tag:blogger.com,1999:blog-32662428708665136902024-03-19T02:24:40.801-07:00A Life Less SweetOur family's journey as we give up foods containing high fructose corn syrup and strive to eat healthier.cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.comBlogger247125tag:blogger.com,1999:blog-3266242870866513690.post-62962194372099854762011-05-08T15:33:00.000-07:002011-05-08T15:33:33.291-07:00Ode to an OnionI am a sweet onion fanatic. Not so very long ago, I'd have to sometimes settle for a stouter storage onion. Storage onions are fine for cooking, but they can be too pungent for truly enjoying raw. These days, I can always find a sweet onion at the grocery store. Even though sweet onions aren't the unusual treat that they used to be, I still get excited about onions this time of year. Why? This is Vidalia onion season! Juicy and sweet with thick layers, these onions are a wonder. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidj6CXOJpLWRqd4B-aI41kVO1LlzQZngqkEbFbFPlAIAVNiJKbH5wWT407AjHn-wuouEBRdjrg21nvoNOP_nHh0QRQPUiCE-P3Zihyphenhyphenlw5Bz5VAZ6mt-JAAhSokGIzC2WbW9jVk1bybFjkZ/s1600/vidalias.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidj6CXOJpLWRqd4B-aI41kVO1LlzQZngqkEbFbFPlAIAVNiJKbH5wWT407AjHn-wuouEBRdjrg21nvoNOP_nHh0QRQPUiCE-P3Zihyphenhyphenlw5Bz5VAZ6mt-JAAhSokGIzC2WbW9jVk1bybFjkZ/s320/vidalias.JPG" width="320" /></a></div><br />
<b>What makes Vidalia's special?</b> Vidalia onions are grown in a very specific 20 county region of Georgia. The low sulfur soil and the unique climate result in the beloved sweet onion. (Say it like vie-dayl-yuh with a nice long I sound at the beginning. Georgians will leave the L sound out, but I'm from Mississippi, so in it goes.) The onions are especially sweet because of their low sulfur and high sugar content. In fact, a Vidalia onion can have as much sugar as an apple. The onions are harvested late-April through mid-June. They can be stored for sale as late as December in special, high-nitrogen storage units, but I generally see them in our grocery store in May and June. <br />
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<b>How do you use Vidalia onions?</b> I use sweet onions in any recipe that calls for an onion, but Vidalia onions are really best appreciated raw or lightly cooked. Slice one for a sandwich or add chopped, raw Vidalia onion to a salad to fully appreciate the sweet onion flavor. The onions are great in Classic Greek Salad (see recipe at the end). The thick onion layers really lend themselves to onion rings too. I love to use this <a href="http://www.myrecipes.com/recipe/beer-battered-onion-rings-10000000222257/">onion ring recipe</a> from Cooking Light. <br />
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I bought my first Vidalia onions of the season today. Although grown in Georgia, you can find these delicious onions nationwide. If you've not tried Vidalias, start looking for the word "Vidalia" on the little stickers on the sweet onions at your grocery store and snap them up while you can! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT0dResK-KgXlxGHfqSyYHmBPyyTSdGwUUciJVd4-5nOXXGgmTO7sbDl2GVbjehbkChqXXpgs8N2lMLeAMDO4Ev6z9rek4UFBld7n-tTiWyU5Lws2a9MetQiwMuPCgSZjJUcvcHNv40RAU/s1600/classic+greek+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT0dResK-KgXlxGHfqSyYHmBPyyTSdGwUUciJVd4-5nOXXGgmTO7sbDl2GVbjehbkChqXXpgs8N2lMLeAMDO4Ev6z9rek4UFBld7n-tTiWyU5Lws2a9MetQiwMuPCgSZjJUcvcHNv40RAU/s320/classic+greek+salad.JPG" width="320" /></a></div><b>Classic Greek Salad</b><br />
<span style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/Greek-Meze-Cooking-Sarah-Maxwell/dp/1555217745/ref=sr_1_1?ie=UTF8&s=books&qid=1304890339&sr=8-1">Greek Meze Cooking</a></span><br />
<br />
<br />
2 large, ripe tomatoes, cut into thin wedges (I tend to use lots of grape tomatoes cut in half lengthwise)<br />
1/2 cucumber, halved and sliced<br />
1 green bell pepper, seeded and sliced into rings (I like to use red bell pepper)<br />
2 oz. kalamata olives<br />
1 large onion, finely sliced<br />
6 oz. feta cheese, crumbled<br />
zest and juice of 1/2 a lemon<br />
1/4 cup olive oil<br />
1 tsp finely chopped fresh oregano<br />
salt to taste<br />
<br />
<br />
Toss together the tomato through feta cheese. Combine lemon, oil, oregano, and salt in a small bowl, and whisk to make a vinaigrette. Add to the salad and serve.<br />
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<br />
