Editor’s note: Kristen Andresen will be on vacation from May 31 to June 7. There will be no Tidbits that week.

‘Shroom to grow

If you’re dieting and want a dish you can really sink your teeth into, try Mushroom and Chicken Teriyaki. With only 170 calories and 14 grams of carbohydrates per serving, the recipe fits into the second phase of Atkins and South Beach – but if you’re not counting carbs, you can serve the savory stir-fry over rice. To prepare, combine 1/4 cup teriyaki sauce, 1 teaspoon cornstarch, 1 teaspoon ground ginger and 1/2 cup water in a small bowl. Set aside. In a large skillet over medium-high heat, heat 2 teaspoons vegetable oil. Add 12 ounces sliced fresh white mushrooms (about 41/2 cups) and 4 ounces fresh shiitake mushrooms, stems removed and sliced (about 11/2 cups); cook and stir until they release their liquid, about 3 minutes. Add 1 large sweet red bell pepper, thinly sliced; 4 scallions, sliced, and 2 teaspoons sliced garlic. Cook and stir until mushroom liquid evaporates and garlic begins to brown, about 5 minutes. Add 11/2 cups cooked chicken, cut into thin strips. Stir teriyaki mixture and add to the skillet; cook and stir until slightly thickened, about 3 minutes. Arrange 4 Chinese cabbage or bok choy leaves on 4 plates. Spoon mushroom-chicken mixture on top. For more recipes, visit www.mushroominfo.com.

Hi, ho, the dairy-o

June is National Dairy Month, and to celebrate, students and instructors from Maine’s five community college culinary arts programs will prepare dishes for the 3-A-Day of Dairy reception at the Blaine House in Augusta June 3. The event serves two purposes: to urge the public to up their dairy intake to three servings a day and to celebrate Maine’s dairy industry. Gov. John Baldacci and first lady Karen Baldacci will be hosts for the event. Chefs include Mark Janicki of Eastern Maine Community College; Marie Emerson, Kyla Moore and Mary Mahar of Washington County Community College; Donald Rossignol of Central Maine Community College; Nancy Sanborn of Southern Maine Community College; and Norman Hebert, Dale Mowery and Stephen Theriault of York County Community College.

Safe to eat

So you kept your chili chilly – does that mean it’s still good? Not after three days, according to ConAgra Foods and the American Dietetic Association’s Refrigerator Calculator. The downloadable document, available at www.homefoodsafety.org, will tell you exactly how long food will stay good in your fridge. Leftover sushi? Fuhggedaboutit. But cooked chicken, pork, beef, soups and potatoes will be fine for three or four days. You should toss deli meat after two to three days. And salad is only good for a day or two. But if you’re in a leftover conundrum, you should always follow grandma’s advice: When in doubt, throw it out.

Tidbits is hungry for news about local food products and events. Send your Tidbits by mail to: Bangor Daily News, attn: Kristen Andresen, P.O. Box 1329, Bangor ME 04402-1329; by fax to 941-9476; or by e-mail to kandresen@bangordailynews.net.