cusneKatyJuly 2011

BarBecuing:

Perfect Picnics:

Craft IdeasFor Kids

An American Tradition

Frugal Food Safety Tips

Fourth of July

recipe corner:7 New Recipes!

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6Perfect Picnics

Barbecuing: an american Tradition

Healthy Foodsyour Kids Will love

Fourth of July craft ideas for Kids

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impress your guests with Shrimp

Southern Wines

Barbecuing: an american Tradition a green Kitchen

Healthy Foodsyour Kids Will love

Spotted

Feng Shui for Dinner Parties

Pineapple May reduce inflammation

recipe cornerEDITOR

Shannan ParkerTel: 281.781.4727

shannan@katycuisine.comwww.katycuisine.com

salEsShannan Parker

sales@katycuisine.com

DEsIGNERFran Sherman314.275.2208

fran@shermanstudios.com

PhOTOGRPahERsSonya Sellers

aDVERTIsE WITh Us!

281.781.4727SALES@KATYCUISINE.COM

VISIT US ONLINE: KATYCUISINE.COM

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PerfectPicnicsBy cynDi roBerTS

Summer is finally here and for a lot of us that means head-ing out to the lake or to the park for a picnic with friends or family.

Unfortunately, if we’re not careful when we plan, transport and serve that picnic, our outing might not end up happily.

Here are some tips to remember when planning an outdoor meal

1. Keep hot foods hot and cold foods cold. Bacteria multi-ply quickly at temperatures between 40 and 140 degrees. Foods that have been kept at unsafe temperatures are a prime source of foodborne illnesses.

2. Plan ahead and try to take foods that don’t spoil so quickly. At any rate, don’t eat anything that’s been sitting out for more than an hour, especially if the temperature is over 80.

3. Try to take only the amount of food that will be eaten, so there will be no leftovers.

4. Pack your food with ice or cold packs in an insulated cooler. Place foods that will be eaten last in the bottom. You can make your own blocks of ice by freezing water in milk cartons or other plastic containers.

Place ice blocks or cold packs between containers of food, never just place containers of food on top of ice.

Frugal Food safety Tips

july 2011 5

PerfectPicnics5. You might want to bring 2

coolers -- 1 for drinks, be-cause it will be opened more often, and 1 for the food, that can be set in the shade and kept closed until needed.

6. If you’re planning to cook hamburgers at the picnic site, shape your meat into patties and freeze before putting into the cooler. Take along a meat thermometer to be sure you cook the meat to an internal temperature of at least 160 degrees.

7. An extra zip-top bag full of ice can be placed in the top of the cooler. The extra ice will come in handy for the trip home. If your day is a long one, and the ice melts the cold water can come in handy, also.

8. Carry your cooler inside your car, instead of in your hot trunk and be sure to place it

in a shady spot and maybe even cover it with a blanket when you reach your des-tination. Open it only when necessary.

9. Instead of bringing whole jars of condiments, pack what you will need into smaller plastic containers.

10. Bring lots of clean utensils for serving as well as eating. Pack pre-moistened tow-elettes and paper towels for easy cleanup.

11. And remember this rule from the U.S. Department of Agri-culture regarding leftovers: When in doubt, throw it out!

katycuisine.com6

Fourth of July

craft ideas for kids By alice SeBa

Independence Day is a fun summer holiday, full of festivals, fireworks, and other activities. It is also a trib-ute to the beginnings of our country.

Fourth of July crafts are an entertaining way for kids to commemorate the anni-versary of our independence. Here are some ideas.

july 2011 7

craft ideas for kidsred, white, and blue crepe paper and tape. Then they will need some patriotic costumes. If they have some holiday-appropriate clothes that’s great, but if not they can easily paint some stars and stripes on an old t-shirt with fabric paint. Make your own flags and signs with paper and markers. Gather up some toy or makeshift musical instruments, stick horses, and a few flags, and you can have an awesome parade right in

your own backyard. The Fourth of July is a great time

for summer crafts. These are only a few of the many items that kids could make for the occasion. Once you get them started, they will likely think of many more creative ideas on their own. Make sure you have the basics such as construction paper, scissors, glue, art supplies, and some craft sticks on hand, and you’ll be sur-prised what they will come up with.

