The Eclectic Cooking Newsletter 

Monday, July 2

Lydia Jensen, Editor: Lydiajj@get2net.dk
Lars Jensen, Webmaster/Publisher: Lars@Eclecticcooking.com

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*************************IN THIS ISSUE******************************

=> members' password
=> Featured article
=> Guest Article
=> How to Be Featured as our Guest Writer 
=> New Recipes of the Week 
=> Hot Tip 
=> Health News 
=> Joke/Story of the Week 
=> Next week's Issue 
=> Subscribe/Unsubscribe information 


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**************************Featured Article**************************


Cooking vegetables in a microwave, why and how.


Fresh vegetables can be cooked to perfection in your microwave
oven. This method gives excellent results as it retains flavor,
nutrients and color giving a fresh and appetizing appearance. It
has been said by some to be the most nutritious way of preparing
vegetables as very little (if any) of the nutrients are cooked
or fried "away". To keep any more of the nutrients in your
vegetables you would need to eat them raw. 

They can be cooked in casserole dishes with lids, stirring once
through the cooking period. Roasting or boiling bags can be used
for some vegetables with the ends just loosely closed, allowing
a degree of steam to escape. The bags should be shaken once
during the cooking. Alternatively cling film can cover a dish
but it must be pierced to allow some steam to escape. Minimal if
any, liquid or butter is required. 

A brief standing period is desirable after cooking time to
finish the cooking and develop their full flavor. Seasoning can
be added to the water needed for cooking but minimize on this,
for the very fresh natural flavor of the vegetables requires
little additives. Alternatively, seasoning can be added after
the cooking. Delicate vegetables such as broccoli, spears or
asparagus should be arranged in the container with the tender
parts towards the center. 

Corn on the Cob can be wrapped in buttered greaseproof paper, or
cooked with the husk on during cooking. Larger types of
vegetables should be cut into even shaped pieces for faster and
even cooking in the oven. Small new potatoes should be scrubbed
and cooked in their skins. Any fresh vegetables which are left
over can be reheated afterwards. They should be covered and a
knob of butter added after heating. If the quantities are small
use the defrost power level. This method of reheating is far
superior to conventional methods as they still retain a fresh
flavor and appetizing appearance. 

Frozen Vegetables 

All frozen vegetables can be thawed and cooked to serving
temperature in your microwave oven. Several varieties whether
home frozen or commercially frozen produce, can be cooked in
their plastic pouches, without the addition of any water. The
bag should be slit or pierced on the top with a sharp knife, and
the contents should be shaken once during the cooking. Bulkier
vegetables can be transferred in their frozen state to a
suitable size casserole dish with a lid and stirred once during
the cooking. 

Blanching and Freezing of Vegetables Small quantities of freshly
picked vegetables can be blanched in your microwave oven. This
is particularly advantageous to people who grow their own
vegetables, as they can pick in small quantities as they reach
the peak of perfection. 

The vegetables should be washed or scrubbed, trimmed cut and
diced to a uniform size, just as you would for cooking in the
microwave oven. Method for 1 Ib weight. Rinse them, place in a
deep dish with 45ml (3 tablespoons) water, stir or arrange so
that the water evenly coats the vegetables, cover and heat for
3-5 minutes dependent on the density. Stir the vegetables
halfway during this period. Immerse the vegetables in ice cold
water, then drain, pat dry, pack and freeze. 

Method for half quantities 225 g 0/2 Ib). Prepare the vegetables
in the same way making sure that a small degree of water still
adheres to them. Place in a small freezer bag and loosely secure
with a rubber band. Heat for 1/2-2 minutes, shake the bag
halfway through this period. The rinsing water creates the steam
for blanching. Remove from the oven and immerse the bag in ice
cold water keeping the sealed end just above the level of the
water. This will chill the vegetables and expel the air in the
bag at the same time automatically creating a vacuum pack for
the freezer. Dry the outside of the bag. seal and freeze in the
normal manner. 

Canned vegetables can also be transferred to a suitable size
dish, covered and heated in very short period and they too give
excellent results. On no account heat vegetables in the can!
This can cause the can to explode or in some microwaves, have a
serious reaction to the shiny metalic metal of the can. 

Drying Herbs 

Ideally the herbs should be clean and dry when picked, but if
they need washing, gently squeeze as much water as possible from
them and pat dry between pieces of kitchen paper. 

Pick the leaves from the stems and place a good handful on a
double thickness of kitchen paper in the microwave oven, cover
with another double sheet and heat for approximately 3-4
minutes. A small degree of vapor will occur but this is absorbed
by the kitchen paper. Turn the kitchen paper and the herbs over
once during the cooking, allow to cool and make sure they are
thoroughly dry before crushing and storing in an airtight jar.
Herbs preserved by this method keep a good color and aroma and
are particularly useful during the winter months when fresh
herbs are extremely difficult to purchase. 

Pulses 

The microwave oven can speed the time of soaking pulses if this
is a critical factor. Cover the pulses with cold water. bring
them to the boil and cook for 4 minutes. Allow them to stand for
1/2-2 hours, during which time they will swell and soften. Rinse
thoroughly before cooking. With the exception of split lentils
all pulses must be soaked before cooking. 

Dry weight quantities of up to 225g (8 oz) can be success- fully
cooked in the microwave oven, and on completion will yield about
three times the quantity. Larger quantities are best cooked by
conventional methods. To cook by microwave, place the soaked and
rinsed pulses in a dish deep enough to allow for boiling. Pour
boiling water from the kettle over the pulses and cover the
dish. Bring to the boil and continue cooking until tender.
Timings vary considerably as the age of the pulses determine the
cooking time necessary. A general guide for the quantities
mentioned would be 40-60 minutes for large varieties and 20-25
minutes for lentils. Pulses if cooked conventionally and stored,
heat very successfully both from the freezer and refrigerator.
For heating from the freezer use Defrost power initially and as
a little moisture appears switch to Full power to bring them to
temperature. Heat covered. 



