William Penn Life, 2007 (42. évfolyam, 1-12. szám)
2007-04-01 / 4. szám
TM K lteheD with Főszakács Béla Healthy recipe substitutions FÁRAD JÓN BE A MAGYAR KONYHÁBA. This month marks the four-year anniversary of The Hungarian Kitchen. It doesn't seem like a long time when you're having fun with food. The HK has come a long way and will go even further in the next two months. By June we will be online where you may enjoy more recipes, tips, articles and food information. The website will give you an opportunity to contact Chef Vilmos and me with comments or questions you may have about Magyar cuisine. I'll keep you informed as we get closer to our first time on the web. My schedule has been very full this year at Harvard, and with the upcoming General Convention, it will get When using a microwave oven for vegetables, cut them all the same size then use the highest power setting when cooking. The faster the veggies cook, the more nutrients they will retain making for a healthier and tastier meal. much busier. I will be at the Convention as I am a member of the National Auditing Committee. I will also be at the WPA Picnic-A Great Fratemal- Fest in September once again with the Hungarian Kitchen Booth where you can enjoy fine samples of Hungarian food prepared by yours truly Chef Bela. Look for more details in upcoming installments of The HK and on our new web page. The one event I will not be attending this year is the Hungarian Heritage Experience at Penn Scenic View. Time constraints don't allow me to fulfill all the obligations I planned back in January. I know all those who attend will have a great time. If you want to have fun while going totally Magyar, you should consider signing up for the Heritage Experience to be held in August. Let me also mention the Bowling Tournament in Pittsburgh May 4 to 6. Please support the tournament as all proceeds benefit the scholarship fund. I still have cookbooks to sell for $20, which includes postage and handling. Send your orders to William Vasvary, 190 Fern Ave., Rye, NH 03870. Once again, all proceeds benefit our wonderful scholarship foundation. Here is the trivia question of the month: When and where did the modem era of fast food begin? The answer awaits you at the end. Last month, we explored ways to start a healthy lifestyle by reading labels, cutting portion sizes and watching what we eat. Remember: if you can't get fresh, get frozen and use canned products as a last resort because most are high in sodium. If you don't cook but like to eat, then the column last month was for you and hopefully helped you out. For those who cook and love the kitchen, this month we will learn about great recipe substitutions you can make to decrease or replace salt, sugar, fat and high fat meats. By decreasing fat you are also lowering calories, so you will feel much better. A simple way to reduce the amount of shortening, butter or margarine is to use one-quarter less than called for in the recipe. For instance, if your recipe calls for one cup, use three-quarters of a cup instead. You can also try using substitutes. If the recipe calls for onequarter of a cup of shortening, why not try three tablespoons of healthy oil, like canola or olive? In fact, you could even use equal amounts to CHEFS IIP *45 To work more efficiently in the kitchen, pre-measure your ingredients and put them in the order of their use in the recipe before you start cooking. The French term for this is "mise en place" which translates to “setting in place” or “everything in place.” 14 William Penn Life, April 2007
