Tidbits

Maine dish

The state’s restaurants are thinking globally but cooking locally as part of Maine Menus Month. The event, sponsored by the Maine Department of Agriculture, celebrates restaurants that feature local produce, meat, seafood and other products on their menus. In October, diners are encouraged to sample a range of cuisine, from fresh fish and chips to wild mushroom hash and pan-seared venison, all grown or raised locally, and then rate the restaurant. The statewide winner will receive recognition by Gov. John Baldacci for the “Best Maine Menu.” Diners who select a Maine Menu item will be eligible for prize drawings. For more information or a complete list of restaurants, visit www.getrealmaine.com/restaurants.

Breakfast boost

Your mother always told you not to skip breakfast, and now she’s got the American Institute for Cancer Research on her side. The AICR recently released a free booklet, “The New American Plate for Breakfast,” which encourages people to reconsider their morning meal. The booklet includes healthy recipes, but it also has alternatives for people who don’t have time to cook ? rather than having a doughnut and coffee, the AICR suggests ditching the doughnut for a banana and whole wheat bagel with peanut butter. For a copy of the booklet, visit www.aicr.org and click on “New American Plate for Breakfast,” or call (800) 843-8114, Ext. 10.

Spice is nice

With the popularity of Moroccan, Asian and Indian cuisine, turmeric has become the new golden girl of spices. Long known for its use as a natural dye in cosmetics and textiles, the spice imparts a golden hue and a subtle, warm flavor to soups and stews. It’s the star in McCormick spices’ recipe for Short Cut Paella, which normally calls for saffron. To make the one-skillet supper, heat 1 tablespoon olive oil over medium heat in a large skillet. Add ? cup chopped onion and ? pound smoked sausage or chorizo, cut in half lengthwise and then into ?-inch slices. Saute 3 minutes, or until onion is softened. Stir in 1 cup uncooked long-grain rice, 2 teaspoons McCormick Italian seasoning and ? teaspoon ground turmeric. Saute 2 minutes. Add 2 cups chicken broth and bring to a boil. Cover and simmer 15 minutes. Stir in 1 14?-ounce can diced tomatoes, drained. Place 1 pound peeled, uncooked shrimp, thawed and deveined, in a single layer on top of the rice. Top with 1 cup frozen peas. Cover and cook on medium-low for 8 to 10 minutes, or until rice is tender and shrimp are cooked. Stir and serve. Season with freshly ground black pepper, if desired.