More articles:
http://www.eclecticcooking.com/articlesindex.htm 

****************************Guest Article***************************

"Pizza on the Grill"
By: Brandie Valenzuela

With warm weather here, you might be looking for 
something new to put on the grill, well, then, do I 
have a surprise for you! Pizza! Yep, you read right, 
pizza. If you have children like mine, then they are 
sure to love pizza, so gather the family around the 
grill and make something totally different, that won´t 
heat up your kitchen!

Ideas for the "crust":
~Pitas: Leave whole without splitting.
~French bread: Cut in half lengthwise.
~Sandwich Rolls: Split in half.
~Bagels/English Muffins: Split in half.
~Flour tortillas: Try to buy the thicker variety called 
"gordita" or double up two thin ones with a small 
amount of pizza sauce between each one.
~Prebaked pizza crusts

Ideas for toppings:
~Cheese: mozzerella, cheddar, or be creative - just about 
any kind that slices or shreds will work.
~Veggies: sliced onions, bell peppers, mushrooms
~Meats: pepperoni, ham, chicken, bacon, sausage (be 
sure all of these are cooked first)
~Mexican: beans (refried, black,etc.), cheddar cheese, 
lettuce, tomatoes

Here´s how to make them:
1. Heat your grilll to medium heat.
2. Brush bottom of "crust" lightly with oil.
3. Spread unoiled side with pizza sauce, and add toppings.
4. Place on grill and cook, covered, 2 - 3 minutes. Bottom 
should be crisp and cheese melted.
5. Serve with a salad and enjoy!


©2000 - Brandie Valenzuela
About the Author:
Brandie Valenzuela is a freelance writer and editor of two
weekly ezines: The Family First Newsletter, which is devoted
to mothers and their families, and also The Creative Scrappers
Newsletter which has everything for the person who loves to 
scrapbook. To subscribe to either one of these free ezines,
just visit: http://members.aol.com/BMVCreations



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How to Be Featured as our Guest Writer:
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Please contact the editor or Email your article to: 
Lydia Jensen at Eclectic Cooking: Lydiajj@get2net.dk 

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Added recipes and articles for July 2
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RECIPE: Braised Prawns with Mushrooms
RECIPE: Parmesan Crumbed Fish
RECIPE: Strawberry Creampie
RECIPE: Fricasee of Veal
RECIPE: Fruit Cocktail Cake 
ARTICLE: Cooking vegetables in a microwave, why and how.
ARTICLE: Pizza on the grill

http://www.eclecticcooking.com/recipesmenus.htm


*******************************HOT TIP******************************

If a recipe requires castor sugar or icing sugar, and there is
none in your cupboard, put ordinary granulated sugar in the blender.
Blend two seconds and it becomes fine castor sugar; four seconds it
has turned into icing sugar.

******************************HEALTH NEWS***************************

From the 'Health Portal' on our home page 

*Out-of-this-World Diet*
Why astronauts lose weight in space

*Do Calorie-Blocker Pills Work?*
Weight-loss claims exaggerate evidence

*Low-Fat Mice Hold Clue to Obesity Treatment*
Fat gets no grip on mutant rodents

*Foot-and-Mouth Resurgence Feared*
British official says careless behavior could be a threat



Read the articles here on our front page:
www.Eclecticcooking.com


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Joke/story of the week
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Cooking brownies with kids
Remove teddy bear from oven and preheat oven to 375.

Melt 1 cup margarine in saucepan.

Remove teddy bear from oven and tell Billy "no, no."

Add margarine to 2 cups sugar.

Take shortening can away from Billy and clean cupboards.

Measure 1/3 cup cocoa.

Take shortening can away from Billy again and bathe cat.

Apply antiseptic and bandages to scratches sustained while
removing shortening from cat's tail.

Assemble 4 eggs, 2 tsp. vanilla, and 1-1/2 cups sifted flour.

Take smoldering teddy bear from oven and open all doors and
windows for ventilation.

Take telephone away from Billy and assure party on the line the
call was a mistake. Call operator and attempt to have direct
dialed call removed from bill.

Measure 1 tsp. salt, 1/2 cup nuts and beat all ingredients well.

Let cat out of refrigerator.

Pour mixture into well-greased 9x13-inch pan.

Bake 25 minutes.

Rescue cat and take razor away from Billy. Explain to kids that
you have no idea if shaved cats will sunburn. Throw cat outside
while there's still time and he's still able to run away.

Frosting

Mix the following in saucepan:


1 cup sugar
1 oz unsweetened chocolate
1/4 cup margarine
Take the darn teddy bear out of the @#$% broiler and throw it
away -- far away.

Answer the door and meekly explain to nice policeman that you
didn't know Billy had slipped out of the house and was heading
for the street. Put Billy in playpen.

Add 1/3 cup milk, dash of salt, and boil, stirring constantly
for 2 minutes.

Answer door and apologize to neighbor for Billy having stuck a
garden hose in man's front door mail slot. Promise to pay for
ruined carpet.

Tie Billy to clothesline.

Remove burned brownies from oven.

http://home.iprimus.com.au/creyes/jokes.htm#how


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Next Week's Issue, July 9
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RECIPE: Beef puffs
RECIPE: Vegetable soup
RECIPE: Mussels with flavored butter
RECIPE: Salmon dip
RECIPE: Apple dessert
ARTICLE: Bulking Up Fiber's Healthful Reputation

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Copyright 2001 Eclectic Cooking
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