Windsocks are a fun and attractive

outdoor decoration. They are also easy to

make. All you need is an oatmeal box, some

white and blue construc-tion paper, red and white

streamers, scissors, and glue. Cut the end out of the

oatmeal box and cover it with blue construction paper, and

cut out stars from the white con-struction paper to glue on. Then

cut some red and white streamers to the same length, and glue them to

one end. Tie some string to the other end for hanging.

Girls can make themselves some patriotic hair accessories for the occasion. Just buy some plain bar-rettes, red, white, or blue yarn, and

patriotic beads or buttons from the craft store. Wrap yarn tightly around the barrette, and glue each end to the back. Then attach some beads or buttons, or make a bow out of some more yarn for a simple but pretty hair bow.

Fireworks are a favorite on the Fourth of July. You can make a unique fireworks picture with some crayons and white paper. First, use lots of different colors to make a pattern all over the paper. Color darkly. Then get a black crayon, and color over the whole piece of paper darkly. Use a paper clip to scratch off a fireworks design, and you will have a colorful picture of fireworks in the night sky.

Fourth of July parades are great, but think of the fun the kids could have by having their own parade! They can decorate their bikes with

katycuisine.com8N

Barbecuing:an american Tradition

By KingPin

No matter if it is the 4th of July, or just another day in the summer, chances are someone in your area is barbequ-ing. Barbecuing has become a standard American tradi-tion for families. The reason as clear as to why, not only does the food that comes from barbecuing have a taste that is unmatched by other cooking methods, but barbequ-ing presents a reason for families to gather together. Some on my most memorial experiences happened outdoors at

one of my families many get-togethers.

july 2011 9

Barbecuing:an american Tradition Planning A Barbecue

First, no barbecue would be complete without guests and proper outdoors weather. Plan ahead of time, checking with your potential guests for scheduling conflicts and issues. Finding a date and time that is suitable for everyone should not be to hard as long as you everyone enough advanced notice. Alterna-tively, be sure to check the weather for that type of year. If you live in a climate that cannot be predicted, then you may want to have a backup plan just incase un-usual weather comes.

You cannot predict things like rain and thunderstorms ahead of time, but you can make sure that you hold you barbecue during the time of year that will be pleasant to your guests. A barbecue in cold weather may hold more negative memories of

trying to keep warm rather then good memories of family and friends.

Barbecuing has been around since early cavemen figured out that food tasted great after being cooked on an open fire. Perhaps one of the main memories attached to a family barbecue is what was on the menu that day. Barbecuing opens a whole

array of types of foods avail-able.

The type of foods you serve should largely depend on your crowd and the event in which you are celebrat-ing. With the wide range of possibilities, you are sure to find at least a

few items that will please your crowd. Make sure that you prepare

ahead for your barbecue. 12 to 24 hours before you plan on begin-ning the party, make sure to thaw, prepare, and marinate the meat you

Make sure that you prepare ahead for

your barbecue. 12 to 24 hours before you plan on beginning

the party, make sure to thaw, prepare, and

marinate the meat you will be cooking.

katycuisine.com10

will be cooking. Once you have the meat stored away, soaking up the marinate, then you must start thinking about

what types of side dishes you will be having. If you want a completely tradition barbeque, you may want to stick with traditional sizes.

Traditional barbecue sides in-clude potatoes and potato salad, baked beans, and coleslaw. Your traditional condiment bar should

include pickles, relish, and onions. These foods are typically severed at

barbecues because they are easy to pre-pare and store until the event happens.

You may want to cook other items, but any barbecue is complete with just the items listed above.

A themed barbecue may pres-ent more opportunities to hold a festive event. With a themed event, you can splurge on the atmosphere and decorations. Matching tablecloths,

napkins, and plates can be found at any local store. You can also match your decor to the party. For example, a luau could simply be

creative colored utensils, leis, and Tiki torches, all of which are extremely cheap. You can even

reuse the Tiki torches later! Your party area should be set up

before guest arrive. It only takes a few minutes to get everything ready, but the reaction you get from your arriving guests may make you feel like you were preparing and deco-rating all day. Depending on the

situation, you may or may not want to have the food already cooking on the

grill. The smell will surely be inviting if you start cooking ahead!

