Here's a quick, simple dinner idea that's adapted for those who must deal with Type Two Diabetes. We found it in Elizabeth Hiser's "The Other Diabetes" (William Morrow, $23). Serve over rice or pasta.
1 tablespoon olive oil
1 pound skinless, boneless chicken thighs
2 medium yellow onions, diced
1 pound mushrooms, sliced
1 small zucchini, sliced
1 stalk celery, sliced
2 carrots, finely chopped
28-ounce can tomatoes or 1 1/2 pounds tomatoes (about 6), chopped, with their juices
2 tablespoons tomato paste
1 clove garlic, minced
1/2 cup dry red wine
1 tablespoon fresh rosemary or 1 teaspoon dried
Heat the oil in a Dutch oven or large pot over medium-high heat. Add the chicken and brown well on both sides, about 5 minutes per side. Remove the chicken from the pot; set aside.
Reduce the heat to medium and add the onions, mushrooms, zucchini, celery and carrots. Cook, stirring, until the mushrooms begin to brown, about 7 minutes. Add the tomatoes, tomato paste, garlic, wine and rosemary. Return the chicken to the pot, cover and simmer until tender, about 1 hour.
Per serving (using canned tomatoes): 218 calories, 20 gm protein, 18 gm carbohydrates, 7 gm fat, 63 mg cholesterol, 1 gm saturated fat, 286 mg sodium, 4 gm dietary fiber
When You're Not in the Mood for a Party
Finally, Tupperware parties are out and cyber-shopping is in. We thought this moment would never come, but www.tupperware.com opened for business last week. Tupperware, which until recently sold its products exclusively through parties run by sales consultants, is facing reality. The traditional party isn't finding new customers, but the Internet might. "That's where the younger generation is spending a lot of time," says Betty Palm, president of Tupperware's U.S. division.
Though only a limited selection is offered at the site, many of Tupperware's award-winning kitchen accessories, storage solutions and cult favorites are featured. Cake carriers, Wonderlier bowls and double colanders (pictured) are now just a click away. Palm says Tupperware's 85,000 sales consultants will still be the only outlet for the complete line--the party isn't quite dead. We'll wait to see how long it takes for Tupperware to change its tune.
More for Your Condiment Collection
Both pomegranate juice and its concentrated counterpart, often referred to as molasses, figure largely in traditional Mediterranean and Middle Eastern cuisines. Not a surprise, considering many Mediterranean cultures consider pomegranate seeds to symbolize fertility and prosperity. But what is surprising is the versatility of the the sweet-tart syrup that makes it a perfect addition to savory dishes.
Pomegranate molasses tones down the heat in spicy dishes. Its acidity level makes it the perfect foil for rich meats and oily fish. It can be either stirred into accompanying sauces or used as a marinade and tenderizer for pork and lamb. And just a spoonful of the dark, tangy condiment makes an appealing addition to couscous salads, glazes and stews.
Pomegranate molasses has even been heralded by some as "the new balsamic vinegar." Substitute it for vinegar in your favorite vinaigrette, then toss with mixed greens or use as a marinade for veggies destined for the grill or oven. Try a new take on a tired side dish by drizzling pomegranate molasses over steamed green beans, then sprinkling with chopped walnuts or almonds.
Look to Mediterranean cookbooks for inspiration, keeping in mind that this condiment pairs exceptionally well with poultry, eggplant and nuts. Carefully peruse the ingredient list to discern between pomegranate juice and molasses. If a recipe calls for the former, simply stir 3 to 4 teaspoons pomegranate molasses into 1 cup water.
Concentrated pomegranate juice will keep almost indefinitely in the fridge. Available at Middle Eastern grocery stores and many supermarkets for approximately $3.59.
Add this Web site to your bookmarks:
Even if you don't quite love cheese, this primer from the American Dairy Association can help you discover a few new-to-you cheeses that you may enjoy (or a few to steer clear of . . . ). You'll find not only the defining characteristics of various cheeses but innovative serving ideas that range from easy entertaining tips--including common pairings--to recipes for on-the-go breakfasts, snacks and weeknight meals.
TONIGHT: Light and Simple Summer Desserts--cooking demonstration with Uptown Bakers chef John London at Fresh Fields Arlington. $25. 7 p.m. 2700 Wilson Blvd., Arlington. Call 703-527-6596.
THURSDAY: Asian wine tasting, buffet and entertainment at the Embassy of Indonesia. Sponsored by the D.C. Society of Young Professionals. $55. 7-10 p.m. 2020 Massachusetts Ave. NW. Call 202-686-6085.
FRIDAY: Australian wine class and tasting with Rob Stewart. $40. 7:30-9:30 p.m. Arlington Hilton, 950 N. Stafford St., Arlington. Call 703-685-7970.
FRIDAY-SUNDAY: "Fine Art of Cuisine"--salute to Jean-Louis Palladin at the Ritz-Carlton Tysons Corner. Friday: cigar dinner, $135, 7 p.m. Saturday: wine tastings and seminars, $35, 11:30 a.m.-4 p.m.; chef's salute dinner benefiting Share Our Strength, $150, 8 p.m. Sunday: Champagne brunch benefiting the Arts Council of Fairfax County, $55 adults, $25 children. 1700 Tysons Blvd., McLean. Call 703-506-4300.
SATURDAY: Sushi preparation demonstration with Somchet Chumpapo at Borders Books. Free. 2 p.m. Border's Baileys Crossroads, 5871 Crossroads Center Way, Baileys Crossroads. Call 703-998-0404.
SATURDAY-SUNDAY: Bayou Wine Festival--wine tastings, Cajun and Creole cuisine and Zydeco music at Berrywine Plantations. $6 for adults; under 21 free. Noon-6 p.m. 13601 Glissans Mill Rd., Mount Airy, Md. Call 301-831-5889 or www.linganore-wine.com.
SATURDAY-SUNDAY: Virginia Wine Festival--wine tastings from more than 50 wineries at Great Meadow. $18 for adults; $5 under 21. 11 a.m.-6 p.m. Routes 17 and 245. Call 800-520-9670.
AUG. 26: Robert Mondavi La Famiglia wine dinner at Dolcetto Restaurant, 3201 New Mexico Ave. NW. $65 includes tax and tip. 7 p.m. Call 202-331-0997.
CAPTION: Tupperware's double colander is among the items now available at its Web site.