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March 23, 2009
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Issue: # 04
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Upcoming Events
Cooking Classes in April
Join me at the Gygi Culinary center!
3500 South 300 West
Salt Lake City, Utah
(801)
268-3316
Sign up for classes. Customers can sign up at the store or by calling the
store @ 801.266.3566 and asking for a manager. |
4-22-2009 and 4-29-2009 - (2 Sessions)
Slow Food
Low and slow cooking can yield delicious
results. Add flavor and tenderness to meats and vegetables by braising and stewing.
Turn budget cuts of beef, pork and chicken into memorable meals
Register here
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SEE ME ON 2 NEWS THIS WEEK
 
A great chicken wing recipe for March Madness
Wednesday March 25,2009!!
6:00-8:00 AM
TUNE -IN
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Nutrition Notes
As an
introduction, my name is Melodie Shaw. I graduated from Utah State University with a BS in Nutrition and
Food Science, emphasis in dietetics. What it basically means is that food and
nutrition is my expertise. I enjoy planning menus, shopping for food, preparing
and cooking food, and of course, eating food.
It is my
hope that what I share here will be friendly and informative. Think of this as
a friend talking to you about what she knows. So let's start by talking about
two common nutrition myths.
Fact or Fiction: To lose weight, you have to burn more calories than you eat.
Fiction. Some people are able to lose
weight by simply counting their calories, but for many people, there are a lot
more factors. These may include age, gender, body fat composition, body
temperature, natural metabolism, stress level, and medication, just to name a
few. If you are trying to get to a healthy body weight, and counting calories
isn't working, talk to your doctor or a dietitian to find out if any of these
factors could be keeping you from reaching your goal.
Fact or Fiction: This diet worked for me, so it will work for everyone!
Fiction! It is illogical to think that what
works for one person will work for everyone. Every person has a different body,
and so technically speaking, every person should have a different eating plan,
one that fits their own body. There are of course guidelines that every person
should follow, but as for diets, there is no "one size fits all".
What are
these guidelines that we should follow? Eat enough, but not too much of a variety
of foods from all of the food groups. It is a bit generic, but you can't be
specific when giving guidelines to a large group of people. To help you figure
out what your own body needs, the USDA has a wonderful website about the Food
Guide Pyramid, www.mypyramid.gov. The website has great tools to help you find
out how many servings from each of the food groups you should be eating, and
has many suggestions for how to get all those servings. If you have a few moments,
take a look at the website.
I will talk
about each of the food groups in future articles, and plan to include some
healthy recipes. If there is a topic you would like me to cover in an upcoming
article, or if you have a nutrition question, you can email me at mkshaw5@hotmail.com.
Thanks!
Until next
time,
Melodie
* This
article is for information purposes only and is not meant to diagnose or treat
any disease or disorder.
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Meet the Chef
After more than 30 years of honing my cooking and
baking skills, and expanding my catering and teaching abilities, I at
last found a way to pursue my passion as a vocation when I started my
own Personal Chef Service in June of 2008. The Personal Chef Industry allows me share my culinary talents in a more personal and rewarding
way than ever before. As a member of the American Personal &
Private Chef Association and a ServSafe Certified food Manager, I'm
always continuing to add to my culinary education.
Today,
I work hard to create meals for my clients with all the love and
attention I give the meals I prepare for my own friends and family.
My business serves clients along the Wasatch Front and in Summit County.
Visit my website
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Let's Eat
featured recipe
 March Madness is upon us. It's great to have food that goes with sports, like chicken wings! Here is a recipe for some spicy wings that aren't from Buffalo.
Asian Honey Orange wings
12
Whole chicken wings
1 cup Orange marmalade
2 Tablespoons Sambal Olek
1 teaspoon Sriracha
2 teaspoons rice wine vinegar
2 teaspoons soy sauce
1 teaspoon salt
3 tablespoons Honey
1 Cut off wing tips (discard or reserve for other use such as
making stock). Cut wings at the joint. Put chicken wing pieces in a plastic
bag. Season with salt and pepper Set aside. Food safety note: when cutting
raw chicken it is best to use a cutting board reserved just for cutting raw
chicken. Wash thoroughly when finished. Do not let raw chicken juices come in
contact with other food.
2 Create a sauce by stirring together the marmalade, hot
pepper sauces, vinegar, salt, soy, and honey. (Reserve sauce for coating the
chicken pieces after they come out of the oven.)
3 Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches
from the heat for about 10 minutes on each side, until chicken is tender and no
longer pink. Remove from oven and toss with sauce. Return to oven for 10-15
minutes. Serve
Copyright 2009
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RESERVE YOUR SUMMER PARTY DATE -NOW.
CALL -801-599-6910
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Food Facts
Asparagus
A perennial, asparagus are spear-like shoots
that come in three main varieties: green, the most common; white, for
which the green variety is field blanched; and purple, an extra sweet
and tender variety that turns green when cooked.
Selection: Look for spears with
tight buds and smooth skin. Asparagus should not be withered, brown or
limp. Smaller spears are especially tender.
Storage and handling: Store
asparagus upright with water at its base for 2-3 days in the coolest
part of the refrigerator. Rinse well before using, especially around
the scales.
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· Asparagus is a member of the Lily family.
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Under ideal conditions, an asparagus spear can grow 10"
in a 24-hour period.
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· Each crown will send spears up for about 6-7 weeks during
the spring and early summer.
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· The outdoor temperature determines how much time will be
between each picking...early in the season, there may be 4-5 days between
pickings and as the days and nights get warmer, a particular field may have to
be picked every 24 hours.
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· After harvesting is done the spears grow into ferns, which
produce red berries and the food and nutrients necessary for a healthy and
productive crop the next season.
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· A well cared for asparagus planting will generally produce
for about 15 years without being
replanted.
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· The
larger the diameter, the better the quality!
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· Asparagus is a nutrient-dense food which in high in Folic Acid
and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and
thiamin.
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· Asparagus has No Fat, contains No Cholesterol and is low in
Sodium
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Try my "Friends & Family" program
2 families share one cookdate
each family gets
16 servings 4 entrees X 4 servings
Only $180.00 each (regularly $255.00)
plus groceries
CALL ME 801-599-6910
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CONTEST
THIS IS THE FINAL NOTICE
Win a gourmet PIZZA Party
for you and 5 friends!!
For the person who forwards my newsletters to the most people over the next 4 weeks using the forward link at the bottom of each edition
(2-27-2009 to 3-31-2009)
The Winner will receive a complete
in-home Pizza Party
for 6
ENTER Today send this to your friends!
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