Martha A. Cheves's Blog, page 50

Chocolate - Myths - True or False?

Is Chocolate really bad for our health?  If you're a chocolate lover you might want to find out if these myths are true or false:

Myth:  Chocolate is high in caffeine.  True/False 
Myth:  Chocolate is loaded with saturated fat and is bad for your cholesterol.  True/False
Myth:  Chocolate lacks any nutritional value.  True/False
Myth:  Chocolate causes cavities.  True/False
Myth:  Chocolate causes headaches.  True/False
Myth:  Chocolate causes acne.  True/False
Myth:  Chocolate causes weight gain.  True/False

Want to see how well you've done?  Read the full article by going to this site SPARKPEOPLE for the answers.

Tuna Mac and Cheese

Yes, Tuna Mac and Cheese and it is so good.  Click on the link to view the recipe.

I Didn't Know That - Cold & Flue Remedies

Cold and Flu Remedy - Best
Why does chicken soup make us feel better when we're sick?  From the medicinal properties of vegetables to the antioxidants in chicken fat, each ingredient in chicken soup appears to have anti-inflammatory properties that help reduce mucous production, according to a study published in Chest Pain.  Also, hot liquids in general help break up mucous and relieve congestion.
Runner up to chicken soup is garlic.  If consumed regularly, garlic may also help prevent colds year-round thanks to the antibacterial properties of a compound called allicin, which can not only keep us from getting sick but also recover faster if infected, according to research published by the National Institute of Health.  To truly reap the benefits of fresh garlic, crush it at room temperature and let it sit for approximately 15 minutes before cooking.
Cold and Flu Remedy- Worst

While vitamin C has many wonderful health benefits, like helping the body hear wounds and preventing scurvy, unless it's taken regularly, no research has proven that vitamin C actually prevents or lessens the severity of a cold, according to National Institute of Health.

Bread Spreads

Bread spreads are so easy to make and so tasty.  The one you're looking at is Strawberry Pecan.  It's made by blending 1/2 cup of softened butter or margarine, 1/4 cup finely chopped pecans and 1/4 cup of strawberry preserves.  This is so good on a hot biscuit or just spread over a piece of toast.  This can be made with any flavor of jam, jelly or preserve.  It can even be made with sugar free preserves to help control the sugar intake.  But the spreads don't stop there.

You can make Citrus Butter by combining 1/2 cup butter/margarine with 1 Tbsp. powdered sugar and 1 tsp. finely shredded orange or lemon peel.

Breakfast Butter is made by combining 1/2 cup butter/margarine with 2 Tbsp. of honey or maple-flavored syrup.

Onion-Parmesan Butter has 1/2 cup butter/margarine, 2 Tbsp. grated Parmesan cheese and 2 tsp. sliced green onion.  This is good toasted.

Herb Butter is 1/2 cup butter/margarine and 1/2 tsp. each of dried thyme and marjoram, crushed OR 1 tsp. dried basil, crushed.

And then there is Pimiento Butter.  This one is made in a blender or food processor by combining 1 4 oz. jar sliced pimientos, drained, 1 Tbsp. anchovy paste and 1 clove garlic, minced.  Cover and blend or process until the pimientos are pureed and the mixture is smooth.  Mix this in with 1/2 cup butter/margarine for a great spread for rolls.

These spreads are simply a start of what you can create by Thinking With Your Taste Buds.  The Onion-Parmesan is good spread on crescent rolls before rolling them up and baking .  Enjoy!

Chicken Hashbrown Casserole

If you're a lover you'll love my Chicken Hashbrown Casserole.  It's full of all the good stuff like cheese and sour cream!

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I Didn't Know That - Shopping For Rice

