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No croutons, no anchovies, no bacon: the 100-year-old Mexican origins of the Caesar salad

<div class="theconversation-article-body"> <p><em><a href="https://theconversation.com/profiles/garritt-c-van-dyk-1014186">Garritt C. Van Dyk</a>, <a href="https://theconversation.com/institutions/university-of-newcastle-1060"><em>University of Newcastle</em></a></em></p> <p>The most seductive culinary myths have murky origins, with a revolutionary discovery created by accident, or out of necessity.</p> <p>For the Caesar salad, these classic ingredients are spiced up with a family food feud and a spontaneous recipe invention on the Fourth of July, across the border in Mexico, during Prohibition.</p> <p>Our story is set during the era when America banned the production and sale of alcohol from <a href="https://www.atf.gov/our-history/timeline/18th-amendment-1919-national-prohibition-act">1919–1933</a>.</p> <p>Two brothers, Caesar (Cesare) and Alex (Alessandro) Cardini, moved to the United States from Italy. Caesar opened a restaurant in California in 1919. <a href="https://historicalmx.org/items/show/195">In the 1920s</a>, he opened another in the Mexican border town of Tijuana, serving food and liquor to Americans looking to circumvent Prohibition.</p> <p>Tijuana’s Main Street, packed with saloons, became a popular destination for southern Californians looking for drink. It claimed to have the “<a href="https://www.google.com/books/edition/Satan_s_Playground/znhxImXG8e0C">world’s longest bar</a>” at the Ballena, 215 feet (66 metres) long with ten bartenders and 30 waitresses.</p> <p>The story of the Caesar salad, allegedly 100 years old, is one of a cross-border national holiday Prohibition-era myth, a brotherly battle for the claim to fame and celebrity chef endorsements.</p> <h2>Necessity is the mother of invention</h2> <p><a href="https://classicsandiego.com/restaurants/caesars-restaurant-tijuana/">On July 4 1924</a>, so the story goes, Caesar Cardini was hard at work in the kitchen of his restaurant, Caesar’s Place, packed with holiday crowds from across the border looking to celebrate with food and drink.</p> <p>He was confronted with a chef’s worst nightmare: running out of ingredients in the middle of service.</p> <p>As supplies for regular menu items dwindled, Caesar decided to improvise with what he had on hand.</p> <p>He took ingredients in the pantry and cool room and combined the smaller leaves from hearts of cos lettuce with a dressing made from coddled (one-minute boiled) eggs, olive oil, black pepper, lemon juice, a little garlic and Parmesan cheese.</p> <p>The novel combination was a huge success with the customers and became a regular menu item: the Caesar salad.</p> <h2>Et tu, Alex?</h2> <p>There is another version of the origin of the famous salad, made by Caesar’s brother, Alex, at his restaurant in Tijuana.</p> <p>Alex claims Caesar’s “inspiration” was actually a menu item at his place, the “<a href="https://www.bbc.com/travel/article/20190521-the-surprising-truth-about-caesar-salad">aviator’s salad</a>”, named because he made it as a morning-after pick-me-up for American pilots after a long night drinking.</p> <p>His version had many of the same ingredients, but used lime juice, not lemon, and was served with large croutons covered with mashed anchovies.</p> <p>When Caesar’s menu item later became famous, Alex asserted his claim as the true inventor of the salad, now named for his brother.</p> <h2>Enter the celebrity chefs</h2> <p>To add to the intrigue, two celebrity chefs championed the opposing sides of this feud. <a href="https://www.google.com/books/edition/Appetite_for_Life/sEAfuK8lDjkC">Julia Child</a> backed Caesar, and <a href="https://www.google.com/books/edition/The_Essential_Cuisines_of_Mexico/gzsGAwAAQBAJ">Diana Kennedy</a> (not nearly as famous, but known for her authentic Mexican cookbooks) supported Alex’s claim.</p> <p>By entering the fray, each of these culinary heavyweights added credence to different elements of each story and made the variations more popular in the US.</p> <p>While Child reached more viewers in print and on television, Kennedy had local influence, known for promoting regional Mexican cuisine.</p> <p>While they chose different versions, the influence of major media figures contributed to the evolution of the Caesar salad beyond its origins.</p> <p>The original had no croutons and no anchovies. As the recipe was codified into an “official” version, garlic was included in the form of an infused olive oil. Newer versions either mashed anchovies directly into the dressing or added Worcestershire sauce, which has anchovies in the mix.</p> <p>Caesar’s daughter, Rosa, always maintained her father was the original inventor of the salad. She continued to market her father’s <a href="https://classicsandiego.com/restaurants/caesar-cardini-cafe/">trademarked recipe</a> after his death in 1954.</p> <p>Ultimately she won the battle for her father’s claim as the creator of the dish, but elements from Alex’s recipe have become popular inclusions that deviate from the purist version, so his influence is present – even if his contribution is less visible.</p> <h2>No forks required – but a bit of a performance</h2> <p>If this weren’t enough, there is also a tasty morsel that got lost along the way.</p> <p>Caesar salad was originally meant to be eaten as finger food, with your hands, using the baby leaves as scoops for the delicious dressing ingredients.</p> <p>For <a href="https://www.latimes.com/food/story/2024-01-30/original-caesar-salad-tijuana-100-years">presentation</a> in a restaurant, the salad was also created in front of the diners’ table, on a rolling cart, with some recommending a “true” Caesar salad was tossed only seven times, clockwise.</p> <p>This extra level of drama, performance and prescribed ritual was usually limited to alcohol-doused flaming desserts.</p> <p>To have a humble salad, invented in desperation, elevated to this kind of treatment made it a very special dish – even without any bacon.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/233099/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/garritt-c-van-dyk-1014186">Garritt C. Van Dyk</a>, Lecturer in History, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/no-croutons-no-anchovies-no-bacon-the-100-year-old-mexican-origins-of-the-caesar-salad-233099">original article</a>.</em></p> </div>

Food & Wine

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New claim from Mexican criminal cartel over murdered Aussie brothers

