Publisher's Note

Publisher’s Note
by CK May is the month of flowers not just in the Philippines but also here in Calgary. A lot of my neighbors have done their spring cleaning and unfortunately I cannot cope up with them. I remember that during this time of the year my husband, Hank gets busier day by day. He takes care [...]
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STRAWBERRIES

by Marietta Pangan-Dutkoski

[email protected]

Sweet, juicy, flavourful and tart are just a few ways to describe strawberries, another perfect food to enjoy during summer. A deliciously healthy food option to eat , while keeping a reduced weight, and actively enjoy summer .

The strawberry is a red colored small accessory fruit, mistakenly named as a fruit, used in many desserts, drinks and salads, or enjoyed fresh as is. It is one of the world’s favorite foods. Strawberries, as we know them today, are a hybrid of different species. Strawberry is not from the same family as the rose flower (Rosaceae), and is not considered a berry. It’s adjacent exterior tissue defines it as an accessory or false fruit ( to be defined a fruit , it has to grow from the plant’s ovaries) .

In the 13th Century, strawberries were served at medieval state events, symbolizing prosperity, peace, and perfection. Strawberries have also been used as symbols of purity and longevity (they were used as sacred symbols by Christian stonemasons). Also, depending on the culture, they were believed to prolong life (like the famous 18th century writer Fontenelle, a centenarian who believed strawberries to be the cause of his longevity) or to be highly poisonous (like in Argentina until 1850). Strawberries were also used as an anaphrodisiac (reduces sex drive). In Roman times, strawberries were known by their Latin name ‘Fragra’ which meant fragrance. The word strawberry is derived from the old English words ’steaw’ and ‘berige’. It is believed that the word straw came in use because of the straw like runners growing from the plant.

The uses and functions of strawberries range widely from food and cosmetics to medicine. Strawberries make wonderfully healthy, snacks or desserts and can be an accompaniment to any dish. They are nutritionally stacked, non-fat and low in calories, rich in vitamin C, potassium, folic acid, fiber, and vitamin B6. Packed with powerful antioxidants, strawberries can turn on your fat-burning hormone adiponectin (A protein hormone produced and secreted exclusively by adipocytes – fat cells – which regulate the metabolism of lipids and glucose). They are also believed to help reduce inflammation. Some research now shows that eating strawberries can help control blood sugar, providing nutritional support to help fight diabetes, pre-diabetes or the metabolic syndrome. They have been used for sunburn, discolored teeth, digestion, and gout.

In the late 20th century, beauty products which are flavored with strawberry have become popular. It has led to a considerable increase in the cultivation of strawberries for many products like moisturizers, facial cleansers, soaps and shampoos. This is in direct comparison with the number used for desserts.

(Sources: www.about.com; strawberries.web.com; medicine.net.com; wikipedia;fatresistancediet.com)

TASTEBUDS

Sweet Appies: 3 Chocolates Dipped Strawberries

Ingredients

8 ounces dark chocolate bar

8 ounces white chocolate bar

8 ounces milk chocolate bar

3 tablespoons olive oil

1 pound fresh strawberries with leaves

1/2 cup ground nuts

1/2 cup desiccated coconut

Procedure:

In a double boiler, melt white chocolate and 1 tablespoon of oil, stirring occasionally until smooth.
Holding them by small tongs or inserted toothpicks, dip 3/4 of the strawberry into the chocolate mixture.
Shake the strawberry to remove some drippings or invert upwards for a few seconds,
Roll strawberry onto desiccated coconut to cover the white chocolate.
Turn strawberry upside down and insert the toothpick into styrofoam for the chocolate to cool.
Repeat procedures 1 to 6 using milk chocolate and ground nuts.
Use dark chocolate for creating TUXEDO design, by dipping one side with white chocolate and two sides across with dark chocolate. Use toothpick to put bow tie and buttons on the white part to create tuxedo design.

Yield: 4-6 Servings

Savoury Salad: Adobo Chicken/Couscous/ Strawberry Salad

Ingredients:

1 cup Couscous

2 cup strawberries, sliced

2 Tablespoons, Parmigiano Cheese, shaved

2 cups spring garden mix salad

Dressing:

Adobo sauce ( left over sauce from adobo dish)

Procedure:
Cook couscous as package directions.
Set aside until cold.
Blend with adobo sauce and strawberries.
In salad plate, create a nest like of garden mix
Put the couscous mixture in the middle and top with shaved cheese.
Serve immediately.

