10.8.25

Episode Transcript

Speaker 1 (00:01):
Hello, and welcome to Women's World on Radio I. As
a reminder, RADIOI is a reading service intended for people
who are blind or have other disabilities that make it
difficult to read printed material. Today I will be reading
from Better Homes and Gardens magazine dated September twenty twenty five,

(00:22):
and other publications as time allows. Your host today is Rosemary.
Newspaper and magazine articles presented in Women's World or for
general information only. RADIOI does not endorse or recommend any
of the subjects mentioned from the cookbook Aged to Perfection

(00:44):
Parmisano Reggiano Moose. The recipe start to finish is ten minutes.
The ingredients are one half cup heavy cream, one half
cup racotta cheese, two ounces parmigiano reggio cheese finely shredded,
one half to two thirds cup crostini, crackers and or

(01:06):
bread slices, balsamic glaze which is optional, and small fresh
basil leaves optional. For the directions. In a large chilled bowl,
beat cream until medium stiff, peak's form tip's curls just
slightly five to seven minutes. Add ricotta cheese, beat or

(01:28):
low until combined. Add parmigiano reggiano beat until fully incorporated.
Refrigerate in an air tight container up to three days
to serve. Spread moose on crostini if you like. Drizzle
with balsamic glaze and extra virgin olive oil. Sprinkle with

(01:51):
a pinch of sea salt and cracked black pepper if
you like, garnish with basil leaves. The recipe makes one
and three forced cups moose, and that was the recipe
for parmigiano reggiano moose. Next age to Perfection from the

(02:15):
cookbook Crispy Yilki In Parmigiano reggiano cream baked than rice.
Russets are the best potato optioned here. They're dried and starchy,
which yields the light, fluffy texture you want for tender
pillowey Yilki. Hands on time for the recipe one hour.

(02:38):
Total time two hours and twenty minutes. The ingredients are
one and one half cup of russet potatoes, three large
two egg yolks, three fourths to one cup all purpose flour,
eight ounces parmigiano reggiano cheese, freshly grated, two to two

(03:03):
and three fourths two and two thirds cups one cup
heavy cream, one cup milk, four ounces of panchetta finely chopped,
eight ounces brussel sprouts thinly sliced, three cups fresh oregano leaves,
lemon zest, and freshly grated nutmeg. Preheat the oven to

(03:27):
four hundred and twenty five degrees. Priaked potatoes with a fork.
Bake until a fork can be inserted. It is easily
fifty to sixty minutes holding hot potatoes with an oven
mint or towel. Split skins and quickly scoop out the flesh.

(03:50):
Discard skins. Press hot potato flesh through a riser or
food meal to a large bowl, and in a small
bowl whisked together egg yolks, one half teaspoon salt, and
one eighth teaspoon freshly ground black pepper or ground white pepper.

(04:15):
Make a well in the center of the potatoes. Add
egg mixture to the well. Stir to combine. Add three
fourth cup flour and two ounces one half to two
thirds cup of the parmigiano reggiano. Using your hands, mixed
together just until combined. Turn dough out onto a lightly

(04:40):
floured surface. Knead in just enough of the remaining flour.
You may not need any to make a smooth, fairly
soft dough that is still slightly sticky. Don't overwork or
add too much flour, or the noki will be Divide

(05:02):
dough into four portions on a lightly flowered surface. Roll
each portion into a sixteen inch rope. Cut ropes into
one half inch pieces, Roll each piece into a ball,
and add more flour to the work surface as needed

(05:24):
to prevent sticking. Roll balls over a lightly flowered flowered
nyolki paddle or a fork to create ovals with ridges
on one side, there should be a small dimple on
the other side from your thumb. Place noch on a

(05:46):
lightly flowered baking sheet set aside until ready to cook.
At this point, you can freeze nolki on the baking
sheet at least one hour or until firm. Transfer frozen
miolki to a freezer bagg freeze up to three months.
Do not thaw before cooking. For parmisano reggiano cream in

