10 ideas for healthy dining out
Food
H8
H8 Sunday, June 5, 2016 lacrossetribune.com CONTACT US 608.782.9710
WHAT WE EAT AND DRINK
lacrossetribune.com
Sunday, June 5, 2016
MARLA MULCAHY Viterbo dietetics student
SANDY BITTNER, RD MCHS_FH
We all love to eat out right? It’s a great get away from cooking over a hot stove and cleaning the mountain of dirty dishes. Nothing like a big bowl of pasta from a favorite local Italian restaurant. Unfortunately, restaurants such as this tend to provide almost triple the portions, which serves up big calories, and leaves us feeling guilty. What is one to do? Not stop eating out! So, here are 10 healthy tips to follow when out and about! 1. If possible, try eating a light snack BEFORE going to the restaurant. This could be a string cheese, a few whole grain crackers, or a piece of fruit. Just a little something to keep you from eating everything in sight when sitting at the table. 2. Politely ask your server to take away any bread or chips that have been placed on your table. For many, this is their favorite part. If so, just enjoy a small portion. No problem! 3. While you are waiting for your meal, have a glass of water or unsweetened tea. This will help keep you feeling fuller, and less likely to overeat. 4. Ask for the dressing on the side! So many places tend to have your salad swimming in that high-fat salad dressing. We can still enjoy all its yumminess but just in a smaller amount. 5. Don’t be afraid to ask to see the restaurant’s nutrition information. This may help when deciding what dish to order. 6. Plan ahead. If you know that you will be eating out in the evening, try to have a lighter breakfast and lunch to allow yourself the ability indulge a bit without overdoing it for the day. See HEALTHY, H7
WINE OF THE WEEK
Meiomi Pinot Noir 2014 CHRIS and SHERRY HARDIE Brambleberry Winery
Start a winery, create a brand with some cachet and cash in for $315 million — all in less than 10 years. That’s what Napa Valley winemaker Joe Wagner did with Meiomi and its flagship pinot noir. He started the winery in 2007 and last year sold to Constellation Brands. Meiomi — which means coast in the language of the Wappo and Yuki tribes the region — is a blend of three coastal appellations. Each lot is separately fermented, aged in French oak and then blended. There’s a detectable sweetness which comes from a higher level of residual sugar. It’s rich, ripe and smooth. Sherry: “Sweet black cherry flavor with black currant and a touch of vanilla on the finish.” (3 stars out of 5) Chris: “Jammy cherry bouquet, sweet cherry and red licorice flavors with a back end of vanilla.” (3 stars out of 5) Available from $19 to $22. Coming next week: Surani Ares Rosso
TIM TURNER PHOTO
10 GRILLING
Pork Loin Spiedies.
tips for
Master barbecue season with these 10 ideas from grillmeister Jamie Purviance LEE SVITAK DEAN
Minneapolis Star Tribune
With grilling season having officially begun, thoughts turn to the big issues — namely, who cleans the grill? That should be on your list — or someone near and dear — before the food even leaves the kitchen, which makes sense to anyone operating the grill. But to be even more prepared for the summer cooking season, we turned to the grillmeister himself, Jamie Purviance, author of 15 books for Weber Grill, three of them New York Times bestsellers (“Weber’s Way to Grill,” a
James Beard Award finalist; “Weber’s S m o k e ,” a n d “Weber’s New Real Grilling”). His new book, “Weber’s New American Barbecue: A Modern Spin on the Jamie Purviance Classics,” is hot off the presses. Purviance, a graduate of Stanford University and the Culinary Institute of America, has explored what would seem to be every aspect of the grill, whether charcoal or gas. We asked him for a Top 10 list of do’s and don’ts for making the
best meal outdoors. Here’s what he had to say: Do preheat the grill. A lot of cooks use a grill that’s not properly preheated and they end up with food sticking or not browning very well, and not tasting particularly good, either. If the grate is cold, the food will stick and never have a decent chance of searing properly or developing those awesome grill marks. Even if a recipe calls for medium or low heat, you should preheat the grate on high first for 10 minutes. The grill temperature should reach at least 500 degrees. Don’t start with a dirty grate. If you left some stuff on the grate from your last barbecue, it could be the
glue that holds your new food to the grill a lot longer than you want. To clean the grill, wait until the grill gets very hot (preheat it for at least 10 minutes), then scrape off the last meal. The best tool for the job is a sturdy, long-handled brush with stiff, stainless steel bristles. Do get your act together. Bring everything you need near the grill before you start to cook. That means all the necessary tools, as well as food that is prepped — oiled and seasoned — along with any glaze or sauce or whatever else. Don’t forget the clean platters for the cooked food. See GRILLING, H7
A summer spin on the grilled cheese sandwich KATIE WORKMAN Associated Press
Several weeks ago when we rolled out the grill for the first time of the season, there was much joy. What to grill first? Ribs? Burgers? Pizza? So many choices. This is the sandwich that triumphed: A marriage of a summer BLT and an actually grilledgrilled-cheese sandwich. The buttery crunch of the bread, the juicy tomatoes, the melty cheese, the crisp bacon and lettuce — these two sandwiches were meant to find each other and become one. You can use iceberg lettuce if you want more of a crunch, and you can experiment with various types of cheese and bacon or pancetta. User your imagination, and this recipe will make this the summer of grilled cheese.
The ultimate grilled cheese sandwich
8 slices sourdough bread 4 teaspoons unsalted butter, softened 1 ⅓ cups shredded sharp
cheddar cheese (or choose your favorite cheese) 2 tablespoons mayonnaise 8 strips cooked bacon or pancetta 8 large pieces romaine lettuce or iceberg for more crunch 3 plum tomatoes, sliced Kosher or coarse salt and freshly ground pepper to taste Preheat the grill to medium low. Butter one side of each of the pieces of bread. Evenly divide the cheese between 4 slices of the bread, on the un-buttered sides. Place all of the bread, buttered side down, on the grill and cover the grill. Grill the bread until the bottom is lightly marked with grill marks and the cheese is melted. You may need to remove the plain pieces of bread first, and move the cheese covered pieces to the top grill rack and cover the grill for a couple of extra minutes, so that the cheese melts but the bottoms of the bread slices don’t burn. Spread the mayonnaise evenly over the unbuttered sides of the 4 pieces of plain toast. On the melted cheese slices, layer the bacon, lettuce and tomatoes, and season with salt and pepper. Place the mayonnaise spread slices mayo-side
ASSOCIATED PRESS
This photo shows two favorite sandwiches, the BLT and the grilled cheese, coming together as one. The buttery crunch of the bread, the juicy tomatoes, the melty cheese, the crisp bacon and lettuce, these two sandwiches were meant to find each other and become one. down on the sandwiches, slice, fiber;15 g sugar; 43 g protein. and eat warm. Start to finish: 20 minutes; serves 4. Katie Workman has written two Nutrition information per serv- cookbooks focused on easy, familying: 1042 calories; 270 calories friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” from fat; 30 g fat (13 g saturated; 0 g She blogs at www.themom100. trans fats); 54 mg cholesterol; 2169 com/about-katie-workman. mg sodium; 150 g carbohydrate; 8 g