Yield: 4 Servings

Sweet Entree:

Buttermilk Waffle with Very Strawberry/Rhubarb Compote

Ingredients:

For waffles:

2 cups all-purpose flour

2 Tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 cups well-shaken, low fat, buttermilk

1/4 cup melted soft margarine

1 tablespoon melted soft margarine for waffle iron

For Compote and Toppings:

1/4 cup black berries

1/4 cup strawberries

1/4 cup raspberries

1/2 cup rhubarb, diced

1/2 cup brown sugar

1/2 cup maple syrup

4 Tablespoons, low fat whipped topping

Procedure:

1. Preheat waffle iron. Preheat oven at a very low temperature.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt
In another bowl, whisk together buttermilk, melted margarine and eggs . Add flour mixture gradually until well blended.
Brush hot waffle iron lightly with melted margarine and pour a slightly rounded 1/3 cup of batter into each waffle mold. To create a design, do not fill the edges and cook waffle until it has a golden colour.
Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner until all batter is finished. Set aside.
In a small pan, boil sugar and syrup until sugar melts
Add rhubarb and simmer for 3 minutes. Add strawberries and simmer for another minute.
Remove from heat and drop raspberries and blackberries at the same time.
On a plate, arrange waffle at a time( maximum of 3) by spreading one waffle with margarine and drained fruit compote, then top with another waffle using the same method as the first. For the last one, add whipped topping, then fruit with a generous amount of sauce, enough to drip all over the waffle unto the plate.
Serve while hot

Yield: 4 servings

Sweet Dessert: Strawberry& Coconut Pudding

Ingredients:

6 pieces sliced bread

½ Jar Macapuno Strings

1 cup strawberries

1 egg

1 cup coconut milk

1 cup sweetened condensed Milk

Procedure:
Cut bread in small cubes, then toast in the oven for 5-10 minutes. Pour it in a round 8-inch glass pie pan.
Scoop ½ jar of the macapuno and layer on top of the bread/
Wash and slice strawberries and layer on top of the bread.
Blend coconut milk, condensed milk and eggs together and pour over top of the bread.
Bake @ 350F for about 40-45 minutes until bottom is golden brown and dry. Cut in slices and serve hot or cold with refreshing drink.

Yield: 8 Servings

Variations: Can also use green mango and/or mixed with rhubarb/strawberry sauce.

Sweet Drink:Strawberry/Mint/Lemon Iced Tea

Ingredients:

4 cups boiled water

2 teaspoons of loose jasmine tea leaves

2 lemons

1 cup gingerale

1 cup cup fresh or frozen strawberries, sliced

2 cups ice cubes

2 teaspoons brown maple syrup (optional)

Procedure:
In a tea decanter, place loose jasmine tea leaves and pour hot water. Drain and set aside until cool.
In a bowl, pound strawberries and mint slightly. Add syrup.
Divide and pour in 4 drinking glasses. Add Ice
Mix tea and ginger ale and pour over strawberry-mint.
Serve chilled.

Yield: 4 Servings.

******

THE MAIN INGREDIENT segment aims to inform, educate, share skills and knowledge. It also hopes to satisfy most of our TASTEBUDS (the five elements of taste perception: salty, sour, bitter, sweet, and umami or savoury). Email your request INGREDIENT(s) be featured for its uses, nutrient contents and/or cooking tips, and comments/suggestions. ***The author has had 13 years of experience in the field of Food and Nutrition, Research, Community/Public Health and Food Services combined. Earned the Degree in Nutrition & Dietetics (Philippines.) and Food and Nutrition Technology Program (Canada). Information presented in this segment is based on nutritional books, online searches and personal knowledge of the author. Furthermore, all recipes featured in this segment are personally developed and/or original creations of the author, and are intended solely for personal use of the end users. This article and contents are copyrights and patent pending and therefore, no portion/ parts or whole can be re-produced for any other use other than stated above without the author’s expressed permission. Mbpd

STRAWBERRIES

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