Tag: Fitness

Sep 22 2012

Health and Fitness News

Welcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Couscous Dinners, Ready When You Are

Couscous

All of this week’s recipes are hearty vegetarian bean and vegetable stews to serve with couscous. They are make-ahead dishes using the vegetables of late summer and early fall that will keep for up to 3 days in the refrigerator. If you’re looking for vegetarian dishes to break the fast, or just dishes for getting ahead on the week’s meals, they’re perfect.

~Martha Rose Shulman~

Couscous With Tomatoes, White Beans, Summer Squash and Sweet and Hot Peppers

This late summer/early fall couscous can also be made in winter using canned tomatoes. The hot and the sweet peppers contribute great contrasting flavors.

Couscous With Chickpeas, Spinach and Mint

Spinach and chickpeas are a popular combination throughout the Mediterranean, but chard and other greens work as well.

Couscous With Tomatoes, Okra and Chickpeas

Don’t let okra’s slimy reputation put you off: Whole small pods add great texture, flavor and nutrition to this dish, without the slime.

Couscous With Tomatoes, Cauliflower, Red Peppers and Olives

Cruciferous vegetables make few appearances in North African tagines, but this dish is an appealing vehicle for nutritious cauliflower.

Israeli Couscous With Mixed Summer Vegetables

In this one-pot meal, the couscous pearls cook in the stew just before mealtime.

Sep 15 2012

Health and Fitness News

Welcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Steel-Cut Oats, Sweet and Savory

Oats & Veggie Torta

A couple of years ago in the course of touring Bob’s Red Mill, the whole-foods purveyor based in Portland, Ore., I learned a new word: spurtle. A spurtle is a wooden dowel-like implement used to stir oatmeal. They are common in Scotland, where an international porridge-making competition called the Golden Spurtle is held every year in October. There are two sections to the competition: one for plain porridge made with steel-cut oats (also known as pinhead oats) and nothing more than water and salt; and one for specialty porridges, in which the steel-cut oats are used in a dish with other ingredients, sweet or savory.

Steel-Cut Oats and Vegetable Torta

Laurie Figone’s award-winning Italian Pinhead Torta is a spin on a rice and egg torta, a sort of frittata made with eggs, oats, oregano and Parmesan.

Cornmeal and Oatmeal Polenta With Tomato Sauce and Parmesan

Oatmeal adds texture and creaminess to this simple and satisfying dish.

Oatmeal Tabbouleh

This lemony, herb-filled grain salad is a good tabbouleh alternative for those who can’t tolerate wheat.

Blueberry Coconut Oatmeal Pudding

Hot or cold, this pudding is hearty enough for breakfast and sweet enough for dessert

Yogurt Berry Parfait With Steel-Cut Oats

A soak in yogurt softens the oats, and a tangy berry sauce lends them sweetness.

Sep 08 2012

Health and Fitness News

Welcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

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These days chefs get away with calling all sorts of grainy dishes risottos. I’ve seen farro risottos, barley risottos and even quinoa risottos on plenty of menus. The problem with calling these dishes risottos is that if they’re made with grains other than starchy rice like arborio, carnaroli or the rice from the Camargue I used when I was in Provence this summer, they don’t have the creamy texture that makes classic risottos so appealing.

It occurred to me this week that I could get the creamy texture I love in a whole-grain risotto if I cooked the whole grains separately and then combined them with some arborio rice cooked in the traditional way. I pulled bags of farro, black rice, red rice and wild rice from my pantry and cooked them up. I was going away for a few days before I’d have time to test all of the recipes I wanted to try, so I froze some of the grains in plastic bags and thawed them the following week for my recipe tests. This is a great thing to do if you want to have the makings for a hearty grain-based dinner on hand.

~Martha Rose Shulman~

Wild Rice and Arborio Risotto With Corn and Red Pepper

Wild rice and corn contribute a New World character to this multicolored, multitextured risotto.

Farro and Arborio Risotto With Leeks, Herbs and Lemon

Adding the lemon and herbs just before serving keeps this chewy risotto tasting light.

Black Rice and Arborio Risotto With Artichokes

Fresh or frozen artichokes work well in this dish.

Black Rice and Arborio Risotto With Beets and Beet Greens

This risotto, tinted red from the beets, is packed with nutrients.

Arborio and Red Rice Risotto With Baby Broccoli and Red Peppers

This satisfying dish features a pleasing mix of colors and textures.

Sep 01 2012

Health and Fitness News

Welcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Summer Fruit Galettes

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As long as there are still peaches, plums, apricots, berries and nectarines to be had, I’m buying them up and making pies and galettes. A galette is a free-form pie, more rustic than a tart. Although they’re usually made with classic buttery pie dough or puff pastry, I’ve been working at developing a dough recipe that is delicate and tasty but not too rich. I decided that a yeasted dough could work, and came up with a formula that yields enough for two galettes but has only 60 grams of butter (about 4 tablespoons). The flavor is nutty and rich because of the whole-wheat flour, but the dough isn’t heavy. The trick is to roll it very thin, then freeze it right away so that it doesn’t continue to rise and become too bready, and also so that it’s easy to work with when you are ready to assemble the tart. The dough works beautifully for these free-form galettes.

