The Salina Journal from Salina, Kansas on October 2, 1996 · Page 14
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The Salina Journal from Salina, Kansas · Page 14

Salina, Kansas
Issue Date:
Wednesday, October 2, 1996
Page 14
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C2 WEDNESDAY, OCTOBER 2., 1996 FOOD THE SALINA JOURNAL Calcium showdown Consumption surveys show that most women need to double or triple their current intake of calcium. But not all calcium sources are created equal. Some foods like spinach may contain calcium, but they also have substances that can reduce calcium absorption. Other foods simply don't measure up to the amount of calcium found in milk. One cup of milk contains 300 milligrams of calcium. To absorb the same amount of calcium from other foods, you would need to eat: 7 cups of red beans 8 cups of spinach 2 1 /2 cups of broccoli Weaver, C., Plawecki, K. "Dietary Calcium 1 . Adequacy of a Vegetarian Diet," American Journal of Clinical Nutrition, Vol. 59,p. 1238S-12418,1994. T SUPERMARKET SAMPLER Frozen dinners truly vegetarian CAROLYN WYMAN « BONNIE TANDY LEBLANG Universal Press Provided by: National Dairy Council V PIZZA Tiptop shape Italian-style entrees made without meat stock or extracts Frozen entrees Celentano Vegetarian Selects: Broccoli Stuffed Shells, Lasagne Primavera and Manicotti Florentine; and * nondairy Eggplant Rollettes, Lasagne Primavera, Spinach & Broccoli Manicotti and Spinach & Broccoli Stuffed Shells, $3.49 per 10-ounce regular frozen entree or $2.99 for the nondairy. Bonnie: All of the mainstream frozen entree companies now make vegetari- * an-style entrees, but Celentano is the first to create a truly vegetarian line and to feature the word as part of its name. By truly vegetarian I mean Celentano makes its without adding the meat stock or extracts that are in some Weight Watchers and Stouffer's meatless entrees. Each Italian-style entree is also made with organic ingredients. The four vegan entrees contain no animal products'af all; in place of cheese and eggs, Celentano uses soy in the form of tofu. Nutritionally these are better than most frozen entrees. All are low in calories and moderate in sodium, and all but the Eggplant Rollettes are moderate in fat. In addition they're all full of fiber, vitamins A and C, calcium and iron. For instance, the 300-calorie Broccoli Stuffed Shells contains only 6 grams fat and an impressive 20 percent of the fiber, iron and calcium, and more than 30 percent of the vitamin A and C, recommended for a day. That makes it one of the best frozen en- California cookbook inspires pizza topping ideas By TERESA GUBBINS Universal Press Syndiate Once upon a time there was cheese. And pepperoni. But then Spago came along with salmon and chicken and sun-dried tomatoes, and pizza wasn't the same. Even Pizza Hut is selling chicken pizza. You can follow their lead at home. Here's a list of topping suggestions inspired by "The California Pizza Kitchen Cookbook" (Macmillan, $20). • Shrimp pesto pizza: Top pizza crust with basil pesto (sold at gourmet and natural food stores) in place of tomato sauce. Sprinkle with a thin layer of shredded mozzarella cheese. Add' strips of sun-dried tomato and sliced olives. Top with cooked medium shrimp, sliced in half, and grated mozzarella cheese. • Barbecued chicken pizza: Saute cubes of boneless chicken for 5 to 6 minutes. Chill. Coat with barbecue sauce. Top pizza crust with barbecue sauce; add chicken, sliced red onion, mozzarella and gouda cheeses. • Chicken Dijon Pizza: Marinate boneless, skinless chicken breasts in 1 teaspoon of soy sauce, 2 teaspoons minced garlic, % teaspoon salt and 2 tablespoons olive oil for 10 to 20 minutes. ;Grill breasts for 5 to 7 minutes per side. Chill. -Cut into bite-size cubes. Top pizza crust with Dijon mustard; add chicken, chopped shallots and thyme. • Teriyaki chicken pizza: Marinate boneless, skinless chicken breasts in 2 tablespoons teriyaki sauce, V* teaspoon minced garlic, Vi teaspoon minced fresh ginger and 2 teaspoons olive oil. Grill breasts 5 to 6 minutes per side. Chill. Slice into V4-inch strips. Top pizza crust with teriyaki sauce; add chicken, slivered scallions, thinly sliced red and yellow bell pepper and mozzarella cheese. • Bacon, lettuce and tomato pizza: Sprinkle pizza crust with grated mozzarella cheese. Add crumbled bacon and Roma tomato slices. Top with more mozzarella cheese. After baking, top with shredded lettuce. • Smoked salmon pizza: Top pizza crust with dill-shallot sauce made of sour cream, minced shallots, dill leaves and a squeeze of lemon. Add sliced red onions and thin slices of smoked salmon. • Eggplant Parmesan pizza: Cut eggplant into '/a-inch slices; coat in beaten egg and bread crumbs and saute in oil until tender. Top pizza crust with tomato sauce, grated mozzarella cheese, sliced mushrooms, eggplant slices and grated Parmesan cheese. • Vegetarian pizza with broccoli: Blanch 2 cups of broccoli florets. Slice Japanese eggplants into Va-inch slices; grill. Top pizza crust with tomato sauce, eggplant slices, sliced red onion, sliced mushrooms, strips of sun-dried tomato, broccoli florets and grated mozzarella cheese. We want Quitters! Salina Regional Health Center will offer the SMOKELESS class, for people who really want to quit, but haven't been able to do it alone. SMOKELESS helps you manage stress, eat right, identify smoking "triggers" and learn how to live without cigarettes. The course will be taught by Laurie Pitts, RN, Health Promotions Coordinator, in three phases. I A free, introductory meeting I'iiul oiil all about quilling on < )clol, 7:00 p.m., I'el u i Campus Bonn I root '1. 