Don’t knock canned tuna.
It’s rivaled in its versatility only by its price. A 5-ounce tin serves two — just add mayonnaise and bread — for about a buck.
“Water-packed tuna is low in fat and calories,” said Marla Nawrocki, a registered dietitian and certified diabetes educator at Sutter Gould Medical Foundation in Modesto, Calif. “It is also high in protein and contains heart-healthy omega-3 fatty acids.”
A 2-ounce serving, about 1/4 cup drained, of water-packed tuna has 10 grams of protein, 50 calories and 1 gram of fat.
Processed tuna is the ultimate in convenience food. Open a pouch and eat or, with a little more effort, turn it into a sandwich for lunch. Tuna also can take a starring role at dinner — and with not much more effort than making a sandwich.
For tuna and chips casserole, empty a 10 1/2-ounce can of cream of mushroom soup into a 1-quart casserole dish. Mix in 1/2 cup milk. Drain a can of tuna and add it to the soup along with 1 cup crushed potato chips and 1 cup cooked green peas. Sprinkle top with 1/4 cup crushed potato chips. Bake at 350 degrees for 25 to 30 minutes or until bubbly.
Spaghetti with tuna is just as easy. Brown garlic in olive oil, add 2 1/2 ounces canned tuna in oil, 3 tablespoons tomato paste and a tablespoon or two of water. Cook for 15 minutes. Add parsley, and salt and pepper to taste. Toss with cooked spaghetti. Come and get it. It’s dinnertime already.
There’s no doubt tuna works hard, but it can do more. Try tuna burgers, tuna on salad greens, tuna in a bean salad with onions. The list goes on.
A quiet revolution in canned tuna means it’s time to stop turning up your nose at this pantry workhorse.
“Most large seafood producers cook their fish twice,” according to America’s Test Kitchen, which sampled eight brands of canned solid white albacore packed in water. The tuna is cooked once before it’s canned, and then again when it’s heated inside the can to kill harmful bacteria. Some of the lesser-known brands cook the tuna just once, “which preserves its fresh flavor and texture.” The findings are summarized in “Pasta Revolution: 200 Foolproof Recipes That Go Beyond Spaghetti and Meatballs” (America’s Test Kitchen, $26.95).
Don’t knock canned tuna.
Easy on the coconut oil
These days, it seems like coconut oil is soaking up credit for its positive affect on a wide range of health conditions. But, still developing science around the popular oil tells a little different story.
“We know all saturated fats are not created equally, but there’s no evidence that coconut oil is better or healthier than other vegetable oils,” said Janice Hermann, Oklahoma State University Cooperative Extension nutrition specialist.
Food Network show visits Guthrie for ’89er Days
Guthrie’s annual ’89er Days Celebration provides a variety of activities for people to enjoy including a carnival, rodeo, parade and lots of food vendors.
This year, visitors at the 84th annual event, which runs Tuesday through Saturday, will notice an added bonus when a film crew from the new television series “Carnival Eats” will be in town filming for its inaugural episode.
Spring is for salads, but make healthy choices of ingredients
Whether you want to enjoy a salad at your favorite restaurant, breeze through a salad bar for a quick and nutritious lunch, or stock your fridge and pantry so you can make a bountiful salad at home, one thing is for sure: Now is the time to do it.
While much of the U.S. is at least a few weeks away from harvesting local lettuce, our appetites — oh, really, our very souls — are ready to put the long cold winter behind us and put the stock pot in a dark closet.
The hottest Easter egg shades and styles with food color
This season’s Easter eggs are getting a makeover with a wide variety of must-have spring colors and designs. McCormick is offering new color palettes and dyeing techniques, including a painting method that achieves a watercolor effect. These Easter eggs will look too good to hide in baskets — so put them front-and-center in your seasonal décor.
“With our new colors and design tips, it’s easy to make fashionable Easter eggs. Plus, it’s fun to experiment with different color combinations you can’t get from a kit — like our take on Radiant Orchid, the Pantone® color of the year,” said Mary Beth Harrington of the McCormick Kitchens.
Get a taste of George Washington’s Peach Brandy
Everything is just peachy at the George Washington Distillery in Mount Vernon, Va.
The historic distillery and museum, open from April until October each year, will offer peach brandy for sale beginning April 1, with the recipe straight from the 18th century records and distilling methods of Washington himself.
Magnetic board a nifty new way to keep knives
The magnetic board is not a new idea, but there’s a new version on the market that’s worth a look.
Trading a desk job for one in the vineyards
Finding Shane Finley was easy.
Via email, we planned to meet for lunch at Bourbon Steak in Washington, D.C., a restaurant that’s housed at the Four Seasons. While the steakhouse is known for having one of the best wine lists in the city, it’s typically filled with tee-totaling lobbyists and power brokers during the day. So when I spotted a redheaded 30-something with unkempt hair wearing jeans and an untucked flannel, I figured it was Shane.
I was right.
Delectable dessert indulgences
Dessert is an indulgence, and when you delight in the taste, texture and aroma of a decadent sweet treat, you savor every bite. It is easy to get lost in the flavor and fragrance of rich chocolate or creamy caramel.
Simple weeknight suppers with pears
“Hectic family schedules don’t have to get in the way of serving up tasty and healthy weeknight dinners,” explains leading nutrition expert, cookbook author and television star Ellie Krieger, author of “Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less.”
Edmond’s ‘Biggest Loser’ moves to final round
Edmond’s David Brown has reached one more plateau in his quest to lose weight. Tuesday the announcement was made that he had made it to the final three in The Biggest Loser contest.
The season’s three finalists who will weigh-in for the $250,000 grand prize and the title of “The Biggest Loser” during next week’s live finale broadcast include: Brown, a 43-year-old construction company project manager and phone company social commerce leader, Bobby Saleem, a 28-year-old attorney from Chicago, Ill.; and Rachel Frederickon, a 24-year-old voice-over artist from Los Angeles, Calif.
In the end, Rachel finished in first place with a time of one hour and 32 minutes in the Triathlon. She was immune from elimination at the upcoming weigh-in. Brown finished second.
Brown said the most nerve wracking part was the weigh-in because he always weighed in last.
Brown said the hardest work he did was emotional. “From week to week I was having to confront and overcome different fears,” Brown said. “I was pushing myself every day to the utmost limits. When you are at the end of your rope physically you have to deal with your emotions. I was journaling and praying a lot.”
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