William Penn Life, 2007 (42. évfolyam, 1-12. szám)
2007-07-01 / 7. szám
■fh® JÍUDS!>TÍ2D K»íteh®D„ Low-carb foods FÁRAD JON BE A MAGYAR KONYHÁBA. For the first time in a long time, the weather for the Hungarian Festival in New Brunswick, N.J. was hot and sunny-90 degrees, to be exact. What a day it was. A young child once told me that sunshine is God's way of smiling at the world. God was certainly smiling on the Hungarians, and I was told that a great time was had by all who made the trip to NJ. I did not attend the event in New Jersey because I was in Hartford, Conn., taking my practical exam to become a Certified Executive Chef. Yes, I passed the test, filed paperwork and am now awaiting my credentials from the American Culinary Federation in St. Augustine, Fla. Last month, I also passed the Pennsylvania Department of Agriculture's Food Safety and Sanitation examination and am awaiting those credentials as well. Being certified means you have the knowledge, expertise and sanitation skills necessary to prepare and serve food in a healthy and safe environment and manner. I am proud to put my talents to the best use for the William Penn Association. This month we have the golf tournament at Quicksilver in Midway, PA. Then in August we have the Hungarian Heritage Week at Penn Scenic View. I've sold all the cookbooks I had, but you can get your copy from the Home Office. Just find the advertisement in this issue and it will tell you how to get your copy. To all of you who have purchased the new cookbook, Chef Vilmos and I thank you very much for helping our young members in college! All the housekeeping is over, so we now present the monthly trivia question: What are the only two meats that contain almost no carbohydrates, are very low in fat, and are available anytime of the year? The healthy answer waits at the end. Last month, we learned about carbohydrates, what they are, their composition, which carbs to avoid and which to consume. Let's go further and examine more foods in the carbs family that are good for us. The average American diet contains so many carbs that they total half the calories we consume on a daily basis. Most of those calories come from the following sources: CHEFS TIP #90 Timing is everything in the kitchen. So, before you start cooking any food, make yourself a timeline starting with the item taking the most time to prepare and ending with the shortest. By working with a timeline, you can prepare any amount of food in an even flow from appetizer to salad to main course, giving your guests the best mealtime experience. cookies, bread, sodas, donuts, cereals and whole milk. Eliminating these, or just eating less of them, will have a major impact on our diets. You can also substitute healthy carbs for the bad ones. For instance, start eating whole grain cereals instead of the sugary processed ones. Cheerios or Corn Flakes contain half the amount of carbs of Raisin Bran. A cup of oatmeal has half the amount of carbs you would find in Grape Nuts. Just reading the label will give you the information you need. Find the carbohydrates your body needs to function normally. Since plant foods are the main source of carbohydrates for our bodies, you should find the right combination in your daily diet. If you eat three meals a day, spread out your carbs in equal amounts. If you eat five times a day, which would be three meals and two snacks, spread out your carbs in five equal amounts. Fruits, vegetables and grains are the best sources for carbs. Start your day with a whole grain cereal, skim milk (which has less carbs than whole milk) and some sliced fruit on your cereal. For a snack, have a banana or apple. If you find yourself hungry, start drinking water and plenty of it. Water helps keep your body flushed and healthy. It also fills your stomach and makes the feeling of you being hungry disappear. 10 William Penn Life, July 2007
