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Coventry Location 821 Tiogue Ave, Coventry, RI 02816
401-826-0050 or 401-826-0051
Mon-Sat, 8am-7pm • Sun 8am-6pm

Warren Location 137 Child St, Warren, RI 02885
401-289-2852
Mon-Sat, 8am-8pm • Sun 8am-7pm

Tiverton Location 492 Main Rd, Tiverton, RI 02878
401-816-0862
Mon-Sat, 8am-8pm • Sun 8am-7pm

Tom's Market Newsletter February 15, 2012

04/07/12

Good evening everyone,

All of us at Tom’s Market are always listening to our customers.  Starting this week, we will be customizing our specials for each of our locations.  You spoke, and we listened!!  Look for great deals at both locations!!

I Hope everyone had a great Valentine’s day.  If your house was anything like mine, yesterday went like this:

Oldest Daughter (Text):  Whatcha doing for mom for Valentine’s Day

Me (Text):  Open for suggestions…

Oldest Daughter:  Alyssa’s out at soccer and I haven’t make any plans because I didn’t know if you and mom were going out.  (note to self…I give my daughter a lot of credit:  it was a completely readable text, not like the ones I’ve seen her friends send…OMG  LMAO!!)

Me:  I think we’re spending it at home

And so went the evening.  I got a beautiful card on my pillow from Danielle, and I made a simple dinner of grilled chicken, asparagus, and rice pilaf.  A glass of Pinot Grigio and a slice of chocolate cake finished the evening.  All was well until my daughter’s boyfriend showed up at the door with a bouquet of flowers…and I had none.  Result?? Reservations were made for a romantic dinner for two this weekend!!

When you have 2 teenage daughters in the house, and one is going to college next year, you realize that you’re not getting any younger.  Although we all strive to exercise, eat right, and watch our weight, we still may need extra help.  One way to feel young, and some say it's the secret to staying young, is eating lots of foods with antioxidants.

Who says it has to be food?

Few people would argue the fact that tea is good for you, and green tea is the best form of it for your health. One of the components of tea that make it so healthy, are the antioxidants. All right, so tea is packed with antioxidants. What exactly are they, and what have they done for me lately? (is that a great idea for a song or what??) Oxidation is a normal process that takes place in the body. It causes damage to our cells, and it's believed that this cumulative damage is what causes aging and eventually death. It happens as a result of regular metabolism, but is accelerated by pollution, excessive exposure to sunlight, alcohol and smoking.

(Here comes the scientific part)

Free radicals are charged atoms or a pieces of a molecule that keep our cells healthy. In order to reestablish its own stability, a free radical looks to steal an electron from its surroundings. This usually means from one of your own healthy cells. You end up with a little bit of DNA damage, or a protein becomes dysfunctional. It may not seem like much, but all these little damages add up. Antioxidants are chemicals that generously offer up their own electrons to the free radicals, thus sparing you the cellular damage. Every time they neutralize a free radical, the antioxidant loses an electron and stops being able to function as an antioxidant. This is why you must continually resupply your body with the vitamins and other chemicals that act as antioxidants. There are many chemicals that perform as antioxidants, such as vitamins C and E, beta-carotene, and selenium. You can get these from all kinds of nuts, fruits, vegetables and meats. The specific kind of antioxidants found in tea are called phenols, and they can also be found in a variety of berries and grapes.

I would be remiss if I didn't tell you that we carry over 37 varieties of tea. Some of the brands include: Stash, Twinnings, Bigalow, Yogi, Good Earth, and Bigalow Full Leaf Loose Tea.

 

So...........you’re ready to whip up some antioxidant recipes with tea. Here are a few from the Stash Tea Company.

Sweet Sauté Pears

3 medium sized pears, sliced
3 Tbsp. brown sugar
1 Stash Apple Cinnamon Tea bag contents
1 Stash Lemon Blossom Tea bag contents
2 cups raisins
5 Tbsp. water

In a nonstick skillet, combine pears, raisins, brown sugar, contents of one Apple Cinnamon tea bag and one Lemon Blossom tea bag and water. Cook over medium heat until pears are soft and heated through.
 

Lemon Herb Halibut

1 pound Halibut steak or filet (or other white fish)
4 Tbsp milk
4 Tbsp Cooking Sherry (or white wine)
1/4 cup sliced mushrooms
1/4 cup sliced onions
salt
pepper
garlic powder
nonstick cooking spray
2 Stash Tea lemon Blossom Tea bags

Preheat oven to 325 degrees. Spray a baking dish with the nonstick spray and place halibut in the dish. Add milk and cooking sherry. Sprinkle with salt, pepper, garlic powder, and the contents of one Lemon Blossom Tea Bag. Place onion and mushroom slices on top of fish. Again sprinkle with salt, pepper, garlic powder and the contents of one Lemon Blossom tea bag. Place lid over the mixture and cook for approximately 25 minutes. Check fish after 20 minutes making sure to not over cook.

