Health for life

This week’s question comes from reader Amy, and it’s going out to all the semi-experienced breadmakers out there, of which I am not one.

Q: Through a lot of trial and error (and some inedible bread), Ive realized that my apartment is too cold to activate yeast when Im making bread. Since I cant do anything about the temperature in the apartment (the heat is set between 65-70 during the winter), Ive been trying to find other ways to make the yeast happy enough to do its job.

From Flickrs adactio

Ive seen a few recipes where they say to warm the oven, turn it off, and then put the dough into rise. Im sure that works well for short rising periods but some recipes call for a 2 hour rise. Turning the oven on and off during the rise to maintain heat seems a bit silly. Ive also tried turning the oven to 350 and putting the bowl over the vent and that works okay but thats also impractical for a long rise period. Should I just cut my losses and accept that yeasted bread and I arent meant to be in the winter? Are there any tried and true methods for getting around this?

A: Bread folks? Whaddaya think? At times like this, I would buy a loaf from the local Italian place and pretend it was my own. But, um, I don’t think that’s what Amy is looking for.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

I never wanted to be one of those people whose conversations focus mainly on the weather. I also never wanted to be one of those people whose Facebook status updates are 90% about her cat. But it’s been an awful winter, and Tim has miraculously learned to fetch, confirming suspicions that he’s actually a really ugly dog, so here we are.

Those of you in Minnesota or Buffalo, feel free to punch me in the neck (er, mental image only), but I am officially through with this season. Snow can bite me. My greatest longing - besides going back in time, becoming Katharine Hepburn, and playing the lead role in The Lion in Winter – is that New York quickly and totally becomes spring-like in its capacities, meteorological and otherwise.

Blossoming buds? Yes, please.

Gentle April showers? Sure thing.

Easter Bunny? Yay!

Mets baseball? Not actually mentally prepared for that trauma yet, but you get the picture.

Mostly, I’d like some fresh produce. While tubers and root vegetables are delightfully welcome in October and November, by March, I’d just as soon never cook another squash again. A bite of ripe bell pepper or snap of fresh string bean - man, nothing could be more welcome right now. (Excepting mimosas, natch.)

So, let’s cheat: Tuna and White Bean Wraps are not just crisp, protein-packed flavor bombs, but sleek culinary vehicles for some ludicrously out-of-season produce (which, normally, I wouldn’t advocate, but c’mon). Tomatoes and cucumbers mix with scallions and a little parsley to brighten canned pantry staples, and give partakers a much longed-for taste of warm weather foods. Simple to prepare, easy to pack, and excellent for lunch or dinner, they’re a gentle, yet delicious reminder of the sunshine to come.

As for Camp CHG, we’ll be all right. Winter’s almost over. The temperatures have already crept into the mid-40s, and the only snow that’s left is that weird black tar slushy ice that doesn’t disappear until July, anyway. If only I can teach the cat to play Frisbee, we’re all set.

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If this floats your boat, these will do wonders for your whole fleet:

• Ask the Internet: Canned Tuna Ideas?
• Herbed Tuna in Tomatoes
• Sardine Avocado Open-Faced Sandwiches

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Tuna and White Bean Wraps
Makes 5 wraps


1 (5-ounce) can tuna packed in water, drained
1 (15-ounce) can white beans, drained and rinsed
1 medium tomato, seeded and diced
1/2 large cucumber, peeled, seeded and diced
2 to 3 scallions, chopped
1/4 cup parsley, chopped
1 or 2 tablespoons olive oil
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
Fresh lemon juice, if desired

For serving:
1 ounce baby spinach or mixed greens (optional)
5 fajita-sized tortillas (whole wheat if possible)

1) In a large bowl, combine tuna, white beans, tomato, cucumber, scallions, and parsley. Stir to combine. Add olive oil, vinegar, and salt and pepper to taste. Stir again. Adjust seasonings if necessary. If you wish, squeeze a little lemon juice over it to freshen up the works.