<p>A member of the Sinaloa Cartel has claimed that they were the ones who handed the robbers accused of <a href="https://www.oversixty.com.au/finance/legal/i-killed-them-major-twist-in-slain-aussie-brothers-case" target="_blank" rel="noopener">murdering two Aussie brothers</a> and their American friend over to police. </p> <p>The city of Ensenada, near where the murders occurred, is under the control of a faction of the Sinaloa Cartel, and now they have debunked <a href="https://www.oversixty.com.au/travel/travel-trouble/doesn-t-add-up-new-theory-emerges-in-perth-brothers-deaths" target="_blank" rel="noopener">previous theories </a>that believed the cartel were involved somehow. </p> <p>“They were low-level robbers acting alone,” a member of the group, who chose to remain anonymous, told <em>The Daily Beast</em>. </p> <p>“But we handed them over. We learned that the cops were looking for the gringos and also began looking for those who were responsible. We called the authorities to let them know where to find them.”</p> <p>The cartel member added that the group was afraid of "unwanted attention" from Mexican authorities. </p> <p>Callum Robinson, 33, Jake Robinson, 30, and their friend Jack Carter Rhoad, 30, were all killed in what police have characterised as a bungled robbery while they were camping in the Baja California region during a surfing trip. </p> <p>The trio were reported missing on April 27 after they failed to check-in at their next accommodation. Their bodies were discovered in a well over the weekend with <a href="https://www.oversixty.com.au/health/caring/tragic-new-details-emerge-over-aussie-brothers-missing-in-mexico" target="_blank" rel="noopener">gunshots </a>to the head, around seven kilometres from where they were killed. </p> <p>Three people have been arrested, with the alleged ringleader charged with “forced disappearance”. He has not yet entered a plea and charges are expected to be upgraded to murder in the coming days. </p> <p><em>Image: Instagram/ 7NEWS</em></p>

Legal

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Can all dogs swim? What to know before taking your pup for a dip