Rice is one of the most versatile foods on the market.  It can be used in casseroles, soups, salads, and even desserts.   But there are many types of rice so how do you know which to use?   Here are just a few of those available and a little about them.
White rice - There are actually 3 types of this rice.  You can find long, medium and even short grain.  The shorter the grain, the more starch it contains.  Because it is the starch that causes rice to stick together when cooked, long grain rice cooks up lighter and fluffier than short grain rice.  (That I didn't know.  There have been times that I've bought just "white rice" not paying attention to what size it might be.  This piece of info makes me understand why my rice is sometimes too sticky for some of the dishes I'm making.)
Arborio rice - This is a short grain white rice that is preferred in risotto.  Being a short grain, it gives the creaminess needed for this dish.  This is usually found in larger supermarkets and specialty food stores.  (I've actually never bought this rice.  I have tried making risotto and had come out without the creaminess that I felt it should.  Now I know that I either buy the Arborio or at least use short grain.)
Instant and quick-cooking rice- This rice is popular because of its short cooking time.  Instant and quick-cooking rices are partially or fully cooked before they're packaged.   (I normally use the longer cooking rice but do keep a variety of the boiling bags on hand for quick use.  The flavor isn't as strong and the texture may not be as uniform but it works when I'm in a hurry.)
Brown rice - This is unpolished rice grain.  It has the bran layer still intact.  It's pleasantly chewy and nutty in flavor but requires a little longer cooking time then white rice.  (I've never been a fan of brown rice.  Don't really know why.  But I have found that I actually love the brown rice boiling bags.  I like the texture and flavor.  So if you're like me and don't care for brown rice, try the boiling bags.)
Converted rice - This is also called parboiled rice.  This white rice is steamed and pressure-cooked before it's packaged.  The process helps to retain nutrients and keeps the grains from sticking together when cooked.  (This I didn't know.  I've seen packages that say converted rice and have even bought it but never really knew the difference between it and regular white rice.)
Aromatic rice - The aroma of basmati, Texmati, wild pecan and jasmine rice is irresistible.  Their flavors range from toasted nuts to popped corn.  Look for them in food markets featuring Indian or Middle Eastern foods or in some of the larger supermarkets.  (My favorite is Basmati.  I love it's nutty flavor.  I use it not only in regular dishes but I really like it in my dessert rice dishes.  If you've not tried this one, you should.  I've tried the Jasmine but keep going back to the Basmati.  I've not tried the Texmati nor the Wild Pecan.  I actually haven't seen them in my local stores.  If you've tried either of these, please comment on their taste and texture.)
Wild rice - This is actually not a grain at all.  Wild rice is a marsh grass.  It takes about three times longer to cook than white rice but the nutlike flavor and chewy texture are worth the wait.  You do need to wash wild rice thoroughly before cooking.  (This is another favorite for me.  I had no idea it wasn't really a rice but now that I know this and look at it closely I can see that it doesn't really look like rice.  No matter what it is, I love it and love cooking with it.)

Lentil Soup

I've just posted a delicious Lentil Soup recipe on my site Martha's Recipe Cabinet.  Even if you're not a Lentil fan I think you will still enjoy this soup.

I Didn't Know That - Bay Leaves

Most commonly found in the form of whole, dried leaves, bay leaves (also called laurel leaves) bring an aromatic, woodsy note to a dish.  Common in slow-simmering dishes, such as soups and stews, they should be added to the dish whole (never crumbled).  Also discard them before serving the dish. There are two varieties.  Turkish (1 to 2 inches long oval) and California (2 to 3 inches long narrow) and can be used interchangeably. The Turkish is said to have the better flavor.
Fresh bay leaves are rarely available but dried leaves can be stored up to 6 months in a cool dark place. 
If you need to substitute you can use 1/4 tsp. of thyme in place of 1 whole bay leaf.

I Didn't Know That - Flour and Cornstarch

There have been times that I find myself out of flour and need a thickener so I turn to cornstarch.  This doesn't happen often but it has happened.  Now comes the question.  When substituting how much do I use?



Generally, for each cup of medium-thick sauce, you use 2 Tbsp. of flour mixed with 1/4 cup of cold water.  OR you use 1 Tbsp. of cornstarch mixed with 1 Tbsp. of cold water.  Be sure to thoroughly mix the water with the the starch or flour to prevent lumps.  I use a whisk to blend my flour and water and whenever possible I also use it when adding it to the liquid.  After stirring the thickener into the liquid, cook and stir over medium heat until thickened and bubbly.  Cook and stir 1 minute more for flour and 2 minutes more for cornstarch to allow the thickener to completely cook.

Now I have a guide for substituting!

Shrimp and Spaghetti

If you like shrimp this dish is one you must try.  It's simple, of course or I wouldn't be posting it, it's delicious and all of my food testers that were lucky enough to give it a try loved it.  So, check out my recipe for Shrimp and Spaghetti.