Black olives are a fruit that grows on trees and offer a variety of health benefits including vitamin E, an antioxidant nutrient that supports immune system function and protects the body's red blood cells, brain and lung from damage.
According to the USDA, black olives are one of the best food sources of monounsaturated fats that lower LDL or "bad" cholesterol levels and increase HDL or "good" cholesterol levels.
Featured kitchen item: Whisk
Whisks blend ingredients to a smooth consistency to incorporate air into a mixture and to emulsify or combine ingredients that don't normally hold together.
As a whisk moves in and through a liquid, each of its wires creates a stream of air behind it. This action helps incorporate air into the mixture and causes foods like whipped cream to be fluffy, light and airy.
There are several different kinds of whisks, but the kind you'll use most often and for the widest variety of tasks is the balloon whisk. It looks kind of like a light bulb made out of wires.
Featured One Dish Meal: Stuffed Italian Pasta Shells
4 Servings; leftovers freeze well for another meal
1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
1 (12 ounce) package jumbo pasta shells
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
8 ounces sliced black olives
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, firm but not nutty; drain. In a large bowl, lightly whisk eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper.
Carefully hand stuff cooked shells with ricotta mixture and place side-by-side in 9x13 inch baking dish (Lightly spray baking dish with Pam cooking olive oil before layering in the pasta shells. Do not line with foil.)
In a medium bowl, stir together pasta sauce, olives and reserved mozzarella and Parmesan. Gently spoon over the layer of stuffed shells. Bake at 350 degrees, 45 to 60 minutes, until edges are bubbly. Serve with iced tea to balance hot with cold.
Featured Beverage: Iced Chamomile Lavender Tea
This combination is good both hot and cold. The floral taste is both relaxing and refreshing. Sweeten with honey, if desired. 4 servings
8 bags Chamomile with Lavender tea. (Use two tea bags per cup or iced tea glass.)
1 quart hot water (32 ounces)
Place tea bags in hot water and steep for 10 minutes, cool. Add steeped tea to container or jar with lid. Cover and refrigerate 6 hours or overnight. Serve over ice cubes. Garnish with sprig of mint leaf.
Tip: You can also use 2 tablespoons dried culinary lavender and 1 1/2 tablespoons dried chamomile (4 chamomile tea bags) per 8-ounce serving.
One-Dish Nutrition: 411 Calories; 31g Carbs; 140mg Cholesterol; 21g Fat; 2g Fiber; 25g Protein; Sugar 3g.
* Source: Food.com
The right nutrient-rich food and drink make for healthy bodies, and the right kitchen utensils make cooking easier. Most kitchen cooks have the basics: Mixing bowls, measuring cups and spoons, pastry brush, peeler, kitchen shears, pans and skillets, thermometer, graters, tongs, can openers.
You want to add at least one Balloon Whisk
to your kitchen. Beverages are important, too. The human body is made up of about 60 percent water. It's vital to drink plenty of water to nourish the body, joints, temperature, spinal cord and brain. It has no calories and is generally refreshing. It's difficult for many to drink an 8 ounce glass of water every hour, so try to drink a big drink in the morning, at lunch, before or after dinner and before bedtime.
Remember to create meals with memories.