Indian Chai Cheese Cake

6 Stash Tea Chai Spice tea bags
2 8 oz container of cream cheese softened (Fat Free may be used with only a slight difference in appearance and texture.)
1 egg
1/2 cup water
1/2 cup sugar
1 6 oz or 9 inch graham cracker pie crust.

Place the six Chai Spice tea bags in a cup with 1/2 cup boiling water. Let steep for 5 minutes. In a large bowl, combine the concentrate of Chai tea, cream cheese and sugar. Blend well with an electric mixer. Add eggs and mix again until blended smooth. Pour mix into pie crust and bake at 350 degrees for 40 minutes. Cool in refrigerator approx. 3 hours or overnight.

Lemon Blossom Vinaigrette

8 Stash Lemon Blossom Tea Bags
1 cup Balsamic Vinegar
1/4 cup water
1/4 cup Virgin Olive Oil

In a jar combine all ingredients and shake well. Refrigerate. Great over salads or pasta.

 

 

 

Wild Raspberry Glazed Pork Lion

1 medium size Pork Lion (scored )
1 cup corn syrup
1/3 cup brown sugar
1/2 cup water
4 Stash Tea Wild Raspberry tea bags

Preheat oven to 350 degrees.

To prepare Wild Raspberry Syrup:

In a sauce pan combine corn syrup and brown sugar. Mix well. Let simmer 1 minute. Place the 4 Wild Raspberry tea bags in a tea cup and pour a 1/2 cup of boiling water in. Let steep for 4 minutes. Remove tea bags and add liquid to sauce pan. Bring the sauce to a boil. Let cool

To prepare Glazed Pork Lion:

Pour mixture over Pork Lion and bake for 2 1/2 hours or until syrup is evaporated and Pork Lion is glazed and cooked thoroughly.

 

Once again, keep those cards and letters coming with those great recipes!!

Here's my favorite kind of recipe. This was sent in by one of our readers. It's simple and to the point.

"A great dish for people to try which is peasant Italy. Take plum tomatoes. cut them in half longways. layer them in a baking pan. Add olive oil, basil, garlic, salt and pepper. Roast until soft. When done, take them out of the oven and crush them with a fork. Meanwhile cook rigatoni or penne. when done place the roasted plum tomatoes on the macaroni and mix. Add some pecorino romano, and you have a delicious peasant Italian
 dish used in all Italian homes."

Here's another great recipe from one of our readers:


Hunter style chicken

2-3# chicken cut up (I prefer the dark meat of legs & thighs)
4Tbsp oil
5Tbsp. butter
1Med. onion-diced
1 Green pepper-diced (I use Cubanelles or Italian peppers)
2 cloves garlic-minced
1 8oz. can tomato sauce
1C red wine (preferably dark and dry)
1cube beef bouillon
4oz. can mushrooms w/water (I used fresh and added some h2o to the bouillon
2Tbsp, chopped parsley
pinch each: Rosemary & Thyme
salt & pepper to taste

Dredge meat in flour. In heavy skillet or Dutch oven put 4 Tbsp of butter and all of oil. Add meat in batches till browned. Meanwhile, in a smaller skillet and last Tbsp butter saute pepper, onion, mushrooms and garlic in the last minute.
Drain off excess oil and butter and deglaze the skillet with your wine. Immediately add chicken and veggies back to pan. Simmer at least 2 hours. I let mine rip all day!!!!!
Serve up a nice brown rice and green veggie and enjoy

 

 

 

 

I know that life is full of remarks and quotes that we use that were made by others, and almost never do we give the proper credit to the person who said them.  Just in case you can fit these into a conversation………



"How long does getting thin take?" Whinnie the Pooh

"The bittersweet of a white oak acorn which you nibble in a bleak November walk over the tawny earth is more to me than a slice of imported pineapple" Thoreau in Walden

"Let the sky rain potatoes" Written by W Shakespeare, said by Falstaff in Merry Wives of Windsor

"I do not like broccoli and I haven't liked broccoli since I was a little kid and my mother made me eat it. And I'm president of the United States and I'm not going to eat anymore broccoli." George Bush Senior

"Conversation is the enemy of good wine and food." Alfred Hitchcock

"Never eat anything you can't lift." Miss Piggy

"Three good meals a day is bad living." Ben Franklin

"Life is like a box of chocolates...you never know what you're gonna get." Forrest Gump's Mother

"C is for cookie, that's good enough for me." Cookie Monster

"Time flies like an arrow. Fruit flies like a banana." Groucho Marx

And the bonus quote: "PORK FAT RULES!!" Emeril Lagasse


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