The Palm Beach Post from West Palm Beach, Florida on March 26, 1998 · Page 92
Get access to this page with a Free Trial
Click to view larger version

A Publisher Extra Newspaper

The Palm Beach Post from West Palm Beach, Florida · Page 92

West Palm Beach, Florida
Issue Date:
Thursday, March 26, 1998
Page 92
Start Free Trial

Page 92 article text (OCR)

THE PALM BEACH POST THURSDAY, MARCH 26, 1998 Bagged salads gaining popularity with today's busy cooks How much time do you really save? We wanted to see how much time you actually save by buying a bagged salad. So we decided to make our own garden salad from scratch, with one head of iceberg lettuce, a bag of carrots and a bag of radishes. Working at a normal pace, it took 1 minute and 50 seconds to core, wash,-drain and tear the head of lettuce into a bowl. It took another minute and 18 seconds to peel one carrot, wash one radish, and grate both into the bowl. Total salad construction time: 3 minutes, 13 seconds. The only thing we didn't have was the breathable bag in which to pack it. Ours, drained and put into a cloth bag, would begin to wilt within three days. The bagged version could last up to 14 days. Our salad, which worked out to 26 ounces, cost about $1.07. The 16-ounce version of a comparable bagged salad sells for $1.59. Shrimp and chick pea salad wrap 1 16-ounce can chickpeas, drained and rinsed Va cup sliced pimiento-stuffed olives 4 scallions, white parts and 4 inches of green tops, trimmed, thinly sliced 1 pound peeled and deveined cooked medium shrimp (about 25) Va cup white wine vinegar 1 tablespoon minced garlic 1 teaspoon dried Italian seasoning Salt and freshly ground pepper Va cup extra virgin olive oil 1 10-ounce bag iceberg and romaine mix or 1 small head cleaned romaine, torn 3 plum tomatoes, cored, seeded and thinly sliced 6 8-inch flour tortillas, or pita bread 3 scallions, green and white parts, finely chopped For garnish: 2 to 3 tablespoons low-fat sour cream, salsa and cilantro sprigs Whisk together marinade ingredients in small bowl. Place one-third of the mixture in a large bowl, add chicken, cover and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours. Lightly coat a grill with nonstick cooking spray; preheat to medium-high. Grill chicken for about 3 minutes per side or until tender, basting with marinade on first side only. Discard marinade. Allow chicken to cool slightly. In a wide shallow bowl, attractively layer lettuce, tomatoes, re-fried beans, corn, avocado and scallions. Thinly slice chicken and arrange on top. Stir reserved dressing, drizzle over the salad, and serve immediately garnished with dollop of sour cream, salsa and cilantro sprigs. Variations: Instead of chicken, you could add cooked ground or sliced beef, and add black olives, and green or jalapeno chiles to the salad. Makes 6 servings. Place some of the lettuce on each tortilla, add tomato slices and stuff shrimp mixture into each. Roll up, if using tortillas as wraps. Serve immediately. Makes 6 servings. (From All Wrapped Up by Ellen Brown, 1997, Broadway Books.) Tex-Mex salad with grilled chicken For the marinade and dressing: V2 teaspoon grated lime rind 3 tablespoons lime juice 2V2 tablespoons olive oil 2 tablespoons tomato or vegetable juice 2 tablespoons chopped fresh cilantro Va teaspoon ground cumin Va teaspoon ground chili powder Salt and freshly ground pepper to taste For the salad: 1 whole skinless, boneless chicken breast, halved, pounded to uniform thickness 3 cups (1 16-ounce bag) iceberg lettuce salad 2 pints cherry tomatoes, halved 1 16-ounce can low-fat refried beans V2 cup cooked and cooled fresh or frozen corn, or canned Red onions, cut into rings, for garnish Salt and pepper to taste Place lettuce on individual plates. Divide Brie and turkey into four servings and place on top of lettuce. Drizzle with oil, add salt and pepper and sprinkle walnuts over all. Garnish with onion rings, if desired. Makes 4 servings. Italian white bean salad SALAD From 1FN with radicchio, an Oriental mix with noodles, a taco mix that has tortilla shells and cheese," Spra-gue said. The most popular remains the garden salad, though cleaned romaine hearts are catching on, she said. "It's a convenience factor people don't have time to make a