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Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
Heat olive oil in a large skillet over medium- high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
Preheat oven to 400°.
Combine oils and seasonings, except ginger. Pour oil and season mixture into a foiled lined baking sheet. Add green beans, tossing to coat. Spread beans out in a single layer.
Bake, stirring occasionally, for 20 minutes or until beans are crisp-tender.
Toss with ginger and bake 4 minutes longer. Serve immediately. Yield: 6 servings
Nutrition facts per ½ cup serving: 66 calories, 5.4 grams total fat, 0.7 grams saturated fat, 0 mg cholesterol, 187 mg sodium, 5 grams carbohydrates, 2.7 grams fiber, 1 gram protein
Toss most of your spices—especially that ground cumin. Ground spices die quickly. So, give them a whiff—if they don't smell like anything, they won't taste like anything.
Chicken fat is amazing stuff, whether you're frying onions in it, sautéing greens in it or spreading it on toast. So, after eating your roast chicken dinner, drain the now-cooled liquid fat into a plastic container and store it in your freezer.
Buy two loaves of that awesome bread and freeze one. Bread keeps really well in the freezer. And, there are always plenty of uses for it. Just remember: Air is the enemy! Wrap that loaf in foil (sliced or unsliced) and put it in a freezer bag before stashing.
Treat your herbs like flowers. There's nothing worse than limp herbs. Next time, trim the stems and put the parsley in a glass of water, fit a plastic bag over it, and stash it in the refrigerator.
Cool your food before putting it in the fridge or freezer. If you don't, the temperature in the refrigerator will rise. And, the only thing that benefits is mold.
A little shallot, some chopped herbs, maybe some lemon zest—boom. You just made compound butter.