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Articles filed under Mauer, Don

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  • Shiitake stems are tough and should be trimmed before cooking.

    A little mushroom history, facts and tips, too Aug 22, 2012 12:00 AM
    A mushroom is a mushroom is a mushroom; right? Sure they're all fungi, but not all mushrooms are created equal. Let's look at the basic button mushroom. Button, or white, mushrooms (Agaricus bisporus) are the most common mushroom. They command the most space in the produce section and are the ones most often in cans of soup and on our pizzas.

     
  • Don't pass on the salad dressing. Turns out our bodies need a bit of fat to get the nutrients from healthy greends into our system. Just don't overdo it.

    Lean and lovin' it: Cutting all fat from salad dressing not a healthful choice Aug 1, 2012 12:00 AM
    For years I've been pleased with my method for removing the majority of fat from salad dressing, but recently I read a study that stated: "If you have a salad with a fat-free dressing, there is a reduction in calories, but you lose some of the benefits of the vegetables." So I started to rethink my approach.

     
  • No connection between General Tso, chicken dishJul 18, 2012 12:00 AM
    Sometimes the origins of my favorite foods confound me. Like, why does General Tso have a spicy, sweet, deep-fried chicken dish named after him? Turns out, the connection is pure fiction.

     
  • Corn on the cob takes about 10 minutes to cook over a medium-hot charcoal grill.

    Don's take on making the most of corn on the cob Jul 2, 2012 12:00 AM
    It still amazes me that I can go into a supermarket at anytime of the year and buy fresh corn on the cob. When I was kid, that wasn't the case. We ate corn on the cob only when it was freshly picked from Illinois fields. The rest of the year we had to make do with frozen corn.

     
  • Lean and lovin' it: 5 lessons learned on 150-pound weight loss journeyJun 20, 2012 12:00 AM
    Today, I weigh 168 pounds — a whopping 159 pounds less than when I stepped on the scale in October 2005. Losing weight was the easier part; keeping it off has been far more difficult than I expected.

     
  • Lean and lovin’ it: Foods to eat for health and happiness May 22, 2012 12:00 AM
    Is our modern American diet to blame for the doubling of obesity and depression rates over the last 20 years? It sure is, say Tyler Graham and Drew Ramsey. Graham, a leading health and fitness editor, and Ramsey, clinical psychiatrist make their case in "The Happiness Diet" (2011 Rodale, $25.99).

     
  • Reducing fructose intake can lead to better health May 9, 2012 12:00 AM
    As a nation, we now consume an average of 130 pounds of sugars a year. Over the years, our granulated sugar consumption has gone down, but before you start cheering, over that same time our consumption of high fructose corn syrup shot through the roof.

     
  • Don Mauer likes what he sees in the lastest ‘Volumetrics’ book Apr 25, 2012 12:00 AM
    If you just realized that swimsuit season will be here faster than you’re ready for and you’re looking for a safe, weight-loss plan to help you shed some winter pounds, you’ll be pleased learn that “The Ultimate Volumetrics Diet — Smart, Simple, Science-based Strategies for Losing Weight and Keeping It Off” just hit the shelves.

     
  • Where, and why to look for trans fats Mar 28, 2012 12:00 AM
    Partially hydrogenated fat isnt just fat, its trans fat. So how can some products contain that and stil be labeled fat and trans fat free? Turns out, theres a loophole that many products slip right through.

     
  • Mayo Clinic book full of advice, recipes for diabeticsMar 12, 2012 12:00 AM
    I am neither diabetic nor pre-diabetic, but if I were I'd quickly turn to certified authorities for the best advice on what lifestyle changes would keep me from either becoming diabetic, or help me to manage my diabetes; tough beating the world-renowned Mayo Clinic for solid guidance.

     
  • Applesauce beats out bananas, prune puree as fat substitute Feb 28, 2012 12:00 AM
    For trimming fat from muffins, quick breads, cakes and brownies, Eat Right, Live Well columnist Toby Smithson recently recommended fruit purees, such as apple (as in sauce), bananas, peaches or prunes. Certainly valid, but a method that I’d like to shed more light on. Fiber is the reason pureed fruit is considered a fat substitute.

