The Dish

THE DISH

April 13, 2005|By Holly Shiver | By Holly Shiver,SUN STAFF

For more than storage

In its continuing effort to reduce time in the kitchen, Tupperware has created Heat N' Serve containers that let you freeze, store, serve and reheat food in one sleek black dish.

Each container comes with a valve that automatically adjusts to allow steam to escape during microwaving, helping foods cook more evenly.

Prices range from $8.95 for a 6 1/4 -cup container to $17 for an 8 1/4 -cup container.

For more information, visit www.tupper ware.com or call 888-919-8099.

Puzzled about Passover?

Wondering what's kosher for Passover? The Orthodox Union's Passover Guide for Kosher for Passover Foods has the answers.

This special edition of Jewish Action magazine comes out annually and delineates domestic items that are acceptable for Passover use.

In the guide, the Orthodox Union, a leader in community and synagogue services, adult education and youth work, has compiled two basic lists: one for items that do not require Passover certifications, such as aluminum foil, candles, cleansers and paper goods; another for items that must have Passover certification, such as baking mixes, baked products, beverages, candy, condiments, olive oil, dairy products, detergents and polishes.

The guide also contains information for observing the holiday and articles on making a kitchen kosher for Passover, as well as guidelines for the Seder and the counting of the Omer.

The guide is available at www.ou.org. To order a copy for $3, contact Miriam Ganz at Ganzm@ou.org or call 212-613-8137.

USING YOUR NOODLES

Looking for a quick and easy meal to make for dinner that will leave your family thinking that you ordered out? Try Beijing Noodle Salad from Certified Angus Beef LLC.

Toss 1 pound of cooked wheat-flour noodles in 2 tablespoons sesame oil.

Season 1 1/2 pounds flatiron steaks with salt and pepper. Grill for 4 minutes to 5 minutes on each side until medium. Remove from grill and rest 3 minutes to 4 minutes before slicing into thin strips.

Combine 1/2 cup bamboo shoots, 1 cup chopped peanuts, 1 cup sliced sugar snap peas, 2 tablespoons minced ginger, 3 teaspoons soy sauce, 1 teaspoon chili oil, 3 tablespoons teriyaki sauce and 2 teaspoons kosher salt with beef strips and noodles. Toss.

Makes 8 servings.

For more recipes and cooking tips, visit www.certifiedangusbeef.com.

Per serving: 364 calories; 19 grams fat; 4 grams saturated fat; 50 milligrams cholesterol; 22 grams carbohydrate; 5 grams fiber; 27 grams protein; 1,025 milligrams sodium; 26 milligrams iron

-- Analysis courtesy of Certified Angus Beef

A sweeter kiwi

Maybe it's the name or the fuzzy skin, but think of a kiwi and you have to smile.

Now in addition to the familiar green fruit, Zespri International -- the world's largest kiwi marketer -- offers a sweeter, golden-colored kiwi. The gold kiwi has slightly fewer calories and is lower in carbohydrate, but packs more vitamin C and vitamin E than its green cousin.

Either is delicious on top of yogurt, blended into shakes, chopped into salads or simply eaten with a spoon.

EVENTS

Learn winemaking and wine appreciation from 1 p.m. to 6 p.m. Sunday at the Highlandtown Wine Festival at Our Lady of Pompei Convent Garden, 3600 Claremont St. $20. Call 410-534-2212 or e-mail vino@highlandtown.com.

Taste international cuisine from some of the area's top chefs at the Women's Housing Coalition's 10th Annual Kitchen Party, 6 p.m. to 9 p.m. Monday at the Walters Art Museum, 600 N. Charles St. $75 a person. Call 410-235-5782.

The American Institute of Wine and Food will meet 6 p.m. Monday for a regional organic dinner at True restaurant in the Admiral Fell Inn, 888 S. Broadway. $65 for members, $78 for nonmembers. Call 410-244-0044.

Dr. Anthony J. Burlay, author of The Foundation Diet: Your Body Was Designed to Eat, will speak at 12:45 p.m. Tuesday at the Catonsville Senior Center, 501 N. Rolling Road.

The Dish welcomes food news and notes. Send to The Dish, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail food@baltsun.com.

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