<h2>Do dogs like to swim?</h2> <p>That depends. “Some dogs like to swim on their own, as they enjoy the water,” says veterinarian Dr Amber Karwacki. Other dogs might follow you into the water even if they don’t like it for the sheer enjoyment of being next to you. And if that doesn’t pull at your heartstrings, this will: Some loyal dog breeds overcome their aversion to water because they think you’re in danger. “If your dog is protective, they will do things they normally would not to keep you safe,” says Dr Karwacki.</p> <h2>Can all dogs swim?</h2> <p>It’s impossible not to associate the doggy paddle with dogs swimming. After all, that’s where we get the basic swimming technique from. Yet not all dogs can swim. Some don’t have the desire to be in or near the water, while other breeds might find swimming difficult or impossible. “These include any of the brachycephalic, or ‘smushed nose’ breeds, and dogs with long bodies and short legs such as corgis, dachshunds and basset hounds,” says veterinarian Dr Kelly Diehl.</p> <p>The good news is that dogs without natural swimming instincts can be taught with lessons, and you can keep them safe by putting them in a doggy life jacket. But can all dogs swim if they have swimming lessons? If your pup isn’t showing any interest or appears anxious in or around water, it might be better to stay on dry land.</p> <h2>Which dogs are natural swimmers?</h2> <p>Several dog breeds are inherently drawn to water. “They tend to be breeds that were bred to work in and around water,” says Dr Diehl. If these top-notch swimmers had résumés, their roles would span from heroic water rescues to hunting and retrieving to working with humans in and around boats. Still, genetic makeup isn’t a guarantee. Some descendants of well-known water-loving breeds may never want to dip their paws in for one reason or another. That said, the most common dog breeds known for swimming include:</p> <ul> <li>Labrador retriever</li> <li>Newfoundland</li> <li>Standard poodle</li> <li>Golden retriever</li> <li>Portuguese water dog</li> <li>Otterhound</li> <li>Spanish water dog</li> <li>English setter</li> <li>Irish water spaniel</li> <li>American water spaniel</li> <li>Chesapeake Bay retriever</li> <li>Barbet</li> <li>Boykin spaniel</li> <li>Curly-coated retriever</li> <li>Flat-coated retriever</li> <li>Lagotto Romagnolo</li> </ul> <h2>Which dogs can’t swim?</h2> <p>Certain breeds simply can’t doggy paddle like others due to their physical characteristics. “Dogs with shorter legs like dachshunds, rounder chests like pugs or denser muscle mass like bull terriers cannot swim,” says Dr Karwacki. Shorter legs, long bodies or barrel-shaped bodies struggle with staying afloat. And flat-faced breeds, like pugs, can easily get water up their noses and struggle to breathe, especially while exerting themselves swimming.</p> <p>Other issues? The thick and dense coats some dogs sport aren’t waterproof or water-repellent, so they get heavy in the water. And generally, most toy dog breeds, bred to be affectionate and cuddly, tend to favour a cosy lap over swimming laps.</p> <p>Here are some of the breeds that prefer a belly rub to a belly flop:</p> <ul> <li>Pug</li> <li>Dachshund</li> <li>Bull terrier</li> <li>Bassett hound</li> <li>French bulldog</li> <li>Boxer</li> <li>Pekingese</li> <li>Corgi</li> <li>Shih Tzu</li> <li>Chow chow</li> <li>Sharpei</li> <li>Staffordshire bull terrier</li> </ul> <h2>How do you know if a dog can swim?</h2> <p>OK, now you know how to answer the question: Can all dogs swim? But how do you know if your dog can swim? Regardless of whether you have a water-loving dog, a cute mixed breed or a super mutt, the first step is figuring out if your pup has any interest in playing or swimming in the water. “Walk around shallow water, wade in a little and see if they follow,” says Dr Diehl. If they’re not interested, invite some doggy friends to join or hit up a dog park with a designated swim area for pups. “One of my own Labrador retrievers was not enthusiastic but fell right in with the crowd when she saw other dogs swimming,” Dr Diehl adds.</p> <p>Once they are in a depth of water where paddling is necessary, watch them closely. Dogs instinctively know how to dog paddle, but dogs with little or no experience panic and frantically splash around to stay afloat. Dogs that propel their paws outward and back down, pushing the body in a smooth forward motion, show they can swim beyond panic/survival mode. With frequent and consistent swim sessions, pups can learn to swim safely and comfortably.</p> <h2>How to teach your dog to swim</h2> <p>First and foremost, “never toss your dog into the water to force them to swim,” says Dr Diehl. Your sweet pup will likely panic and be scarred for life, never wanting to return for a second lesson. Sarah-Anne Reed, a consulting holistic dog trainer, shares the following steps for teaching your dog to swim.</p> <h3>Test the water</h3> <p>Select a calm and shallow area with a gradual slope. Ensure the area is free of sharp rocks, broken glass and the like. “The water should be cool but not frigid,” says Reed.</p> <p>A doggy or kiddie pool is another great way to introduce puppies to water. “Begin with a small amount of water, and put some favourite toys in the pool,” Reed advises. “Move to deeper bodies of water only when your pup is comfortable not touching the ground.”</p> <h3>Use a life vest</h3> <p>Like humans, dogs need a life vest to keep them afloat while learning to swim. Choose a doggy life vest with a handle to grab them easily when in the water. Your dog might not share your enthusiasm for wearing a vest, so hold off on the first swimming lesson until they get acclimated to it. “Help your dog feel comfortable wearing the life vest by putting it on them every day, starting with five minutes and gradually increasing the time, before taking them to swim,” says Reed.</p> <p>After your pup has mastered swimming, it’s still a smart idea to use the vest to keep them safe. It can be a literal lifesaver if your dog gets tangled up in seaweed or debris or ends up in unpredictable currents.</p> <h3>Introduce your dog to the water gradually</h3> <p>Let your dog sniff around the water, and give them time to ease into it, wading up to their ankles. “Dogs will naturally feel more comfortable if they can touch the ground with their feet as they adjust to the sensation of being in water,” says Reed. Then, slowly encourage them to venture a little deeper. “Use positive reinforcement, such as treats and praise, to reward your dog for their progress.”</p> <h3>Show your dog how to swim</h3> <p>Since most dogs want to be with you, doing whatever you’re doing, use that to your advantage and get into the water with them – as long as you know how to swim. If your dog is scared, grab the handle on the vest and hold them close. “Once they seem comfortable in the water, swim around in front of your dog and encourage them to follow you,” says Reed. “This is easier if one person is holding your dog, while the other is gently coaxing them to swim.”</p> <p>Dog water toys and balls are great ways to entice your dog to stay in the water and swim. Toss one just a metre or so at first, and then gradually increase the throwing distance when your dog gets more confident.</p> <h3>Stay close and monitor your dog</h3> <p>Your dog is depending on you to be their personal lifeguard while they are in and around the water. “Keep an eye on their body language and behaviour, and be ready to help them if they need it. Some dogs might not realise their limit, especially puppies or dogs swimming together who are having a grand ol’ time in the water. “If your dog becomes tired and is struggling to swim or panting excessively, take a break, and try again another day,” says Reed.</p> <h3>Rinse off your dog after swimming</h3> <p>“After your dog’s swim, rinse them off with fresh water to remove any chlorine or salt from their coat,” says Reed. This will help prevent skin irritation and the possibility of toxic ingestion when dogs lick their wet fur.</p> <h2>Other safety issues to watch out for</h2> <p>Ready for a dip? Wait! Keeping your dog safe in the water isn’t simply a matter of keeping them afloat. Here are some other things to keep in mind:</p> <h3>Harmful algae</h3> <p>“With the climate warming, we’re seeing a lot more cases of blue-green algae poisoning,” says Dr Diehl. Seen in freshwater, this bluish-green algae can smell like rotting garbage. Avoid any water that clearly has pond scum and smells. When a dog drinks this contaminated water or licks its fur after swimming, it can work quickly.</p> <p>Warning signs your dog is sick include abdominal pain, vomiting, diarrhoea, weakness, staggering, disorientation and seizures within hours of exposure or up to a few days after ingesting, Dr Diehl says. If you suspect your dog was in blue-green algae water, call your veterinarian immediately.</p> <h3>Dangerous water conditions</h3> <p>Many dogs are stellar swimmers, but even the Michael Phelps of the canine world can get caught off-guard in certain conditions. “Dog owners still need to be mindful of rough weather, large waves, air temperature and water temperature,” says Dr Diehl.</p> <h3>Hazards in the water</h3> <p>Whether you’re heading into the lake or a pool, scope the area for potential hazards. “Ensure there is a safe entry and exit point,” says Dr Karwacki. Seeing every danger in the water is impossible, but you should still look for broken glass, sharp shells and dead tree limbs under the surface that could trap your dog. If your dog doesn’t object, try getting them used to wearing paw protectors to shield their paws from sharp objects and hot sand that can burn their paw pads.</p> <h3>Deeper-than-expected water</h3> <p>“Dogs can charge into the water and suddenly find themselves in over their head,” says Dr Diehl. This happened to one of her neighbour’s dogs that was used to swimming in shallow water. “She decided to follow our Labrador into a pond near our house but started panicking when she found herself suddenly in deeper water, and we had to wade in and help her out.” Dogs may not have good judgement about how far or deep they should go, so always be present when your dog is swimming.</p> <p><em>Image credit: Shutterstock</em></p> <p><em>This article originally appeared on <a href="https://www.readersdigest.com.au/food-home-garden/pets/can-all-dogs-swim-what-to-know-before-taking-your-pup-for-a-dip" target="_blank" rel="noopener">Reader's Digest</a>. </em></p>

Family & Pets

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Oh buoy! British tourist learns a tough lesson in taking a drunken dip