Serves 4-6cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com285tag:blogger.com,1999:blog-3266242870866513690.post-43591862584545389622011-04-11T00:01:00.000-07:002011-04-15T08:18:08.833-07:00Lunch for a PrincessDo you ever get in a rut when you prepare food for your child? Make the same things over and over again or go to the foods that are supposed to be "kid friendly"? I'm certainly guilty of doing that. I have my go-to lunches for my daughter - like spaghetti and PB&J. Fortunately, she likes to remind me to think outside of the kid-friendly box sometimes.<br />
<br />
I've inadvertently found that one of the best ways to get my children to try new foods is to simply to eat the food myself. That's precisely how I discovered one of my daughter's very favorite lunches - a wrap with a generous smear of goat cheese, roasted red peppers, sliced sweet onion, and tomato. I was enjoying a wrap of this very description one day when my princess said she wanted a bite...and then ate my whole wrap. She generally does not care for raw onion (or roasted red peppers for that matter), but in this wrap, she loves the "crunchy bits." Now I send this wrap for school lunch quite often.<br />
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If all else fails, I can depend on her drinking a smoothie for lunch. And why not? Packed with fruit and a little punch of protein, the smoothies we make for her are a smart and fun lunch, and again, a lunch that she stole from my husband who is also a smoothie fiend. <br />
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Don't be afraid to challenge your child's taste buds. They just might surprise you! What's your favorite non-traditional lunch to serve your child?<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDi5Q097lm-97y24CjlDtOAhPIeVoX1s70pW9_9Q2Ez7JKmDP-WKuTlv51G7lQSzDHIy2mh2pFquyWWeKnaR-lfqJz36OMitJly1mwmL4OJ015MSH1GnAJ93tZnBXJ0ymuX6wKazVffibL/s1600/emma+wrap.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDi5Q097lm-97y24CjlDtOAhPIeVoX1s70pW9_9Q2Ez7JKmDP-WKuTlv51G7lQSzDHIy2mh2pFquyWWeKnaR-lfqJz36OMitJly1mwmL4OJ015MSH1GnAJ93tZnBXJ0ymuX6wKazVffibL/s320/emma+wrap.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A wrap is always better with a fancy toothpick holding it together on a fun plate.</td></tr>
</tbody></table> <b>Princess Wrap</b><br />
<br />
1 small flour tortilla<br />
soft goat cheese<br />
jarred roasted red pepper<br />
sliced tomato<br />
sliced sweet onion<br />
<br />
Smear goat cheese down center of tortilla and top with remaining ingredients. Roll and eat.<br />
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Watch the ingredients in the tortillas! Many brands use hydrogenated or partially hydrogenated oils in their tortillas.<br />
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<b>Princess Smoothie</b><br />
<br />
1 banana<br />
1 cup frozen strawberries (thaw a little before blending - 45 sec in microwave does a good job)<br />
1 cup milk (dairy, soy, almond, or coconut)<br />
1 spoonful of peanut butter<br />
a squeeze of chocolate syrup<br />
<br />
Place all in a blender and blend until smooth. Makes 2-3 servings<br />
<br />
Add a little tofu to make the smoothie extra creamy and add an extra big punch of protein.cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com66tag:blogger.com,1999:blog-3266242870866513690.post-87195925311545551132011-04-08T12:01:00.000-07:002011-04-08T12:01:06.034-07:00It's National Empanada Day!Who knew? What perfect way to end my blogging vacation than to celebrate the humble empanada on its very own day by resharing my empanada recipe. (As an aside, I always want to say em-pa-NYA-da, but I am trying retrain myself to say the word correctly: em-pa-NAH-da.) A couple of years ago a group of Latina women sold "authentic Latin food" at our local farmer's market. I fell head over heels in love with their corn and cheese empanadas. This recipe is my attempt at recreating their empanada. It falls short of the empanadas I enjoyed at the Farmer's Market, but it's still a darn good empanada, and it freezes well to boot. I make extra and freeze them to pack in my son's lunch box or to use on those nights when I just don't feel like cooking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoPVP71g00N2e9oRrxgLF0Cem2bMwyYXqTDUaRxi5jCZWkSAgn_xrCg3DYdA_O0-sB0EUP37U1uloMJgz1f-jcr3UTFEVYdKEAa5JZcLGS2pfXx-MhSr0dOH4c-Tqf0IZVwDalrd5nsNi/s1600-h/empanada+1.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5396928889448503794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoPVP71g00N2e9oRrxgLF0Cem2bMwyYXqTDUaRxi5jCZWkSAgn_xrCg3DYdA_O0-sB0EUP37U1uloMJgz1f-jcr3UTFEVYdKEAa5JZcLGS2pfXx-MhSr0dOH4c-Tqf0IZVwDalrd5nsNi/s400/empanada+1.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-weight: bold;">Empanadas de Choclo y Queso (Corn and Cheese Empanadas)</span><br />
