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WEDNESDAY June 13—20, 2012

Dive into the

MEDITERRANEAN Cuisine from region now readily available in St. Joseph

The focus on whole-food ingredients contributes to the Mediterranean diet’s ou don’t have healthy reputation. Instead to leave the of salt, many regional country to dishes season with freshly explore what grown herbs and spices. the MediterOlive oil, not butter, is used ranean has to for cooking meats and vegeoffer. tables. There’s an emphasis, Heart-healthy fare from too, says Rosario Ingargiola the region easily can be of Lino’s Pizza, on portion whipped up in the kitchen. size. You won’t find a native The ingredients are basic: Italian eating one pound of leafy greens, eggplant, pasta in one sitting. chickpeas, fish and beef. So Research has shown that are the seasonings: olive oil, following a Mediterranean oregano, parsley, basil, pep- diet meal plan lowers badper and chili sauce. for-you cholesterol, low Gyro Paradise manager density lipoproteins. Shukrullo Khojadv says “Anywhere from Italy, customers can see the sim- Greece, Spain, north Afriplicity of the ingredients in can countries, the longevity the Mediterranean restauof life is a little more,� Mr. rant’s menu. Ingargiola says. “Research“There are no hidden flaers say it’s how we eat.� vors we’re putting in there,� Some of the meals might he says. require an ad By JENNIFER GORDON

St. Joseph News-Press

Y

JESSICA STEWART/St. Joseph News-Press

The appetizer plate at Gyro Paradise includes hummus, dolma, falafel and baba ganoush.

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Wednesday, June 20, 2012 A gyro plate comes with a Greek salad and rice at Gyro Paradise.

Traditional gyro meat 1/2 onion, cut into chunks 1 pound ground lamb 1 pound ground beef 1 tablespoon minced garlic 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon dried marjoram 1 teaspoon ground dried rosemary 1 teaspoon ground dried thyme 1 teaspoon ground black pepper 1/4 teaspoon sea salt 1. Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper and salt. Mix well with your hands until well combined. Cover, and refrigerate one to two hours to allow the flavors to blend.

JESSICA STEWART/St. Joseph News-Press

Dive into the Mediterranean CONTINUED FROM Page B1 aptation of the traditional American palate. In Mr. Ingargiola’s native Sicily, meals often include fish, bones and head included, and vegetables on the side. Sauces tend to be citrus-based and meatless. It was something he was cautious of, he says, when he did cooking segments on local television shows. He worried people wouldn’t make the dishes if the sauces didn’t include meat. Mediterranean salads look different from what’s generally offered in the United States, too, Mr. Khojadv says. There’s

some lettuce, but the primary ingredients are the other vegetables, the tomatoes and bell peppers, feta cheese and olives. Because the Mediterranean region draws influences from the Middle East and from Africa, there’s a lot of variety to be had within the diet. If you want to get away from pasta and fish, try shawarma, thin slices of chicken, beef, lamb or turkey wrapped up in a pita. Baba ganoush, a mixture of eggplant, olive oil and chili sauce that has a similar consistency to hummus, makes for a simple dipping sauce for vegetables or pita slices.

When he entertains, Mr. Khojadv says he usually serves kebabs. He seasons the beef with parsley and then serves it skewed with green peppers, onions, tomatoes and feta. Tzatziki sauce, commonly used on gyros and shawarma, can be thrown together in a food processor. It’s made from Greek yogurt, black pepper, diced cucumber, garlic and lemon juice. How much of each probably depends on the person, he says. “It’s hard for me to say one scoop of that because Mediterranean food is all about taste,� he says.

Come Celebrate

Sample the mixture each time you add something to it, he suggests. Try out the tzatziki sauce with the gyro recipe on Page B6 from allrecipes. com. Jennifer Gordon can be reached at jennifer. gordon@newspressnow.com. Follow her on Twitter: @jjgordon.

2. Preheat oven to 325 degrees. Place the meat mixture into the food processor and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4-inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan. 3. Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees on a meat thermometer, 45 minutes to one hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.

