New Braunfels Herald Zeitung (Newspaper) - March 23, 2011, New Braunfels, Texas
Page 6 — Herald-Zeitung — Wednesday, March 23,2011
¿s» ma«»wmv.vîw * AssistedLiyjng
Your Water Supply is what matters.
Since irrigation and other outdoor use makes up about 50% of residential water use, we’re asking you, our customers, to please conserve water and remember that:
• most lawns only require watering every 5-7 days if watered to a depth of one inch, and
• sprinklers are prohibited year-round in New Braunfels between 10am and 8pm.
More information is available at the NBU Main Office or www.nbutexas.com.
Open 6:30 a.m. - 9 p.m. Daily Closed Sunday (830) 629-6615 660 W. San Antonio St.
Here is wh«»t miiiters
THE SMJOE «THE WOOO
I lemki-Zeitungfixxl writer taum Lopez welcomes your cooking and baking questions. E-mail her at lrlopez72Cftyahoo.com or call Herat (830) 237-3675.
On Sunday, we went to a magic show.
Magic has been a recent hobby of our youngest, Mireya. Sierra gave up on magic tricks years ago, but we still had the hat, the wand, a few books, and no shortage of willing audience members. Mireya’s biggest problem is she can’t wait to tell you how she did it.
In fact, it’s rather remarkable when she gets all the way through the trick without telling you.
For example, there’s the water-to-potion trick. She takes a cup and a clear measuring cup half full of water. She carefully shows you the cup, always a dark one, and the measuring cup with the water.
They look pretty ordinary. She carefully pours the water into the cup, waves her wand, then pours the water back into the clear measuring cup — only it’s blue!
Many an audience member has been amazed by this trick, her current favorite. But as she's pouring the water into the measuring cup, she barely waits for the blue to hit the bottom of the cup before she explains how it works.
Which means she runs out of audience members pretty quick.
After all, it’s tough to continually be amazed, even if you’re a mom, once you’ve looked behind the curtain.
As a result, we were looking forward to the Jaycees’ big magic show.
We’ve been to it before, and I remembered most of the tricks and about half of the jokes. But I forgot the look on the kids’ faces when the magician made the banana disappear, or when he shot a yellow handkerchief through a colored cloth into the belly button of an 8-year-old.
There’s a certain kind of wonderful that comes over children’s faces when they see a girl floating in the air, when the table rises, when the snake pops out of the basket. For the entire show, Mireya and her best friend were transfixed. Both these girls are as sharp as they come, and they peered at the stage trying to figure out how it was all happening.
In no time they stopped being detectives and started being fans. We picked up magic books at the end, and they dove in, trying to pick out which ones they could try at home.
And while I don’t want to encourage her to keep secrets, hopefully we’ll get all the way through the tricks before she lets us in behind the curtain.
Get healthy with ricotta, spinach and pastaLet’s conserve our liquid assets.
Dry weather and heavy use is causing the aquifer level to drop significantly.
Since the high water events of last year, this area has received very little rain. That, coupled with a sharp rise in use of water, has resulted in a significant drop in the Edwards Aquifer level.
Life on the front lines of motherhood
the cake. Top with walnuts.
• • • • •
I tried this recipe on a few friends and the reviews were great. Not a lot of ingredients, but great flavor.
BIG SOFT GINGER COOKIES
1 or a pretty, sparkling effect, roll the dough balls in coarse baking sugar instead of granulated sugar.
PREP: 25 minutes BAKE: 10 minutes per batch STAND: 2 minutes per batch OVEN: 350 degrees 3 cups all-purpose flour
2 teapspoons ground ginger
1 teaspoon baking soda % teaspoon ground cinnamon
X teaspoon ground cloves X cup butter, softened 1 cup sugar
A cup mild-flavor molasses
2 tablespoons sugar Preheat oven to 350 degree.
In a medium bowl, combine flour, ginger, baking soda, cinnamon, and cloves. Set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar. Beat until combined, scraping bowl occasionally. Beat in egg and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
Shape dough into lX-inch balls, using 1 heaping tablespoon dough for each.
Roll balls in the 2 tablespoons sugar. Place balls about 2'A inches apart on ungreased cookie sheets. Bake about 10 minutes or until cookies are light brown but still puffed. Do not overbake. Let stand on cookie sheets for 2 minutes. Transfer to wire racks: cool. Makes 24 cookies.
Nutrition per cookie: 141 cal., 6 g fat (4 g sat. fat), 25 mg chol., 119 mg sodium, 20 g carbo., 0 g fiber, 1 g pro.
The MIRACLE WORKER
By William Gibson
March 31-April 23
TTie touching story of Helen Keller, played by Eleanor Hardwick, and her teacher, Annie Sullivan, played by Robin Williams, brought to life on stage with humor, tenderness, and triumph!