<br />
packaged frozen empanada shells (find in the freezer section)<br />
2 TBSP butter<br />
1/2 onion, finely chopped<br />
2 TBSP all-purpose flour<br />
Lowfat evaporated milk (about 1/2 a can)<br />
2 oz Monterey Jack cheese or cheese of choice<br />
1 green onion, finely chopped<br />
corn - 4-6 ears fresh or 1 can or 1 1/2 - 2 cups frozen (I used a bag of fresh corn that I <a href="http://alifelesssweet.blogspot.com/2009/09/freezing-summer.html">froze last summer</a>)<br />
1 small can green chiles (optional)<br />
<br />
Preheat oven to 400 F.<br />
<br />
<span style="font-style: italic;">White Sauce</span> - Melt butter in a saucepan over medium heat. Add the onion and saute until tender. Whisk in the flour and cook for about a minute. Slowly whisk in the evaporated milk until your sauce is the desired consistency. Cook for a couple of minutes adding more evaporated milk if necessary. (My sauce at this point was very thick but pourable.)<br />
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Add in cheese, green onions, and corn as well as any other optional ingredients. Stir to combine well.<br />
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Place a tablespoon or two of corn and cheese filling in the center of an empanada shell. Wet the outer edge of the shell with a little water and press edges together to make a sealed pouch. Place empanada on an oiled baking sheet. Continue until all of your filling and/or empanada shells are used.<br />
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Bake at 400 F for 10-15 min or until empanada bottoms are browned. (You can also brush an egg wash over the top of the uncooked shells to brown the tops as well.)<br />
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Makes about 30 empanadas<br />
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<i>Want more empanada ideas? <a href="http://foodgawker.com/?s=Empanada&cat=0">Foodgawker</a> has beautiful pictures of empanadas with links to the recipes. Get ready to drool! And while I haven't tried this recipe, <a href="http://homebakedmemories.com/Home_Baked_Memories/blog/2006/04/national-empanada-day-april-8th.html">Home Baked Memories</a> has a wonderful looking Green Chile Chicken and Queso Empanada recipe. Enjoy!</i>cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com44tag:blogger.com,1999:blog-3266242870866513690.post-67085054846983325142011-03-06T07:47:00.000-08:002011-03-06T07:55:55.102-08:00Laissez Les Bons Temps Rouler! King Cake for Mardi Gras<i>Care to guess what I'll be doing today? I've spoiled a few Wyoming folk, and they now plead for King Cake. Mardi Gras is this Tuesday, so King Cake time is quickly ending. King Cake is just as tasty if it isn't Mardi Gras season, of course, but it just doesn't seem quite right to have it past Mardi Gras. So, Laissez Les Bons Temps Rouler! Let the good times - and the King Cake - roll!</i><br />
<br />
Even though I grew up in coastal Mississippi where every town has their own <a href="http://en.wikipedia.org/wiki/Mardi_Gras">Mardi Gras</a> parade and schools get Fat Tuesday off, I don't have any memories of king cake until moving to Louisiana as an adult. I'm sure that I had my share of king cake as a child, but in Lousiana, I had lots and lots of king cake. It's a way of life down there during Mardi Gras season. We've continued the tradition in our current home of Wyoming to help my son, a Louisiana native, celebrate his heritage (not to mention it's just fun and tasty).<br />
<i> </i><br />
If you're not familiar with <a href="http://if%20you%27re%20not%20familiar%20with%20mardi%20gras,%20it%27s%20the%20season%20just%20before%20lent%20culminating%20on%20mardi%20gras%20day%20-%20the%20day%20before%20lent%20starts.%20%20it%20is%20the%20american%20south%27s%20version%20of%20carnival./">Mardi Gras</a>, it's the season just before lent culminating on Mardi Gras day - the day before lent starts. It is the American South's version of Carnival. Mardi Gras is known for lots of rich foods, parties, and parades, and is celebrated from the Florida panhandle through southern Louisiana (and other places too, I'm sure).<br />
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<b>What is King Cake?</b> This traditional cake of Mardi Gras was brought over by the French settlers and has morphed into what we eat today. The cake is a sweet brioche often with a slight cinnamon flavor. Modern variations can be found stuffed with a cream cheese or fruit filling.<br />
