I do my Living Better features Monday-Friday with The Morning Team between 5 and 9am on 84 WHAS; specifically, we run at around 6:55, 7:55, and 8:55. You can also hear me Saturday mornings from 9-10am.
I also do a regular feature for KNN called Kentucky Hearth and Home that runs weekdays at 11:40am, just in case you are travelling around the state and hear a familiar voice.
MORNING TEAM LIVING BETTER SEGMENTS
Cindi takes calls everyday at 7:55 a.m.
Cindi Sullivan's Living Better Segment - Talking about foods good for our skin
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During the show on radio, call us at 571-8484 or 1-800-444-8484
Get information about developing or maintaining a healthy lifestyle with proper nutrition and exercise at www.MohrResults.com
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Walnuts ripen in the fall. As the fruit matures, the hull softens and changes from a solid green to a yellowish color. The fruit are mature and ready for harvest as soon as the hull can be dented with your thumb. The best quality nuts are obtained by picking or shaking the mature nuts from the tree. Most individuals, however, gather the mature nuts as they drop to the ground. Dropping of mature nuts usually occurs in mid to late September. Before you spend a lot of time gathering nuts, it's good idea to crack a few to make sure the kernels are full. Nuts occasionally fail to fill or have small, shrunken kernels. Nut crops vary from year to year. A tree that produced bushels last year may have many or few nuts this year.
The nuts should be hulled immediately after they have been harvested. If the hulls are allowed to remain on for any length of time, the juice in the hull will discolor the nutmeats and make them strong tasting. The stain also discolors skin, clothing, concrete, and anything else that it touches. There are various ways and devices to hull walnuts -- a cement mixer, corn Sheller, automobile wheel, and squirrel cage are possibilities. Hulls can also be removed by stomping the nuts under foot or pounding with a hammer. After hulling, thoroughly wash the nuts to remove hull debris and juices. Small quantities can be washed in a large bucket or tub. At this time, the good nuts can be sorted from the bad ones. Unfilled nuts float while filled nuts sink. (Rubber gloves should be worn when hulling and cleaning to prevent staining of the hands.)
After washing and sorting, allow the nuts to dry for two or three weeks. An excellent way to dry nuts is on a wire screen. Spread the nuts in shallow layers (no more than three nuts deep) and dry them in a cool, dry, well-ventilated area. A shed or garage is usually a good place to dry walnuts.
The black walnut has one of the toughest and thickest shells to crack. While nuts can be cracked with a variety of tools, the hammer and nutcracker are most commonly used. The hammer method involves placing the nut, pointed end up, on a hard surface and striking the point with the hammer until it weakens and splits into sections along its axis. Several nut-cracking tools are also available. When cracking nuts, shattering of the kernels is often a problem. Shattering can be reduced by soaking the nuts in water for 1 or 2 hours before cracking. The soaking process allows the kernels to absorb enough moisture to become somewhat flexible, resulting in larger kernel pieces. The kernels are extracted from the nutshell with a pick and a pair of pliers.
The oils in walnut kernels will turn rancid if nuts are stored improperly. After the kernels have been removed, place them in a plastic bag and store in the freezer. The nutmeats will keep almost indefinitely when stored in the freezer. Kernels can be stored for short periods in the refrigerator.
Harvesting, hulling, cleaning, and cracking black walnuts require considerable labor and patience. Those efforts, however, are rewarded when fudge, brownies, candies, and cakes are made from black walnuts.
1½ pound chicken breast, sliced thin
1 leek, julienned
3 green onions, sliced
2 tablespoons hoisin sauce
1 tablespoon fresh ginger, minced
1 tablespoon fresh garlic
2 tablespoons peanut oil
1/3 cup sliced cucumber
1 lime zest
1 tablespoon fresh cilantro
2 teaspoons sriracha sauce
Heat the sauté pan to high heat. Add the oil. Allow the oil
to become hot. Add the sliced chicken then stir frequently until the chicken is
done. Add the ginger, garlic and leeks. Cook the mixture together for 1 minute
then add the hoisin sauce and sriracha. Cook for 1 minute to reduce the sauce
onto the chicken. Add the scallions, cucumbers, cilantro and lime zest to the
chicken. Taste, then adjust seasoning with salt and
Use your favorite lettuce for your wrap.
This is a adapted from Chicago's Purple Pig restaurant:
Total time: 50 minutes, plus 3 hours simmering time and overnight chilling
Servings: 6 to 8
1 pound pig ears (about 2 ears)
4 gallons water, divided
1 cup diced carrot
1 cup diced celery
1 cup diced onion
1 cup milk
1 cup flour
1 bunch kale (about 10 ounces), torn into 2-inch pieces
6 to 8 peppadews
6 to 8 poached eggs
1 to 2 tablespoons oil
1. In a medium pot, cover the pig ears with 2 gallons of water. Bring to a boil and cook for 20 minutes. Strain and return the pig ears to the pot. Cover with another 2 gallons of water and add the carrot, celery and onion. Bring to a boil, then reduce to a low simmer and cook, loosely covered, for 3 hours.
2. Strain the pig ears and place on a baking dish. Refrigerate for several hours, preferably overnight, flipping the ears mid-way to make sure both sides are dry.
3. Fill a wide, heavy-bottomed pot with oil until it comes up the sides of the pot by 3 inches. Heat the oil until a thermometer reads 350 degrees.
4. While the oil is heating, thinly julienne the pig ears and dip them in milk, then dredge in the flour. Fry the strips in small batches until lightly golden-brown, 2 to 3 minutes, then strain, pat dry and place in a large bowl. Fry the kale until bright and crisp, about 30 seconds. Strain and gently toss into the bowl along with the julienned peppers. Season with 2 teaspoons of salt, or to taste. Hold in a warm place.
5. In a shallow pan, poach the eggs until the whites are cooked but the yolk is still runny, about 3 minutes.
5. Divide the pig ears into 6 to 8 shallow bowls, and top each with a fried egg. Season the eggs with a sprinkling each of salt and pepper, and serve immediately.