~Martha Rose Shulman~

Dessert Galette Pastry

This yeasted dough is a cross between a pizza dough and pie crust dough.

Nectarine or Peach and Blackberry Galette

Almond flour spread over the crust before baking adds flavor and absorbs juice to keep the crust from getting soggy.

Apricot, Cherry and Almond Galette

Baking deepens the flavor of even less than perfectly ripe apricots.

Plum, Almond and Orange Galette

The plums’ deep color and the perfume of orange zest give this tart extra appeal.

Mixed Red Fruit, Apricot and Hazelnut Galette

Use whatever stone fruits and berries you like for this delicious odds-and-ends pie.

Aug 25 2012

Health and Fitness News

Welcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Sweet, Creamy Corn

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The drought that much of the nation is experiencing this summer is expected to affect the price of milk and meat because of the feed corn that these commodities rely on. But interestingly, according to Bloomberg Businessweek, shoppers are not likely to see higher prices for corn on the cob because sweet corn is not as vulnerable to drought conditions. Corn on the cob that is sold in supermarkets is an irrigated crop, like other vegetables and fruits grown on large farms. However, smaller farms that sell their produce at farmers’ markets in drought-stricken areas are having a difficult time with their yields, so you may see a spike in prices there. The season for good, fresh sweet corn is such a short one that I will pay the price for it, just as I’ll spend money on heirloom tomatoes.

~Martha Rose Shulman~

Arugula, Corn and Herb Salad

Corn, lightly steamed and cut off the cob, is terrific in salads. It goes very nicely with arugula, the sweet corn providing a beautiful contrast to the pungent salad green.

Corn Pudding With Roasted Garlic and Sage

This comforting pudding has a rich, creamy texture, but the only “cream” comes from the juice of the corn kernels, which are puréed in a blender with a small amount of milk. Toasted garlic has a rich, earthy flavor.

Creamed Corn Without Cream

When you grate corn on the large holes of a box grater, you get a lot of creamy milk from the corn, so no dairy cream is necessary for this version of what is usually a very rich dish.

Creamy Corn and Poblano Soup

This is another creamy corn dish that has no cream in it – in fact, it has no dairy at all.

Tomato, Cucumber and Corn Salad

You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.

Aug 18 2012

Health and Fitness News

Welcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Tomatoes à la Provence

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This is the first summer in a long time that I haven’t had a tomato garden. My garden needed a rest, and my plan was to work on my annual tomato piece for Recipes for Health during the two weeks I spent in Provence, where my love affair with Mediterranean cuisine began. It was an easy assignment. Summer cooking here revolves around tomatoes, squash and eggplant, and these ingredients pretty much dominated my market baskets.

When I started going to Provence more than 30 years ago, the tomatoes were superior to anything I could find in the States. Now that’s not the case, thanks to our wonderful farmers’ markets, which offer a wider variety of these nutrient-dense vegetables than any French market I visited this summer. An added benefit is that in American markets you are much more likely

~Martha Rose Shulman~

Pain Catalan With Extra Tomatoes and Goat Cheese

This dish is inspired by the Catalan signature dish, but mustard takes the place of the traditional raw garlic.

Provençal Tomato and Squash Gratin

Tomatoes do double duty here, forming a sauce and decorating the top of the dish.

Rainbow Trout Baked in Foil With Tomatoes, Garlic and Thyme

Cooked in packets, this savory fish dish can be assembled well ahead of time and baked at the last minute.

Tomato, Squash and Eggplant Tian

A tian takes a little time to assemble, but you’ll be rewarded with a beautiful presentation of summer’s bounty.

Tomato and Goat Cheese Tart

Dijon mustard spread on the pastry dough before baking adds even more French flavor to this dish.

Aug 11 2012

Health and Fitness News

Welcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

A Provençal Reunion, With Vegetables at the Center of the Plate

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Last month I had a reunion in Provence with friends who discovered this magical region of France with me more than 30 years ago. It was a true southern French vacation – we relaxed, we went to the market, we cooked. Market stalls were piled high with summer squash, tomatoes and eggplant, green beans – both regular ones and the flat ones that we call romano beans and that my Provençal market labeled cocos – onions of all kinds, braids of plump pink garlic, and leeks. [..]

When you’re summering in Provence, it’s easy to put vegetables seasoned with the thyme, rosemary and savory that grows everywhere at the center of your plate every day. But it’s also easy to do that here.

