Newspaper Archive of
Pahrump Mirror
Pahrump, Nevada
July 3, 1997     Pahrump Mirror
PAGE 12     (12 of 36 available)        PREVIOUS     NEXT      Full Size Image
PAGE 12     (12 of 36 available)        PREVIOUS     NEXT      Full Size Image
July 3, 1997

Newspaper Archive of Pahrump Mirror produced by SmallTownPapers, Inc.
Website © 2022. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.

12 Thursday, July 3, 1997 Pahrump Valley Gazette Food, Health and Fitness Correction In last week' s Food, Health and Fitness page ,(6D/Y97) the Gazette erred in placing the prefix "Dr." in front of John Sayler's name. Sayler is a Physician Assistant. He is not a medical doctor, as explained in the accompanying article entitled, "Physician assistants are vital to medical facilities." Due to a production error, we also neglected to list Saylex's daughter, Brianna, when mentioning his family. The Gazette regrets any confusion or inconvenience this error may cause. The Chopping Block by Philomena Corradeno Don't be surprised that we're offering stews now when many households are hauling out their outdoor equipment. Not everyone has the fa- cilities for cooking outdoors, and I feel stew is ideal any time. You can cook it ahead -- its flavor improves when held a day or two, refriger- ated, of course. In fact, having been chilled, the solidified excess fat can be easily removed, making it a lower-fat dish. Another advantage is that you can cook up a big batch and freeze some. It'sj ust about as easy to cook a lot as to cook only enough for one meal. Just remember that in browning meat, you don't want to crowd the pan. Brown one layer at a time. For these stews, we use a chicken or beef base called Better Than Bouillon. In paste form, their eight all-natural flavors are made with real meat, sea- food or vegetables in the meat- less varieties. In the Italian Stew, we sug- gest frozen or refrigerated tortellini but you may use shell pasta, wagon wheels (ruoti), nuggets, small bows or elbows which are easier to find and are small enough not to over- power the other ingredients. The Chicken Stew is en- riched with fresh vegetables, and the Bean Stew has the zing of a Southwestern meal. ITALIAN STEW 3 1/2 tablespoons Better Than Bouillon beef base 8 to 10 cups hot water 1 pound Italian sweet sausage 1 (9-ounce) package tortellini 1 (9-ounce) package spinach torteUini 1/2 pound cabbage, shredded 1 small green pepper, chopped 1 medium zucchini, sliced 1 small red onion, chopped 1 medium tomato, chopped 1 tablespoon chopped fresh basil Salt and pepper Combine beef base and water; set aside, cut sausage into l/2-inch pieces. In large saucepan, cook sausage until nicely browned. Discard excess fat. Add beef base-water broth, tortellini, cabbage, green pepper, zucchini, onion and tomato. Bring to a boil over medium-high heat. Reduce heat and simmer until pasta is tender. Stir in basil and salt and pepper to taste. Serve with grated Italian Parmigiano-Reggiano cheese, if desired. Makes 8 to 10 servings. SIMPLE CHICKEN STEW 3 tablespoons Better Than Bouillon Chicken Base 3 cups hot water 1 (3 to 3 l/2-pound) chicken, cut up 1 tablespoon olive oil 1 medium potato, cubed 1 medium turnip, cubed 2 medium carrots, cubed 1 medium green pepper, cut in 1-inch pieces 1 or 2 ribs celery, diced 1 small onion, chopped Thoroughly dissolve chicken base in hot water; set aside, Brown cl:ken in oil in Dutch oven. Add chicken-base br.ot heat to boiling. Reduce heat, cover and simmer 2 to 2 1/2 hours. Add potato, turnip, carrots, green pepper, celery and onion. Simmer until vegetables are crisp-tender. Makes 5 tO 6 servings. BEAN STEW 1 pound dried white beans, soaked overrdght 1 1/2 quarts fresh water 2 tablespoons Better Than Bouillon chicken base 1/2 cup chopped onion 2 cloves garlic, minced 1/2 cup chopped shallots, optional 1/4 teaspoon black pepper 1/2 teaspoon salt 1 tablespoon canola oil 1 (4-ounce) can chilies 2 teaspoons cumin 2 teaspoons oregano 2 teaspoons chopped cilantro 1/4 teaspoon cayenne pepper 5 boneless, skinless chicken breasts, cooked and cubed 1 cup grated cheddar cheese 1/4 cup chopped green onions Drain soaked beans, discarding water. In large saucepan, combine drained beans, fresh water, chicken base, onion, garlic, shallots and black pepper. Bring to boil; reduce heat, cover and simmer until beans are tender, about 1 1/4 hours. Add salt to taste. Add water, if needed, during cooking. Heat oil in skillet and saut6 chilies 1 minute. Add chilies to saucepan along with cumin, oregano, cilantro, and cayenne. Add cooked chicken. Cook 20 minutes. Let rest 5 to 10 minutes. Ladle into bowls and top with cheese and green onion. Makes 6 to 8 servings. Cholesterol-lowering drugs * How they work and who my need thee Too much of a good thing. That's what you've got if you have high cholesterol - one of the most common health problems Americans face. Cholesterol is in every cell of your body, and every cell needs it. But your risk for cardiovascular disease goes up considerably if you have too much of this waxy, fatty substance in your blood. Weight loss, a low-fat diet and other lifestyle changes can help bring your cholesterol down. But sometimes, they aren't enough. Your cholesterol level may still put you at risk of heart attack or stroke. Fortunately, there's.now an array of powerful drugs available that can rapidly reduce your cholesterol and, ultimately, the health risks it poses. Why you need cholesterol Cholesterol is just one kind of fat (lipid) in your blood. It's often talked about as if it were a poison, but you can't 6 live without it. It's essential to your body's cell mem- branes to be insulation of your nerves and to the produc- tion of certain hormones. It also helps you digest food. Your liver makes about 80 percent of the cholesterol in your body. You take in the rest when you eat animal products. Like nutrients from digested food, cholesterol is trans- ported throughout your body by your bloodstream. For this to happen, your body coats cholesterol with a pro- tein, The cholesterol -protein package is called a "lipo- protein" (lip-oh-PRO-teen). Low-density lipoprotein (LDL) cholesterol is often referred to as "bad" cholesterol. Over time, it can build up in your blood vessels with other substances to form plaque. That can cause a blockage, resulting in heart attack or stroke. In contrast, high-density lipoprotein (HDL) cho- lesterol is often called "good" cholesterol because it helps "'clean" cholesterol from your blood vessels.