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Extra

Wednesday, June 20, 2012

Learning to teach from the passenger seat

3

With patience and experience, teaching the rules of the road can be a Sunday drive By KATHLEEN BARBOSA St. Joseph News-Press

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earning to drive is a coming-ofage ritual eagerly anticipated by teenagers, dreaded by parents and feared by other drivers on the road. Translating years of experience into understandable lessons for young drivers can be a challenge, but with some patience, learning to drive can be an enjoyable and educational experience for everyone. Roger Price has been teaching students to drive through Missouri Western State University driver’s education classes for more than a decade. He began instructing classes after teaching his three children how to drive. Mr. Price says parents’ frustration often stems from trying to communicate skills they have learned through years of driving experience. Driving habits and small actions which people automatically do, like using a turn signal, checking your mirrors or breaking early, can be difficult to teach because they are part of a routine you don’t always think about, Mr. Price says. It is important for parents to remember they are their children’s role model when it comes to driving. Mr. Price says students in driver’s education classes often exhibit bad traits such

as stopping beyond stop signs and poor turning techniques, which they learned from watching their parents drive. For parents like Kim Hart, teaching their children to drive is about more than teaching good habits. It’s also about avoiding the bad ones. “It’s really important for us to model good behaviors for him, so we don’t talk on the phone, we don’t text while driving, and we don’t drive under the influence,� she says. Mrs. Hart is teaching her 15-year-old son, J.T., how to drive this summer. J.T. received his driving permit in October and says he is excited to learn to drive. Mrs. Hart says they try to let J.T. drive as often as he wants. Before teaching J.T., Mrs. Hart says she had to help a foreign exchange student her family hosted learn to drive, so she had some experience teaching inexperienced drivers. It also helps that J.T. has grown up driving various equipment, including four wheelers, tractors and pickups around the family farm. This type of driving experience is valuable to learning drivers, Mr. Price says. Even if you don’t have a farm, encouraging your child to mow the lawn on a driving mower can familiarize them with steering, break and acceleration controls. In his driver’s education class, Mr. Price says students use virtual simulations to help them prepare

for real driving. “Video games, if you use correctly, can give kids a feel for the road,� Mr. Price says. “For example, we use a driving simulator in class that is essentially a video game, but it encourages good driving techniques.� Mr. Price says there are programs on the Internet parents can use to give their students some practice before hitting the highway. Once you do get on the road, Mr. Price says keeping your cool is essential. New drivers often are nervous, and having a parent yell at them while they’re behind the wheel only makes it worse. The best cure for nervous drivers is practice. Getting students on the road and exposing them to different traffic flows, road conditions and streets will give them valuable experience. Mr. Price says it also helps parents feel at ease because they can be in the car to advise their children when they encounter different scenarios. Mr. Price says the public can help parents and new drivers by being patient when they see driver’s education cars and young drivers on the road. “When you see the driver’s ed car, be patient,� he says. “They’re new to things, and it makes a driver even more nervous when people around them honk or say things. It’s unbelievable how many other drivers are inconsiderate of those learning to drive.�

MATT REID/St. Joseph News-Press

A practicing student driver waits for a pedestrian to cross at A crosswalk at Missouri Western State University. Missouri Western and the St. Joseph School District will hold two driver’s education sessions this summer.

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Extra

4

Wednesday, June 20, 2012

Check it out

Soft and safe

Check fees before you fly

New moms no longer have to worry about the dangers of baby bumpers or that their infant will slip through the rails of a crib. There’s now Wonder Bumpers. Unlike horizontal bumpers that completely block off the crib sides, Wonder Bumpers are vertical and are attached individually to each crib railing like the padding you would see on the bottom of a basketball pole. Air is still able to flow through the crib and infants are safely protected. Check them out on wonderbumpers .com, target.com or amazon.com. — Sylvia Anderson, St. Joseph News-Press

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Taking your own scuba equipment on vacation may seem like a good way to save money, but if you are flying, check on the extra fees you will be charged. An easy way to do this is on www.iflybags. com. Type in your airline and airports you will be using and you’ll get a list of what the fees are. So if you are fllying to Fort Lauderdale from Kansas City on Delta, for example, you’ll learn that you can take a fold-up stroller at no extra charge, but bringing a pet will cost $200 extra and is not allowed May 15 through Sept. 15. And if you bring that scuba equipment, plan on handing over another $150. — Sylvia Anderson, St. Joseph News-Press

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