Can you use wax paper instead of parchment?

healthy hot sandwich recipes image

Frankie

There's a few yummy sounding healthy recipes I want to try. They call for wrapping things in parchment paper. I live in Alaska so that is very expensive. Can I use old-fashioned wax paper instead? What's the difference in cooking with parchment instead of wax paper?

Answer
You can't use wax paper in the oven, it'll melt.

The main difference between waxed paper and parchment paper is their respective coatings. Parchment paper is coated with silicone to give it a nonstick, heat-resistant surface, whereas waxed paper is coated with a wax such as soybean or paraffin.

Waxed paper is not meant for use in the oven—the wax coating on it will melt if the paper is exposed to direct heat—so use it for wrapping up sandwiches or food for cold storage. Parchment paper is the best choice for cooking, as most brands can withstand temperatures up to about 420 degrees Fahrenheit (double-check your package to be safe). Parchment paper is good for lining cookie sheets to eliminate the need to grease them, and is also used to cook “en papillote,” a technique of wrapping food in a packet and baking it.

The other way the papers differ is in how they’re processed before being coated. Pat Schweitzer, a spokesperson for Reynolds Consumer Products, says that the company’s parchment paper is pressed into a sheet, then dipped into an acid bath, washed, and “passed over a series of hot rotating drums that realign the fibers and give the paper its strength,” before the silicone coating is applied. Reynolds’ waxed paper, on the other hand, undergoes a process called super calendering, which compresses the paper to give it its transparency, before it is coated in wax.

Karen

What is a good healthy lunch to pack for my husband?

jezuzgirl

Tired of sandwiches, and no access to microwave at work. Thanks!

Answer
try this link, most of the recipes can be eaten hot or cold
http://www.fabulousfoods.com/features/brnbag/brnbag.html
Scotch Eggs
Serve hot or cold
6 hard boiled eggs
1 lb. spicy sausage meat
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 C flour, divided
1 C breadcrumbs
1 tsp. salt
2 tsp. pepper
1 tsp. paprika
2 eggs, beaten

oil for frying
Makes 6 Eggs

Peel the eggs and set aside. Mix sausage and spices in a small bowl. Divide sausage into 6 equal portions, set aside. Mix breadcrumbs with salt, pepper and paprika, set aside.

Dry each egg with a paper towel, then roll lightly in flour to coat. Take one portion of sausage and using hands, shape a coating around the hard boiled egg, completely enclosing it (see photos). Roll in flour again, then dip in beaten egg then roll in breadcrumb mixture. Repeat with remaining eggs.

Heat about 2-3 inches of oil in a large skillet. Fry eggs, turning frequently, until golden brown on all sides. Drain on paper towels. Let cool slightly before serving. To serve, cut each in half and serve with some good mustard.

Veggie Tortilla Wraps
1 (9") flour tortilla
2 thin slices cheese (Monterey Jack or Swiss is good)
1/2 avocado, sliced thinly
1/3 C leftover grilled vegetables (like zucchini, mushrooms, onions, peppers, etc.)
1 large lettuce leaf
2 T balsamic vinaigrette dressing

Serves 1 (multiply by the number you are making)

Place lettuce leaf across the middle of the tortilla. Top with cheese, avocado and grilled vegetables. Sprinkle with dressing. Fold egg-roll style, tucking in sides as you roll.


Cilantro Tomato Pasta Salad
1 cucumber
1 C ripe red tomatoes, diced
1/2 C red onion, finely chopped
2 T fresh lime juice
1 T cilantro, chopped
1 tsp. granulated sugar
1/4 tsp. salt
1/4 tsp. black pepper
1 C dry small shell pasta, cooked and drained
Serves 4

Peel the cucumber and cut in half lengthwise. Use a spoon to gently scrape away the seeds. Cut in half again lengthwise and dice the cucumber. Place cucumber, tomato, red onion, lime juice, cilantro, sugar, salt and pepper in a bowl with pasta. Toss gently. Transfer to a serving bowl; chill at least 15 minutes before serving.

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What are some healthy meals to make at work?

healthy sandwich recipes dinner image

Jackie

My co-workers and I practically live at work, so we decided to start eating healthy meals for lunch instead of grabbing fast food. What are some healthy meal ideas for breakfast and lunch?