'h'eatment. You'll Irani teclmiui Fee: $60/$54 for Partners, Advantage and Care Link members. To reserve your spot, or for more information, call the Marketing Department, 452-7601. e\ enin,i>.s, ( )clolier 7 lo ( ampiis I>oardroom. i M(iinten<i/ice. You help each other throng nonsniokeis, slreiit»lhc live without cigarettes. October I I, I7K 'I'l, 7:< ('ampus lioardroom. d your ^roup will our First weeks as t* our ahilils lo ree sessons, .m., IVnn Salina Regional Health Center ft A."*, *«^**> flftfitfiSS Universal Press Nutritionally, these are better than most frozen entrees. All are low In calories, moderate In sodium] and all but one are moderate In fat. »« tree choices I've ever seen. What's not the best are Celentano's microwave cooking instructions, which dried out all my entrees. I'd recommend cutting back on the recommended cooking times by a third. Carolyn: Celentano has always made some of the most authentic frozen Italian entrees, including many meatless ones. The fact that some of these meatless ones are now organic doesn't make a bit of difference to me or to how they taste. It does matter that some are nondairy — a euphemism for "contains tofu." The forthrightness Celentano displayed in calling the line Vegetarian Selects apparently stops at drawing attention to this tasteless white stuff. Because tofu is tasteless, the dishes containing it are only as interesting as the remaining ingredients. And eggplant and lasagne primavera are pretty interesting. Pudding for one Jell-O Stir 'n Snack: Chocolate and Vanilla, $2.19 per 9.7-ounce canister yielding 10 half-cup servings. Bonnie: Over the last century Diet/ New fiber guidelines FROM PAGE C1 The overall goal remains reducing the risk of heart disease, with a new focus on obesity, whose growing incidence troubles researchers. Krauss said the public appears to have gotten the message on reducing fat and cholesterol but not the importance of maintaining a healthy weight. A survey taken in January by Louis Harris and Associates indicated that 74 percent of Americans 25 or older are overweight, up from 71 percent a year ago and only 59 percent 10 years ago. The updated guidelines recommend that people avoid foods high in sugar and limit daily sodium intake to 6 grams, the equivalent of about a teaspoon of table salt. That's down from about 1V4 teaspoons. New on the list is the recommendation of 25 to 30 grams of fiber per day from foods, not bottled supplements. pudding-making has progressed from cooking from scratch, to cooking with a mix, to mixes that don't require cooking. The latest advance is Jell-O Stir 'n Snack, instant pudding mix in a canister, which allows you to make as much or little as you want. Stir 'n Snack appeals to Americans' busy lifestyles and extreme independence. The price you pay for this is about 5 cents per serving more than a boxed instant mix. But if you usually eat only one or two servings this actually may save you calories and/or money. Carolyn: Jell-O Stir 'n Snack transforms pudding from a dessert you can eat only with a crowd or if you plan ahead, to one nearly as fast and convenient as ripping open a Snickers or Twinkles. Just pour half a cup of milk into a dish, stir in some of this stuff, refrigerate for five minutes and eat. This is a great idea, not only for singles and small families but for anyone who has ever rushed to eat all the pudding in her refrigerator before the tops toughened. I'm already looking forward to the Jell-O gelatin version. Bake-at-home pretzels ™ SuperPretzel Cinnamon Raisin" Mini Soft Pretzels, $1.99 to $2.09 per 13-ounce box of 12 frozen baked pretzels. '^ Bonnie: Looking for a low-fat treat with a real twist? Consid&S these new bake-at-home pretzel^ from SuperPretzel. ^ The twist is in the flavor as wail as the shape, as these are seasoned with cinnamon and dotted witjfl Sun-Maid raisins. ^ Two minis provide only l«.i grams fat and 190 calories — 1§D calories if you leave off the icirigj which I found unnecessary. **. Carolyn: When is a pretzel not a snack? When it's flavored wiffi cinnamon and raisins and coated with icing to taste like a crusf$ cinnamon roll. ,J£ Professional chefs and ordinary eaters are forever adapting fobels for different uses at different times of day. Their adventurou^J ness has given us meat pie, pizza English muffins, Chex cereal mix snack, and now, this delicious continental breakfast pretzel. JJJ *M Leblang is a registered dietitian; Wyman is a junk food fanatic. The$ critique new food items weekly. £| Jelly Cabinets Five shelf solid oak cabinet - perfect for your storage problems. Ideal for dishes, canned goods or sweaters. Shown 23"w x 14"d x 68"h $339.99 Also available 43"w x 14"d x 49"h $399.99 FOREVER OAK * Uuitcnfltd Oak Fumilurt & Accents " 1-800464-4429 823-9729 619 E. Crawford Elmore Center We Have The Quality You've Been Looking For! Bee Wise - Immunize VACCINES SAVE MONEY A child with a preventable disease can cost parents! thirty (30) times more than the vaccine. On averager $14.00 can be saved for every $1.00 spent immunizations. . County Hca/jij /• "One little sting stops many bad things." ' Salina-Saline County Health Department 125 West Elm • Salina • 826-6602 • Mon.-Tues. Wed. Fri. " 8:30-4:00 8:30-6:30 8:30-1:30 ' • NO IMMUNIZATIONS ON THURSDAYS X_^ e ^

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