CityView Magazine

SHORTBREAD JAM THUMBPRINTS ⅔ cup granulated sugar 1 cup (2 sticks) unsalted butter (softened) 1¼ teaspoons almond extract 2 cups all purpose flour ¼ cup seedless red raspberry jam ½ cup confectioner’s sugar 1½ teaspoons water vPreheat oven to 350 v In a large bowl combine sugar, butter, ½ teaspoon almond extract. v Beat with an electric mixer at medium speed 2-3 minutes, until light and fluffy. vAdd flour on low speed and beat 2-3 minutes. Shape dough into1-inch balls. vPlace on ungreased cookie sheet 2 inches apart. vUsing thumb gently make indentation. vFill each with ¼ tsp. jam. vBake 12-14 minutes or until edges are golden. vLet stand on sheet for a 1-2 minutes. vRemove to wire rack to cool, set over waxed paper. vIn a small bowl, combine confectioner’s sugar, remaining extract and water. vWhisk. Drizzle in thin stream over cookies. vAllow glaze to set. vStore in airtight container. Prep: 35 min Serving size: 2 cookies Sodium: 0.7 mg What is tinnitus? Tinnitus is one of the most common clinical syndromes in the country yet total funding for tinnitus research in the United States has recently been little more than $3 million. It affects 12 percent of men and almost 14 percent women 65 and older. The Department of Veterans Affairs also estimates that it affects nearly half the soldiers exposed to blasts in Iraq and Afghanistan. A recent VA report found that almost 70,000 of the 1.3 million soldiers serving in the two war zones are collecting disability for tinnitus, and more than 58,000 are on disability for hearing loss. CityViewNC.com | 65 MY MENIERE’S MEXICAN BURRITOS Olive oil spray 3 mushrooms, chopped, stems removed 2 tablespoons onion, chopped finely 1 cherry pepper chopped 1 jalapeno chopped Balsamic vinegar 2 tablespoons no-salt tomato paste Liberal dash Mrs. Dash Southwest Chipotle Liberal dash black pepper Several dashes McCormick’s All Purpose Seasoning (no-salt variety) ¾ cup black-eyed peas, freshly cooked from dried (seasoned with HerbOx Sodium Free Beef Bouillon) 1 tablespoon mustard spread* 1 low-salt flour roll-up** 1 tablespoon cilantro lime salsa*** vSpray large skillet with olive oil, then combine next 10 ingredients over medium heat until onions are transparent. vSpread mustard on roll-up and top with combined ingredients. vRoll into burrito. Prep: 10-15 min. Cook: 1 hour (peas) Serving size: 1 burrito Sodium per serving: 60 mg *Raye’s Mustard, available at rayesmustard.com **Low-salt roll-ups, available at saltwatcher.com ***Salsa available at Robert Rothschild Farm, robertrothschild.com

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