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katycuisine.com12

healthy Foods

PHoTograPHy By Sonya SellerS

july 2011 13

healthy Foodsyour kids will love

By angela Tyler

STarT THe Day rigHTYou can give your kids a delicious,

healthy breakfast by getting rid of the ready to eat cereals and pas-tries and replacing them with bran pancakes and low-sugar syrup and/or fruit. Whole-wheat tortillas filled with fruit, scrambled eggs, or cheese and turkey bacon are delicious and your kids will have fun eating them, paying no attention to the fact that it is actually good for them.

naTurally SWeeTMost kids will ask for sweets such

as candy and snack cakes. Instead of giving in to the pressure, give your kids applesauce and homemade oatmeal cookies prepared with a sugar substitute or honey rather than white sugar. Fruit snacks and dried fruit roll ups made from 100 percent fruit are great ideas for kids.

Replace fruit drinks and sodas with flavored tonic water and fresh fruit juice. Drink boxes containing pure fruit juice are relatively inex-pensive and kids love the individual boxes, complete with straws.

MaKe iT FunThe secret is in the presentation.

Arrange an assortment of healthy foods in a fun way on your child’s plate. You can include smiley faces made from raisins or nuts and choose foods that are colorful. Kids will eat most things if they are presented in a unique design that makes eating fun.

HealTHy DinnerDinnertime can include home-

made pizza topped with cheese and vegetables, or soft tacos made with shredded chicken and cheese. Chicken strips prepared in the oven are always a hit and you could include an assortment of fresh vegetables and whole-grain breads. Fish sticks are relatively healthy if you prepare them in the oven rather than fried. Cheese and legumes are healthy choices.

It’s not difficult to get kids to eat healthy foods. It just takes a little extra thought and planning. Start by using our tips and you may be surprised to see what your child will eat.

Is getting your kids to eat healthy foods is a battle in your home? If so, you’ll love these tips that will make your kids happy and give you the satisfaction of knowing you are feeding them foods that are good for them.

PHoTograPHy By Sonya SellerS

katycuisine.com14

c rnerrecipe

strawberrySmoothieIngredients8 strawberries1/2 cup skim milk1/2 cup vanilla yogurt3 tablespoons white sugar2 teaspoons vanilla extract6 cubes ice, crushed

DirectionsIn a blender com-

bine strawberries, milk, yogurt, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.

The sky is the limit when making smooth-ies! Experiment by adding ripe bananas, peaches, mangos or other seasonal fruits for a delicious and healthy treat!

july 2011 15

c rnerrecipe

Caesar SaladIngredients4 skinless, boneless chicken breast halves1/2 cup mesquite-lime marinade1/2 head lettuce, torn into small pieces1 large tomato, cut into wedges1/2 sweet onion, sliced1 green bell pepper, seeded and thinly sliced2 tablespoons grated Parmesan cheese1 cup large cheese and garlic croutons1/2 cup creamy Caesar-style salad dressing

Directions1. In a shallow baking pan, arrange

chicken and pour mesquite-lime mari-nade over all. Cover and place in the refrigerator to marinate for 1/2 hour before grilling.

2. Preheat a charcoal or gas grill to medium high heat.

3. Grill chicken breasts for approxi-mately 15 minutes on each side, or until meat is cooked through and is no longer pink inside. Remove from heat, cool and slice into strips.

In a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. Serve immediately.

lime Grilled Chicken

SouRce - AllRecipeS.com

katycuisine.com16

c rnerrecipe

BlackenedSalmon FilletsIngredients2 tablespoons ground paprika1 tablespoon ground cayenne pepper1 tablespoon onion powder2 teaspoons salt1/2 teaspoon ground white pepper1/2 teaspoon ground black pepper1/4 teaspoon dried thyme1/4 teaspoon dried basil1/4 teaspoon dried oregano4 salmon fillets, skin and bones removed1/2 cup unsalted butter, melted

Directions1. In a small bowl, mix paprika, cay-

enne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.

2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.