salad, or don't want to have to buy four or five kinds of lettuce, take them home and wash them." Cooks such as Therese Gau-dreau of Port St. Lucie agree. Her favorites are the Italian and Caesar, which she sometimes makes into a chicken Caesar salad by adding broiled chicken breasts for a main-dish meal. Carmen Millares, spokeswoman for southeast Florida Publix stores, says customers love the salads. "They are a good quality, and fresh, and there is also a wide variety. They are so easy to use and everyone wants convenience today," she said. Publix has its own store brand of the salads, and offers 53 varieties overall, she said. Other brands include Dole, and Florida-produced Ruskin salads. Along with the lettuce-based salads, cole slaw is still made by a variety of producers. A new product, broccoli slaw, is made by River Ranch of Salinas, Calif. It's a salad of broccoli, carrots, and cabbage that could also be used in a stir-fry dish. The product's other appeal is shelf-life, said Reggie Brown, spokesman for the Florida Fruit and Vegetable Association. Because of new technology, a "breathable" bag means the salads will stay fresh for up to two weeks if kept at the recommended 40 degrees F. or below. They also maintain their nutrients, according to Clair Hicks, food science professor at the University of Kentucky in Lexington. "The nutrient content in them is about the same as if we took the Place chickpeas, olives, scallions and shrimp in a mixing bowl. Combine vinegar, garlic, Italian seasoning and salt and pepper to taste in a mixing jar with tight lid; shake well. Add olive oil and shake well to combine. Pour dressing over salad, and toss to coat well. Allow mixture to sit for at least 15 minutes at room temperature, or refrigerated overnight. corn, rinsed and drained Vt ripe avocado, peeled and diced "We didn't have the technology to sell them at a retail level, where the turnaround time and shelf-life is much longer," she said. But consumers must handle them properly to keep them fresh once they buy them, Hicks said. "What we're interested in is keeping them cool. They begin to deteriorate, and get microgrowths, as they warm up." The microbes cause decay, and unpleasant looking greens, but not food poisoning. "Pathogens would have to be present for that to happen, and while it's possible, it's not probable," he said, since fresh salad producers must adhere to sanitary processing rules. "With most greens, you're removing the outer layers of leaves, then washing them usually with chlorinated water, or removing the peel (on carrots) and so forth, so you're really eliminating most chances of bacterial growth," Hicks said. More choices in organic bagged salads and fresh fruit salads are next on the horizon, Sprague said. "With the interest in organics and fruits overall, you can expect most of the producers to come out with their own versions of those." Here are recipes for main-dish meals made with bagged salads. ISread SOCIAL SECURITY DISABILITY DON'T GIVE UP! Place Your Worries In The Expert Hands Of . WILLIAM L. BISSI & ASSOC., INC. A Concerned Specialist With Over 35 Years Experience We Will Do It All For You From Start To Finish You Don't Pay Us a Penny Unless We Help You WIN Learn Why Expert Personal Services Make The Winning Difference Call For FREE Personal Consultation 642-8060 Hon upclil from l.r I'vtil Fnmniix. You'll love the authentic crust and taste of this unique, all-natural baguette imported from France. Part-baked and frozen, just pop in the oven to bake to perfection in 10 or so minutes. FAT FREE SUGAR FREE NO PRESERVATIVES Le Petit Fraiicais "Take me home and bake me " In the frozen food case at Publix and other line stores. small head romaine lettuce (2 cups) cup tomato sauce 4 teaspoons olive oil 2 medium cloves garlic, crushed 1 teaspoon dried rosemary 1 teaspoon dried sage 2 cups canned cannellini beans, drained and rinsed 1 medium red bell pepper, cut into bean-sized pieces Salt and pepper to taste 2 tablespoons freshly shaved Parmesan cheese 1 French baguette Preheat oven to 350 and warm bread in oven for 5 minutes. Rinse lettuce, if need; tear into bite-sized pieces and arrange in center of serving platter. Pour tomato sauce over lettuce. Heat oil in a medium-sized saute pan. Add garlic and herbs and saute 1 minute on medium-low heat. Remove from heat. Add beans and bell pepper and toss in the hot pan to coat with herbs and garlic. Add salt and MANUFACTURER S COUPON T FFER EXPIRE? 