Food for Thought: How to speed up an avocado's ripening
Tip of the Week: How to ripen an avocado
If the only avocados at the grocery or market are under-ripe and rock hard, there’s an easy way to speed up the ripening process.
Put the avocados in a brown paper bag and store them at room temperature. Wrapping them in newspaper also works. And adding an apple or tomato to the bag will ripen an avocado even quicker.
To test an avocado for ripeness, hold it in the palm of your hand and gently squeeze it. If it gives to slight pressure, it is ready to use. Don’t press too hard with your thumb.
Easy recipe: Pasta Primavera
1 cup broccoli florets
1 cup sliced carrots
1 cup sliced zucchini
1 cup macaroni or rotini pasta
1 tablespoon flour
1 tablespoon margarine
1 cup skim milk
1/4 teaspoon dried basil
1/8 teaspoon black pepper
2 tablespoons Parmesan cheese
Steam vegetables until crisp-tender and cook macaroni according to package directions. In a small saucepan, melt margarine and blend in flour. Gradually stir in milk and seasoning. (Do not add cheese at this time.) Cook over medium heat, stirring constantly, until sauce thickens. Remove from heat and blend in cheese. Pour over hot vegetables. Add macaroni and mix together. Serves 2.
Did You Know?
The Svalbard Global Seed Vault in Norway contains seeds of more than 525,000 crop varieties, providing a backup to crops around the world.
Would You Buy It? Butterfinger Snackerz
Details: Bite-sized candies with a Butterfinger-flavored center, chocolatey coating and peanut buttery drizzle.
More information: 1-800-310-0412 or www.butterfinger.com
Comments: They taste something like a Butterfinger candy bar, but with less of the peanut-butter flavor. “It doesn’t stick in your teeth like Butterfingers.” “You get a lot in the bag.” “Has a nice, crispy texture.”
Would you buy it? Yes
-- State Journal-Register
Which of the following is a Mongolian barbecue technique that involves layering heated stones and meat, usually lamb, in a pot to cook?
A. Hari Kiri
D. Hop sing
Answer is at bottom of column
Wise to the Word: Farmer’s cheese
This is one of the simplest of cheeses. It is a combination of bacterial starter, rennet and milk. The mixture coagulates into whey (liquid) and curds (solids). The whey is strained off and the curds are pressed until dry and crumbly.
-- The Repository
Number to Know: 20
Calories in 1 cup of sliced, raw celery. – www.fruitsandveggiesmatter.gov
The Dish On …
“Mary Mac's Tea Room” by John Ferrell
In “Mary Mac's Tea Room,” author and owner John Ferrell brings together over 100 classic recipes from this venerable institution of Southern comfort food.
When Mary Mac's opened in 1945, it was one of 16 tea rooms around Atlanta, Ga. More than 60 years later, it stands alone in carrying on the tradition of bringing great Southern cooking to everyone from blue collar workers to celebrities.
Now you can bring home many of the restaurant's famed recipes, along with richly illustrated photography, old menus, postcards and artwork.
From the Beer Nut’s Blog: Is summer really over?
The release of Oktoberfest beers signals a change from summer’s wheat beers to darker seasonals.
Gritty McDuff’s Halloween Ale will be hitting stores pretty soon. It’s one of my favorites from the Portland, Maine brewery. And Ayinger’s Oktober Fest Marzen will soon be hitting stores.
That must mean summer is over. At least Ayinger’s Oktober Fest is amazing, so I’m looking forward to drinking it again.
To read more from the Beer Nut, visit http://blogs.townonline.com/beernut/
Food Quiz Answer
GateHouse News Service