2) Line a tortilla with greens. Scoop tuna mix on to tortilla. Fold and eat.

Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
278 calories, 7.4 g fat, 7.4 g fiber, 14.8 g protein, $1.18

NOTE: All calculations for ingredient ranges fall within the middle of the range. In other words, 1 to 2 tablespoons olive oil is calculated for 1.5 tablespoons olive oil. I used MexAmerica tortilla wraps.

Calculations
1 (5-ounce) can tuna packed in water, drained: 145 calories, 3.4 g fat, 0 g fiber, 26.7 g protein, $1.00
1 (15-ounce) can white beans, drained and rinsed: 385 calories, 0 g fat, 21 g fiber, 28 g protein, $0.75
1 medium tomato, seeded and diced: 22 calories, 0.2 g fat, 1.5 g fiber, 1.1 g protein, $0.83
1/2 large cucumber, peeled, seeded and diced: 17 calories, 0.3 g fat, 1 g fiber, 0.8 g protein, $0.50
2 to 3 scallions, chopped: 20 calories, 0/1 g fat, 1.6 g fiber, 1.1 g protein, $0.22
1/4 cup parsley, chopped: 5 calories, 0.1 g fat, 0.5 g fiber, 0.5 g protein, $0.50
1 or 2 tablespoons olive oil: 179 calories, 20.2 g fat, 0 g fiber, 0 g protein, $0.15
1 tablespoon white wine vinegar: negligible calories, fat, fiber, and protein, $0.08
Kosher salt and freshly ground black pepper: negligible calories, fat, fiber, and protein, $0.02
Fresh lemon juice, if desired (1/2 lemon): 6 calories, 0 g fat, 0.1 g fiber, 0 g protein, $0.25
1 ounce baby spinach or mixed greens (optional): 12 calories, 0 g fat, 1.3 g fiber, 0.7 g protein, $0.60
5 fajita-sized whole wheat tortillas: 600 calories, 12.5 g fat, 10 g fiber, 15 g protein, $1.00
TOTAL: 1391 calories, 36.8 g fat, 37 g fiber, 73.9 g protein, $5.90
PER SERVING (TOTAL/5): 278 calories, 7.4 g fat, 7.4 g fiber, 14.8 g protein, $1.18

Dry Skin Woes


Is your skin feeling dry and tight -- even itchy or flaky? Any number of things can strip your skin of its protective oils. The result: Everything from chapped lips and itchy skin to cracked heels. Relief is in your grasp. Use this pictorial guide to see top cold-weather threats to your skin and what you can do about them

SOS for Chapped Lips

No one is immune from dry lips in winter! Here’s how to cope: Drink plenty of water to stay hydrated and use a humidifier at home. Liberally apply beeswax or petroleum jelly to your lips. Put on lip balm or lipstick with sunscreen every time you go outside. Avoid being in the sun and wind too much. Dont lick your lips -- it may feel better briefly, but it only makes chapped lips worse.

Heal Cracked Heels

Painful, cracked heels are a common skin condition, especially in winter. They are often caused by dry skin. Having calluses around the rim of the heel can complicate the problem. In some cases, dry cracked feet can lead to infection or make walking painful. Keep feet healthy by marinating cracked heels in petroleum jelly, covering them with plastic wrap, and putting on a pair of socks overnight. You should see improvement in three nights.

Give Dry Hands Extra Care

Your hands may be hard hit by the cold winter air. Washing your hands frequently helps eliminate cold and flu germs, but it also increases dryness. And unless you wear gloves every time you go out, hands may be more exposed to cold than other parts of your body. Give dry hands some extra TLC by using a glycerin-based moisturizer when you wake up, before you go to bed, and any time your hands feel dry throughout the day.

Use Super-Fatted Soap

The same products that keep your face looking fresh in the spring and summer may cause skin problems during winter. Choose a gentle, super-fatted, fragrance-free soap -- bar or liquid -- for cleansing. Super-fatted means the soap is loaded with oils. Use a non-astringent toner, or just skip it altogether. If skin is dry, moisturizers that contain urea, dimethicone, glycerin, lanolin, or mineral oil can be good bets.