FOR THE CAKE
3 cups walnut halves
% teaspoon ground cinnamon
7i cup sugar
4 large eggs, separated
2 teaspoons finely grated orange zest
1 teaspoon vanilla extract (optional)
Pinch of kosher salt
X cup chopped pitted dates
FOR THE GLAZE
2 ounces bittersweet chocolate, chopped
4 tablespoons unsalted margarine (for kosher) or butter, cut into small pieces
1 teaspoon honey
Chopped toasted walnuts, for topping
Make the cake: Preheat the oven to 350 degrees. Coat the bottom and sides of a 9-inch-round cake pan with cooking spray and line with parchment paper. Put the walnuts, cinnamon and X cup sugar in a food processor; pulse until Finely ground but not powdery. Whisk the egg yolks, orange zest and vanilla, if using, in a small bowl.
Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until foamy. Beat in the remaining X cup sugar, 1 tablespoon at a time, until soft peaks form, about 8 minutes. Fold in the yolk mixture and dates, then fold in the ground walnut mixture. Scrape the batter into the prepared pan. Bake until the cake is golden and a toothpick comes out clean, 23 to 25 minutes. Let cool in the pan on a rack, then run a knife along the sides and invert the cake onto a platter.
Make the glaze: Put the chocolate, margarine and honey in a microwave-safe bowl, cover with plastic wrap and microwave until the margarine melts, about 2 minutes. Whisk until smooth. Cool slightly, then pour over
New Braunfels residents could be facing Stage 1 watering restrictions before the end of March.
Try Hah on your Family Pack
Ra«>UiPUta-ST.W • LaigaMat*-MSB • L.B.S-M.SB
By Laura Lopez
I’m looking for a healthy pasta dish — any ideas to help me?
LAURA McKENZIE Horald-Zeitung
Ricotta and Spinach Stuffed Shells makes for a healthy pasta dinner.
IVy these stuffed shells: RICOTTA AND SPINACH STUFFED SHELLS
1 28-ounce can whole tomatoes
2 Tbsp. olive oil
1 onion, finely diced
2 cloves garlic, minced Coarse salt and ground
black pepper Xcup boiling water Xcup bulgur 25 jumbo pasta shells 1 pound bunch spinach, stems removed 1 15-ounce container part-skim ricotta 1 egg beaten
X cup freshly grated Parmesan
Pulse tomatoes and their juices in a food processor until smooth. Heat oil in a medium pan over medium heat. Saute onion and garlic until tender, about 7 minutes.
Add tomatoes and cook, stirring until slightly thickened, aobut 20 minutes. Season with salt and pepper. lx*t cool. Heat oven to 350 degrees.
ftiur boiling water over bulgur, cover and let stand until soft and water is absorbed, 30 minutes. Cook shells in a large pot of boiling water. Drain and let cool. Steam spinach, covered, over medium heat, stirring occasionally, until tender. Squeeze out excess moisture, coarsely chop, and add to bulgur.
Stir in ricotta. Season with salt and pepper. Stir in egg. Coat bottom of a 9-by-13-inch casserole dish with 1 cup
sauce. Spoon filling into shells and arrange in pan. Add remaining sauce, cover with foil, and bake until bubbling, about 40 minutes. Sprinkle with Parmesan before serving.
Per serving: 392 calories; 6 g saturated fat; 5 g unsaturated fat; 59 mg cholesterol; 51 g carb; 339 mg sodium; 21 g protein; 7 g fiber
VARIATION 4: FRITTATA
1. Heat oven to 350 degrees. Whisk 6 large eggs and season with coarse salt and freshly ground black pepper. Stir in Tbsp. tomato sauce. 2. Heat an 8-inch skillet over medium-low heat. Brush with extra-virgin olive oil. Pour in egg mixture and cook until edges begin to set, 2 to 3 min
utes. 3. Arrange 5 to 6 cooked shells in egg mixture and cover with foil. Transfer to oven and bake until just set in the middle, 20 to 22 minutes.
PER SERVING: 226 cal; 4 g sat fat; 4 g unsat fat; 338 mg chol; 17 g carb; 168 mg sodium; 16 g protein; 2 g fiber • • • • •
Q. Could you give me a recipe for a flourless cake? Chocolate is the favorite. Janie
PS. — Do not overbake this cake. Check on it after 25 minutes. Also, I made this cake without the dates. Only my choice — not a fan of dates.
FLOURLESS WALNUT-DATE CAKE
Active: 25 min Total: 50 min (plus cooling) Serves: 6 to 8
Tickets on sale at The Crossing,
NB Chamber of Commerce Office or online at www.circleartstheatre.org.
For reservations call 830-837-6172
C/ Oliivu Ibfi
JOI KM.YON l(H K
I ! Kl.lV
TODI) SNIDAR mi M OKVII I I I R
I i ula\. \ p i il ! st