A man went to the doctor and told her that he hadn’t been feeling well lately. The doctor performed a quick exam, then left the room and came back a few minutes alter with three bottles of large colored pills.
“Take the green pill with a big glass of water when you wake up,” the doctor said. “Then take the blue pill with a big glass of water after you eat lunch. Just before you go to bed, take the red pill with another big glass of water.” “Geez, doc, that’s a lot of medicine,” the patient protested. “What’s the matter with me?”
“You’re not drinking enough water.” -reprinted from Lula’s for Lunch…and More! Catering’s always amusing MECHANIC – Ernie’s Garage.
Monosodium Glutamate got lots of attention starting in the 60’s, when “Chinese Restaurant Syndrome” was researched and MSG was named the culprit. Some, but not all people don’t react well to MSG, even though it is a naturally occurring substance in our bodies (with the largest concentration of it in our nervous system). MSG is the sodium salt of Glutamic Acid, and it naturally occurs in mushrooms, seaweed, and wheat gluten, as well.
Most manufacturers and restaurants are msg (added) “free” these days…but it is NOT reason for a hissy fit if you feel like your sinuses are swelling or you start sneezing and you find out that something you ate contained a little bit of MSG, or had naturally occurring MSG in it. In fact, salt and sugar are WAY more dangerous for you than MSG. Chances are, you’ve been consuming naturally occurring msg your whole life and have never felt a thing! Lula’s for Lunch…and More! Catering does not add MSG to anything we make, but we do love our mushrooms, our seaweed, and our bread. 🙂 Please enjoy this pic of our Boudin Stuffed Mushrooms above!
Alternative spelling – pimento. What gets stuffed into olives starts out as a slightly smaller, sweeter pepper than a red bell pepper. This pepper has the lowest heat rating on the Scoville scale. It also is what gets dried and ground into Paprika!
In my house there’s very little danger of chips of any kind going stale…but just in case you have more willpower than I do, did you know…storing potato chips in the refrigerator keeps them fresher longer?!?!?!
There are 2 reasons for this:
Refrigerators are a low moisture environment so there’s simply less moisture for the chips to absorb than pantry air.
Potato chips are high in starch content and when starch molecules cool they crystalize to become firm.
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Did you know there are two Chorizo’s out there? There’s Spanish, and there’s Mexican. Most recipes won’t tell you which to use – you need to understand the origin of the dish to select accurately.
Spanish Chorizo looks like a pepperoni or summer sausage, because it is dry cured like they are. It is made with Sweet Paprika (there are two types of Paprika as well!!) and can be eaten sliced right from the “stick”. You would use this in Paella, for instance.
Mexican Chorizo, even though it can come in a casing, has the consistency of bulk sausage and contains more fat. It is seasoned more with chiles and vinegar. You need to cook Mexican Chorizo – either in the casing or squeezed out of the casing – just like you would ground beef or bulk sausage.
At Lula’s for Lunch…and More! Catering we use Mexican Chorizo in our South American Strata, and it’s DEElicious!! Or, ask for our Texi-Mexi Empanadas – served with our amazing Avocado-Cilantro Crème.
We’re all familiar with dairy alternatives in the form of Soy and Rice Milk, and personally, since my age is now limiting my lactose intake, I’m using Almond Milk in my coffee, but yet another milk has hit the scene…it’s called Sol, and it’s made from sunflower kernels! Sol contains the same amount of calcium as cow milk – roughly 30% of your daily allowance. So if you have a lactose problem, your choices have just widened. I personally haven’t tasted it yet – let me know what you think! Let Lula’s for Lunch…and More! Catering know if you have a dairy problem and we’ll certainly work around it! We here at www.lulasforlunch.com wish you some Yummy for your Tummy!
If you’re like me, you LOVE shellfish. But they’re not all the same…a fun icky fact for you: CRUSTACEANS have shells that are grown from a carbohydrate that they manufacture themselves called chitin, just like insects (way back when they were related… ) We’re talking shrimp, prawns, lobster, crab here.
MOLLUSKS grow their shells from materials they eat -mostly calcium carbonate – that is found in marble and limestone (not to mention egggshells!). Mollusks grow their shells once or twice a year when they need to (the house gets kinda cramped when they grow) during the warm months. You can see their growing cycle on their shells – the rings. So you can tell how old your clam (or mussel, or oyster, or scallop) is by counting the rings and multiplying by 1.5. There are scores of fun shellfish and mollusk options on our menu at www.lulasforlunch.com. Here’s to the party in your mouth!
Celery does more than serve as a swizzle stick for your glass of tomato juice. The stalks are packed with a plant compound called luteolin, which calms a type of immune cell in the brain and spinal cord that works to keep the brain in good working order. Luteolin is linked to lower rates of age-related memory loss, according to a study reported in the Journal of Nutrition. Because the study was carried out in mice, more research needs to be done to see if the results can be replicated in humans.
Celery also takes more calories to chew and swallow than it contains – which makes it a GREAT diet food. Unless, if you’re like Lula, you drown it in bleu cheese. 🙂 Celery is a chief component in flavor bases used in several world cuisines – the Latin community calls it Sofrito, the French call it Mire Poix, and southerners call it the Holy Trinity! Believe it or not it is an ingredient in Lula’s for Lunch…and More! Catering ‘s beauty before you : our Creole Shrimp ‘n Grits!
Shelling out for a bag of almonds might not be a bad idea if you need to lower your cholesterol. Almonds are recognized as a cholesterol-lowering food; studies also show that they can reduce the risk of heart disease.
One ounce of almonds, about 25 nuts, contains 164 calories and 1.10 grams of saturated fat. That same ounce is also a good source of protein, potassium, vitamin E, and magnesium, and has no cholesterol.
The “ancients” seemed to already know these facts. Ancient desert nomads combined almonds with chopped dates, bits of pistachios, sesame oil, and breadcrums and rolled them into balls. The world’s first trail mix!!
King Tut apparently knew the nutritional value of almonds. Several handfuls of them accompanied him into the tomb, perhaps to nourish him on his post-life journey.
Lula’s for Lunch…and More! Catering www.lulasforlunch.com uses all KINDS of nuts in every way possible. We LOVE them for their deliciousness and their nutritional value. We always label our foods that contain nuts, however, for our clients that may have nut sensitivities .
Pumpkin seeds are one smart snack. They’re rich in zinc, a mineral vital for memory and thinking skills. They’re also packed with magnesium, a mineral that fights inflammation and contributes to the creation of new brain cells.
In addition, pumpkin seeds contain a hefty amount of tryptophan, an amino acid that the body converts to the good-mood chemical serotonin. As if that’s not enough, pumpkin seeds contain a wide variety of antioxidants that may slow brain aging. At Lula’s for Lunch…and More! Catering , we toast our pumpkin seeds and use them in many salads as well as garnish entrees for a satisfying crunch! This picture is of our Citrus Avocado Salad. Now, drool!
In Lula's Kitchen, Love is ALWAYS our First Ingredient!