In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

SouRce- Food.com

july 2011 17

c rnerrecipe

Apple PieIngredients1 recipe pastry for a 9 inch double crust pie1/2 cup unsalted butter3 tablespoons all-purpose flour1/4 cup water1/2 cup white sugar1/2 cup packed brown sugar8 Granny Smith apples - peeled, cored and sliced

Directions1. Preheat oven to 425 degrees F

(220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

SouRce - AllRecipeS.com

by Grandma Ople

katycuisine.com18

c rnerrecipe

Red Currant

Ingredients2 cups flour5 1/4 ounces red currants, fresh2 teaspoons baking powder1/2 teaspoon baking soda1 egg1/2 cup sugar1/2 cup vegetable oil1 cup buttermilk

cream cheese Frosting:1 pound cream cheese, softened2 sticks butter, softened1 teaspoon vanilla extract4 cups sifted confectioners’ sugar

SouRce- Food.com

MuffinsDirectionsPreheat oven to 360.In a bowl mix flour, baking powder, baking soda and cur-rants; set aside.In a large bowl beat the egg slightly. Add sugar, vegetable oil and buttermilk and mix thoroughly.Add flour-currant mixture and stir just until combined. Batter will be sticky.Divide batter equally among the prepared muffin cups. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.Meanwhile prepare the Cream Cheese Frosting. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Remove muffins from oven and let cool down in muffin cups for 5 - 10 minutes. Then remove the muffins from the cups and serve warm or let cool down completely.

july 2011 19

c rnerrecipe

and ChivesPotato Salad

Ingredients1 3/4 pounds new potatoes, halved1 cup sour cream1/2 cup mayonnaise1/2 cup chopped fresh chivessalt and freshly ground black pepper to taste1/2 cup chopped fresh chives for garnish

Directions1. Place the potatoes into a pan,

and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.

In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.

SouRce - AllRecipeS.com

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c rnerrecipe

PuddingRice

SouRce - GRANdmA

Ingredients1 cup cooked white rice1 quart milk1/2 cup white sugar1/4 teaspoon salt2 eggs, beaten1/2 teaspoon vanilla extract1 teaspoon butter1 pinch ground nutmeg

DirectionsPreheat oven to 350 degrees F (175 de-

grees C). Butter a 2 quart baking dish.In a 2 quart saucepan over medium heat,

scald the milk and remove from heat. Add the rice, sugar and salt. Mix well and slowly add the eggs, vanilla, and butter. Pour mixture into a 2 quart baking dish. Sprinkle nutmeg on top. Bake for 40 minutes. Stir pudding after 20 minutes.

july 2011 21

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your281.781.4727 • SALES@KATYCUISINE.COM

22 | www.katycuisine.com

MANGO SMOOTHIE

1 1/4 cups Yogurt1/2 tsp Lemon juice1/2 cup Fresh mango pulp1/3 cup Cold waterSugarIce cubes

Method:Peel the mango and remove flesh from pit and cut into small pieces.

In a blender, add yogurt, lemon juice, mango pulp. water, and sugar.Blend approximately 2 to 3 minutes or until you see a little forming in the mixture.

Add the ice and blend until frothy.

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SouthernwinesThe South is not just moon¬shine country

anymore. Vine-yards are popping up from Missouri to Georgia, Arkansas, and North Carolina.

Great wines require great grapes, a suit-able climate and careful refining. When it all comes together, it’s better than daybreak.

Southern wines were once limited to mus-cadine, Norton and scuppernong grapes, sometimes goosed with bubbles to give the wine a champagne sensation. Today’s wine-makers are jumping on the locally grown, regionally produced food rage by growing peppery cabernet franc and crisp chardon-nay grapes. What could be better than a mess of turnip greens, locally raised, pep-pered pork roast and organic regional sweet corn complemented by a bottle of provincial wine fused by a hint of peach blossoms with biscuit overtones?

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july 2011 23

Pineapple may reduceinflammation

Just in case you need one, here’s a good reason to enjoy fresh pineapple.

Health.learninginfo.org reports that pine-apple contains an enzyme mixture shown to lessen inflam¬mation and reduce certain types of swelling. Clinical trials showed significant anti-inflammatory effects such as reduced swelling in acute si¬nusitis, sore throat, arthritis and gout; and speedier recovery from injuries and surgery.

To maximize anti-inflammatory effects, pineapple should be eaten between meals or its enzymes will be used up digesting food. (With meals it’s a good digestion aid.)

