Dec 1, 2007

Serrated Peeler

This month's featured kitchen gadget is the Serrated Peeler.

This wondrous peeler is much more than meets the eye. At first glance, you might think, 'this looks like a regular peeler!' but when you carefully rub your finger across the blade and feel the defined sharp grooves, you discover the potential that lies within this extraordinary utensil. (Don't cut yourselves... be careful!)

The serrated peeler has teeth on the blade that grip and rip those stubborn skins off of fruits and vegetables. Use this for tomatoes, potatoes, peaches, even mangoes, making it ten times easier to peel whatever your heart desires. Look for extra features like a rubber grip and an adjustable blade for even more comfort and versatility.

The serrated peeler ranges in price from approximately $6.00 and up and may be found online or at most kitchen specialty stores.

Apr 3, 2007

Eat, Act, Think - Living Healthy

Living Healthy

by Heidi Ferguson It's easier than you think to be a healthy college student!
We've all heard it. College students gain weight. And we've are also aware that we just came back from Christmas break where a large portion of Americans gain up to five pounds from the holiday munchies.
A recent study by Cornell University found that on average, college freshman gain about 0.5 pounds a week. To many students this weight gain comes as a surprise at the end of the semester when they go home to gather their winter clothes or see old pictures. How does this happen? How does the weight creep on week by week?
It's crazy how this happens but simple: College is packed with food, and everywhere. It's an easy social time where food is always there. Most college cafeterias have buffets with unlimited amounts. Whether students live off or on campus they are usually up to a quick fast food run with friends or for late night snacks for studying.
Many students have a hard time to find time to be active in college. They are no longer on their high school sport teams or other organized activities. It's easy to make excuses with a college schedule. Another reason is that the average college student, ages 18-25 is going through normal physiological changes in their body. Metabolisms may slow down and other changes in the body may be occurring.
Here are some tips to get you moving in 2007.
  • Set a Goal
  • Practice Nutritious Eating
  • Join an Exercise Program
  • Walk to school
  • Carry bottled water
  • BYU Vending sells yogurt, granola bars and fresh sandwiches

The EAT Web Site is a service
provided for students

  • Pack a lunch
  • Take advantage of university workout facilities
  • Join intramural teams
  • Buy soups and breads, veggie trays
  • Instead of eating while you study chew gum
  • Carry baby carrots, celery sticks and pretzels instead of buying fried potato chips or candy.
  • Watch your portions in dinning halls and buffet lines
  • Be consistent in your exercising routine
  • Drink less soda, especially cola, it interferes with the absorption of calcium.
  • Get enough sleep, preferably 8 hours
  • Eat slower
  • Don't eat in front of the TV
  • Take 30 minutes each day to moderately exercise
  • Enroll in many of BYU's Exercise Science courses
For more information about the EAT campaign, visit The site includes an activity calendar, health articles, tips and quizzes about nutrition.

Apr 1, 2007

Grilled Fish Tacos with Thai Slaw

Grilled Fish Tacos with Thai Slaw
Thai Slaw Dressing
1 tablespoon fish sauce
1/4 cup lime juice (about 2 juicy limes)
2 teaspoons sesame oil
1 teaspoon red chili paste
1/2 cup coconut milk
1/2 cup peanut butter
Maple syrup (optional)
Red pepper flakes (optional)

Thai Slaw
2 cups red cabbage, thinly sliced
2 carrots, shaved or peeled
1/2 cup daikon radish, cut into matchsticks
1/2 medium red onion, thinly sliced
3 tablespoons cilantro, chopped

Other ingredients
2 pounds mahi-mahi, skin removed
Flour tortillas
Avocados, sliced
To make slaw dressing, combine fish sauce, limejuice, sesame oil, red chili paste, coconut milk and peanut butter in small pot over medium-low heat. Cook, stirring often, for 5 minutes. Taste and add a bit of maple syrup if more sweetness is desired and add some red pepper flakes if more spice is needed.
Combine red cabbage, carrots, daikon radish, red onion and cilantro. Mix in half of the slaw dressing.
Preheat grill to medium heat. When ready, cook fish on oiled grill surface, around 5 to 7 minutes on each side or until fish is opaque and flakes easily with a fork. To warm tortillas while grilling fish, wrap tortilla stack in aluminum foil and place on grill grate over low heat, turning once while fish cooks. Remove fish and roughly chop. Serve fish in warm tortillas, topped with Thai slaw, sliced avocados and extra Thai slaw dressing.

