Facts: Lycopene & Tomatoes

Hubby was off again for a 4 day business trip. Usually, my kids request me to cook Caldereta for them. Even if it takes 2 or 3 days for them to eat the same dish, it’s not a big deal. Beef is a good source of minerals like zinc, selenium, phosphorus, iron, Vit. B, carnitine and creatine. However consumption of large amounts of beef can possibly increase the risk of bowel cancer so I give my kids in moderation. But what I like most in Caldereta is the tomato ingredient. Tomato sauce is a major source of lycopene. I’m aware that consumption of foods rich in lycopene gives health benefits.

Below are convenient ways to increase our consumption of LYCOPENE:

• For a quick and simple dinner choice, open a jar of tomato-based sauce and pour over your favorite pasta. Top with steamed vegetables or grated cheese.
• When making your own spaghetti sauce, include some tomato paste and a small amount of olive oil.
• Enjoy tomato or vegetable juice as a refreshing and healthful snack.
• When choosing soups…think tomato!
• Watermelon makes a light, fat-free dessert.
• Wake up your tastebuds with fresh pink grapefruit along with your favorite breakfast.

TRIVIA:

1. Lycopene is a pigment that gives vegetables and fruits, such as tomatoes, pink grapefruit and watermelon, their red color.
2. Tomato Catsup has a high acid content (due to both the tomatoes and vinegar in it) and therefore does not have to be refrigerated after opening. It is safe to store it at room temperature, but it will taste better if kept refrigerated.
3. In a study, Lycopene is better absorbed by the body when it is consumed in processed tomato products, rather than fresh tomatoes. Although the reason still remains unclear.

Grilled Lumot (Big Pusit) with filling

This weekend the family decided to grill something to eat. The first time I try this food was more than a year ago in a series of “dampa” at Riverbanks mall offering grilled seafood and more. We made our version of that and here’s what we got, our very own Grilled Lumot (Big Pusit). Hope you like it.

Ingredients:

• 4 pieces lumot, cleaned
• 4 pieces tomatoes, diced
• 4 pieces onions, diced
• 2 packs Eden cheese (small packs), diced
• 1 small can of Pineapple juice
  

Sauce:

• Soy sauce
• Lemon juice
• Siling labuyo (hot chili peppers)

Grilling preparations:

Soak the cleaned lumot in one small can of pineapple juice 30 minutes before grilling. While waiting for that mixed the diced tomatoes, onions and cheese. When the lumot is done, put the filling (mixed ingredients) inside the lumot. To avoid the ingredients from spilling while grilling it, put at least two toothpicks on the opening of the lumot. Grill the lumot on medium flame for 8-10 minutes or until it turns reddish. High flame will dry the lumot and makes it taste bitter. After grilling, cut it into parts and arrange it in a plate. Prepare chili lemon and soy sauce dip to pair with it.

Frying, sauteing & browning tips

I practically cook everyday for our family of four: me, hubby and the 2 wonderful kids. Even after several years of cooking, I still count on tips I can make use of to do my job with more ease and convenience. Sometimes, it is not enough that we know how to do it. It would still be best if we know the “right way” to do it. Right??? And the net has a lot of cooking tips to offer to us cooking moms and dads.

The following contain tips on frying, sauteing and browning that I got from PhilippineCountry.com’s cooking tips. You may check it out and let’s make our cooking fun, great and easy.

• In pan frying and sauteing, always get your pan hot first before adding the oil or butter so food won't stick to the pan.
• When sauteing with garlic or ginger, always brown them in oil after salt has been added but before any other ingredients. This will bring out the full flavor ofingredients.
• Never pierce meats when browning them; the juices will escape and the meats become tough and dry. Use tongs, not fork, for turning them over.
• When frying several pieces of food at a time, never let the pieces touch each other as they cook or they will stew instead of saute.
• Brown red meats quickly, over high heat, uncovered. Brown poultry slowly, covered or uncovered.
• Keep fried foods warm in a 250° F. oven. They may also be reheated by placing them in a 400° F. oven for 15 minutes.

Happy cooking!!!