~Martha Rose Shulman~

Salade Niçoise With Yogurt Vinaigrette

The market tomatoes, green beans, peppers, cucumbers and lettuces were irresistible, and we would have been happy to dine on this iconic Provençal salad every day.

Farro Salad With Tomatoes and Romano Beans

A variety of wheat berry called petit épeautre is one of the traditional grains in the inland Provençal regions. It’s like farro but slightly softer.

Elizabeth’s Braised Leeks With Parmesan

The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks.

Sabine’s Stuffed Zucchini Flowers

You can use the same filling for stuffed tomatoes. The bread is soaked in milk, so if you have some stale bread lying around, this is a great use for it.

Risotto With Eggplant and Tomatoes

You could make a different dish with tomatoes and eggplant every day of the summer in Provence.

Aug 04 2012

Health and Fitness News

Welcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

A New View of Tofu

Spiacy Tofu Marinade

If you’re stuck in a summer heat wave and can’t imagine firing up the stove, think tofu. Enjoy it cold, with dipping sauces or in a sandwich. This week I’m presenting a selection of sauces, which you can make up in advance and have on hand in the refrigerator. You might want to sear or grill the tofu first, but I am even more likely to enjoy my tofu uncooked, spread with or dipped into a sauce. It provides high-quality protein in a very light package that’s just right for hot summer days. Even the sodium in these recipes may be welcome if you are dealing with very hot weather.

~Martha Rose Shulman~

FOOD’s Amazing Cilantro Tofu Sandwich

This hearty sandwich consists of tofu dipped in a delicious cilantro-spiked marinade, briefly baked, then topped with a roasted corn relish.

Tofu With Peanut-Ginger Sauce

This sweet and pungent mixture also makes a nice dip for crudités or spring rolls.

Tofu With Hot Chipotle Barbecue Sauce

Don’t throw out the spicy adobo that canned chipotles are packed in: It gives this dish a real kick.

Spicy Tofu Marinade

This mixture works as a marinade or dipping sauce for pan-seared, grilled or plain cold tofu.

Tofu With Orange Miso Peanut Sauce

Pomegranate molasses, a Middle Eastern food, is a guest star in this otherwise Asian production.

Jul 28 2012

Health and Fitness News

Welcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

An Array of Summer Squash

Grilled Patty Pan "Steaks"

Walk through any farmers’ market in July and you will see such an array of summer squash: yellow and green zucchini, yellow crooknecks, round green rondelles de Nice, light green Calabasas, and pattypans in varying sizes and shades of green and yellow. This week I began thinking about whether certain types of summer squash lend themselves to particular types of dishes. If we dice the squash, no matter what they look like in the market they are often no longer distinguishable when cooked.

~Martha Rose Shulman~

Grilled or Roasted Pattypan ‘Steaks’ With Italian Salsa Verde

This is a perfect dish for great big pattypan squash, cut into juicy steaklike slices.

Seared Summer Squash and Egg Tacos

At breakfast, lunch or dinner, these hearty vegetarian tacos deliver a delicious seared flavor.

White Bean, Summer Squash and Tomato Ragout

This hearty mixture is satisfying on its own or as an accompaniment to pasta or whole grains.

Zucchini and Apricot Muffins

These not-too-sweet whole-wheat muffins are a good destination for a surplus of summer squash.

Summer Squash and Red Rice Salad With Lemon and Dill

Thinly sliced squash is marinated in lemon juice and garlic to give this salad a flavorful punch.

Jul 21 2012

Health and Fitness News

Welcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Cool-as-a-Cucumber Salads

Melon, Cucumber and Tomato Salad

When it’s as hot as it has been in so many parts of the country lately, hydrating foods like cucumbers are especially appealing. Cucumbers are a very good source of vitamin C and caffeic acid, compounds that help the body prevent water retention, a problem that many of us suffer from on hot summer days. [..]

Lately I’ve been buying Persian cucumbers more than any others. I like the small size, the absence of big seeds and the thin skin. I also love the locally grown Japanese cukes I’m buying at the farmers’ market. At other times of year I settle for the hothouse European variety, but they can’t compare with what you can get right now at your farmers’ market. Seek out unwaxed cucumbers so you won’t need to peel them and can benefit from their skin, a rich source of fiber and a good source of potassium and magnesium.

~Martha Rose Shulman~

Melon, Cucumber and Tomato Salad

Melon and cucumber go well together in this refreshing combination; they’re closely related botanically.

Cucumber and Radish Raita

This can be spicy or not, depending on what you are serving it with and your taste for heat.

Cucumber and Israeli Couscous Salad

I love this tabbouleh-like mixture because of all the herbs and refreshing flavors, and also because of the nice contrast in textures.

Blender Cucumber Yogurt Soup With Cumin and Paprika

This is so refreshing that I like to pour it into a glass and drink it as I would a lassi.

Turkish Shepherd’s Salad

What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it. You can buy these spices at Middle Eastern markets or from online retailers like Penzey’s.

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