Choose a Winter Moisturizer

Should you change your moisturizer? Maybe. If you usually use a light lotion, try a heavier cream, at least on dry skin patches. Ointments -- like petroleum jelly -- have more oil than creams or lotions. That makes them more greasy, too, so they may be best for feet and body. Minimize the greasy feeling by using a very small amount and gently but thoroughly rubbing it into skin. Apply after a warm shower (more on that later).

Decode Moisturizer Choices

Humectants -- like urea, glycerin, hyaluronic acid, propylene glycol -- absorb water from the air. They are oil-free. Emollients -- like baby or mineral oil, plant oils (like jojoba oil), petroleum jelly, lanolin, stearic acid -- replace oils in the skin. Many moisturizers contain a combination. You may want to skip some anti-aging moisturizers in winter. Those that contain retinoids can further irritate already dry, sensitive skin.

Clear Away Dead Skin First

To get the most out of your moisturizer, exfoliate. Clearing away dead skin cells lets a moisturizer better penetrate dry skin. Exfoliate gently with a moisturizer that contains lactic acid or salicylic acid. Some exfoliants can be irritating -- especially in winter -- so try them on a small patch of skin first. If your skin is really dry or irritated, ask your doctor before starting a new skin care product or regimen.

Winter Showers

A shower can add water to your skin -- as long as you keep it short and sweet. Long, hot showers can actually draw water from your skin. Appealing as a hot shower on a cold morning may be, lukewarm water is a better choice. It wont strip away skin’s natural oils.

Lock in Moisture After Your Bath

Right after you step out of the tub, pat skin dry and apply moisturizer to retain the water your skin just absorbed. A glycerin- or hyaluronic acid-based moisturizer can increase the amount of water that’s drawn into your skin. Baby oil (mineral oil) is also a good choice, because it prevents water from evaporating from your skin. Dont stop there: Liberally re-apply moisturizer throughout the day, especially to troublesome dry skin patches.

Plug in a Humidifier

Its cold outside! So you’re staying inside, with the heat on. That warm, dry air can mean parched, dry skin. Use a humidifier to restore moisture to the air. You can find inexpensive models at most drug stores. Put one in your bedroom; better yet, invest in two or three and place them strategically around your home to stave off irritated, itchy skin this winter.

Lube Your Locks

Protect your hair this winter by shampooing every other day instead of daily. Shampoos and excess shampooing can strip hair of moisture. Use warm water and a mild shampoo with sunscreen. Apply extra conditioner to keep your hair hydrated, shiny, and soft. Dont overstyle with the blow dryer or flat iron. And protect your hair from the elements by wearing a hat.

Winter Sunscreen Required

Think you cant get a sunburn in winter? Wrong. Skiers and other winter athletes are at special risk of sunburn, because snow lects sunlight. In fact, it bounces 80% of the suns rays back to us, compared to less than 20% for sand and surf. Even if youre not hitting the slopes, you still need the protection of a sunscreen with an SPF of 30 or more. Apply daily, and reapply at least every two hours if youre outside.

Bundle Up Against Frostnip

Frostnip -- a mild form of frostbite -- tends to affect the earlobes, cheeks, nose, fingers, and toes. Signs of frostnip include pale skin, numbness, or tingling in the affected area. Avoid frostnip by dressing warmly -- including hat, ear muffs, and gloves. The best treatment is to re-warm the affected areas; although frostnip is uncomfortable, it doesnt cause any damage to skin.

Be Alert for Frostbite

Frostbite is more serious and can cause lasting damage. Deeper tissues freeze, causing skin to become hard, pale, and cold. It may ache but lack sensitivity to touch. As the area thaws, it becomes red and painful. Hands, feet, nose and ears are most vulnerable, but any body part can be affected. Treat frostbite by getting to a warm place, wrapping affected areas in sterile dressings (separate fingers and toes) and going to an emergency department immediately. Dont rewarm affected areas if theres a chance they could freeze again.