<p>When this British tourist decided it would be a good idea to take a morning dip, he could not possibly have anticipated the way his day was going to go. </p> <p>In a clip that has taken the internet by storm, the holidaymaker was found clinging to a buoy at about 7 am in the morning, roughly 3.2 kilometres off the coast of Thailand near Pattaya. </p> <p>As to why he’d been out there so early in the first place? It had seemed like a “good idea”. </p> <p>The young man was reportedly intoxicated at the time of his discovery, when a boat passed by and he waved them down in his swimming shorts, seemingly hoping to catch a ride back to shore. </p> <p>After getting himself onboard, he took a moment to try and catch his breath, before informing the captain that his situation had arisen from him waking up and thinking a swim would be a good idea first thing. And before launching into some small talk with his saviour, he elaborated on his peculiar situation by adding, “I swim swim swim and then…”</p> <p><iframe style="border: none; overflow: hidden;" src="https://www.facebook.com/plugins/video.php?height=476&amp;href=https%3A%2F%2Fwww.facebook.com%2FNewsflare%2Fvideos%2F584202360137745%2F&amp;show_text=false&amp;width=380&amp;t=0" width="380" height="476" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe></p> <p>The boat’s captain, Charawat Rasrikrit, later reported that the young man appeared to be unhurt, and that he had been returned to his hotel. </p> <p>“I went to the temple early in the morning because it was a Buddhist holy day. I drove my boat and did not expect to see [a] tourist,” he admitted. “He was waving at me and said he could not swim back.</p> <p>“Maybe the Buddha took me to that area of the sea to help him. It was a holiday, not many boats would pass by him if I didn't come.</p> <p>“I see a lot of tourists get into trouble here. I thought that maybe he had been out partying the night before and was still in a good mood in the morning. He was probably still a little bit drunk. </p> <p>“A lot of tourists behave strangely when they come here.”</p> <p><em>Images: News Flare / Facebook</em></p>

Travel Trouble

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Mexican chicken tortillas

<p>Chicken mince works wonders in the black bean and corn filling, while fresh coriander, avocado and lime juice round out the Mexican flavours. Olé!</p> <div> <h2>Ingredients</h2> <p>• 1 Tbsp olive oil</p> <p>• 1 red onion, finely diced</p> <p>• 1 red capsicum, finely diced</p> <p>• 2 cloves garlic, crushed</p> <p>• 500g chicken mince</p> <p>• 375g mild chunky salsa</p> <p>• 1 cup water</p> <p>• 425g can black beans, drained and rinsed</p> <p>• 125g can corn kernels, drained</p> <p>• 1 cup coriander leaves, roughly chopped</p> <p>• Sour cream, to serve</p> <p>• 1 avocado, sliced, to serve</p> <p>• Tortillas, warmed, to serve</p> <p>• Lime wedges, to serve</p> <p>• Extra coriander, to serve</p> </div> <div id="TeadsContainer0"></div> <div> <h2>Method</h2> <ol> <li> <p>Heat oil in a large, deep frying pan over a medium heat. Add onion, capsicum and garlic and cook for 8 minutes or until tender. Add mince and cook, breaking up mince with a flatbottomed wooden spoon, for 10 minutes or until browned. Pour salsa and water over mince, stirring to combine. Bring to the boil. Reduce heat and simmer for 10 minutes or until mince is soft.</p> </li> <li> <p>Add beans and corn and cook for 1 minute or until heated through. Stir in coriander. Transfer mixture to a serving bowl.</p> </li> <li> <p>Serve mince mixture, sour cream, avocado, tortillas, lime wedges and extra coriander in separate bowls to allow guests to build their own meal.</p> </li> </ol> <p><em>Image: Better Homes &amp; Gardens</em></p> </div>

Food & Wine

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Rental properties dip below “safe” temperatures

<p dir="ltr">If you have ever felt freezing cold in your rental apartment, even when you have a blanket wrapped around you and the heater on, you’re not alone. </p> <p dir="ltr">According to a new study, conducted by tenants’ advocacy group Better Renting, rental homes in both New South Wales and Victoria are below the World Health Organisation’s recommended “safe and well-balanced” 18ºC a full 70 per cent of winter months.</p> <p dir="ltr">On top of this, the lowest house temperature recorded so far was a toe-numbingly low 6ºC.</p> <p dir="ltr">While the study is still ongoing, these figures are enough to raise concern. </p> <p dir="ltr">The group’s founder and executive director, Joel Dignam, said that even beyond these 18ºC, there were very low temperatures seen in even relatively warm parts of the two states.</p> <p dir="ltr">“Even in some relatively warmer parts of Australia, the average temperatures are still really low. So in New South Wales and Victoria, the average temperature in the rental properties we’re tracking is still below 18ºC,” he told the ABC. </p> <p dir="ltr">The study involved the group using around-the-clock temperature trackers inside 70 rental homes over seven weeks during winter.</p> <p dir="ltr">On top of these alarming temperatures, Sydney’s wild weather and unrelenting rain since March has meant many homes, specifically rentals, are filled with damp and mould, which thrive in a colder environment. </p> <p dir="ltr">In response to this, landlords have been telling renters it’s not only their responsibility to fix it, but that the solution was to leave windows open for ventilation, bringing in the freezing temperatures. </p> <p dir="ltr">All these elements considered, it seems renters can’t win.</p> <p dir="ltr">While the conclusion of the report has not yet been finalised, hopefully there is some resolution for tenants to be able to live in a warm, and habitable environment. </p> <p dir="ltr"><em>Image credits: Getty Images</em></p>

Real Estate

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Rap song linked to dip in suicide rates