(06:14):
a medium saucepan, bring heavy cream to boiling, reduce heat
to medium, simmer uncovered until reduced in slightly thickened ten minutes, alternating.
Add milk and the remaining six ounces one and one

(06:36):
half to two cups of the parmigiano reggiano, one fourth
at a time to the saucepan, stirring until smooth. Return
to simmering. Simmer three minutes more, stirring occasionally. Season to
taste with additional salt and pepper. Sauce will be a

(06:57):
bit thin. Turn off heat and cover saucepan. Bring a
large pod of lightly salted water to boil it. Reduce
heat to simmer. Add half of the milkie, stirring to
prevent them from sticking together. Cook until yolki rise to

(07:20):
the top two minutes three minutes of frozen. Using a
slotted spoon, transfer yolk to a tray or shallow baking pan.
Repeat with the remaining yolki and an extra large skillet.
Cook panchetta over a medium high until crest six minutes

(07:40):
using a slotted spoon, Transfer panchetta to a medium bowl.
In the same skillet, cook and stir Brussels sprouts in
drippings until browned and tender. Six minutes. Transfer brussels sprouts
to bowl with hachetta. Heat one tablespoon olive oil in

(08:05):
the same skillet over medium high. Add half of the
yilkie to the skillet. Cook without stirring until brown on
one side two minutes, turn and brown on the other
side two minutes. Transfer to the bowl with Brussels sprouts

(08:25):
and panchetta. Repeat with another one tablespoon olive oil and
the remaining yoki. Return all of the yoki and Brussels
sprouts and pinchetta to the skillet, tossed to heat through
two minutes to serve. Reheat parmigiano reggiano cream sauce over

(08:47):
low stirring frequently. Spoon cream sauce into a shallow bowls
top with nilki, Sprinkle with oregano, leaves, lemon zes, nutmey, an,
additional salt and pepper. The recipe serves six and at

(09:08):
the end we have a tip if you don't have
a riser, shred potatoes using the smaller holes on a
box grater or shredders. And that was the recipe for
the crispy yoki in Permigiano reggiano cream. And on the

(09:32):
side of the page the tools of the Nocchi trade.
Dedicated homemade pasta makers rely on a few kitchen tools
for flawless yokie. Number one is the riser. A riser
looks and works like an oversized garlic, press pressed cooked

(09:54):
potatoes through for a fluffy texture that's not dummy. Alternately,
you can use a food meal or a boxed grater
and the second thing that is the tool of the
niolki trade and yoki paddle. A paddle creates the signature
ridges on the potato dumplings, and the ridges help hold

(10:18):
onto the pasta sauce. The times of a fork also
do the trick next thrive, feel good, look good, live well.
Level up your lunch. Weekday lunches should not only be

(10:38):
delicious but also nutritious, whether you're eating at home or
at work, or having an improptu picnic. Here you'll find
nine recipes that take your midday meal up a notch.
These made over meals pack in extra helpings of keen nutrients,
vitamins and minerals, plus protein, fiber and health boosting antioxidants,

(11:05):
and they deliver big on flavor. Sesame noodles, the standard
soba noodles, sesame oil, soy sauce, the green onions. The
makeover is in a medium bowl whisked together one tablespoon

(11:26):
creamy peanut butter, one tablespoon rice vinegar, one on one
half teaspoons toasted sesame oil, one half teaspoon soy sauce,
one half teaspoon honey, one fourth teaspoon serracha. Add one
cup cooked noodles, one half cup cooked at amamae, one

(11:49):
half cup finely shredded red cabbage or other crunchy vegetable,
one thinly sliced green onion, and calontro toss well. The
boost peanut, butter, red cabbage, and eddemaumae have more fiber, protein, iron,

(12:09):
and antioxidants. And that's for the sesame noodles. Tomato soup.
The standard one can of soup. The makeover pour one
ten point seven five ounce can tomato soup into a
blender with one third cup drained white beans and a

(12:32):
pinch of crushed red pepper. Blend mixture, than transfer to
a saucepan or microwave sak bowl, heat on the stove
or in the microwave, then top with one to two
teaspoons extrovergin olive oil. The boost blending beans into the
soup adds four times the amount of protein and fiber

(12:56):
plus iron. Olive oil gives you the mon saturated fats
known to reduce LDL. The bad cholesterol, B, B and J.
The standard peanut butter and jelly on whitebread. The Makeover

(13:17):
make your own raspberry chia jam. Defrost one fourth cup
frozen raspberries, microwave on high thirty seconds. Stir in one
teaspoon chiases, and let's sit five minutes. Spread two tablespoons
natural peanut butter on one slice of whole grain bread.