We have a refrigerator, toaster, crock pot, and for man grill.

Answer
How about some turkey burgers on the grill? You could buy pre-shaped turkey burger patties, or make your own. Making your own is really easy. You just need 1lb ground lean turkey, 1 egg, some salt/pepper, 1/2 a small onion, diced, and a little Worchester sauce. You just combine all the ingredients in a large bowl, and form into patties. You can do this ahead of time and put into a Ziploc bag (with a sheet of waz paper between each patty) and use within a day or two, otherwise you can freeze them. Then just grill them on the grill at work, and place on whole wheat buns or sandwich thins, with tomato slices, lettuce, a slice of cheese, and whatever condiments you like.

I also like to use my crock pot to make good dinners. There are tons of recipes out there, for everything from beef stews, to vegetable soups. Here are a few you can try out:

-http://busycooks.about.com/od/hotsouprecipes/r/cpeasybeefstew.htm
-http://www.eatingwell.com/recipes/chicken_sweet_potato_stew.html


Hope that helped

Any suggestions of tofu dinner recipes that are kid-friendly?

Rob

I'm curious to try making some tofu dinner dishes, but I'd like this to go over well with the kids. Any suggestions or ideas of tofu dishes that the kids won't shun? (or is this an impossible task?)

Thanks.

Answer
When I wrote an article on tofu recipes for kids for a national magazine some years ago, I used my friends' children (as well as my children's friends) as guinea pigs. My own children, after all, had cut their teeth, so to speak, on tofu dishes and so the "T" word didn't faze them. I was surprised at how open most kids were to trying these new tofu dishes. They didn't have as many preconceived notions about the white stuff as many adults do. The result was a plethora of kid-pleasing recipes that my own sons and their friends still ask for. The real trick here was not in getting them to eat these dishes, but in getting them to share them with their parents!


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Tofu Basics Parents always welcome new options for healthy eating, and tofu is a superb food to add to the repertoire of growing children. It’s high in easily digestible protein, low in fat, and is a good source of calcium, iron, and B vitamins. To increase your chances of kid-pleasing results, prepare tofu simply, combining it with other mild or familiar flavors. Here’s a brief lexicon of the most common tofu varieties:

Silken tofu: Available in 16-ounce tubs or 12.3 ounce aseptic packages, this type of tofu is very soft and smooth. It’s great pureed and used as a base for soups (“Creamy” Corn Chowder), dressings and dips, and sauces (Macaroni and Cheese With Secret Silken Tofu Sauce). It also makes an ideal dessert puddings or pie filling (Miniature Chocolate Pudding Pies). This may be the best type of tofu to use when you need to “sneak” it into your child’s meal!

Soft tofu: This comes in 16-ounce tubs and is good for using crumbled, as in faux scrambled egg recipes or imitation “egg salad” or patties (Tofu Patties). Finely crumbled, this is also a good substitute for ricotta cheese (Vegetable Lasagna). Like silken tofu, soft tofu can also be pureed and used as a soup or sauce base, with a somewhat heftier consistency.

Firm or extra firm tofu: Again, available in 16-ounce tubs, and also fresh in chunks or cakes, use this when you want the tofu to hold its shape. Firm tofu is ideal for use in stir fries, stews, and as cutlets or nuggets (Baked Tofu Nuggets).

Baked marinated tofu: Of the tofu varieties listed here, this one is the most difficult, alas, to get in supermarkets. Look for this chewy, dense, and flavorful form of tofu in natural foods stores. Sliced, diced, or (with effort) crumbled, it can be used as a chicken or tuna substitute in stir fries, sandwiches, casseroles, and tortilla dishes (“Chicken”-Style Tofu Fajitas).


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"Chicken"-Style Tofu Fajitas
Makes: 8 fajitas (2 fajitas per serving)

In this super-easy, nearly-instant tortilla recipe, chewy baked tofu stands in for chicken. Letting the kids make their own fajitas becomes part of the fun!
8 fajita-size (6- to 7-inch) flour tortillas
10- to 12-ounce package baked tofu, cut into strips
Prepared salsa, your favorite brand
1 cup plain low-fat organic yogurt or soy yogurt
2 cups finely shredded lettuce
1 cup grated cheddar cheese or cheddar-style nondairy cheese, optional
Wrap the entire batch of tortillas in foil and warm in a preheated 400-degree oven or toaster oven.