63098 l " " " " ,", , N 1 (Simple 'N' Sumptuous Pesto Salad) on any THREE SAVEP Muellers Muellers I P.A IIIV same ingredients and made the salad at home," Hicks said. Microscopic holes in the bags are the secret. It's the exchange of oxygen and the bag's perfect moisture content that keep the salads fresh for up to two weeks from the time the lettuce is harvested. Sprague said the bag technology took more than 15 years to develop. "People have been eating these salads in restaurants and fast-food places for years, but the turnaround time there was fast they were delivered one day, and used within a day or two. PRODUCTS (12 oz or larger) I Brie and smoked turkey salad 10-ounce bag mixed lettuce, or World Blend 4 ounces Brie, cut into small chunks -V cup walnuts, broken 1 Vi tablespoons walnut oil OR extra-virgin olive oil 6 ounces smoked turkey, cut into thin strips CONSUMER: Limit one coupon per purchase and you must pay all applicable sales pepper to taste. Spoon bean mixture over romaine. Using a potato peeler, shave Parmesan over beans. Serve with warmed baguette. Makes 4 servings. (Above recipes adapted from Vegetarian Dinner in Minutes by Linda Gassenheimer, Chronicle Books, 1997.) "M.ioirBu. iu.u nnsiv l UIIIUIIGU. 1BACU Ul UIIIBIWIV ICSIIIIWU. Cash value 1100 cents. RETAILER: Bestfoods will reimburse you the face value of this coupon plus. 8C it 1 pkg (0.5 oi) KN0RR Pesto Pasta Sauce Mix 8 oi MUELLER'S9 Bow Ties (about 3 34 cups), or 8 oz MUELLER'S ' Twists, Rotini or Penne Rigate, cooked and drained I I pkg (8 oi) mozzarella cheese, cut into I 2-inch cubes . 1 pint cherry tomatoes, halved or quartered 8 oz grilled or broiled chicken, cut into chunks (optional) 1 . In large bowl with fork stir sauce mix, 1 2 cup water and 1 4 ' cup corn oil until blended. 2. Add pasta, cheese, cherry tomatoes and chicken; toss to coat. mriMt: tmmutes Mi 4 itvings For other easy meal Ideas, questions, comments, suuiiiineu in lull compliance with the Bestfoods Redemption Policy Send coupons tor redemption to: Bestloods, CMS Dept 18001, 1 Fawcelt Drive Del Rio. TX 78841). '29200"30rj42' '5 (8100)0 17123 J give us a call at 1-800-338-8831 Succulent Florida strawberries available despite excessive rain Chilled strawberry soup 2 pints strawberries, hulled and washed Vi cup sugar 1 cup water 2 teaspoons lime Juice, strained Va teaspoon lime peel Vi cup dry white wine Vi cup orange juice lVi pints yogurt 3a cup heavy whipping cream Sugar to taste For garnish: follows the recently revised guidelines from the American Diabetes Association, which allow sugar for people with diabetes. Fresh strawberry roulade 10 fresh egg whites (about 1V4 cups liquid egg whites) 3a cup sugar, divided 1 teaspoon vanilla extract 2 teaspoons fresh lemon juice Vi teaspoon grated orange zest 1 cup all-purpose flour 1 cup strawberry preserves 1 pint strawberries, hulled and thinly sliced Preheat oven to 375. Lightly brush the base of an ll-by-15-inch jelly roll pan (or cookie sheet with sides) with oil, then line it with iri JL 'U . " ItCt -T' SEAFOOD Vt W Wi' L - ' X FESTIVAL J SEAFOOD FESTIVAL Fresh mint sprigs Whipped cream Reserve 8 large perfect berries. Puree remaining berries in food processor or blender, two cups at a time. Set aside. In a large saucepan over medium heat, simmer sugar, water, lime juice, lime peel, wine and orange juice for 10 minutes. Let cool. Stir pureed berries into syrup and fold in yogurt and cream. Add sugar if desired. Cover and chill for 4 to 6 hours. Makes 8 servings. By Jan Norn's Palm Beach Post Food Editor Fresh Florida strawberries aren't as plentiful as they were last year at this time, but there are still enough for stacking shortcakes. Blame it on the weather, said Erin Freel, director of marketing for the Florida Strawberry Growers Association in Plant City. "Production is down 25 to 30 percent from last year at this time," she said, and the excessive rain in the area is the culprit. "But we're hoping the cool weather will stick around and the sun will stay out; we could meet last year's