Keeping salad fresh
Brenda_TC
22 years ago
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ann_t
22 years agoBrenda_TC
22 years agoRelated Discussions
Fresh spinach salad
Comments (10)Ah, WestG, you brought back a memory: DD decided to go vegetarian when a youngish teen. I told her that was fine with me; I added, be sure you write any unique foods on the grocery list because I don't see any point in cooking special meals for a non-invalid: you can eat what I fix or feel free to fix your own, as long as you ingest the proper vitamins, minerals, and protein to continue having good health. Sent her to the library for books on nutrition rather than doing the explanations. She came back with a tall stack and a thoughtful expression, but did study them. The upshot was that she stayed 'veggie' for about two weeks and then the matter faded away. I was veggie for over a decade, and while it's easier to obtain uncommon foods now than it was at that time, sensible vegetarianism does require a good basic knowledge of nutrition to prevent ill-health. BTW, sneak pureed vegs into meatloaf, meatballs, and dinner rolls to get them past 'picky' eaters. Insist on the 5-times rule (even for adults) for trying new foods: must chew and swallow 5 bites of any new food, and repeat at 5 different meals before allowed to 'dislike' a food. (It's vital to keep a record.) Your part of the rule is to be sure that *every* meal has a least one untried food or one food prepared in a different way ~ and to present new foods in an assortment of recipes. Quite often vegs are disliked 'plain' so be sure to use a variety of herbs and spices for seasoning, and get the best organic vegs you can find. Freshness really does matter....See MoreKeeping salad greens from browning?
Comments (14)For the olive oil question: Retail grades in IOOC member nations As IOOC standards are complex, the labels in stores (except in the U.S.) clearly show an oil's grade: * Extra-virgin olive oil comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil. * Virgin olive oil has an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil. * Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined olive oil and one of the above two categories of virgin olive oil. * Olive oil is a blend of virgin oil and refined oil, containing no more than 1.5% acidity. It commonly lacks a strong flavor. * Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants. * Lampante oil is olive oil not used for consumption; lampante comes from olive oil's ancient use as fuel in oil-burning lamps. Lampante oil is mostly used in the industrial market. http://en.wikipedia.org/wiki/Olive_oil...See MoreDinner help re: fresh tuna salad
Comments (6)It's too late to help you with your salad, but I did want to suggest these wraps: flatout wraps I have never tried any of the other wraps so I can't say how they stack up against other brands but I do like the high fiber and protein in these. We discovered them in the fall and used them for making our sandwiches for the beach. I made them with hummus and slice veggies. My sister & friend made turkey wraps....See MoreRECIPE: Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan)
Comments (0)Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan) 6 Servings Vegetarian Dishes 3 cucumbers, sliced as thinly as possible * Salt 1/2 teaspoon dried chili pepper flakes 1 tablespoon sugar, dissolved in: 1/4-cup hot water 4 tablespoons white vinegar 2 tablespoons minced red onion OR 1 tablespoon minced scallions, (optional) *Note: The book says to peel the cucumbers only if they are waxed and even then leave on a few strips. In a bowl, generously salt the sliced cucumbers. Allow sitting for at least 30 minutes, stirring occasionally. Combine the other ingredients. Squeeze out as much of the cucumber juice as you can, by wringing a handful at a time in a double layer of cheesecloth or a dishtowel. Twist until you can extract no more juice. Combine the squeezed cucumbers and the sauce in a serving bowl and refrigerate until ready to serve. Source: Public domain recipes converted from Meal Master format From Cooking with the Seasons...See Moreann_t
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