FROM THE COOKBOOK SHELF
The cast-iron pan is making a comeback, and with good reason! A well-made, well-seasoned pan is naturally non-stick, will last for generations and is ideal for baking, sautéing, frying, slow cooking and more. There’s nothing quite like the sound of a steak hitting a perfectly seasoned cast-iron pan and the sear imparted is incomparable. Chef Rachel Narins, author of Cast-Iron Cooking: Getting the Most out of Your Cast-Iron Cookware, demystifies the caring for cast-iron with a friendly, accessible introduction to the properties, perks and full range of possibilities that come along with the classic cookware. From stovetop to oven to campfire to grill, this affordable, long-lasting material is unmatched in its versatility and Cast-Iron Cooking will teach readers how to take full advantage of it.
Peaches are never better than now and one of the featured recipes in Cast-Iron Cooking is Peach Crisp, put together in minutes and flavor is divine!
PEACH CRISP
• 5 large peaches, pitted and sliced ¼ inch thick
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup plus 2 tablespoons all-purpose flour
• ¼ cup granulated sugar
• 1 cup rolled oats
• 1/3 cup firmly packed light brown sugar
• 5 tablespoons butter, cut into pieces and softened.
Preheat over to 350ºF. In medium bowl, gently toss the peaches with cinnamon, nutmeg, 2 tablespoons flour and granulated sugar. To make topping, combine the oats, brown sugar, butter and the remaining 1 cup flour in a separate bowl. Mix well with your hands until it just comes together. Transfer the peaches to a 10-inch cast-iron skillet and scatter topping over them. Place the skillet on a baking sheet to catch any overflow. Bake for 30 to 40 minutes or until topping is browned. Serve warm. Recipe serves 4 to 6.
WHEN IS THE BEST TIME TO EXERCISE?
The short answer is that the best time to exercise is whenever you can fit it in to your schedule. While there is no strict “rule of thumb” on the subject, here are some guidelines that might help.
It’s always best to have something in your stomach before exercising. Your body needs carbohydrates for energy. If you want to exercise first thing in the morning, remember that your blood sugar is lower at the start of a day; have a light breakfast or snack first.
The size of the meal should dictate how long you wait to exercise. Likewise, the intensity of your activity should play a role in how long you wait after eating. If you have a large meal, wait three or four hours before exercising, especially if exercise is vigorous. After a smaller meal, wait approximately two hours. If you have a snack, wait an hour or so.
If part of your exercise routine is an after-dinner walk, don’t feel you have to wait three hours to stroll through your neighborhood. Go ahead and walk after a meal. If you’re going for a jog or to an aerobics class, then give yourself more time.
There’s no real danger in working out too soon after eating, but too much activity right after a meal may give you an upset stomach. Be your own judge and listen to your stomach. If exercising less than an hour after a meal works with your schedule and doesn’t bother you, then go ahead and exercise. Source: Weill Cornell Women’s Nutrition Connection, September 2016.
FAVORITE WAY TO FIX ZUCCHINI
My all-time favorite way to fix zucchini is Zucchini Casserole Imperial from my cookbook. It’s like having a quiche without a crust. Serve as aa side dish or meatless entrée.
ZUCCHINI CASSEROLE IMPERIAL
• 4 cups sliced zucchini
• 2 cups boiling water
• 3 large eggs
• 1 cup light Hellmann’s Mayonnaise
• 1 medium onion, chopped fine
• ¼ cup chopped green pepper
• 1 cup Parmesan cheese
• ¼ teaspoon salt
• 1/8 teaspoon white pepper
• 1 tablespoon butter
Cook zucchini in water just until tender; drain well. Beat eggs; stir in mayonnaise, onion, green bell pepper, Parmesan cheese, salt and pepper. Add drained zucchini. Spoon into 1½-quart casserole dish. Dot top of casserole with butter. Bake in preheated 350ºF oven for 30 minutes or until set. Recipe makes 6 servings.
YOU ASKED
Q: Can shredded zucchini be frozen now to use in zucchini bread later?
A: It’s better to use shredded zucchini in bread and freeze the bread because shredded zucchini will be watery when thawed.