At my age, I am not one to wish away time but I am not sorry that January and February are over for this year! Spring can't come too soon for me! Sure, we're likely to have more bad weather but it doesn't seem to "hang in there" like it does the first two months of the year.
NEXT HOLIDAY TO CELEBRATE: ST. PATRICK'S DAY
The December 25, 2006, Mary's Memo included a recipe for Key Lime Mini-Tarts. This recipe was in the 2005 Betty Crocker Appetizers and Desserts magazine. Prior to sharing the recipe on the memo I served them at the Bryan Chief. As a result of that demo it's become a favorite quick dessert for many who tasted them. With St. Patrick's Day approaching, I decided to repeat the recipe, just in case some of you missed it. Key Lime Mini-Tarts is one of the easiest, elegant recipes I have ever made. Baked mini phyllo tart shells are available at Chief and Ray's. Feel free to use fat-free sweetened condensed milk for a lower calorie treat.
KEY LIME MINI-TARTS
- 1 14-ounce can fat-free sweetened condensed milk (I use Eagle Brand)
- 1/2 cup fresh lime juice
- 1 8-ounce container frozen whipped topping, thawed
- 4 2.1-ounce packages frozen baked mini phyllo dough shells
- Fresh raspberries for garnish
Beat sweetened condensed milk and lime juice in a large bowl with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon heaping teaspoonfuls of lime mixture into each phyllo shell. Keep refrigerated. Garnish each tart with a red raspberry just before serving. Recipe makes 60. Note: If you prefer, skip the tart shells and spoon filling into dessert glasses and garnish with a dollop of whipped topping and a raspberry. Source: Betty Crocker recipe.
THE SUNNY SIDE OF EGGS
Eggs have a bad reputation because of their high cholesterol content: 210 milligrams in the yolk of a large egg. But, in fact, they do not raise blood cholesterol in most people and they may even be good for your heart in some ways.
You may be surprised to learn that dietary cholesterol, found in animal foods, raises blood cholesterol in only about one-third of people. And, as shown in some egg studies, dietary cholesterol causes the body to produce HDL (good) cholesterol along with LDL (bad) cholesterol in these hyper-responders, thus helping offset potential adverse effects. Moreover, the LDL particles that form are larger in size and the LDL particles are thought to be less dangerous than small ones. In studies at the University of Connecticut, for example, eating three eggs a day for 30 days increased cholesterol in susceptible people, but their LDL particles were larger, and there was no change in the ratio between LDL and HDL, which suggests no major change in coronary risk.
More significantly, eggs do not appear to contribute to heart disease in most people. A pivotal study from Harvard in 1999, of nearly 120,000 men and women, found no association between eggs, up to one a day, and heart disease, except in people with diabetes. Nor did it find a link between eggs and strokes. Studies since then have similarly vindicated eggs. In light of these
|
findings, recommendations about eggs have changed over the years, and cholesterol guidelines, in general, are being rethought.
The unsaturated fats and other nutrients, including B vitamins, in eggs, may even be beneficial to heart health. It's the saturated fat-rich foods that typically accompany eggs (bacon, sausage, cheese and biscuits) and how eggs are often prepared (fried in butter) that can raise blood cholesterol and risk heart disease. A large egg has only 1.5 grams of saturated fat and about 70 calories. Words to the wise: Eggs are good food. Most people can eat one or two a day. Just don't mess up by preparing them with fatty, salty ingredients or serving them with unhealthy side dishes.
Source: University of California at Berkeley Wellness Letter, March 2008.
PS: Before you increase your egg consumption talk about these studies with your doctor or a registered dietician.
Crustless Spinach Quiche is the right color for St. Patrick's Day and for Lent. The original recipe called for 3 cups of Muenster cheese. I'm not crazy about Muenster cheese and thought I'd like something more flavorful. Rachel Ray throws a lot of Parmigiano-Reggiano in foods she makes so I thought why not use some of that. And because I'll always use a reduced fat cheese when available, I chose an 8-ounce package of Kraft shredded reduced-fat sharp Cheddar cheese to go with Parmigiano-Reggiano. The bad news about Rachel's favorite cheese, imported from Italy, is that it's very expensive. According to Food Lover's Companion, no other Parmesan cheese compares to it. It supposedly melts in the mouth. Also, it's aged for 2 years whereas US Parmesan is aged about 14 months. To be honest, I cannot afford it, and in the future will grate American-made Parmesan when I make this recipe. I don't deny that Parmigiano-Reggiano may be better but there is a limit to what I'll pay for an ingredient! Rachel Ray has lots of money so she can throw this cheese around freely. If you can afford it, be my guest! Also, The recipe said to bake the quiche at 350o. I baked it at 325o because higher temperatures toughen cheese.
CRUSTLESS SPINACH QUICHE
- 1 tablespoon olive or canola oil
- 1 medium onion, chopped
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 5 large eggs, beaten
- 1 cup Parmesan or Parmigiano-Reggiano cheese
- 2 cups shredded reduced-fat sharp Cheddar cheese
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
Preheat oven to 325F. Spray 9-inch glass pie plate with non-stick spray. Heat oil in 10-inch skillet over medium high heat. Add onions and cook until soft. In large bowl, combine spinach, eggs, cheese, salt and pepper. Add onions and blend thoroughly. Spoon into prepared pie plate. Bake in preheated oven until eggs are set, about 30 minutes. Let stand for 10 minutes. To serve, cut into 6 wedges.
Source: Adapted from recipe provided by www.Allrecipes.com, the world's favorite recipe web site. |
