June 6, 2008In search of the sweet melonsHello again. Its Nona again, the food lover-gone-WeightWatcher on a mission to find healthy yet tasty dishes. One of the best parts of WeightWatchers is that, on the flex plan, no food is really off limits. You just have to account for what you eat, and you quickly learn to get the most food for your daily points ration, it's best to find lower calorie foods that are higher in fiber and lower in fat. For a dessert lover like me, that means a small portion of something sinful, or a heartier portion of something less decadent. 
With that in mind, I am thinking a nice melon salad would be a great dessert this weekend. Satisfies the sweet tooth and I get a lot of food for relatively few points. It's still a little early for most melons in this region, but I did pick up a nice mini-watermelon and a very sweet cantaloupe last week at Kroger. Have you ever observed people as they shop for melons? Some are thumpers, some are bouncers, some are smellers. Seems like everyone has a different idea on how to select the best melon. I usually go by the "does it feel heavy for its size" guide. That means I pick it up and handle it for a few seconds, kind of bouncing it in my hands. This usually works for me but you do have to pick up several melons until you find one that feels right. Other ways to judge the worthiness of a melon include looking at the field spot, the point in which the melon rested in the field as it grew. This spot should be yellow on a green-skinned melon. I have observed people sniffing this spot. Their noses must be more sensitive than mine, because I get nothing from that experiment. I am venturing out at lunch to the Farmer's Market. If anyone there is selling melons, I will see what they recommend for choosing the freshest and ripest in the bunch. What tips do you use for spotting the best melons or other fresh produce? June 5, 2008Spice it up, rub it inThis is Nona again. Lindsey missed out on the goodies today. Another nice promotional package arrived from McCormick. This big box was stuffed with various grill rubs, marinades and a Montreal steak seasoning grinder. 
Bounty for the guest bloggers! I have used the McCormick's Montreal steak seasoning before and I highly recommend it. Lindsey gave me the smokehouse pepper they sent her last week, and I used it this weekend and loved it. It added a nice smoky flavor without being overpowering. My hubby and I joined Weight Watchers last night, so I am looking for ways to add more flavor to food as I try to whittle away fat and calories and keep to our daily points goals. Of course, I have to be careful with sauces and marinades that can actually add too many calories to what otherwise would have been a lean, low-cal dish. I want to try the seafood rub, which contains chili pepper, lemon peel, garlic, tomato and brown sugar. Sounds pretty tasty for some salmon filets that want to get out of my fridge and onto my grill. I promise we will save some of this spice swag for Lindsey. So what's grilling at your house this hot and steamy weekend? June 3, 2008Seeking tips for tilapiaHey FM readers. This is yet another guest blogger, Nona Nelson from The Happy Wag. I love to cook almost as much as I love to eat, but I know my family needs to eat healthier. That started this weekend with me making better choices at the supermarket: lots more fruits, veggies, whole grains and fish and less of, well, all the other stuff I usually buy. Last night I made kabobs with chicken, lean pork, peppers, onions, mushrooms and pineapple wedges. I soaked the meat in a little soy sauce, then assembled the skewers, seasoned with a dash of salt and the delicious smokehouse pepper that Lindsey gave me last week, and brushed them with a tiny amount of olive oil. My hubby grilled them and they were very tasty and moist, and fairly low in fat and calories. Tonight I plan to serve tilapia filets, and typically I would bake them in the oven with butter, lemon and dill. But tonight I want to grill them, and I am looking for suggestions on ways to add flavor to this mild fish without adding too much fat and calories. I know I can use olive or grape seed oil instead of the butter for a lighter dish. Anyone have a great combo of seasonings or a recipe for a rub that works well with delicate fish? A partner who cooks is a treat indeedThanks to all of you who commented and/or e-mailed me with suggestions and tips on cooking. And to give myself a little credit, I can boil an egg! (Thanks, Rich!) :-) Fortunately for me, I have a partner who cooks. And cooks very well! We have unbelievable dinners on the most random nights. An exotic Mediterranean chicken dish on an average, run-of-the-mill Wednesday. Or grilled salmon with a homemade dry spice rub, grilled corn on the cob, salad with strawberries and mangoes on an ordinary Monday. Last night, for instance, we had a Thai dish with tofu, peppers, zucchini (from the market downtown!), rice noodles, cilantro and Thai basil. It had just the right spice and flavor, a tough balance to strike when cooking Thai food. I've got leftovers for lunch. June 2, 2008Lindsey is on vacation, lucky duckSpeaking of duck, I'm a lame one when it comes to anything food-related. I'm one of Lindsey's guest bloggers this week while she's out. My name is Wendy Maxey and I work as the online entertainment editor of roanoke.com. You might remember me from the "American Idol" blog I ran during the latest season. I think some of you folks even said we were a little "too serious" over on the "Idol" blog. :-) Maybe so, but I doubt I'll be very serious on this blog as I know very little about food. (I eat instant oatmeal for breakfast everyday.) This is exactly what Lindsey said to me before she left: "Maybe you can blog about what it's like to be cooking-disabled." So, that's what I'll do this week. Fortunately for loyal readers, there are other guest bloggers who know a lot more than I do, so don't worry too much. |
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