The Shopper Reataurant Restaurant 1001 W. Wise St. Bowie A healthy diet plays a significant role in a person's overall health. Without a healthy diet, men and women are more susceptible to disease and other potentially harmful ailments. But when many people think of a healthy diet, a lack of flavor is often one of the first things to come to mind. That's a common misconception, as a diet that's healthy and full of nutrients can simultaneously be flavorful. In fact, it's easy to enjoy many of your favorite dishes in a way that makes them much healthier. Oftentimes, a few minor alterations to a recipe is all it takes to turn the dish from high-risk to healthy. • Trim the fat. No one wants to eat fat, but fat isn't entirely bad for you. Fat can help your body absorb vitamins A, D, E and K, and replacing fat with something like carbohydrates decreases how much these valuable vitamins are absorbed. In addition, dietary fat releases chemicals in the brain that make you feel full, reducing the likelihood that you will overeat. Those are just a few of the benefits of dietary fat, which is an essential element of a healthy diet. But overconsumption of dietary fat can be dangerous, and many people simply need to trim some fat from their diets. One way to do that is to reduce how much butter, shortening or oil you use when cooking. For some recipes, you may be able to cut suggested portions of such ingredients by half without replacing them; however, for others, especially those for baked goods, these items may have to be replaced. In the case of the latter, find a suggested alternative to highfat items, and only use half of the high-fat item listed in the original recipe. Chances are you won't taste the difference, but your body will be better for it. Thursday, September 5, 2013 9 DosRestaurant & Bar Chiles Mexican Lunch Specials Starting at $5.25 All Day for Lunch and Dinner 940-872-4909 Find us on Facebook Coffee Cake Tailor-Made For Sunday Make Y our Favorite Brunch Recipes Healthier •Substitute healthier fare. Substituting items is another way to turn a favorite dish into a healthier dish without altering the flavor dramatically, if at all. For example, instead of cooking with enriched pasta, purchase whole-wheat or whole-grain pastas, which are higher in fiber and lower in calories. If a recipe calls for using milk, choose fat-free milk instead of whole milk. Doing so reduces your fat intake by nearly 8 grams per cup. •Recipes can even be made healthier by simply cutting back on the main dish and adding more vegetables. Instead of using the recommended amount of meat or chicken, scale back and make up for it with additional vegetables, which reduces your caloric and fat intake while adding more vitamins and minerals to your diet. •Change your methods. Certain cooking techniques are healthier than others. Frying foods or cooking with fat, oil or salt is not the healthiest way to prepare a meal. Some of your favorite dishes that call for frying or cooking in oil can be just as flavorful if you opt for healthier methods like braising, broiling, grilling, or steaming. When recipes call for basting foods in oil or drippings, forgo these unhealthy options and baste foods in vegetable juice or fat-free broth instead. What you use to cook can also be healthy or unhealthy. Nonstick cookware won't require you to use oil or butter to keep foods from sticking to the pan. This reduces the amount of fat and calories you will consume, and you likely won't notice a difference with regards to flavor. Men and women who enjoy food and cooking their own meals can take several steps to make those meals healthier without sacrificing flavor. WEEKLY SPECIALS: Tuesday- Burgers ThursdayChicken Fried Steak Friday- Fish 204 Clay • Nocona 940-825-6100 Lunch Specials: Wednesdays- Fridays Open Tues.-Sat. 11-2 p.m. 5-9 p.m. Sun. 11-2 p.m. Closed Mon. Hispanic Cuisine Something To Celebrate Hispanic heritage is something to celebrate. Hispanics have made numerous contributions in all walks of life, be it science, art, culture, or even cuisine. Hispanic cuisine is beloved the world over, but it doesn't take a cook or chef of Hispanic descent to bring even the most delicious dishes into their own kitchens. Whether you're of Hispanic descent or someone who simply loves a good meal, the following recipe for "Flat-Grilled Shrimp With Pimenton and Shaved Marcona Almonds" from James Campbell Caruso's "Espana: Exploring the Flavors of Spain" (Gibbs Smith) is a great way to celebrate Hispanics and all of their contributions to the world. Flat-Grilled Shrimp With Pimenton and Shaved Marcona Almonds Serves 6 •1/2 cup olive