Food Briefs: May 14, 2014

Posted Online: May 13, 2014, 12:16 pm
Comment on this story | Print this story | Email this story
Mr. Tidbit: Warm granola
Quaker, which pretty much owns the supermarket's oatmeal aisle, now offers what it calls Warm & Crunchy Granola. The box of eight packets has a see-through corner, allowing you to see through to one of the see-through packets and verify, if somehow you were doubtful, that it contains granola. There are three flavors: cranberry almond, honey almond and apple cinnamon.
You make it warm by adding milk and microwaving. The box insists that you use milk. Mr. Tidbit prepared a second packet with water; it didn't explode or anything, but Mr. Tidbit didn't care for the result. (Truth-in-dining declaration: Mr. Tidbit doesn't like granola, so he also didn't care for the version he made with milk. But the one with water was, well, watery.)
-- Star Tribune (Minneapolis)

Cookbook quick look: "Rawmazing Desserts: Delicious and Easy Raw Food Recipes for Cookies, Cakes, Ice Cream, and Pie," by Susan Powers (2013, Skyhorse Publishing, 144 pages, $14.95)
"Rawmazing Desserts" by Susan Powers is a beautiful book with gorgeous pictures of decadent-looking desserts, made with raw ingredients. Always looking for healthier ways to tweak my diet, I was excited to think I had found a remedy for my sweet tooth.
I soon realized that all of the breads, biscotti and cookies (and many other recipes) require a dehydrator. Even "toasted" nuts should be done in the dehydrator an hour before you use them.
Lacking in any kind of sophisticated cooking experience, (I had to look up the word "sommelier") I was intimidated by the preparation methods, as well as the cost of the ingredients needed in many of the recipes. I kept wondering why a low temperature in the oven couldn't substitute for a dehydrator. I kept looking for information that would explain the superiority of eating raw in a way that would persuade me to invest in the supplies, time and ingredients.
There are some delicious-sounding, simple-looking recipes, such as Raspberry Sorbet, Lemon Ginger Sorbet, Cacao Walnut Fudge, and Cinnamon Ginger Truffles. And, the author provides a concise appendix with notes on ingredients, tools and online resources.
The best thing I took away from this book was the author's website, There I found answers to the questions I had, as well as recipes basic enough to tempt a cook such as myself.
-- Machele Pelkey, Mount Vernon, Iowa

Maximize the nutrition of what you eat
Want to obtain the most nutrition out of your meals? Incorporate fresh ingredients and pay attention to how they are prepped. A variety of cooking techniques can make certain foods more flavorful while maintaining high nutritional levels.
Here are a few simple tips on ways to maximize the nutritional benefits for certain foods:
Keep the golden nugget: Yellow is the new black when it comes to the egg. The majority of vitamins and nutrients of an egg are found in the yolk. Keep in mind that some eggs contain more nutrients than others.
Goodbye to boiling, hello to steaming: Boiling your vegetables is a surefire way to lose nutrients. The water soluble vitamins like vitamin C and folate will leach into the water instead of going into your body. If eating raw vegetables isn't for you, try steaming them to retain nutrients. By steaming, you'll also get tender, crispy and flavorful veggies.
Keep the peel: The skin of fruits and vegetables like apples, potatoes and cucumbers is packed with nutrients and fiber. By peeling the skins of these fruits and vegetables, you also are peeling away valuable nutrients. Some foods, such as potatoes, provide even more fiber in their skin than in the whole item. And, when it comes to flavor, the crispy skins are often the best part.
-- More Content Now


Local events heading

  Today is Thursday, July 31, the 212th day of 2014. There are 153 days left in the year.

1864 -- 150 years ago: A corps of surgeons now occupies the new hospital quarters at the Garrison Hospital on the Rock Island Arsenal. A fence has been installed to enclose the prison hospital.
1889 -- 125 years ago: B. Winter has let a contract to Christ Schreiner for a two story brick building with a double store front on the south side of 3rd Avenue just west of 17th Street. The estimated cost was $4,500.
1914 -- 100 years ago: Germany sent simultaneous ultimatums to Russia and France, demanding that Russia suspend mobilization within 12 hours and demanding that France inform Germany within 18 hours. In the case of war between Germany and Russia, France would remain neutral.
1939 -- 75 years ago: Civil service offices at the post office and the Rock Island Arsenal were swamped as more than 700 youths sought 15 machinist apprenticeships at the Arsenal.
1964 -- 50 years ago: Last night, American Legion Post 246 in Moline figuratively handed over the trousers to a female ex-Marine and petticoat rule began. Olga Swanson, of Moline, was installed as the first woman commander of the post .
1989 -- 25 years ago: The Illinois Quad City Civic Center captured the excitement and interest of a convention of auditorium managers this weekend in Reno, Nev. Bill Adams, civic center authority chairman, said the 10,000-seat arena planned for downtown Moline has caught the eye of construction firms, suppliers, management teams and concession groups.

(More History)