microwave. Pop the corn until there are 3-5 seconds between pops.Remove from microwas and open bag to cool. Add butter, and or other flavorings, fold top of bag and shake.
Some Seasoning SuggestionsAny cheese you can "shake". American, Parmesan, etc.
Taco seasoning (the powdered kind in the packages).
Chili Cheese & Garlic
1/2 Teaspoon salt
2 Teaspoons grated Parmesan cheese
1 Teaspoon paprika
1/2 Teaspoon chili powder
1/4 Teaspoon garlic powder
Garlic and Onion
1/4 teaspoon Garlic salt
1/4 teaspoon onion salt
or try a sprinkling little sugar after popping. The salty sweet flavor combination is interesting and a good change of taste.