Page 10A ... Wednesday, June 2, 2010 Tahlequah Daily Press

� FOOD

6 4-ounce salmon fillets about 1-inch thick, skin offFor the poaching liquid:

1-1/2 cups dry white wine1 cup water1 carrots, sliced thinly into coins1 small onion sliced1 stalk celery, thinly sliced3 strips of lemon rind10 black pepper corns1 bay leaf1/4 teaspoon salt

For the topping:1-1/2 cups plain yogurt, preferably Greek yogurt1/2 seedless or English cucumber, peeled1 tablespoon snipped fresh dill1/4 teaspoon Salt

fresh ground black pepper

In a sauce pan, combine the poaching liquid ingredients andbring it to a boil over high heat, then turn to a simmer and cook 6minutes till the carrots are tender. Remove from the heat and coverto keep warm. In a 10 -nch sauté pan, place the salmon fillets with-out touching each other. Pour the hot poaching liquid over thesalmon and bring it to a simmer over medium heat. Cook for just3-4 minutes.The salmon will still be pink and rare.Turn off the heatand let sit in the liquid about 10 minutes to gently finish cooking.Chill in the poaching liquid for at least an hour, then transfer thesalmon carefully (I use a fish spatula which is slotted and prettythin) to a serving platter and keep covered and chilled till ready toserve.

To prepare topping, julienne or shred cucumber, a Japanesemandoline if you have one. Otherwise shred it trough the blade ofa food processor or box grater on the biggest holes.You want to endup with about 2 cups shredded. In a bowl combine it with theyogurt, fresh dill and season it to taste with salt and pepper. Spoonthat on top of the salmon and serve. Serves 6.

Cranberry Angelfood MuffinsRecipe by Macy’s Culinary Council chef, Gale Gand

1 cup 2 tablespoons cake flour1 cup plus 2 tablespoons sugar1

1⁄2 cups egg whites

11⁄4 teaspoons cream of tartar

1⁄2 teaspoon salt

1 teaspoon vanilla extract1⁄2 orange, grated rind only

1 cup fresh or frozen cranberries, coarsely chopped in afood processor by pulsing

Preheat oven to 375. Line a muffin pan with 12 cupcake liners.Sift the flour with 2 tablespoons of the sugar, three times. In amixer with a whisk attachment begin to whip the whites on lowuntil they are foamy and look a little like a bubble bath. Add thecream of tartar and salt and then continue whipping on mediumspeed, then start to gradually add the remaining cup of sugar andwhip till soft peaks form when you remove the whisk. With a rub-ber spatula fold in the sifted flour/sugar mixture until almostincorporated then fold in the vanilla and grated orange rind, andthe chopped cranberries. Fill the cupcake liners 3/4 full with bat-ter. Bake for 15-20 minutes. Remove from the oven and let coolbefore serving.

Pomegranate SplashMakes 4 1-cup per serving

1 medium lemon, cut into 8 slices1⁄2 medium lime, cut into 4 slices

2 cups pomegranate-blueberry juice1 cup 100% cranberry juice1 cup diet tonic waterFill four tall glasses with ice. Put 2 lemon slices and 1 lime slice

in each glass. In a small pitcher, gently stir together the juices andtonic water. Pour 1 cup into each glass. Serve immediately for peakflavor.

NUTRITION ANALYSIS (per serving): Calories 65; Total Fat 0.5 g;Saturated Fat 0.0 g; Trans Fat 0.0 g; Polyunsaturated Fat 0.0 g;Monounsaturated Fat 0.0 g; Cholesterol 0 mg; Sodium 2 mg; Carbohydrates 16g; Fiber 1 g; Sugars 14 g; Protein 1 g

This recipe is reprinted with permission from Light & Easy Recipes,Copyright © 2008 by the American Heart Association. Available atShopHeart.org while supplies last. This recipe is brought to you by theAmerican Heart Association's Face The Fats program. Recipe copyright © 2007by American Heart Association. Look for other recipes in American HeartAssociation cookbooks, available from booksellers everywhere.

Bui ld a Be t te r Brunch &

a Better YouECES

Heart disease is the no. 1 killer of women inAmerica, and research shows that 80 percent of car-diac events in women are linked to poor lifestylechoices, including what you eat! While brunchevokes images of leisurely weekends and dining alFresco, for many, it also includes foods that threatento derail your heart-healthy diet. That’s why theAmerican Heart Association’s Go Red For Women®has partnered with Macy’s Culinary Council chef,Gale Gand, to create a brunch menu of easy-to-make, delicious and heart-healthy selections thatwill kick your weekend off right.

Once you’re done with your brunch makeover,be sure to register for Go Red For Women’s free, 12-week online makeover program, Go Red BetterU.BetterU isn’t about fad diets; it’s about helping youmake small, simple choice to improve your diet andoverall health. By offering diet tips and deliciousrecipes for every day and every occasion, BetterUfocuses on skills and information, based on sciencefrom the American Heart Association, that helptoday’s busy women lead their lives, only better.

Choose to be a BetterU and download recipesfor a Better Brunch at GoRedForWomen.org.

Learn more healthy eatingtips at GoRedForWomen.org

Poached Salmon with Cucumber Yogurt ToppingRecipe provided by Macy’s Culinary Council chef, Gale Gand