<p><em>Content warning: This article contains mentions of suicide.</em></p> <p><span style="font-weight: 400;">An American rap song has been more than just a hit on the charts, after new research found it had a direct link to more people reaching out for crisis support and a decrease in suicide-related deaths.</span></p> <p><em><span style="font-weight: 400;">1-800-273-8255</span></em><span style="font-weight: 400;">, a song by American rapper Logic, features the phone number for the US National Suicide Prevention Lifeline. </span></p> <p><span style="font-weight: 400;">The study, published in the </span><em><a rel="noopener" href="https://www.bmj.com/content/375/bmj-2021-067726" target="_blank"><span style="font-weight: 400;">BMJ</span></a></em><span style="font-weight: 400;">, found that within 34 days of the song’s release in April 2017, the 2017 MTV Music Video Awards and the 2018 Grammy Awards, the hotline received an increase of 9,915 calls - working out to be an increase of seven percent more than the expected number.</span></p> <p><img style="width: 500px; height:281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7846511/logic1.jpg" alt="" data-udi="umb://media/1958b234800047b3926988b93a6e3e28" /></p> <p><em><span style="font-weight: 400;">Logic performing ‘1-800-273-8255’ at the VMAs in 2017. Image: Getty Images</span></em></p> <p><span style="font-weight: 400;">These three events generated intense public attention around the song, and within those periods of publicity, the number of suicides in the US decreased by 245.</span></p> <p><em><span style="font-weight: 400;">1-800-273-8255</span></em> <a rel="noopener" href="https://happymag.tv/logic-song-linked-decline-in-suicide-rates/" target="_blank"><span style="font-weight: 400;">has been praised</span></a><span style="font-weight: 400;"> for its efforts to end the stigma surrounding mental health struggles and suicidal thoughts.</span></p> <p><span style="font-weight: 400;">But, the researchers point out that their study is only observational and “can’t establish cause”. They also noted that it was unclear whether the song had any effects beyond the three events where it received peak attention, or whether using social media data captured how many people listened to the song.</span></p> <p><span style="font-weight: 400;">Despite this, </span><a rel="noopener" href="https://www.scimex.org/newsfeed/1-800-hip-hop-song-linked-to-a-reduction-in-suicides-in-the-us" target="_blank"><span style="font-weight: 400;">they say</span></a><span style="font-weight: 400;"> these findings “emphasise the potential population health benefits of working creatively and innovatively” with the music industry to share stories of people seeking help and depicting people coping during times of crisis.</span></p> <p><span style="font-weight: 400;">Logic has also been touched by the impact the song has had and the attention it’s brought to suicide prevention.</span></p> <p><span style="font-weight: 400;">“We did it from a really warm place in our hearts to try to help people,” he told </span><span style="font-weight: 400;">CNN</span><span style="font-weight: 400;">. “And the fact that it actually did, that blows my mind.”</span></p> <p><em>If you are experiencing a personal crisis or thinking about suicide, you can call Lifeline 131 114 or beyondblue 1300 224 636 or visit <a rel="noopener" href="https://www.lifeline.org.au/" target="_blank">lifeline.org.au</a> or <a rel="noopener" href="https://www.beyondblue.org.au/get-support/national-help-lines-and-websites" target="_blank">beyondblue.org.au</a>.</em></p> <p><em><span style="font-weight: 400;">Image: Getty Images</span></em></p>

Mind

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Add some spice to your summer with a spicy Mexican mango salad

<p>A delightful summer salad that combines both sweet and spice for a fun al fresco starter.</p> <p><strong>Time to prepare:</strong> 20 minutes</p> <p><strong>Cooking time:</strong> 10 minutes</p> <p><strong>Serves:</strong> 6 as a side</p> <p><strong>Ingredients</strong></p> <p>Chilli corn:</p> <ul> <li>2 tbs olive oil</li> <li>1 garlic clove, crushed</li> <li>1 tsp dried chilli flakes</li> <li>3 large corn cobs, husks removed</li> <li>425g can black beans, drained, rinsed</li> <li>200g Sweet Solanato™ tomatoes, halved </li> <li>1 red capsicum, finely chopped</li> <li>3 Calypso mangoes </li> <li>½ cup fresh coriander, chopped</li> <li>1 long red chilli, deseeded, finely chopped</li> <li>1 lime, juiced</li> <li>Extra virgin olive oil</li> </ul> <p><strong>To serve:</strong></p> <ul> <li>Coriander leaves</li> <li>Corn chips</li> </ul> <p><strong>Directions</strong></p> <ol> <li>For chilli corn, combine oil, garlic and chilli. Brush evenly over corn cobs.</li> <li>Preheat a barbecue grill plate over medium-high heat. Add corn. Cook, turning occasionally, for about 10 minutes, or until charred. Remove to a plate. Cool 5 minutes then cut corn kernels from cobs.</li> <li>Combine corn, beans, tomatoes and capsicum in a large serving bowl.</li> <li>Cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and cut into 2cm cubes. Combine in a bowl with coriander and chilli.</li> <li>Spoon over corn mixture. Spoon over the lime juice, drizzle with extra virgin olive oil. Season and top with coriander. Serve with corn chips.</li> </ol> <p><em>Recipe courtesy of <a href="http://www.calypsomango.com.au/">Calypso Mango</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/spicy-mexican-mango-salad.aspx">Wyza.com.au</a>.</em></p>

Food & Wine

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Crunchy vegetable chips with peanut dip

<p>Oven–baked chips are not only healthier than those that are fried - their flavour is fresher too. Here, thin slices of beetroot and potato are baked to make dippers for a spicy Southeast Asian dip. If possible, slice the vegetables with a mandolin to ensure they are all an even thickness.</p> <div id="ingredients"><strong>Ingredients:</strong> <ul class="no-bullet"> <li>2 teaspoons sunflower oil</li> <li>1 large red Asian shallot, finely chopped</li> <li>1 clove garlic, crushed</li> <li>½ teaspoon ground cumin</li> <li>½ teaspoon ground coriander</li> <li>¼ cup (60 g) crunchy peanut butter</li> <li>1 tablespoon light soy sauce</li> <li>1 tablespoon honey</li> <li>1 tablespoon lemon juice</li> <li>2 potatoes, about 350 g in total, scrubbed</li> <li>3 beetroot, about 350 g in total, scrubbed</li> <li>2 tablespoons sunflower oil</li> <li>½ teaspoon sea salt flakes</li> </ul> </div> <p><strong>Preparation:</strong></p> <div> <ol> <li>To make the dip, heat the oil in a small saucepan over a moderate heat, add the shallot and garlic, and fry, stirring frequently, for 3–4 minutes, or until the shallot is soft and golden brown.</li> <li>Stir in the cumin and coriander, and cook for a further few seconds, then add the peanut butter, soy sauce, honey and 4 tablespoons water.</li> <li>Stir over a gentle heat until the ingredients are smoothly combined.</li> <li>Remove from the heat and mix in the lemon juice.</li> <li>Spoon into a small bowl, cover and set aside in a cool place while preparing the chips.</li> <li>Preheat the oven to 220°C.</li> <li>Cut the potatoes and beetroot into very thin slices, about 3 mm, preferably using a mandolin.</li> <li>Alternatively, use the fine slicing blade in a food processor, or slice as thinly and evenly as possible with a sharp knife.</li> <li>Put the potato and beetroot slices in 2 separate large bowls and add 1 tablespoon oil to each bowl.</li> <li>Toss the vegetable slices until they are all coated lightly with oil, then spread them out, making sure they are in a single layer, on 3 large non–stick baking trays (or on ordinary baking trays lined with baking paper).</li> <li>Sprinkle the slices evenly with the sea salt flakes.</li> <li>Bake for 35 minutes, turning the vegetables over frequently and swapping round the position of the baking trays each time you turn the vegetables, until the potatoes are crisp and golden and the beetroot is firm but still slightly moist.</li> <li>Keep a close eye on the chips towards the end of their baking time, to be sure they do not burn, removing them as soon as they are ready.</li> <li>Transfer to a wire rack.</li> <li>To serve, place the bowl of dip on a large serving platter and pile the cooled chips around it.</li> </ol> <p><em>This article first appeared in </em><span><a href="http://www.readersdigest.com.au/recipes/vegetable-chips-with-peanut-dip"><em>Reader’s Digest</em></a><em>. For more of what you love from the world’s best-loved magazine, </em><a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRA87V"><em>here’s our best subscription offer.</em></a></span></p> </div> <p><img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

