HOME COOKING LOWERS DIABETES RISK
People who often consume meals at home are less likely to develop diabetes than those who frequently eat out, a new study finds.
Internationally, there is an increasing tendency for people to eat out, which can involve consuming fast food, for example. Concerns have been raised that such a habit can could lead to weight gain, which, in turn, is associated with an increased risk of diabetes.
Researchers from the Harvard School of Public Health evaluated large prospective datasets in which U.S. health professionals, both men and women, were followed for long periods, taking note of a variety of health indicators, including self-reported information on eating habits and occurrence of diabetes. All in all, the study researchers analyzed 2.1 million years of follow-up data, they said.
The findings indicate that people who reported consuming 5 to 7 meals prepared at home during a week had a 15 percent lower risk of type 2 diabetes than those who consumed 2 such meals or fewer in a week. A smaller, but still statistically significant reduction was apparent for those who reported consuming more midday meals prepared at home.
Well-established diabetes prevention strategies include behavioral interventions aimed at increasing exercise and improving dietary habits. These findings suggest that the nutritional and lifestyle benefits of consuming meals at home could contribute to these diabetes prevention efforts, the researchers say of their study, which appears in a special issue of PLOS Medicine.
Source: Newsmax Health, 2016.
BEAT THE HEAT ENTRÉE
What I like best about Teriyaki Chicken Foil Pack, a Pillsbury recipe, is that it’s cooked outside on our gas or charcoal grill. I replaced Minute Rice with Uncle Ben’s Instant Brown Rice because it has more food value. It doesn’t take quite as long to cook as original recipe said. I’d say my chicken tenders were more done than they needed to be. Enjoy!
TERIYAKI CHICKEN FOIL PACKETS
• 1 20-ounce can pineapple chunks canned in juice, drained, juice reserved
• ¼ cup water
• 2 cups Uncle Ben Instant Brown Rice
• 2 large red bell peppers, cut into 1½-inch chunks (about 2 cups)
• 3 cups fresh sugar snap peas (available at Chief in already washed and ready-to-use bag)
• ¾ cup teriyaki baste and glaze sauce
• 1 lb. 4-ounce bag chicken tenders (you need 12 tenders so each packet contains 3)
Heat gas or charcoal grill. Cut 4 18×12-inch sheets of heavy duty foil. Spray each with cooking spray. Pour reserved pineapple juice and water in 4-cup measuring cup. Add brown rice; stir and let stand about 10 minutes or until almost all the liquid is absorbed. Meanwhile, in large bowl, toss pineapple, bell peppers, sugar snap peas and ½ cup of the teriyaki sauce until well blended.
Place 3 chicken tenders on each foil sheet. Dividing evenly, spoon vegetables over chicken tenders. Divide rice mixture and remaining liquid evenly over chicken and vegetables. Spoon 1 tablespoon of remaining glaze over chicken and vegetables; stir gently.
Bring up 2 sides of foil so edges meet. Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packs over medium heat. Cover grill and cook for 12 to 14 minutes or until chicken is no longer pink in center and vegetables are crisp-cooked. Remove packs from grill. Carefully fold back foil; open one end and spoon onto serving plates. Garnish with chopped parsley, if desired. Recipe makes 4 servings.
Source: Adapted from internet Pillsbury recipe.
ALL-IN-ONE SAUCEPAN BROWNIES
This brownie recipe was found among Katharine Hepburn’s belongings after she died. She was one of my favorite actresses so naturally, I had to try the recipe.
What I like best about it is that after butter and baking chocolate are melted together, the other ingredients are stirred together in the same saucepan before spooning into prepared pan. Note: When a recipe says to bake in a pan don’t use glass.
KATHARINE HEPBURN’S BROWNIES
• 1 stick (½ cup butter)
• 2 1-oz. squares unsweetened baking chocolate
• 1 cup sugar
• 2 large eggs
• ½ teaspoon pure vanilla extract
• ¼ cup all-purpose flour
• ¼ teaspoon salt
• 1 cup chopped walnuts
Melt together butter and chocolate and take the saucepan off the heat. Stir in sugar, eggs and vanilla and beat mixture well. Stir in flour, salt and walnuts. Spoon into greased and floured baking pan. Bake in preheated 325ºF oven for 35 to 40 minutes. Cool on rack. Cut into squares and eat out of pan or serve on a serving plate. Yummy and moist! Source: Adapted from Bon Appetite recipe.