Baked Halibut Fillet

Baked Halibut Fillet

1 (1-pound) halibut fillet
1 large lemon, quartered
¼ cup extra virgin olive oil
1 teaspoon sea salt
1 garlic clove
1 tablespoon dill weed

Preheat the oven's broiler and coat a baking sheet or broiling pan with olive oil. Combine 1/8 cup olive oil with herbs and garlic and puree together into a paste reserved for the top of the fish. Rinse the fish and pat dry. Place on the greased pan, and brush with olive oil or coat with olive oil cooking spray. Squeeze the juice from the lemon wedges over the entire fillet and season generously with salt first, then herb pesto on top. Broil for 15 to 20 minutes in the preheated oven, until the fillet is opaque and can be flaked with a fork. Broiling time may depend on the thickness of your fillet.

Turkey Club Sandwich

Where: The Skyroom
What: Turkey Club Sandwich
Price: $7.95
Includes: Roast turkey, bacon, romaine lettuce, avocado and tomato on choice of honey whole wheat or Italian white bread

The journey up to the sixth floor of the Wilkinson Student Center is definitely worth it for the tasty Turkey Club. As you get back into the swing of classes, take an afternoon to relax with the Skyroom's Turkey Club. Bacon and lettuce provide a nice crunch while the avocado is a great twist on the traditional club. The sandwich comes with a side of fresh fruit, potato fries or coleslaw. Enjoy the view of campus and the snow-covered mountains while you're there. Before your food arrives, the staff provides freshly baked bread with delicious raspberry-flavored butter. Try out a blended lemonade for only $2.25 more.

Feb 1, 2007

Cinnamon Chocolate Lava Cake

Cinnamon Chocolate Lava cake with LaVell's Vanilla Bean Ice Cream

6-1/2 ounces bittersweet chocolate, chopped (preferably 58 percent or higher on cocoa mass)
3 tablespoons unsalted butter
Pinch of salt
1 teaspoon cinnamon
4 large egg yolks
4 tablespoons sugar
2 large egg whites

Preheat oven to 425° F. Butter four 3/4-cup Soufflé cups. Dust with flour; shake out excess. Combine chocolate, butter, salt and cinnamon on top of double boiler set over simmering water. Stir until chocolate is melted and mixture is smooth. Remove from water bath. Cool 10 minutes. Beat egg yolks and 3 tablespoons sugar in large bowl until thick and light, about 2 minutes. Fold in chocolate mixture. Using electric mixer fitted with clean, dry beaters, beat egg whites and 1 tablespoon sugar in medium bowl until stiff but not dry. Gently fold whites into chocolate mixture in two additions - one third, then the remaining thirds. Divide batter among prepared cups. Place custard cups on baking sheet. Bake until cakes are puffed but still soft in center, about 11 minutes. Transfer baking sheet to rack; cool cakes one minute. Using small knife, cut around sides of cakes to loosen. Place plates on top of cups. Invert cakes onto plates; remove cups. Place ice cream on side. Top with whipped cream, if desired.

Strawberry Lemonade

Strawberry Lemonade
6 servings

1 quart fresh strawberries
3 cups cold water
1 cup fresh squeezed lemon juice
1 cup sugar
2 cups club soda

Blend the top four ingredients in blender. Add club soda and pour into glasses and garnish with fresh mint.

The Sad Truth About Chocolate

by Heidi Ferguson

What is the deal with chocolate?  We love it.  We can't get enough of it. But it leaves us feeling guilty.  I'm sure that most of you are gazing at your love handles and resolving to keep your chocolate consumption to minimal levels ever since exhuming most of the Snickers supply at the local grocery store during the holidays.  Unfortunately, Valentine's Day is right around the corner.  Valentine's Day, as we all know, is dedicated to two things:  the passionate expression of love and eating chocolate.  So how can we eat tons of chocolate this Valentine's Day guilt-free?  The answer is you can't. 

As of late, a popular piece of information is that dark chocolate is healthy for you.  It is true; recent articles have uncovered that there are small amounts of antioxidants and phyto-chemicals in dark chocolate.  But when we read these articles, we have to ask ourselves three questions, says Merrill Christensen, a professor of nutrition at Brigham Young University.  The first question we should ask is "is it true?"  Well, most of the articles are written by scientists who have conducted studies and found that dark chocolate contains small amounts of antioxidants as well as phyto-chemicals.  But what are antioxidants?  Skipping over the scientific explanation, antioxidants basically get rid of free radicals in your body, which damage cells. And what are phyto-chemicals?  These are nutrients that have been found to have beneficial effects on the body that can't be fulfilled by vitamin pills. 