(13:42):
Spread homemade jam on the second slice. The boost berries
and whole grain bread up. The fiber chiases have Omega
three fats and there's no added sugar. Store bought saladkit

(14:03):
the standard package saladkit with dressings and toppings. The Makeover
add one half cup protein rich food such as turkey
or leaner cut of beef such as flank steak or
top surloin, or baked tofu beans or hard boiled eves,

(14:25):
tossed with half of the dressing and a splash of
red wine vinegar. Swap out croutons for nuts and or seeds.
The boost turkey, beef, tofu beans and eggs serve up
a dose of protein, iron, potassium, and magnesium. Nuts and

(14:47):
seeds add healthy fats next. A tuna saldwis the standard
canned tuna, mayo, celery, white bread, the makeover and a
medium bowl mixed together one five ounce can drained tuna

(15:08):
with two tablespoons plain low fat greek yogurt, one tablespoon mayo,
two teaspoons dijah and mustard, one tablespoon lemon juice, one
stalk diced celery, and one third cup each diced fennel
and apple as symbol on whole grain bread makes two.

(15:32):
The boost yogurt adds protein and lower's fat. Celery, fennel
and apple offer fiber plus vitamin C and anti oxygens.
Hootstickers the standard hotstickers and dipping sauce the makeover in

(15:56):
a small saucepan. Bring one in one half cups miso
to boiling, Add five frozen potstickers in one handful of
chopped buck choi and other leafy green and simmer until
potstickers are cooked through two to three minutes. Add one
half cup cubed extra firm tofu serve in a bowl

(16:20):
topped with chili crisp to taste. The boost Tofu adds protein.
The bokchoi and leafy greens add fiber, calcium, potassium, and iron,
as well as vitamins A, C, K and folates. Next pesto,

(16:46):
pasta salad, the standard pasta, cucumber, tomatoes, cheese, pesto, the makeover.
Toss one cup cooked grain or chickpi rotini, one half
cup chopped cooked chicken, a handful of arugula, six halved

(17:08):
cherry tomatoes, and one fourth cup each sliced cucumber and
red bell pepper. Add a few many mozzarella balls, enough
pesto to lightly coat the salad, and a squeeze of
lemon juice. The boost whole grain pasta and chicken up
fiber and protein. The veggies add potassium, calcium and vitamins A,

(17:35):
C and folate. A caesar salad, wrap the standard white
flour tortilla, chicken, parmesan, lettuce, Caesar dressing, the makeover and
a small bowl toss one half chopped or shredded cooked chicken,

(17:56):
one fourth cup chickpeas, one fourth of an avocado cube,
and three force cup shredded kale. Add just enough caesar
dressing to coat everything, Give a generous squeeze of lemon
juice and toss well. Pile on to a large grain

(18:17):
flour tortilla and wrap the boost a whole grain tortilla
and chickpeas. Add lots of fiber. Avocado gives you healthy fats, potassium,
vitamin B and magnesium. Kale adds calcium and vitamin C.

(18:41):
Turkey sandwich the standard sliced turkey on a white roll, Cheese, lettuce,
and may the makeover smash one fourth of an avocado
on the bottom of a whole grain roll. Add turkey slices,
one slice sharp cheddar, two slices each tomato and cucumber,

(19:06):
a handful of sprouts and thinly sliced pepperoncini. Spread mustard
on top. Roll the boost cucumber, tomato, sprout and pepperoncini.
Que of serving of veggies. Avocado as creaminess plus protein

(19:28):
and fiber. There are some added tips. Sova noodles are
made with buckwheat flour and offer twelve grams of protein
and a three ounce serving. Cooked tomatoes, like those in
soups and sauces, are a good source of the antioxidant lycopene.