figures by the end of the season." Florida's strawberries come in around November and last through April, with the peak in February and March. New varieties were planted this year, Freel said, which meant some strawberries were ready earlier, and some will last longer, helping to boost production. Prices are roughly the same as last year's, however; around $1 a pint. Hillsborough County is known as the winter strawberry capital of the world. About 6.CKX) acres are planted in berries, with most of those grown in the Plant City-Dover area. In Palm Beach County, Mecca Farms offers berries at its produce stands. U-pick berries also are available at the Lantana Road farm, a Mecca worker said. Other produce stands feature Florida berries as well, and they are available in most grocery stores. To choose berries, look for firm, ripe berries with green growth on top. Examine cartons for mashed berries on the bottom ak to make your own basket if they're in bad shape. Perrics can be frozen for months crush and cover with sugar, if desired, and freeze in zippered freezer bags. Or. freeze SPECIALS parchment paper (the oil helps the paper adhere to the pan). Jn a large bowl, combine egg whites with half the sugar. With an electric mixer, beat mixture to stiff peaks, gradually adding remaining sugar. Add vanilla, lemon juice, and orange zest to the egg white mixture. Sift the flour over the top and fold it in gently, just until thoroughly combined, but do not overmix. Using a flat spatula, gently spread mixture into prepared pan evenly. Bake for 20 minutes or until golden brown and firm. Remove from the oven, transfer to a rack, and cover with a damp kitchen towel. Cool for 10 minutes. Place a large sheet of parchment on a flat surface. Loosen the edges of the cake with a small knife, and invert it onto the paper. Lift the pan and peel off the parchment paper from the underside of the cake. Keep covered with l ;x!y - ': 4 Strawberry-citrus punch 10 cups (80 ounces) lemon-lime soda, chilled (divided use) Lime slices Orange slices Strawberry slices 6 cups strawberries, hulled 1 6-ounce container frozen limeade concentrate cup pineapple juice cup orange juice 2 tablespoons lime juice For the ice ring: Combine 4 cups of lemon-lime soda with lime, orange and strawberry slices; pour Crab Cocktail Claws - $5.95 Conch Fritters- $2.99 Crab Cake Dinner"- $5.99 Crab Cake Sandwich"- $2.49 Available only during Seafood Festival 2-2S-98 thru 4-12-98. "With rral crab meat Regular Seafood Items Fish Fillet Dinner-15.99 Bite Sized Shrimp Dinner- $5.29 Shrimp Dinner- $6.99 Fish Quickie- $3.99 Combo Seafood Platter- $6.59 Scallop Dinner- $5.99 Fried Clam Strips- $5.29 All Regular Seafood Dinners accompanied by home-made cole ilaw. com fritter, freru h fries and choice of :4 Ta it .vies. COH.--- 3 ,hrUnPr:' or tartar into 1 M--quart mold and freeze overnight Puree 6 cups strawberries, 3 sdti'i cups at a time, in a food processor. Transfer pureed berries to punch bowl. Add limeade concentrate whole on ctkie sheets until berries are solid, then park in freezer bags. Just before serving, spread a thin layer of preserves evenly over the cake. Arrange the strawberries evenly over cake surface. Roll the cake lengthwise, starting from a longer side, using the edges of the parchment to lift, llace the cake, seam side down, on a rectangular serving plate and slice into rolls just be fore serving. Makes 12 servings. Per strving: KiO calories. 0.5g fat. 0 g cholesterol, 35 g (f fiinar or cocktail sauce and fruit juices; stir. Cover and chill until time to serve. Add remaining lemon-lime soda and ice-nng at serving time. Makes 20-24 serv ings. I It re are recipes for strawberry lovers. The following cake is from the new Lurydiiy (xiumnt I)ii'!tS (',. by Miry I)..rikers!iot (Pot'ti Books. 5'5l The book MONTH MtM IIACH North L. Blvd I 848 75O0 iOYNTON US H Boynton BeKh Btvd 73J-3818 OELRAV 1 Block South of Atlantic . on South Fo- Hwy 278 OA02 . CREENACRES lm Worth Rd 968 651 t WEST MLM IIACH Forest h.h B'd Wei r, M.ntry &S-8O0 Military a tKhtitt I 478-OtX S D Hwy 588 8695 (Above recipes frrm Fresh From FUirula by Diana (ionzalez Kirby. Gulf Publishing. 9".f.)

Get full access with a Free Trial

Start Free Trial

What members have found on this page