Beat the Itch of Winter Skin

Dry winter skin can be incredibly itchy. Beat itchy skin by taking a lukewarm bath with oatmeal or baking soda, reapplying your moisturizer frequently, and steering clear of wool and other rough fabrics. If these techniques dont make a difference, see a dermatologist. You may have an underlying condition such as eczema or psoriasis that requires different treatment

Show Eczema the Exit

Eczema is an umbrella term for different kinds of skin inflammation. It is marked by dry, reddened skin that itches or burns. When skin becomes dry and irritated in winter, eczema can flare. Stay one step ahead by moisturizing frequently with an oil-based ointment that contains sunscreen. Sweating and overheating can also trigger the itch/scratch cycle, so dress in easy-to-peel-off layers. Ask your dermatologist about prescription treatments.

Put Psoriasis in its Place

Psoriasis is more than dry skin. Its caused when the immune system misfires and speeds up the growth cycle of skin cells. Dry air, lack of sunlight, and colder temperatures can make psoriasis worse. Follow tips for dry skin: short, lukewarm showers, lots of moisturizer, and humidifiers throughout the house. Ask your dermatologist about phototherapy, which uses ultraviolet light B (UVB) rays to slow the growth of skin cells.

Come autumn, they crowd the produce aisle like so many tough-skinned soldiers, boasting their seasonal orange and green hues like a silent, immovable army. Thrown at an enemy, they will wreak havoc untold. Made into soup, they will be your best friends forever. Or even foreva.

What I’m saying is: You may fear them. You may love them. Either way, winter squash should be in your kitchen, and eventually your stomach.

So let’s learn a little more, shall we?

HEALTH QUOTIENT

Often overshadowed nutritionally by leafy greens and cruciferae, gourds pack some impressive wholesomeness of their own. Pumpkins and butternut squash are astronomically high in vitamin A, while acorn squash is a good source of fiber, vitamin C, potassium, and thiamin. All varieties are virtually fat-free and comparatively low in calories, with spaghetti squash being particularly lean.

COST

If you’ve ever purchased them pre-cubed or in the depths of summer, winter squash may seem prohibitively expensive. Happily, it is not always thus. Bought whole and in season, they’re pound-for-pound one of the most economical vegetables, ever. My local supermarket often hocks them at $0.69/lb., and will go even cheaper if they don’t think anyone is buying.

CULINARY USES

Soups, purees, risottos, quickbreads, chilis, stews, casseroles, roasted sides – oh, where to begin? There are so many wonderful options for cooking winter squash, it’s tough to choose any one to lect upon. So here are some general notes:

• Acorn squash, butternut squash, and pumpkin take particularly well to warm, autumn-y flavors and spices. You’ll frequently find them in recipes using maple syrup, cinnamon, nutmeg, apples, and pears, among other October-like foods.
• Since these kinds of dishes tend to be sweet, I find kids and picky eaters tend to dig ‘em.
• This doesn’t mean gourds don’t pair with other ingredients. You’ll find meals where they mix with ricotta, kale, pork, curry, and tomatoes, just to name a few non-fall foods.

We go into specific recipes in just a minute, but first, a word about…

PREPARATION

Here’s the rub. While almost everything else about winter squash is praiseworthy, they can be a hideous nightmare to break down. Last night, I had to beat a sugar pumpkin ON MY KITCHEN FLOOR to get it open. Forget peeling it. After a few college tries, my brand new OXO stainless steel y-shaped peeler crumbled like the mid-‘90s Knicks.

Okay, maybe I’m being a little harsh. Slicing up a spaghetti squash isn’t all that bad. And you can buy almost any gourd pre-cubed. Heck – most recipes even ask for canned pumpkin puree, which eliminates the whole hacking process.

