Roadside Dietitian

by Pam Whitfield, MS, RD and Don Jacobson

Don't eat blue food!

Save money and stay healthy.  Buck the buffet and control what you eat by grabbing that sauce pan or plugging in the slow cooker.
     Of course, that means that you have to start thinking about food safety. A little salmonella can ruin your day. In fact, food poisoning is a common cause for “feeling lousy.” What you may think is a 24-hour bug is more likely a case of food poisoning.
     Here are some simple steps that chefs of the sleeper can take to avoid that trouble:
*     Keep hot foods hot and cold foods cold. Avoid the danger zone – between 40 and 140 degrees F.
*     To keep cold foods cold, make sure that your food storage is below 41 degrees. Get a thermometer to be sure because bacteria love temperatures over 41. You might not even know you have a problem. The Roadcookin' at-home Amana was set “really cold” at 45 degrees. The thermometer made us rethink that!
*     As for hot? You must cook food thoroughly: 
     – Poultry needs to hit 165 degrees
     – Ground beef demands at least 155 degrees, but steak only 145. The difference? The germs killed by cooking are found on steak's surface while ground steak has the bacteria mixed throughout.
*     Finally, use the smell test…if it smells weird, it probably is.  When in doubt, throw it out.
     You don't want to pull over 27 miles from nowhere because one end or the other is going to let loose. Don't eat blue food. Following smart food safety practices will help you dodge The Curse of the Furry Pork Chop!
Summer Special: Readers of Driver HEALTH magazine will receive a 15% discount on their order at http://store.roadcookin.com. Just enter the promo code “DriverHEALTH”!             
Pam Whitfield and Don Jacobson are the authors of
Roadcookin': A long haul driver's guide to healthy eating (2008). They can be reached at their Web site roadcookin.com or on Twitter at Roadcookin.

 

RECIPE OF THE MONTH

Penne'd Bird w/Tomatoes,
Sweet Onion & Basil (Pot)

* 4 oz. boneless, skinless chicken breast, diced
* 1 cup diced, vine-ripened tomatoes (mix yellow and red if you can)
* 1 small Vidalia or other sweet onion, diced
* 1/2 tsp minced garlic
* 1/4 cup fresh basil (maybe six leaves), coarsely chopped
* 1 tb extra virgin olive oil
* 1/4 cup penne pasta (precooked, stored aldente)
* 1/4 cup grated Parmesan cheese
* Fresh ground black pepper to taste

In a two-quart pot with heavy bottom or a frying pan, heat the olive oil and cook the chicken. Add onion and garlic. Saute until the onion is clear and garlic is soft, but do not brown. Add the tomatoes and basil. Heat on medium until the tomatoes are warmed, but not cooked. I CAN'T STRESS THIS ENOUGH! IT WILL TURN TO SLUSH!  Pepper to taste and remove from heat.
     Toss the pasta with the tomato mixture and Parmesan and serve.
Nutritional Information (1 serving): Calories:
563, Carbohydrates: 44 gm, Fat: 23 gm (sat fat: 7 gm), Cholesterol: 86 mg, Protein: 44 gm, Sodium: 562 mg, Fiber: 5 gm