Did YOU know?

• Chocolate is a particularly good source of magnesium, potassium and calcium. It also has antioxidant and anti-inflammatory properties.
• Fresh herbs loose their distinctive flavour when cooked a long time, so add some extra just before serving.
• The colour of a chilli is no indication of its spiciness, but size usually is - the smaller the pepper, the hotter it is.
• When cooking with wine, leave the pan uncovered so the alcohol will burn off. The resulting liquid will have a rounder, firmer, fruiter flavour.
• To reheat leftover pasta without drying it out, warm it in a microwave or wrap tightly in aluminum foil, then heat in a preheated 350 degree oven for about 15 to 20 minutes.
• When a recipe calls for adding oil, garlic, and onions to a pan, always add garlic last. This keeps it from burning and tasting bitter.
• To get rid of burnt food odours in your home, mix 1/2 cup whole cloves with 2 cups water in a saucepan and bring to a boil. Simmer cloves for 15-30 minutes and the burnt odour will disappear.
• When selecting fish, choose steaks over fillets. Fillets are more difficult to grill because they tend to fall apart when turning or removing from the grill. If you do choose to cook a fillet, consider wrapping it in a piece of aluminum foil.
• Cookie dough can be frozen up to three months in an airtight container or refrigerated three to four days.
• Substituting applesauce for half or the entire amount of vegetable oil called for in your baking recipes will greatly reduce the fat content.