Place the tofu strips on a plate and microwave briefly until well warmed, about 3 minutes.

Spread a little salsa and yogurt down the center of each tortilla, then arrange a few tofu strips over them. Sprinkle with some lettuce, and if desired, a little cheese. Roll up snugly and eat out of hand.


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Baked Tofu Nuggets
Makes: 4 to 6 kid-sized servings

These breaded nuggets become firm and chewy as they bake. Kids enjoy dipping them into their favorite sauce.
16-ounce tub firm or extra firm tofu
3 tablespoons wheat germ
2 tablespoons cornmeal
1 teaspoon seasoned salt
Marinara or barbecue sauce (warmed), or ketchup
Preheat the oven to 400 degrees.

Cut the tofu into 3/4-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut into 3/4-inch dice. Combine the wheat germ, cornmeal, and seasoned salt in a mixing bowl. Add the tofu chunks and stir gently until evenly coated.

Arrange the tofu on a lightly oiled non-stick baking sheet. Bake for 15 minutes, stirring once or twice during this time, or until golden and firm. Serve at once with sauce of your choice for dipping or topping.


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Macaroni and Cheese with a Secret Silken Tofu Sauce
6 to 8 kid-sized servings

The same children I tested this on 5 years ago still request this each and every time they come to my house for dinner. This basic macaroni and cheese is rich and comforting. Using pureed silken tofu as a base for the sauce gives the kids a good dose of soy goodness.
10 to 12 ounces elbow macaroni (or other short pasta shape such as cavatappi)
12.3-ounce package silken tofu
2 tablespoons nonhydrogenated margarine
1 1/2 cups firmly packed organic grated cheddar cheese or cheddar-style nondairy cheese
Salt to taste
Cook the macaroni in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, puree the tofu until perfectly smooth in a food processor or blender. Transfer to a medium sauce pan and add the margarine and cheese. Slowly bring to a gentle simmer, stirring often, then cook over low heat until the cheese is thoroughly melted.

Combine the cooked macaroni and sauce in a serving container and stir together. Season with salt to taste and serve at once.

VARIATION: Bake in a casserole dish at 400 degrees for 20 to 30 minutes, or until the top is golden and crusty.


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Creamy Corn Chowder
Makes: 8 kid-sized servings, or about 6 average servings

Pureed silken tofu is a superb base for creamy soups, such as chowders. It provides substance without the need for thickening. The mild, familiar flavors will entice kids of all ages to enjoy a soothing bowl of soup.
1 1/2 tablespoons light olive oil
1 medium onion, finely chopped
1 large celery stalk, diced
2 medium carrots, peeled and thinly sliced
2 medium-large potatoes, peeled and finely diced
1/2 teaspoon ground cumin
2 vegetable bouillon cubes
3 cups cooked fresh or thawed frozen corn kernels
12.3-ounce package silken tofu, well pureed in a food processor or blender
Low-fat milk, rice milk, or soy milk, as needed
Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until golden. Add the carrots, potatoes, bouillon cube, and cumin, plus just enough water to cover. Bring to a simmer, then cover and simmer gently until the vegetables are tender, about 25 to 30 minutes.

Stir in the corn kernels and pureed tofu. Add just enough milk to give the soup a medium-thick consistency. Season with salt and pepper and simmer for another 10 minutes over very low heat.

If time allows, let the soup stand off the heat for an hour or so before serving, then heat through as needed. Remove the bay leaves before serving.


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Miniature Tofu Chocolate Pudding
Serves: 4

Silken tofu is a great base for pudding—it has just the right consistency, and it spares you from bothering with a flour-thickened milk sauce, which tends to scorch and lump.
16-ounce tub silken tofu
3/4 cup semi-sweet chocolate chips
3 to 4tablespoons maple syrup, or to taste
1 teaspoon pure vanilla extract, optional
Puree the tofu in a food processor or blender until completely smooth. Transfer to a small saucepan and add the chocolate chips. Cook over medium low heat, stirring often, until the chocolate chips have melted. Stir in the maple syrup and optional vanilla.

Allow to cool completely, then serve at room temperature.

for more ideas go to

http://vegkitchen.com/index.htm

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