oil •Juice of 1 lemon •2 teaspoons sea salt •24 medium-large shrimp (about 1 pound), in the shell with heads intact •10 Marcona almonds In a bowl, whisk together the olive oil, lemon juice and salt until well blended. Heat a plancha, grill or cast-iron skillet to high heat. Toss the shrimp in the oil-lemon mixture. Working in batches, grill the shrimp in a single layer without crowding. Sear for 1 minute. Decrease the heat to medium and continue cooking for 1 minute longer. Turn the shrimp, increase the heat to high and sear for 2 more minutes, or until shrimp are golden. Keep the shrimp warm on an ovenproof platter in a low oven. Cook the rest of the shrimp in the same way. When all the shrimp are cooked, arrange on a platter and serve immediately. Using a microplane or fine cheese grater, grind the almonds over the shrimp and let the almond dust sprinkle down. Sunday brunch is a tradition for many families. Though some families may enjoy Sunday brunch at a nearby restaurant, those who enjoy spending their Sunday mornings lounging at home can still enjoy a bountiful brunch that includes some popular staples of restaurant brunches. Therefore, when hosting your next Sunday brunch for family and friends, consider the following recipe for "EspressoScented Coffee Cake" from Betty Rosbottom's "Sunday Brunch" (Chronicle Books). Espresso-Scented Cake Serves 8 to 10 •8 tablespoons unsalted butter, chilled and diced, plus more for the pan •2 cups all-purpose flour •2 cups light brown sugar •1 teaspoon cinnamon •3/4 cup pecans, toasted and coarsely chopped •11/2 teaspoons baking powder •3/4 teaspoon baking soda •1/2 teaspoon salt •1 cup buttermilk •1 egg, at room temperature •1 tablespoon instant espresso dissolved in 1 tablespoon hot water •1 teaspoon vanilla extract •Confectioners' sugar •Creamy Espresso Glaze (see below) 1. Arrange a rack at center position and preheat the oven to 350 F. Butter the bottom and sides of a springform pan and then cut a sheet of parchment paper to fit the bottom of the pan. Place the paper in the pan and then butter the paper. Butter the sides and bottom of a ramekin and place, right-side up, in the center of the pan. 2. In a large bowl, stir together the flour, brown sugar and cinnamon. Add the diced butter and rub the mixture between your fingers until it resembles Coffee coarse crumbs. Remove 3/4 cup to a small bowl and add the chopped pecans; set aside. 3. Add the baking powder, baking soda and salt to the large bowl with the flour mixture and stir to combine. In a medium bowl, whisk together the buttermilk, egg, dissolved espresso, and vanilla and then stir them into the dry ingredients just until well blended. The batter should be quite thick. 4. Ladle half of the butter into the prepared pan and spread evenly with a spatula. Sprinkle half of the nut mixture over the batter. Repeat with the remaining batter and nut mixture. Place the pan on a rimmed baking sheet and bake until a tester inserted into the area around the ramekin comes out clean, 40 to 45 minutes. 5. Cool the cake to room temperature, about 45 minutes. Then run a sharp knife around the inside edge of the pan to loosen the cake. Run the knife around the outside of the ramekin to loosen it from the cake. Gently remove the ramekin and the sides of the pan. Dust the cake with confectioners' sugar, drizzle the glaze over the top, and serve. Creamy Espresso Glaze •3 tablespoons milk, plus more if needed •11/4 teaspoons instant espresso powder •3 ounces cream cheese at room temperature, broken into small pieces •1/3 cup confectioners' sugar In a medium bowl, whisk together the milk and espresso powder until the espresso has dissolved. Add the cream cheese. With an electric mixer on medium speed, beat the mixture until blended, and then gradually beat in the confectioners' sugar. The glaze should be smooth and thin enough to drizzle over the coffee cake. If too thick, thin with a teaspoon or more of extra milk. Prime Cut Steak House It’s Prime Rib in Prime Time at Prime Cut This 2nd Monday Weekend . Authentic Italian Cuisine Lunch Specials....$650 11 Items To Choose From Includes Salad. Dine In Only. 2XL One Topping Pizzas....$1899 Bella’s Italian Restaurant 1308 E. Wise • Bowie 872-3997 • 872-4913 Sun & Tues-Thurs 11am-9pm • Fri-Sat 11am-10pm Lone Star Catfish 211 W. Hwy 82 • Nocona 940-825-3038 New Summer Hours: Thurs. & Sun. 11 a.m. - 8 p.m. Fri. & Sat. 11 a.m. - 9 p.m. Closed Mon., Tues., & Wed. RESERVATIONS RECOMMENDED! 940-894-2122 940-894-2039 HWY 59 • 1 MILE SOUTH OF MONTAGUE Catfish • Fried Shrimp • Grilled Shrimp Calf Fries • Chicken Livers • Steak Fingers Chicken Breast Strips