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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
Athens Messenger
Location
Athens, Ohio, United States of America
Date
Jul 17, 2016
Page
11
A compact guide promotes stuffed eggs as a gluten free high protein alternative to sandwiches. It compares no boil and steam methods, noting Julia Child inspired techniques and a Chicago couple's steam approach for tender whites.
A compact recipe for twelve stuffed egg halves with tuna or salmon filling. Hard boiled eggs are halved and yolks mashed with tuna, mayo, lemon juice, and celery. seasoned with salt and pepper, then filled and garnished with celery leaves. Nutrition per serving: 86 calories, 7 g protein, 68 mg sodium.
A quick guide to steaming six eggs then filling halved whites with a smooth avocado yolk mixture folded with scallions serrano and lime juice. Garnish with coarsely chopped cherry tomatoes. Nutrition per serving includes 62 calories and 3 g protein.
A June 2016 Associated Press piece adapts Meera Sodha’s granola bar recipe using dates coconut and peanuts. The story shares memories of Indian Anglo influenced packed lunches with no added sugar relying on dates and honey for sweetness. Cinnamon and ginger add a warm note.
Mix butter dates honey coconut ginger cinnamon then fold in oats and peanuts. Press into an 8 inch pan, bake at 325 for 25 to 30 minutes until brown. Drizzle with honey, cool, and cut into squares. Each bar about 200 calories with 12 g fat and 23 g carbs.
A writer recalls a NYC clay pot fish meal of cod, tomatoes, onion and lemon baked in a cazuela. She tests a microwave version using a glass dish, stressing not overcooking the fish. The result is quick, versatile and healthy, with 15 minute start to finish.
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