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Tuesday, June 27, 2017

Preserving Summer Produce

It’s that time of the year again. If you’re like my family, you’ll have more tomatoes and corn than you know what to do with. So how to keep all that fresh produce from ending up in the trash? Follow these freezing techniques.

Tomatoes: You can’t toss fresh tomatoes in the freezer and expect great results, but you can freeze tomato sauce for later. Ladle the cooled sauce (without the pasta) into resealable plastic bags, filling each halfway. Lay the bags flat on a baking sheet, freeze until solid, then stand the bags upright. Store for up to 3 months.

Corn: Break each ear of uncooked sweet corn in half, then stand each half on end in a baking dish or large bowl. With a paring knife, slice downward to remove the kernels from the cob. Transfer the kernels to a container or resealable plastic bag and freeze for up to 3 months.

Source: www.realsimple.com

What is heat stroke?

Heat stroke occurs when the body loses its ability to control its temperature.  Within 10 to 15 minutes, body temperature can rise to 106F or higher, causing death or permanent damage if not immediately treated.
Indications of heat stroke include:
  • Red, hot, dry skin
  • Rapid pulse
  • Throbbing headache
  • Dizziness
  • Nausea
  • Confusion
  • Unconsciousness
If you suspect heat stroke, immediately call for emergency assistance and use whatever methods available to rapidly cool the individual – including shade, fans and immersion in cool water.

Fruit Helps!

A study in Nutrition found that dieters who boosted their whole fruit consumption lost more weight. So noshing on apples, blueberries and grapes may help trim your waistline. Who can argue with that?

Sensational Sirloin Kabobs

Want to impress your neighbors at your next Summer barbecue? Just throw these delicious kabobs on the grill and watch their jaws drop.
 

Ingredients

  • 1/4 cup soy sauce
  • 3 tablespoons light brown sugar
  • 3 tablespoons distilled white vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon garlic pepper seasoning
  • 4 fluid ounces lemon-lime flavored carbonated beverage
  • 2 pounds beef sirloin steak, cut into 1 1/2 inch cubes
  • 2 green bell peppers, cut into 2 inch pieces
  • skewers
  • 1/2 pound fresh mushrooms, stems removed
  • 1 pint cherry tomatoes
  • 1 fresh pineapple – peeled, cored and cubed
 
 
Directions:
 
  1. In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
  2. Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
  3. Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
  4. Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.
 
Source: Allrecipes.com

Health & Food