Newspapers / The Charlotte Post (Charlotte, … / Jan. 10, 1985, edition 1 / Page 12
Part of The Charlotte Post (Charlotte, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
Who's Who In The Kitchen! Marathon Runner Ahniad Daniels Seeks Calories With Nutritional Value By Audrey C. Lodato Post SUff Writer M*ny of us, especially after holiday binging, look for ways to cut down on calories and lose the few or more pounds acquired so painlessly For some, however, the search is in the other direction. “Being a marathon runner, I look for calories,” remarks Ahmad •* Dwdela, lifestyle consultant. He quickly adds, however, that he seeks . calories with nutritional value, and not simply the empty calories that candy cars provide. Breakfast is an Important meal, ' insists Daniels, and one that too many people skip. He typically starts his day with oatmeal, not the instant ("Just add boiling water" ' sort), served with hooey and rai sins, toast with Smuckers straw berry preserves and orange Juice. “This keeps me going ’til around noon,” he attests. Such a breakfast is high in fiber, carbohydrate and protein, and low in fat and is a far cry from the standard high in cholesterol breakfast of bacon or ham and eggB which many people ■ indulge in. Too, Daniels points out, “Oatmeal stays with you longer than , bacon and eggs.” He provides simple breakfast dishes among die recipes that fol low. ■ > Daniels admits he eats so-called Junk foods, “but I always eat nutri tionally first.” Often, he’ll snack on peanut butter, a source of protein. * Daniels recalls that he first began running 34 yean ago, after watch ing the Rome Olympics on televi sion. He was 12 at tba time. “Some frtahds and I began running around I i Got the winter blahs? To add variety to your seasonal fare,why not make a lovaly breakfast to begin the day. With the unusua) citrus flavor French toast, making the morning special is a cinch. Later on, aa elegant pie is a welcome family dessert or adds that party touch to a oaaual gathering. This festive looking pie is easy to make and a 'delight to serve. Try something a little out of the. ordinary by greet ing family company with a quick, warm, spicy beverage. flavor drink mix and £ist two simpleseaaoningiare all you need to entertain them with style. -ORANGE-FLAVORED_ : FRENCH TOAST 4 Tbsp. Tang orange flavor break fast beverage crystals 4 eggs Butter Or margarine I loaf French bread, sliced 1-incb thick Log Cabin syrup Combine milk and breakfast be verage crystals in bowl and stir until dissolved. Add eggs and beat well. Lightly butter a skillet or electric griddle and pie-heat. Dip bread •bees in egg mixtures, turning to soak„ both sides. F» in skillet, turning to brown both sides. Sprinkle with confectioners sugar, If desired. Serve with syrup. Makes ft aArvings. ■ jiff. ' ' , 'Tjjf^fllWASglMPPBR PIE 1 package <3 oz.) JELL-O brand liqueur Hme flavor gelatin Vi t*p. vanUla 4''. «•> Cool Whip whipped Vicjmld water topping, thawed 2 Thap. green creme de men the 1 baked Mnch chocolate or , ... , graham cracker crumb cruet, 2 Tbap. white creme de cacao cooled . 011 ta bolUn* water. Add cold water, liqueurs and vanil !®, P‘ SS3L Urick<^- Fo,d topping *to gelatin ‘ ^ **•ttmt CUU Untu about 3 houre. Garnish with additional whipped topping or chocolate curls, if desired |— HOT SPICED LEMONADE —| c. prepared Country Time le- | monade flavor drink mix 1 stick cinnamon 41iiW n|nai- — wnoM cloves 1 to 2 Tbap. brown sugar * mm _ Nouvelle Cuisine Offers “Lighter” Cooking It started in Prance, home of many of the world’s great food traditions Today, it Is popular In urban areas across the nation It’s nouvelle cuisine, that form et lighter cooking that is more ad venturous, has smaller portions, and oilers an interesting and flavorflU combination of Ingredients. For the sophisticated palate, nou velle cuisine may not be new, but it’a . becoming more of a staple of evsry “ day dining, says Donna Higgins, director of Del Monte Kitchens “Nouvelle cuisince still allows some „ sauces that helped make French -> cooking famous, but with a versa tlhty and lightness that go beyond Juat one form of cooking * As a food source, paste has ‘'become increasingly popular as people realise it is an important complex carbohydrate. /Readily available everywhere, and In some areas, in a variety of flavors often •old fresh, pasta can benefit from nouvelle sauces that enhance its flavor rather than amothar it." Hig gins adds, "That's one of the real benefits of nouvelle cuisine." To prove her point, Higgins offers a series of tomato sauce recipes based on one beak sauce that can be modified to a creamy sauct, or a clam sauce, for example. Although * offered as s sauce for peats, she says it is also good with light fish, chicken and vegetables. Higgins suggests preparing a Marathon runner cooks nutritious meals with simple ingredients. the track, he recounts. “It just felt good; there’s something so natural about it.” He went on to run in the Police Athletic League, the Marine Corps, and in college His first ma rathon came in 1977. He ran it in three hours and 20 minutes. Now he tries to run three or four a year. - A native New Yorker, Daniels came to Charlotte by way of Dur ham. “I was traveling with a friend to Atlanta from New York City. We stopped in Durham to