Food & Wine

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Family favourite: Vegetarian chilli beans

<p>Mexican food is often a favourite with the whole family. If your kids are fussy about spice, leave out the chilli powder initially, then add it little by little each time you cook the dish to increase their tolerance.  </p> <p><strong>Time to prepare: </strong>15 minutes</p> <p><strong>Cooking time: </strong>4 minutes</p> <p><strong>Serves: </strong>4</p> <p><strong>Ingredients:</strong></p> <p>½ red onion, chopped (use remainder for salsa)<br />1 red capsicum (pepper), seeds and membranes discarded, chopped<br />400g tin chopped tomatoes<br />1 tablespoon tomato paste (concentrated purée)<br />2 x 400g tins red kidney beans, drained and rinsed<br />3 teaspoons ground coriander<br />2 teaspoons ground cumin<br />½ teaspoon chilli powder<br />2 garlic cloves, crushed<br />2 dried bay leaves<br />125 ml good-quality vegetable stock<br />85g sour cream<br />2 tablespoons coriander (cilantro) leaves, coarsely chopped (optional)<br />flour tortillas or steamed rice, to serve (optional)</p> <p><strong>Avocado salsa</strong><br />1 avocado, peeled and diced<br />2 tablespoons lemon juice<br />1 roma (plum) tomato, seeded and diced<br />½ red onion, thinly sliced<br />1–2 tablespoons olive oil</p> <p><strong>Directions:</strong></p> <p>1. Place the onion, capsicum, tomatoes, tomato paste and beans in the slow cooker. Add the ground coriander, cumin, chilli powder, garlic and bay leaves. Pour in the stock and stir to combine well. Cover and cook on low for 4 hours.</p> <p>2. Put all the avocado salsa ingredients in a bowl and gently stir to combine. Season to taste with sea salt and freshly ground black pepper. Cover and refrigerate until required.</p> <p>3. Spoon the chilli beans into bowls. Top with a dollop of the sour cream and scatter over the coriander, if using. Serve with the avocado salsa and tortillas or steamed rice, if desired.</p> <p><em>Images and recipes from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/slow-cooker-vegetarian-katy-holder/prod9781760523589.html?source=pla&amp;gclid=CjwKCAjw3cPYBRB7EiwAsrc-uXW5TMKVsCrkFFQLKgIeqNuUjXagEPhzCuczSMiLwLeWraYFJ3006xoCOBMQAvD_BwE" target="_blank">Slow Cooker Vegetarian</a> by Katy Holder, Murdoch Books, RRP $29.99 Photography by Alan Benson</em></p>

Food & Wine

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Chilli cheese chicken quesadilla

<p>Why not spice up tonight’s dinner with these delicious chilli cheese chicken quesadillas?</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>3 diced tomatoes</li> <li>1 sliced shallot</li> <li>1 diced avocado</li> <li>2 teaspoons of lime juice</li> <li>¼ fresh, chopped coriander</li> <li>1 ⅓ cup of grated tasty cheese</li> <li>8 flour tortillas</li> <li>1 chopped red chilli, fresh</li> <li>½ BBQ chicken, shredded</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Mix shallot, avocado, coriander, tomatoes, half of the olive oil, and lime juice in a bowl to create a salsa. Add salt and pepper to taste.</p> <p>2. Place half the cheese atop four tortillas. Add chicken and chilli and top with remaining cheese. Use the remaining tortillas to close.</p> <p>3. In a non-stick frying pan the size of the tortillas or larger, heat half a teaspoon of olive oil on medium heat. Add tortilla combination, cook until golden, flip and repeat. Do so with all remaining olive oil and tortillas.</p> <p>4. Divide quesadillas into four quarters each and serve with prepared salsa. You can also use sour cream or Greek yogurt as an additional dip.</p> <p><strong>Related links:</strong></p> <p><em><strong> <a href="/lifestyle/food-wine/2015/06/tuna-jacket-potatoes/"><span style="text-decoration: underline;">Tuna, corn and capsicum jacket potatoes</span></a></strong></em></p> <p><em><strong><a href="/lifestyle/food-wine/2015/06/turkey-burgers/"><span style="text-decoration: underline;">Turkey burgers</span></a></strong></em></p> <p><em><strong><a href="/lifestyle/food-wine/2015/06/stuffed-capsicums/"><span style="text-decoration: underline;">Baked stuffed capsicums</span></a></strong></em></p>

Food & Wine

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Sweet potato oven fries with lime coriander dipping sauce