But if you still want to buy the pretty in-store gourds, there are a few things you can do to make the cleaving process way, way easier:

• Halve your squash lengthwise, seed it, and roast it until the insides are easily scoopable. (50 – 90 minutes)
• Halve your squash lengthwise, seed it, and microwave it until the insides are easily scoopable. (10-30 minutes)
• Poke a bunch of holes in your squash, and microwave it until easily pierced with a fork. (If you should attempt this, MAKE SURE to poke many deep holes in your gourd and remain in the kitchen as it cooks. If the squash starts making noise, you risk explosion. Also, I’m not sure I would try this with a pumpkin.)

Obligatory warning: Though you’re still very much encouraged to try it, be super caul when chopping winter squash. Use a sharp knife and keep your eyes on your work at all times.

That done, let’s get to the food. Each of the following recipes has been cooked, loved, and featured on Cheap Healthy Good or in my column at Serious Eats. Enjoy!

VARIETIES & RECIPES

Butternut Squash

Everyone needs more orange in their diets. And if youve ever sipped a stellar Butternut Squash Soup (like the ones listed here), you know that its namesake gourd is the way to get it. Shaped like a 70s lamp base and delicious almost any way its prepared, butternut squash also make an excellent cudgel for defending against invading vikings.

Butternut Squash Apple Cranberry Bake
Butternut Squash Gnocchi
Butternut Squash Lasagna with Raisins and Pine Nuts
Butternut Squash and Pear Soup
Butternut Squash Risotto
Roasted Butternut Squash with Moroccan Spices
Roasted Butternut Squash Soup

Acorn Squash

Classically prepared with maple syrup in rings or slices, acorn squash is a squat, deep-green vegetable that resembles a particularly verdant pumpkin. Clocking in at one or two pounds, they also make excellent free weights.

Classic Baked Acorn Squash
Curried Apples and Acorn Squash

Spaghetti Squash

Confession: I used to hate this stuff, believing it was merely a poor substitute for actual spaghetti. Oh, what a dummy I was. Adaptable to a plethora of different cuisines, the oblong, yellowish squashs versatility has made it a welcome meal base. Its a bit different from other winter varieties in that the flesh doesn’t come out in chunks, but as slim, pasta-like strings, making it much more fun to play with.

Spaghetti Squash Casserole
Spaghetti Squash Puttanesca
Spaghetti Squash with Ricotta, Sage, and Pine Nuts

Pumpkins

Ah, pumpkins. Nature’s ottomans. Bright orange, ridged, and ranging in size from a few ounces to half a ton, pumpkins are sometimes dismissed by Americans as mere Halloween decorations. But anyone who’s seen one decomposing on the neighbor’s lawn knows: there’s more to pumpkins than their nigh-impenetrable exteriors. These recipes all use canned pumpkin, but roasted, pureed fresh pumpkin would substitute nicely. (Check in Monday for a Pumpkin Butter recipe, too.)

Pumpkin Bread
Pumpkin Orzo with Sage (Vegan / non-vegan)
Pumpkin Turkey Chili

Other Squashes (Buttercup, Delicata, Kabocha, etc.)

Though we only hit on a few types here, there are dozens - maybe hundreds - of winter squash varietals available in grocery stores, farmers markets, and pick-your-owns worldwide. Kabocha and Delicata are more common gourds, but I encourage you to experiment with whats available. Roasted with olive oil, salt, and pepper is always a good way to start out.

Roasted Delicata Squash with Thyme
Roasted Winter Squash and Kale
Savory Buttercup Squash Pie

And that’s a wrap. Readers, what are your favorite ways to prepare winter squash? Do you know any other ways to ease the prep process? Why is the sky blue? The comment section is ready for your good words.

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If you enjoyed this, you might also give big props to:

• A Beginner’s Guide to Beans, Plus 42 Recipes
• Cheap, Healthy Leafy Greens: 246 Recipes for Cabbage, Kale, Spinach, Swiss Chard, and Beyond
• Cheap, Healthy, Sick: 10 Easy, Nutritious Foods for When You’ve Contracted the Plague