get gas and heard about this black university, N.C. Central.” They went to see toe campus and liked what they saw. Daniels was working for Equitable Insurance in New York and going to school part time nights. He decided he could go full time to N.C. Central, which is what he did. (They never did get to Atlanta.) In 1979, Darnels Caine to Charlotte to work for Aetna Insurance. Se To Your Seasonal Fare veraj years later, he started Al- . tematfve Lifestyles, which he scribes as a dietary program (he’ nH| tative style rather thai “diet’’ most people mean it). M people work out for fih fat his clients had been msko^n some spa “but lost their initiative. Although an avid runner himself, he admits running is not. for every body. Any aerobic activity, he be lieves, will do. An aerobic activity «■ one whdk elevates the hearth at leaajj 30 minutes. This includeMking, running, swimming, and crpa country skiing, all Ac tivities which involve the# muscle groups. As Daniels ex it, once you begin using muscles, they require more oi a ted blood, which in turn them become stronger and as weB as strengthens th Too, the arteries become cle Following are several of Daniels’ “nutritional calories" recipes. AHMAD’S l SPAGHETTI SAUCE (.2 celery stalks, chopped (2 carrots, chopped —:—i 1 onion, chopped 1 med. zucchini, chopped ► 1-2 bell peppers, chopped ( Fresh tomatoes, chopped I i Any other flesh vegetables; you have on hand ■ Handful of hulled, unsalted | ' sunflower seeds ► 24 oz. jar spaghetti sauce I > 6 oz. can tomato paste i Saute vegetables in olive] Oil 'til Soft. Add remaining' ingredients and season with I salt-free Mrs. Dash Season-i i ing. Simmer half an hour, I [ stirring, occasionally. Serve I ! over cooked spaghetti, pre \ ferably whole wheat. FRENCH TOAST l egg | Skim milk Ground cinnamon Vanilla extract Whole wheat bread Beat egg with milk and “a [touch of real vanilla ex > tract.” Sprinkle with cin i namon. In shallow dish or i bowl, dip bread in egg mix ture. Brown on both sides in [margarine. “(I have this I with oatmeal." J Z ra*: AHMAD’S OAl_ 1 Oatmeal, cooked \ Sunflower seeds Banana, sliced I- Stir together and serve hot. I ((“Breakfast is my main \ [meal.”) SALMON AND ^ , f{ BROWN RICE 1 large can pink salmon -1 green pepper, chopped 1-2 carrots, shredded Other fresh vegetables as desired fU-S-v [ Brown rice, choked t Steam vegetables. Mix [ with salmon and cooked j > brown rice. Heat through. Serve with spinach salad ! t “Since you’re not boiling the r vegetables, the nutrients are locked in. The purpose of] \ eating is to refuel ' the J body.”) | k BROCCOLI AND SHELLS J [ Fresh broccoli ' Green pepper \ Seashall macaroni f Parmesan cheese \ Cheddar cheese, shredded I Saute cut-up brocbbli in, olive oil. Add remainihg inJ gredients and season to • taste. Stir in mix ingredients.1 1 Cover and Bimmer ’til cheeseJ \ melts through. (“Serve with) I whole wheat bread on the! J side. Apply juice rounds I i everything',but really well.”)] 1 Dick Gregory’s Slim-Safe [BAHAMIAN DIET IS -The first safe, natural, large supply of basic sauce, and freeze it, thawing just enough to serve as is, or add a few new ingredients for variety. -BASIC CHUNKY TOMATO 8AUCE V'. V ■ * 1 med. onion, coarsely chopped 2 cloves garlic, minced 2 Tbsp olive oil 3 cans (14* os. each) Del Monte stewed tomatoes 1 can (IS oz.) Del Monte tomato sauce 2 tap. crushed oregano 2 tap. crushed basil In If rge saucepan, saute onion and garlic in oil untU onion is soft. Place one can of stewed tomatoes in blender container Cover and run on low 3 seconds. Add to onion and garlic. Repeat for remaining to matoes. Add tomato sauce, ore gano and basil to saucepan. Boil, uncovered, IS minutes, stirrii* fre quently. Serve over pasta; or make a sauce variation tsee additional recipes), if desired Makes • cups sauce. Variation: To reduce sodium, sub stitute Dei Monte No Salt Added Stewed Tomatoes and Tomato Sauce. Add 2 teaspoons fresh le mon Juice last % minutes of cook l-.) J ' IfrJ -CREAMY TOMATO SAUCE *** c. Basic Chunky Tomato Sauce c. whipping cream Hot cookedpasta Chopped parsley Combine tonleto sauce and cream. Heat through (do not boil). Serve over pasta Garnish with parsley Makes 3 cupa sauce. ~ TOMATO SAUCE WITH CLAMS— 2 doc. small frash clams (in Shell) •4 c. dry white wine « c. Basic Chunky Tomato Sauce Hot cooked pasta Chopped pdnloy Clean clams thoroughly ( + ). Combine wine and dami bn large pot. Cover and cook s to 10 minutes or until dams open; remove dams. Boll remaining broth, uncovered, until reduced by half. Reserve V« cup reduced broth Use remaining broth tor other usee, H desired Combine tomato sauce and reserved broth in dam pot. Boil, uncovered, 10 minutes, stirring frequently Add opened dams; heat through. Serve over pasta. Garnish with parsley. Makes 4 servings. < + > Helpful Hint: To dean dams. C under running water. Soak in bowl of water for 10 minutes; chain, removing all sand thorn bot tom of bowl. Repeat soaking until water in bowl is dear and ho sand I MOUTHWASH I_3.H, 6.4 OUNCE AIM I OR CLOSE-UP ia» AND LEG WARMERS Outtfmflng V»lu#. I Qn Som» (fmt. No S,l». To Oo.fr,. .gS3r&. -
The Charlotte Post (Charlotte, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Jan. 10, 1985, edition 1
12
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75