<p>Oven-baked sweet potato fries sing with a zingy lime dipping sauce. It’s the perfect game-day snack. You just might need to double the recipe.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the fries</em></p> <ul> <li>1 large sweet potato, about 650 g, peeled and cut into chips, about 1 cm thick</li> <li>2 tablespoons polenta</li> <li>1 teaspoon sea salt</li> <li>½ teaspoon smoked paprika, or use ground cumin</li> <li>½ teaspoon freshly ground black pepper</li> <li>2 tablespoons olive oil</li> </ul> <p><em>For the dipping sauce</em></p> <ul> <li>125 ml mayonnaise</li> <li>½ small garlic clove, finely chopped</li> <li>2 tablespoons finely chopped fresh coriander leaves</li> <li>3 teaspoons lime juice</li> <li>½ teaspoon grated lime zest</li> <li>½ teaspoon Tabasco or other hot sauce, or to taste</li> <li>½ teaspoon sea salt</li> <li>¼ teaspoon freshly ground black pepper</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Put the sweet potato chips in a large mixing bowl, cover with cold water and leave for 30 minutes. Rinse and drain the sweet potatoes in a colander, then tip them onto paper towel to dry. Blot any remaining visible moisture with paper towel.</li> <li>Preheat the oven to 210°C. Adjust the oven racks so there is one at the top of the oven and one at the bottom. Put 2 baking trays in the oven to heat.</li> <li>In a small mixing bowl, whisk or stir the polenta, sea salt, paprika and pepper until combined.</li> <li>In a large mixing bowl, toss the sweet potato chips in the oil until each chip is coated. Tip the polenta/spice mix over the chips and toss well, until all the chips are well coated.</li> <li>Remove the baking trays from the oven and line with baking paper. Spread half of the chips on each tray, making sure there is plenty of room between the chips. Bake for 20 minutes, then turn the chips and rotate the trays. Bake until the edges of the chips are turning dark, about 15–20 minutes more.</li> <li>Meanwhile, make the dipping sauce. In a small mixing bowl, stir together the mayonnaise, garlic, coriander, lime juice, lime zest, Tabasco, salt and pepper.</li> <li>To serve, place the fries on a plate with the dipping sauce in a small dish on the side.</li> </ol> <p><strong>Tip:</strong> use orange sweet potato. </p> <p><img width="182" height="171" src="https://oversixtydev.blob.core.windows.net/media/36509/image__182x171.jpg" alt="Image_ (276)" style="float: right;"/></p> <p><em>This is an edited extract from </em>The Potato Cookbook<em> by Dale Whybrow published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Image credit: Ben Cole.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p>

Food & Wine

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Spicy tofu tacos with mango mayonnaise

<p>Great as a side (or a light meal), these spicy tofu tacos served with mango mayonnaise are a delicious vegetarian twist on a Mexican favourite.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Two</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 cups finely sliced red cabbage</li> <li>1 tablespoon olive oil</li> <li>1/2 lemon, juiced</li> <li>1 block spicy tofu, cut into thick slices</li> <li>4 mini tortillas</li> <li>1/2 avocado, sliced</li> <li>1 small bunch coriander, leaves picked</li> <li>2 tablespoons Roza’s mango mayonnaise</li> <li>1 long red chilli, finely sliced</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Combine the red cabbage, half of the olive oil and the lemon juice in a large bowl. Season with salt and pepper and set aside.</li> <li>Lightly grease a medium frying pan with the remaining olive oil and heat over a medium-high heat. Add the spicy tofu and cook, stirring, for 1-2 minutes, or until golden.</li> <li>Meanwhile, heat the mini tortillas in a microwave or sandwich press (if using the microwave, place tortillas on a plate first).</li> <li>To serve, divide the tortillas between plates. Top with the avocado, cabbage mixture, tofu, coriander, mango mayonnaise and fresh long red chilli.</li> </ol> <p><em>Recipe courtesy of <a href="https://www.hellofresh.com.au" target="_blank"><strong><span style="text-decoration: underline;">Hello Fresh</span></strong></a>. </em></p> <div> <table border="0" cellspacing="0" cellpadding="0" align="left"> <tbody> <tr> <td align="left" valign="top"> <p> </p> </td> </tr> </tbody> </table> </div> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

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Vegetable and bean nachos with chipotle sour cream

<p>Chipotle is a Mexican spiced chilli sauce that adds loads of flavour to any Mexican dish, including this tasty vegetable and bean nachos. You can find it in the Mexican section or sauces and condiments section.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 5</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p>Vegetable and bean sauce</p> <ul> <li>1 red onion, finely diced</li> <li>1 capsicum, core removed, finely diced</li> <li>2 carrots, grated</li> <li>1 ½ tablespoons nacho spice mix* (see below)</li> <li>1 x 400g can chopped tomatoes</li> <li>1 x 400g can mild chilli beans</li> <li>1 x 400g can red kidney beans, drained and rinsed</li> <li>1 tablespoon sweet chilli sauce</li> <li>1 cup grated cheese (e.g. tasty, edam or Colby)</li> </ul> <p>To serve</p> <ul> <li>½ cup natural unsweetened thick Greek yoghurt or sour cream</li> <li>1 tablespoon tomato sauce</li> <li>2-3 teaspoons chipotle sauce</li> <li>2 baby cos lettuces or 1 iceberg lettuce</li> <li>2 bags good quality corn chips</li> <li>¼ cup chopped coriander</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To make the nacho spice mix, mix together 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon onion powder, ½ teaspoon ground cumin and ½ teaspoon ground coriander. If you want your nachos to be a bit spicy, add ¼ - ½ teaspoon ground chilli or cayenne pepper.</li> <li>Preheat grill to high.</li> <li>Heat a drizzle of olive oil in a large fry-pan (preferably oven-proof) on medium heat. Cook onion and capsicum for about 4 minutes until softened. Add carrots and nacho spice mix and cook a further 1 minute.</li> <li>Add tomatoes, chilli beans, kidney beans and sweet chilli sauce, stir to combine. Simmer for about 5 minutes until sauce has thickened slightly. Season to taste with salt and pepper.</li> <li>While sauce is simmering prepare rest of the meal; mix yoghurt or sour cream, tomato sauce and chipotle sauce together in a small bowl; finely slice lettuce.</li> <li>Sprinkle cheese over bean sauce and place pan under grill for about 5 minutes, until cheese is bubbling and golden. If you don't have an ovenproof pan, transfer bean mixture to an oven-proof dish before topping with the cheese to grill.</li> <li>To serve, place corn chips, chipotle yoghurt/sour cream and lettuce in bowls and place in middle of table along with bean sauce so everyone can help themselves. Garnish each plate with coriander.</li> </ol> <p><em>Written by Nadia Lim. First appeared on <a href="http://www.stuff.co.nz"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.<strong> Image: My Food Bag</strong>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/five-bean-salad/"><span style="text-decoration: underline;"><em><strong>Five bean salad</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/healthy-nachos/"><span style="text-decoration: underline;"><em><strong>Healthy nachos</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/bean-corn-and-avocado-quesadillas/"><span style="text-decoration: underline;"><em><strong>Bean, corn and avocado quesadillas</strong></em></span></a></p>

