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| Memo
No. 2027 October 15th, 2007 |
SALT-ULCER RISK
Diets high in salt may increase the risk of gastric and duodenal ulcers, according to s study presented at the 2007 meeting of the American Society for Microbiology in Toronto. Researchers at the Uniformed Services University of the Health Sciences in Bethesda, MD, discovered that high concentrations of salt in the stomach may trigger genetic predispositions in the ulcer-causing H. pylori bacterium that causes it to become more aggressive. Half of Americans over the age of 60 are infected with H. pylori bacterium, but only a small percentage of those people develop ulcers. Previous research has suggested an association between H, pylori and dietary patterns. Study authors concluded that this is especially true for diets heavy in salt.
Source: Duke Medicine HealthNews, September 2007.
NEVER TO LATE TO START LIVING HEALTHFULLY
Researchers reviewed data on nearly 16,000 adults, ages 45 to 64, who participated in an atherosclerosis study. They found that adopting a healthy lifestyle in middle age could substantially cut the risk of disease and premature death. Participants who ate many fruits and vegetables a day, exercised a few hours per week, maintained a healthy body mass and quit smoking by age 45 saw a 35 percent reduction in the incidence of cardiovascular disease and a 40 percent reduction in mortality compared with people with less healthy lifestyle.
Source: Consumer Reports on Health, September 2007.
RECIPES
Here's another use for rotisserie chicken: Southwestern Chicken Salad. The original recipe makes more dressing than you'll need but leftover amount makes a tasty vegetable dip. This is a big salad so save it for company or a bridge luncheon. Since I used medium salsa, I reduced the amount of chili powder from 1 tablespoon to 1 teaspoon. If you like it spicier, add more chili powder to taste. If you prefer a less spicy dressing, use mild instead of medium salsa.
SOUTHWESTERN CHICKEN SALAD
- 1 Chief or Ray's rotisserie chicken, skinned and cut into bite size pieces
- 1 head of iceberg lettuce cut into small pieces
- 2 small summer squash, quartered and cut into 1/3-inch pieces
- 1 can black beans, rinsed ands drained well (I prefer Bush brand)
- 1 medium onion, chopped
- 1 cup reduced fat shredded sharp Cheddar cheese
- 1 cup reduced fat Monterey Jack cheese
Dressing:
- 1 package (makes 16-ounces) ranch dressing mix
- 1 cup light mayonnaise (I use Hellmann's brand)
- 1 cup buttermilk
- 1 cup medium salsa (I use Pace)
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
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In a large salad bowl, combine chicken, lettuce, summer squash, black beans, onion, and cheese. Blend together the dressing ingredient with an electric mixer. Just before serving add enough dressing to salad ingredients to moisten and toss gently. Recipe makes 8 main dish servings.
FROM THE COOKBOOK SHELF
Culinary Creations from Sonoma Wine Country, Unforgettable Recipes from Bed & Breakfasts, Inns, Wineries, and Restaurants is a 2005 cookbook published by Wine Country Inns of Sonoma County. Mary Beth bought this one for me. Both daughters know how much I appreciate interesting cookbooks and this one is no exception. One of the ways inn keepers boost their reputation is with the food they serve to their guests. In Culinary Creations from Sonoma Wine Country, contributors share "tried and true" culinary delights. Order a copy by calling 1-800-946-3268.
Garden zucchini may be history now but it's available year-round in the produce department at Chief and Ray's. I've shared a lot of different ways to use zucchini in Mary's Memo but not a Lemon Zucchini Bread. Anything flavored with fresh lemon juice appeals to me. Hopefully, you'll feel the same way about this flavorful bread! Can bottled lemon juice be used? I always go for the real thing.
LEMON ZUCCHINI BREAD
- 3 cups unsifted all-purpose flour
- 1 tablespoon baking powder
- 1 cup chopped walnuts
- 1 cup canola oil
- 2 cups sugar
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 3 large eggs
1 pound zucchini, shredded (about 4 medium or weigh at the store)
Mix flour, baking powder and nuts in a medium size bowl. In a large bowl, whisk together oil, sugar, lemon zest and lemon juice until blended. Add eggs, one at a time, beating well after each addition. Gradually stir in flour mixture until blended. Add zucchini; stir until combined. Pour batter into 2 greased and floured (I use Pam baking spray) 4x8-inch loaf pans. Bake in a preheated 350F oven until a skewer inserted in center comes out clean (about 50 minutes). Let cool in pans on racks for 10 minutes; turn out onto racks to cool. Serve at room temperature. Cut each loaf into 8 servings.
Source: Culinary Creations from Sonoma Wine Country, published by Wine Country Inns of Sonoma County. For more information about the inns of Sonoma county, Google their web site: www.winecountryinns.com. |
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