     
  • “Unjunk Your Junk Food” by Andrea Donsky and Randy Boyer

    What you need to ‘Unjunk Your Junk Food' Feb 15, 2012 12:00 AM
    Do you think your favorite junk food can be un-junked? Authors Andrea Donsky and Randy Boyer, founders of naturallysavvy.com, believe it can be done and they've written “Unjunk Your Junk Food” to prove it.

     
  • Lean and lovin’ it: Don Mauer maps diet menu traps for Valentine’s Day dinner Feb 1, 2012 12:00 AM
    With Valentine’s Day coming up you may be considering heading out for a romantic dinner with your sweetie. Don Mauer explains how you can skirt major dangers that can quickly send you down a path you’ve been carefully avoiding this year and end Valentine’s Day with a smile and your scale’s numbers right where you want them.

     
  • The CarbLovers Diet Cookbook

    Weight-loss cookbook for carb lovers Jan 18, 2012 12:00 AM
    Last summer I wrote about Health magazine's newest book, “The CarbLovers Diet.” “A carb packed food plan to lose weight?” I wrote. “You've got to be kidding.” My skepticism melted away when I learned about resistant starch (a unique carbohydrate and the key to the diet's success) and how it helps satisfy your appetite and keep it satisfied. That book topped The New York Times best-seller list for two months.

     
  • Follow Don's tip for successful weight loss Jan 4, 2012 12:00 AM
    Studies show that the faster you lose it, the more likely you are to gain it back. Check in with some of TV's “Biggest Losers” after a year and you'll learn the reality of fast weight loss: speedy weight gain. If you want don't want to fall into weight-loss, weight-gain cycle, follow Don Mauer's seven tips gleaned from his two decades of weight loss and maintenance.

     
  • Continuing grandmother's tradition of home-baked gifts Dec 22, 2011 12:00 AM
    Holidays, food and families have been woven together, like braids on a challah loaf or strands of colored beads on a Christmas tree, since time now forgotten and continues to be true for me. When I was a kid, the parade of holidays always stepped-off with Thanksgiving and since my folks couldn't decide whether we should be with Mom's family or dad's folks we settled on being with both. This didn't happen just once, but for many years. If you ever wondered how I got to be more than 300 pounds, knowing just that bit of holiday history should be enlightening.

     
  • Don Mauer shares ideas for holiday gift giving Dec 7, 2011 12:00 AM
    Strolling through a store’s cookware department presents so many choices that finding a gift for your favorite cook isn’t so simple. There are plenty of expensive kitchen gadgets (panini presses come to mind), but how much a gift costs and how fancy it is doesn’t mean it’ll get much past its first “Wow” before turning into a dust-collector. So this year, let’s focus on kitchen tools or ingredients less than $25. Each item listed is a favored go-to tool or ingredient that passed my “what did I ever do without this?” test.

     
  • A glass bowl containing cranberry sauce, traditionally served with turkey at Thanksgiving and Christmas.

    Trimming the fat from the Tday trimmings Nov 21, 2011 12:00 AM
    The “T” in my Thanksgiving stands for turkey. Thanksgiving just wouldn't be the same without a golden, roasted bird on the table. No Tofurkey (turkey roll made from soybeans) on my dinner table. More often than not that turkey, whether a whole bird or just the breast, has been brined. I still believe brining — submerging it overnight in a solution of water or beer or wine, salt, sugar and seasonings — results in the tastiest, most tender and moistest turkey you'll ever eat.

     
  • Photos.com celery root

    Consider celeriac for fall flavor Nov 9, 2011 12:00 AM
    There's one fall vegetable in your supermarket's produce section that's definitely been hit by the ugly stick: celery root, also called celeriac (seh-LER-ee-ak). For years I scooted-by that gnarly, green-spiked, scraggly-rooted vegetable not really knowing for what it was good or how to prepare one.

     
  • A bit of lemon-spiked glaze perks up lean pumpkin raisin cookies.

    Try pumpkin cookies for a Halloween treatOct 25, 2011 12:00 AM
    Since I'm a lousy pumpkin carver, I started considering all the delicious ways pumpkin can be prepared and eaten: pie, soup, ice cream, turned into cheesecake, cookies, cupcakes and even mousse. After sampling many of those variations, pumpkin cookies stood out as the least successful, thanks to their frequent flat flavor notes and cake-like texture.

     
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