The second question we need to ask is "is it significant?"  The answer, in most cases, is probably not.  Yes, there are beneficial elements to dark chocolate, but how much chocolate do you have to eat in order to equal the amount you'd get just by eating an apple?  And how many calories are you racking up in order to get the right amount of those antioxidants?  The answer is fairly clear: you're better off just eating an apple.

The third question is this:  "To whom does the study apply?"  Christensen said that most of these studies have been conducted with Caucasian, overweight, middle-aged men with high cholesterol.  That doesn't mean that the study applies to the entire population, or to you, unless you're a Caucasian, overweight, middle-aged guy with high cholesterol. 

So what does this mean?  It means that you're going to keep eating chocolate, and so am I.  But I'm not going to be deluded into thinking that if I eat dark chocolate I will be much healthier.  And there is certainly no way that dark chocolate could ever replace eating plenty of fruits and veggies.  The only way to really get the amount of antioxidants and phyto-chemicals that you need is to eat a balanced diet of fruits, vegetables and whole grains. 

Eating Healthy On Campus

by Heidi Ferguson

It's a new year and what does that mean?  Everyone resolves to lose weight and live a healthier lifestyle.  Now this is a great resolution, but very hard to keep.  Why is it so hard to keep?  For one, here in Utah, February is not exactly prime "work-out" weather.  It's cold and snowy and could be dangerous for outdoor jogging with all the ice.  Most people want to just stay indoors and cozy up to some comfort food and watch a movie.  Another reason this New Year's resolution fails so frequently is because it is set to be a very broad, vague goal.  In order for you to truly stick to your resolution to lose weight, you need to set specific, reachable goals, such as lose two pounds each week by cutting out candy or work out for 20 minutes four times a week.  This is much easier to manage and remember than "lose weight."  However, another challenge that college students face is the lack of time for exercise and eating right.  Let's face it; it is so much easier to grab a calorie-packed bagel or greasy French fries when you're in the middle of a study crunch than to carefully measure portions and balance your diet with fruits, veggies and whole grains.  But BYU Dining Services offers many healthy alternatives located conveniently on campus, many of which you might not know about. 

L&T:  This little BYU original is located right in the heart of the Cougareat.  Most are familiar with their deliciously nutritious salads, wraps, soups and fruit bowls. 

Subway:  You can never forget that Jared lost two million pounds just by eating Subway sandwiches every day.  BYU sells Subway at the restaurant in the Cougareat, the Grab-N-Go (also located in the Cougareat) and the Marketplace Café. 

Museum Café:  This gem can be easily forgotten when thinking of places to eat, but next time you need a healthy and gourmet meal, head over to the Museum of Art and go upstairs to the café.  They offer foods like the Greek salad, Oriental salad, turkey harvest croissant sandwich, vegetable focaccia sandwich and much more. 

BYU Vending:  With vending machines in nearly every BYU building, BYU Vending has stocked several of its machines with healthy snacks such as yogurt, granola bars, fruit and fresh sandwiches. 
Marketplace Café:  For all of you business majors or others living in the Tanner building, you have to be aware of the Marketplace Café.  Located on the third floor atrium, the Marketplace offers breakfast and lunch with a large selection of healthy sandwiches, paninos, salads and quesadillas.  They also sell Subway sandwiches.

Legends Grille:  Legends Grille is one of BYU Dining Service's proudest achievements:  offering a place for students, faculty and staff and, of course, athletes to get delicious and healthy meals.  Legends Grille offers a variety of menu items, all made fresh.  And it's very easy to customize your order with a huge selection of sides.

Artichoke Chicken Penne Pasta

Museum of Art Cafe
Artichoke and Chicken Penne Pasta

Penne pasta, sun-dried tomatoes, basil, red onion, artichoke hearts, seasoned chicken and a creamy garlic alfredo sauce.

This winter season is the perfect time to warm yourself with the MOA Cafe's amazing Artichoke and Chicken Penne Pasta! The pungent flavor of artichoke mixed with the smooth alfredo will melt away those shivers and bring feelings of warmth and satisfaction to your soul. So stop into the MOA Cafe for lunch today and take a moment to pass through the amazing Pageants in Paint exhibit by Minerva Teichert on your way out.