Food & Wine

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Five bean salad

<p>Need to eat healthier but can’t stand salads? This cholesterol-lowering, protein and fibre-packed five bean salad will make you a fan. Not only does it taste incredible, but your tummy (as well as your tastebuds) will thank you.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4 (as an entrée or side)</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>420g can five bean mix, drained and rinsed</li> <li>400g can chickpeas, drained and rinsed</li> <li>420g can corn kernels, drained and rinsed</li> <li>Handful parsley, chopped</li> </ul> <p><em>For the dressing</em></p> <ul> <li>¼ cup olive oil</li> <li>2 tbsp. vinegar</li> <li>Salt and pepper, to taste</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Combine all the salad ingredients in a large bowl and mix well.</li> <li>In a small bowl, mix the olive oil, vinegar and salt and pepper until well combined.</li> <li>Pour dressing over salad and toss gently.</li> <li>Serve and enjoy.</li> </ol> <p>What’s your favourite salad to prepare with dinner? Share your recipe with us in the comment section below.</p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/08/slow-cooked-beef-bean-and-beer-chilli/"><span style="text-decoration: underline;"><em><strong>Slow cooked beef, bean and beer chilli</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/08/black-bean-and-guacamole-grain-bowl/"><strong><em><span style="text-decoration: underline;">Black bean and guacamole grain bowl</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/07/mexican-bean-soup/"><strong><em><span style="text-decoration: underline;">Mexican bean soup</span></em></strong></a></p>

Food & Wine

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Apple and chicken quesadilla

<p>These apple and chicken quesadillas are a tasty variation on the classic Mexican dish that provide the perfect snack or light lunch in the warmer months.</p> <p><strong><span style="text-decoration: underline;">Makes:</span> </strong>12 triangles</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 tortillas</li> <li>1 cup cooked, shredded or chopped, chicken meat</li> <li>¼ lb cheddar cheese, sliced or grated</li> <li>1 apple, sliced</li> <li>1/4 cup salsa</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, heat a large pan on a medium high heat.</li> <li>Place a tortilla in the skilled and flip with spatula a couple of times, letting it sit in the pan heating up until air pockets start to form and the tortilla puffs up.</li> <li>Place cheese on half of the tortilla, a couple of centimetres from the edge.</li> <li>Add chicken pieces on top of the cheese then fold tortilla like an omelette.</li> <li>Press down on folded tortilla with spatula and lower the heat to medium.</li> <li>When cheese has melted, remove to cutting board.</li> <li>Open the tortilla wide (careful about the heat) and layer on apple and salsa.</li> <li>Fold tortilla back and cut into triangles.</li> <li>Repeat process with remaining ingredients and tortillas.</li> </ol> <p>Do you like quesadillas? What’s your favourite filling for these classic snacks? Would you make any suggestions? Share your thoughts in the comments section.</p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/09/teriyaki-chicken-with-miso-slaw/"><span style="text-decoration: underline;"><em><strong>Teriyaki chicken with miso slaw</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/09/chicken-thyme-and-lemon-meatballs/"><span style="text-decoration: underline;"><em><strong>Chicken, thyme and lemon meatballs with celeriac “risotto”</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/08/easy-chickpea-masala-curry/"><span style="text-decoration: underline;"><em><strong>Easy chickpea masala curry</strong></em></span></a></p>

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Healthy nachos

<p>Nachos are the perfect snack for a lazy Sunday in front of the telly, but let’s face it, it’s not the healthiest treat! These lighter nachos will satisfy your craving for a Mexican snack without making you feel guilty afterwards.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>5 soft corn tortillas</li> <li>1 ½ tsp. vegetable oil</li> <li>1 jalapeno chilli, seeds removed and cut into thin strips</li> <li>100g mozzarella, grated</li> <li>2 tbsp. low fat sour cream</li> <li>½ small pack coriander leaves, chopped</li> </ul> <p><em>For the guacamole</em></p> <ul> <li>2 ripe medium avocados, stone removed and chopped</li> <li>1 tbsp. lime juice</li> <li>2 spring onions, trimmed and finely chopped</li> <li>2 tbsp. chopped coriander</li> <li>A couple of drops tabasco sauce</li> </ul> <p><em>For the beans</em></p> <ul> <li>400g can red kidney beans, drained and rinsed</li> <li>1 clove garlic, crushed</li> <li>¼ chilli powder</li> <li>¼ tsp. ground cumin</li> </ul> <p><em>For the tomato salsa</em></p> <ul> <li>4 tomatoes, seeds removed and finely chopped</li> <li>¼ small red onion, finely chopped</li> <li>1 clove garlic, finely chopped</li> <li>1 tbsp. lime juice</li> <li>1 tsp. vegetable oil</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 190°C.</li> <li>Brush both sides of each tortilla with oil before cutting into 12 pieces per tortilla. Place the pieces on baking paper and bake for 10 minutes or until crispy and golden, then remove.</li> <li>Turn oven up to 200°C.</li> <li>Mash the avocado in a bowl, keeping some of the texture. Add lime juice, spring onion, coriander, tabasco and salt and pepper, to taste.</li> <li>Add the beans into another bowl with the garlic, chilli and cumin powders, mash with a fork and then add 2 tbsp. water to make a rough mash. Add salt and pepper, to taste.</li> <li>In a separate bowl, mix tomatoes, onion, garlic, lime juice and oil, seasoning with salt and pepper.</li> <li>10 minutes before serving, place the tortilla chips on a lined baking tray and spoon the beans, then the salsa, then scatter the jalapeno chilli and mozzarella. Bake for 4 to 5 minutes or until warm and the cheese has melted.</li> <li>Remove from the oven, spoon over sour cream, scatter coriander, and serve immediately with guacamole on the side.</li> </ol> <p>Do you have a healthy spin on an old favourite? Tell us about it in the comment section below.</p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/07/mexican-bean-soup/"><strong><em><span style="text-decoration: underline;">Mexican bean soup</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/01/chicken-fajitas/"><strong><em><span style="text-decoration: underline;">Chicken Fajitas</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/salsa-verde/"><span style="text-decoration: underline;"><em><strong>Salsa verde</strong></em></span></a></p>

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