Volume 1: Issue 7


The “Amazing Meals Made Easy” system for the busy food lover!

Week of March 18, 2012

Hello friends and family! How are those corned beef sandwiches coming along? Sometimes I think the best meals come a day or two after the holiday. (At least, for the cook!)

Obviously, the corned beef got high marks on last week’s menu, but that Skirt Steak Taco Salad is one of my all time favorites, and Seared Scallops, well…they’re seared scallops, what’s not to love?

So, you got to try out the new shopping list format? What did you think? Feel free to reply to this email, or post on the blog or Facebook page, and let us know!

Couple of other things to keep an eye out for, this week…

For this week’s Salmon Wasabi with Bok Choy and Shiitakes: If you’re concerned that the wasabi may light your fire a bit too much, check out our recipe for Lemon Dill Yogurt Sauce, it’s a family favorite! Because this might be a big deal at your table (as it is at mine, lol) I’ll make this one this week’s featured recipe (below), as well.

Also, as that recipe is pretty light on calories, you can add an additional vegetable, or starch, if you like. We recommend the Brown Rice & Mushroom Pilaf with Asparagus, (150 calories per serving). So easy, and sooo good!

Have a delicious week!

The hautemealz.com team

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Oh, and if you’re one of those crazy pinners (like us)…pin us, baby, pin us!

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Ham is the cut of meat from the thigh of the hind leg of an animal, especially pigs. The word ham is derived from the Old English ham or hom meaning the hollow or bend of the knee.

Fresh ham is an uncured hind leg of pork. Country ham is uncooked, cured, dried, smoked or unsmoked, made from a single piece of meat from the hind leg of a hog or from a single piece of meat from a pork shoulder (picnic ham). Country ham typically is saltier and less sweet than city ham. Virginia’s Smithfield ham, a country ham, must be grown and produced in or around Smithfield, Virginia, to be sold as a Smithfield ham. Similar hams from Tennessee and the Appalachians have a similar method of preparation, but may include honey in their cures and be hickory smoked.

Standard pork, like chops, are raw and unpreserved. When heat is applied to the meat a chemical reaction happens that turns the hemoglobin white. This also happens when an acid is applied to meats. The pink color of ham develops in the curing process which involves salt and usually either nitrites or nitrates. The nitrate cure is used for product that will either be kept a long time or at room temperature like dry salami. Most hams are cured with nitrite and salt today.

The cure prevents the growth of unhealthy bacteria before enough moisture is withdrawn by the salt.

In Italy, ham is called prosciutto, and can be either cured (prosciutto crudo) or cooked (prosciutto cotto). Earliest evidence of ham production in Italy comes from the Republican Roman period (400-300 BC). * * * * * * * * * * * * * * * * * * * *


Lemon Dill Yogurt Sauce

Posted on March 18, 2012 | Leave a comment

It was suggested, by certain spouses who shall remain unnamed , that the wasabi sauce for this week’s Salmon Wasabi with Bok Choy and Shiitakes, might be a bit on the…piquant…side for some folk’s palates.

The follow recipe was suggested for those who would rather go mild than wild (speaking strictly about food, of course)…the fact that this is the unnamed spouses’ very favorite salmon recipe had nothing, I’m sure, to do with it…



Lemon Dill Sauce
(Serves 6)

2 teaspoons freshly squeezed lemon juice
Freshly ground black pepper
6 ounces plain Greek-style yogurt
1/8 cup chopped fresh dill
1 large clove garlic, finely chopped

Whisk together the yogurt, 2 teaspoons of lemon juice, dill, pepper, and garlic.

Serve with salmon

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Black is the new healthy!

You can trim your meal sizes by putting white foods, on dark plates. Believe it or not, this works!

Those who did so consumed significantly less than those  who ate from white dishes (Journal of Consumer Research).

So color code your diet if you’re trying to lose weight!

Health Coach Cheryl Cranston is an over-60 grandma with a youthful spirit.

Zumba instructor, speaker, writer, and educator, Cheryl’s passion is inspiring women over 50 to be healthy, fit, strong and full of purpose!

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E-mail: perry@hautemealz.com
PO Box 21, Wilsonville Oregon, 97062

Copyright 2012, Perry P. Perkins

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