(19:51):
For the most nutritious bread, look for whole in the ingredients,
as in whole wheat or another whole grain. Add as
many sliced veggies as you can to sandwiches. It's a
great way to sneak in more servings of produce. Next

(20:13):
in the know. Use the notes to boost your well being.
Try this take a virtual yoga class. People with low
back pain who did a weekly online yoga class had
less pain, took fewer meds, and slept better after three months.

(20:34):
Look for a gentle heatha class. Fifteen percent. That's how
much you risk Carton disease goes up if you have
two sugar sweetened drinks a week. Swap out those sugary
beverages for sparkling water. New research in the BMJ, a

(20:54):
British medical journal, shows that drinking carbonated water may support
weight loss and improve your overall health by helping yourselves
process and metabolize the sugar from food. Asperts estimate the
number of people with blindness or visual impairment impairment will

(21:19):
double by twenty fifty. Yet only half of the Americans
or less get eye checkups consistently. It's crucial to see
the eye doctor regularly for most adults, that's every one
or two years, to catch diseases that affect your vision,
such as glaucoma and age related macular degeneration. In the

(21:44):
early stages. Seventy percent of people in the world did
something kind last month. Being kind gives you a boost
to Research shows it can protect against heart disease and
improve mental health. A few easy ideas complement a coworker,

(22:11):
reach out to a friend you haven't spoken to in
a while, or lend a book you've read. The average
person owns five bank accounts. How many do you really need?
It depends on your financial situation and goals, but experts

(22:32):
often say three. One checking account for bills and expenses,
a savings account for long term goals, and another for
emergency funds. Before you open any accounts, ask about all
the fees and balance requirements. What's the deal with fallates

(22:58):
in your heart? Instead of reveals that these chemicals found
in plastic containers, detergents, and more may be responsible for
more than three hundred and fifty thousand heart related desks worldwide.
While more research is needed, it's worth trying to limit
your exposure to plastic. Choose glass or steel food containers

(23:24):
and water bottles, Eat mostly whole, unpackaged foods, and check
for phallatees on ingredients' lists. Next house rules. Marco Zamora
odds are you see and swiftly bookmarked one of his

(23:47):
inventive interior design projects online. Here the influencer shares his
favorite style secrets for any budget. Marco finds inspiration in
the nineteen twenty's La House turned museum designed by Rudolph Schindler.
I look at my home from an architectural standpoint. I

(24:10):
like to get creative with more than just furniture to
add an extra layer of character. A few years ago,
Marco Zamora was working as a civil engineer when he
started posting about transforming his La apartment, matching sophistication with ingenuity.

(24:32):
He quickly racked up millions of followers. Today, he has
left his office job and is creating design content full time,
but he says he still taps his engineering skills. Design
is as much about problem solving as esthetics. I call

(24:53):
myself a minimalist who loves a good statement piece, as Marco,
who is also an artist with a back ground in painting.
Some of the biggest statements he made in his first
apartment a dramatic renter friendly bitcanopy, a faux stained glass
transom window he made for a doorway, and a graphic

(25:16):
pattern he painted on the ceiling beams to elevate a
home affordably. Marco swears by Facebook Marketplace. He counts an
antique French armor and a mature dragon tree among his
best scores. I love deep red, especially with stainless still accents.

(25:40):
He says it feels very sexy and modern for walls.
His favorite shade of red is self portrait from backdrop
home dot com. Being online maybe a big part of
Marco's job, but getting out in the world world sparks

(26:01):
some of his best ideas. You can pick up all
kinds of design lessons from a museum, hotel, lobby or
a bar. This concludes Women's World for today. Your reader
has been Rosemary. If you have any questions, comments or

(26:22):
suggestions about this program, please call us in our Lexington
Studios at eight five nine four two two six three
nine zero. Thank you for listening, and please stay tuned
for continued programming here on Radio I