Because its skin is not eaten, there’s no worry about exposure to contaminants like pesticides, herbi¬cides and fertilizers. Heated canning processes destroy some of the natural enzymes, so grab that pineapple fresh from the market when you can!

katycuisine.com24

Grilled, boiled, sautéed or “cocktail,” shrimp is always a fa¬vorite. Serve as an Hors d’oeuvre, main course or party snack.

Best of all, shrimp is easy to pre¬pare. Ready-to-eat shrimp, avail¬able in most grocery stores and warehouse clubs, work in a variety of dishes.

If you’d rather buy raw shrimp, though, you’ll need to shell them. First, pull off the legs, then peel back and remove the shell. Wash the shrimp under cold water to make sure you’ve gotten all the shell.

You may want to remove the black line—often called a “vein,” but actually the digestive track--for aes-thetic reasons. Hold the shrimp with the curved side up and use a paring knife to reveal and remove the vein.

shrimp! impress your guests with

july 2011 2512 | www.katycuisine.com

Colourful Waterplay Now here’s one of those activities for kids that is fun but

a bit messy so kids must play it outdoor with an apron. Head outside with bottles of water and a variety of food colorings. Then let your kids mix and match the colors until everyone has the same uniform color in each bottle.

Bookworms If you’re thinking of activi-ties for kids that are not only fun but also enrich-ing, then consider reading books to them. And yes, books aren’t just read in your bedroom. A shaded part in your yard can be a perfect place to enjoy a book with your child. Spread a rug and take out those books.

Be Sandy Let your little ones go wild in their imagination by making anything such as pizza, cake and even castles using sands. Just supply them with small buckets, your old kitch-en utensils, and biscuit cutters. This is indeed one of those activities for kids that can bring out the best in them.

Hidey-Hole And when you think you’re running out of ideas of fun activities for kids, here’s one you should really try make an outdoor home using a sheet and some chairs.

Let Your Young Artist Shine Make the most out of a sunny day, by setting a table outside. Next, arrange an easel, spread the cray-ons, the glitter glue and encourage your kids to be crafty.

My list of fun activities for kids ends here. Actually, the list can be endless if you just add your own activities in this list or even make your own variations. What is most important is that you and your kids will have fun!

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Daily Until7:00PM

22758 Westheimer Pkwy,(At Westheimer & Peek) Suite 270 Katy, TX, 77450

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shrimp!

katycuisine.com26

You can make your guests feel more comfortable by decorating your dining area using ancient Feng Shui principles, a Chinese art that encourages the flow of energy through spaces.

Position furniture so guests don’t sit with their backs to the door. Leave plenty of room to walk around the dining table. Avoid sharp corners (from cabi-nets or serving tables) pointing at guests. These sharp corners are called poison ar¬rows and can cause indigestion for those sitting in their paths.

King Arthur’s knights had it right: A round table is the most welcom¬ing. The shape symbol-izes stability and permits guests to speak with each other easily, with no one feel¬ing left out. Tall centerpieces may inhibit con-versation, while decora¬tions featuring mirrors or candles encourage conviviality.

feng shuifor dinner parties

july 2011 27

katycuisine.com28

kitchenLighting, refrigeration and cook¬ing are respon-

sible for 42% of a home’s energy consumption, accord¬ing to the U.S. Dept. of Energy. That doesn’t include water heating and space cooling, so adjust-ments in the kitchen’s energy use can significant¬ly lower energy bills and turn your kitchen “green.”• Eco-friendly flooring, like bamboo, cork or euca-

lyptus, is more benign than hardwood floors.• Replace single-pane windows with e-glass for

solar shading and reduced condensation.• Maximize natural light and use task lighting rather

than overhead lights.• Replace gas or electric stoves (50-60% energy

efficient) with an induction system (90% energy effi¬cient). Induction cooking is the pref¬erence of cooks who want instant element heating and cooling. It also prevents the stovetop from getting hot, a tremendous energy-saver.

a green

july 2011 29

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POTATO-SPINACH CASSEROLE

6 to 8 lg. potatoes, peeled, cooked and mashed

1 c. (8 oz.) sour cream

2 tsp. salt

1/4 tsp. pepper

2 tbsp. chopped chives or green onion tops

1/4 c. butter

1 (10 oz.) pkg. frozen chopped spinach,

thawed and well drained

1 c. (4 oz.) shredded Cheddar cheese

In a large bowl, combine all

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Spoon into a greased 2 quart

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spotted

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