Weather | Sports | Forums | Comics | Classifieds | Calendar | Movies
By JANET K. KEELER
© St. Petersburg Times, published April 25, 2001
eat your veggies
spotlight on plant food
eating: The eggplant is prominent in the cuisines of China, India, Japan, the Middle East, North Africa, Italy, Spain and southern France. Eggplant can be used as a meat substitute because of its chunky texture. It has vitamin C, no sodium or fat, and a little fiber. About 1/2 cup contains 1 gram of protein and 5 grams of carbohydrate. Eggplant contains antioxidants, which reportedly help prevent or delay age-related diseases.
buying: Look for firm, shiny, almost hard eggplants without wrinkles. Large, overgrown eggplants can be bitter. They should be purple all the way to the stem, without green. Eggplants keep about four days in the refrigerator.
preparing: Cut off the stem at the top, but do not peel except to puree. (The peel contains the antioxidant properties.) To draw out liquid and bitterness before cooking, sprinkle with salt and set in a colander to drain for about 30 minutes. Wipe off the salt with a damp paper towel; do not rinse in water.
cooking: Eggplant can be baked, fried, roasted or grilled but almost always needs to be paired with other flavors: tomatoes, garlic, ginger or olive oil.
Be judicious about oil, or you will end up with a soggy mess. Eggplant is not eaten raw.
quick fix: Try faux meat spaghetti sauce. Cut one large eggplant into 11/2- to 2-inch cubes. Set aside.
In a large saucepan, saute two chopped garlic cloves with a tablespoon of olive oil until soft (about 2-3 minutes). Add two cans of chopped tomatoes with Italian seasonings (some brands say "pasta-ready" on the front). Mix in chopped eggplant and 1/2 cup of red wine. Let simmer, covered, for about 45 minutes. Serve over pasta.
http://www.ams.usda.gov/farmersmarkets
Taking a road trip this summer? From the Gastonia Farmers Market in North Carolina to Indiana's Bloomington community market, this site lists open-air markets state by state. California boasts the most, with 340 farmers markets; tiny Delaware has two.
"A nickel will get you on the subway, but garlic will get you a seat." -- Old New York proverb
The shrimp is boiled, but (gasp!) you're out of cocktail sauce. Make your own with 1 cup ketchup or chili sauce, 1/4 cup prepared horseradish, 2 tablespoons lemon juice and 1 to 2 dashes of hot sauce, such as Tabasco. Mix all ingredients until blended.
The U.S. Food and Drug Administration now allows foods that contain at least 6.25 grams of soy protein per serving to carry labels reading: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease."
For the Nibbler, Times food critic Chris Sherman, the one fresh herb that's a must to grow in a kitchen garden is marjoram. It's the sweetest and most aromatic of the oregano family, and a little goes further than most herbs. (One night of pesto can denude a modest basil plant.) Crush fresh marjoram for pork, fish, chicken, eggs, tomato dishes and any vegetables you wish to liven up.
Unlike most herbs, marjoram is stronger fresh than dried. Just a little will perfume your whole kitchen.
Picnic by DeeDee Stoval (Storey Communications Inc., 2001, $9.95) is a useful compilation of 125 recipes fit for outdoor eating. Most of the dishes are portable, so they can also be used as potluck fare. The book also offers plenty of tips on packing a picnic and planning menus. We can't wait to try Tante Lulu's Apple Cake.
There is a difference between barbecuing and grilling. Barbecuing is slow cooking over low, or adjacent, heat, and grilling is fast cooking over direct heat. Usually, large or tough cuts of meat are barbecued. Fish, shellfish, steaks and vegetables are normally grilled.