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FROM NORENE'S KITCHEN
SUMMER EDITION, June 2004

Norene's life can be described best as a 4-letter word - FOOD! She teaches cooking classes, writes and edits cookbooks, is a food consultant for the food industry, provides nutritional analysis, recipes and menus (including low-carb menus) for restaurants and food manufacturers, provides recipe testing services...her plate is literally overflowing! So here's what's cooking in Norene's kitchen now....

THE BOOK & THE COOK
Norene Gilletz is available for cooking demonstrations and/or speaking engagements along with the sale of her books. We'll be glad to offer suggestions to help you plan your event and make it a success. Excellent for book fairs, meetings, fund-raising or corporate events, etc. Contact us for further details and available dates.

"I highly recommend cookbook author Norene Gilletz as a presenter for Jewish Book Fairs, stores or community events...Imagine Julia Child as a Canadian Jewish mother - Norene is a real crowd-pleaser. She ought to be on the Food Channel, showing Emeril how to kick it up a "nosh!" Michele Yanow, co-owner, Tree of Life Judaica & Books, Seattle, WA.

WHAT'S HOT?
Did you know....steak is now the #1 grilled item, beating out last year's most grilled item, hamburgers. Chicken pieces remain #3. (I use a Weber Gas Grill in my Grilling Classes - it's wonderful! Hope to see you at one of my grilling classes!!!)

Be sure to read my article The Thrill of Grilling

GRILL SKILLS!
Looking for grilling advice or recipes? Visit www.weber.com . For answers to your grilling questions, contact the Weber Grill Line online at grillout@weberstephen.com . They answer all emails within 48 hours. Their toll-free number in North America is 1-800-474-5568.

Here's a delicious do-ahead accompaniment from Healthy Helpings: 800 Fast and Fabulous Recipes for the Kosher (or not) Cook that's guaranteed to please the guests at your next barbecue!  (The recipe also appears in MealLeaniYumm! which is the Canadian edition.) Enjoy...

ISRAELI SALAD
1 head of Romaine or iceberg lettuce
4 green onions
1 medium onion
2 green peppers
1 red pepper
1 English cucumber, peeled
8 firm, ripe tomatoes (preferably Israeli)
4 Tablespoons olive oil (preferably extra-virgin)
4 Tablespoons fresh lemon juice
1 teaspoon salt (or to taste)
Freshly ground pepper, optional

Wash and dry vegetables well. Dice them neatly into 1/2-inch pieces and combine in a large bowl. Sprinkle with olive oil and lemon juice. Add seasonings; mix again. Adjust seasonings to taste.

Yield: 8 servings. Salad tastes best eaten the same day it is made, but leftovers will keep for a day in the refrigerator.

Drain off excess liquid in the bottom of the bowl before serving.

127 calories per serving, 7.7 g fat (1.1 g saturated) 0 mg cholesterol, 3 g protein, 14 g carbohydrate, 600 mg sodium, 637 mg potassium, 2 mg ion, 4 g fiber, 45 mg calcium.

THIGHS OF REGRET!
Push yourself away from the table before you are rounder than a watermelon! No buts about it -  get off your butt and help. You'll burn off some calories and also do a good deed. Remember, the fork lift is NOT an aerobic exercise. Have a happy summer and eat in good health!

Here's a delicious dessert from Healthy Helpings: 800 Fast and Fabulous Recipes for the Kosher (or not) Cook. (The recipe also appears in MealLeaniYumm! which is the Canadian edition.) Enjoy without guilt!!!

STRAWBERRY BUTTERMILK SHERBET 

So pretty, so delicious! Leftover buttermilk can be used in muffin or cake recipes. If you don't have buttermilk, use no-fat yogurt.

1 1/2 - 2 c. frozen strawberries

1/4 c. sugar or honey

1/4 - 1/3 c. buttermilk

1 tsp. lemon juice

1. Process berries with sugar until the texture of snow. Gradually add buttermilk and lemon juice through the feed tube. Process until well mixed and the texture of sherbet. Serve immediately.

Yield: 3 to 4 servings. Recipe can be doubled easily.

99 calories per serving, 0.3 g fat (0.1 g saturated), <1 mg cholesterol, 1 g protein, 25 g carbohydrate, 23 mg sodium, 144 mg potassium, <1 mg iron, 2 g fiber, 36 mg calcium.

* Either use 1 package of frozen unsweetened strawberries (about 1 1/2 cups) or freeze 2 cups of very ripe strawberries for this recipe. The more berries you use, the more buttermilk you need to add.

* Raspberries can be used instead of of strawberries.

If you could share this newsletter with others who might be interested in my cooking classes, culinary events, cookbooks and services, it would be immensely appreciated. Thanks so much and have a delicious day!

Norene Gilletz, Cookbooks, Culinary Solutions
Gourmania Inc., Toronto, Canada
Tel: 416-226-2466

All images and recipes Norene Gilletz, 2013
(www.gourmania.com)

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