Canadian Word of the Month: Eavestrough

Hey there!

Last month, I told you about the awesome Canadian word “keener”.

I hope you’ve been using it because I have another Canadian word for you to learn!

Eavestrough: Rain gutter.

If you don’t have eavestroughs in Canada, water just pours straight off the roof and onto the sidewalk, driveway, etc. Inevitably the water then turns to ice, and inevitably someone walks on the ice and slips and cracks his head open.

So it’s important to have eavestroughs.

Let’s chat: Try using the word eavestrough in a sentence.

1 Comment

by dianaleahwilson on March 11, 2014 • Permalink

Posted in Canadiana

Tagged Canadian, words

Posted by dianaleahwilson on March 11, 2014

https://projecteatme.wordpress.com/2014/03/11/canadian-word-of-the-month-eavestrough/

Add Flavor to Enjoy the Taste of Eating Right

So,

In case you missed the memo, March is National Nutrition Month.

The theme this year is “Enjoy the Taste of Eating Right”

So I thought it might be appropriate to just share a few things I use to make healthy food taste amazing:

Add kick with hot peppers like jalapeno, cayenne, serrano, or kung pao.
Add zip with lemon or lime juice, apple cider, balsamic, or red wine vinegar.
Make use of fresh herbs like parsley, basil, cilantro, or rosemary to add color to your favorite dishes.
Roast your veggies in the oven using super high heat (450F). Try peppers, squash, carrots, or cauliflower.
Use high-heat cooking techniques for your meat, like pan-searing, grilling, or broiling.
Use full-flavored whole grains like brown or wild rice, or quinoa.
Add fruit to your meat or grain dishes. Try mango, pomegranate, apples, or pineapple.
Use condiments like wasabi, mustard, chutney, tapenade, salsa, or miso paste.

Let’s chat: What other flavorful tips do you have?

6 Comments

by dianaleahwilson on March 6, 2014 • Permalink

Posted in Cooking

Tagged flavor, National Nutrition Month, nnm

Posted by dianaleahwilson on March 6, 2014

https://projecteatme.wordpress.com/2014/03/06/add-flavor-to-enjoy-the-taste-of-eating-right/

Canadian Word of the Month: Keener

Hello!

Last month, I told you about the awesome Canadian word “toque”.

I hope you’ve been using it because I have another Canadian word for you to learn!

Keener: A person who extremely eager or enthusiastic.

Can you spot the keener in this picture?

It’s usually used to describe overly enthusiastic students.

I can always pick out the keeners in the nutrition classes I teach because they email me a month before the semester starts to find out what textbook we will be using.

Let’s chat: Do you know any keeners?

What is Citric Acid?

While the idea of only eating simple unprocessed foods is great, it can be challenging.

I try to go for the second best thing which is understanding what the unpronounceable ingredients are. With that goal in mind I give you…

What is citric acid?

Citric acid is versatile, widely used, cheap, and safe. It is commonly sold as “sour salt” because of its resemblance to table salt. It is found in almost all living organisms as an important metabolite and is especially abundant naturally in citrus fruits and berries.

What is citric acid used for?

It is used:

to provide tartness to balance the sweet flavors in soft drinks
as an antioxidant and pH control agent in fruit drinks
as an emulsifying agent to keep fats from separating in frozen desserts
to prevent sucrose crystallization in caramel
as a substitute for fresh lemon juice in recipes

Is citric acid safe?

Citric acid appears to be safe.

Cooking Eggs

Hey there!

I have some more info about eggs for you:

How do I prepare eggs?

Hard-boil:

Place eggs in a single layer in a pot. Fill the pot with cold water, up to one inch above the tops of the eggs.
Heat on high, just to boiling. Remove the pot from the burner and cover. Let stand for about 12 minutes.
Drain and cool under cold running water or in a bowl of ice water. Refrigerate.
Tada!

Scramble:

Beat 2 eggs with 1/2 cup of milk until blended.
Heat a teaspoon of butter in a non-stick skillet over medium heat. Pour in egg mixture.
As eggs begin to set, gently pull them across the pan, lifting and folding, forming large soft chunks. No need to stir constantly.
Remove from heat when there is no visible liquid egg left.

Fry:

Heat 2 tsp butter in a non-stick skillet over medium-high heat.
Break 2 eggs and slip them into the pan and immediately reduce the heat to low.
Cook until white completely set and yolks begin to thicken.
Use a flipula to carefully flip the eggs and cook on second side until desired doneness.

Poach:

Boil 2-3 inches of water in a large pot. Lower heat to a gentle simmer.
Break an egg into a saucer and slowly slip it into the water. Do this again with a second egg.
Cook until whites are completely set and yolks begin to thicken (3-5 minutes).
Lift eggs from water with a slotted spoon. Drain and serve.