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Everything about the king cake is symbolic. The circular or oval shape is to honor the three kings. The traditional Mardi Gras colors that decorate the cake are traditional too: purple represents justice, green represents faith, and gold represents faith. A small plastic baby (or bean) is often put inside of the cake to represent the baby Jesus. In Louisiana, whoever found the baby had to bring the next king cake. We're adding our own twist and saying that whoever finds the baby will have good luck the rest of the year.<br />
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King cakes are a Mardi Gras season tradition, but they've become so popular that bakeries make them and people buy them year round now. Seems like most bakeries in southern Louisiana will ship their king cake nationwide, but we choose to go the cheaper (and just as tasty) homemade route. <br />
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The recipe for this sweet treat looks daunting, I know, but it really isn't that bad. You need some time, but each step is actually pretty easy. It's even easier if you have a mixer with a dough hook to do the kneading for you. (I use the mixer to do most of the mixing, taking a little time to mix in the butter with my own hands. If you're using a mixer, 6 minutes of kneading with a dough hook seems to do the trick.) Enjoy!<br />
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</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyhdcP3xFkGAy4vGKM2gqGvJTyDmxu3yXeLHljD-br9X0Xm1iRln6vJKGxGIwxm1P7jPZbqOxdYwYnn6c7G90F01aCQb0QDHFTgktBstljBK3CvsPasG8icrAFONAX-DkCS8Q5L7jm70P/s1600-h/king+cake.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyhdcP3xFkGAy4vGKM2gqGvJTyDmxu3yXeLHljD-br9X0Xm1iRln6vJKGxGIwxm1P7jPZbqOxdYwYnn6c7G90F01aCQb0QDHFTgktBstljBK3CvsPasG8icrAFONAX-DkCS8Q5L7jm70P/s320/king+cake.JPG" /></a></div><div style="text-align: center;"><i>I didn't use the traditional colors on my king cake - just what I had on hand! And if you look close, you can see the little plastic baby (totally optional) sitting on top waiting to be hidden inside.</i></div><b><br />
</b><br />
<b>Mardi Gras King Cake with Cream Cheese Filling</b><br />
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<i>Dough: </i><br />
1/2 cup warm water<br />
2 packages active dry yeast<br />
1/2 cup plus 2 tsp sugar<br />
4 cups of flour, plus extra if needed <br />
1 tsp nutmeg<br />
2 tsp salt<br />
1/2 cup warm milk<br />
5 large egg yolks<br />
1 stick butter, cut into slices and softened<br />
1 tsp ground cinnamon<br />
<br />
<i>Cream Cheese Filling</i> (mix all ingredients together)<i>:</i><br />
2 8-oz packages of cream cheese (low fat is fine)<br />
2 cup confectioner's sugar<br />
3 TBSP flour<br />
2 tsp vanilla extract<br />
a few drops of milk<br />
<br />
<i>Icing</i> (Mix together using more or less milk to reach the desired consistency.):<br />
3/4 cup confectioners sugar<br />
3 TBSP milk<br />
<br />
<br />
<br />
Pour the warm water into a bowl and sprinkle the yeast and 2 tsp of sugar into it. Stir and let the yeast/sugar mix set in a warm place for 10 min.<br />
<br />
In a bowl, combine the flour, remaining sugar, nutmeg, and salt and mix well. Pour yeast mixture and warm milk into flour mixture. Add egg yolks and mix well using hands, spoon, or mixer. When mixture is mostly smooth, add in butter a tablespoon at a time. (I use my dough hook to get this going, and then use my hands to finish mixing the butter in.) Mix until dough forms a smooth ball.<br />
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Place ball of dough on a floured surface and knead, adding more flour as necessary. When dough is no longer very sticky, knead 10 more minutes until shiny and elastic. (Or use a mixer with a dough hook for about 6 minutes.)<br />
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Coat a large bowl with a little butter or oil. Place dough ball in the bowl and cover with a towel. Let rise in a warm place for a 1 1/2 hours or until doubled in size.<br />
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After rising, place the dough on a lightly floured surface and punch it down. Sprinkle the sinnamon on, then pat and shape the dough into a long snake or cylinder. Use a rolling pin to flatten the cylinder into a long rectangle. Spoon the cream cheese filling along the center of the rectangle lengthwise. Pull the lengthwise edges of the rectangle together and fold under to surround the filling with dough.<br />
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Carefully move the long, cream cheese filled rectangle onto a baking sheet so that the seam is on the bottom. Shape into a circle and pinch the ends together. (A pizza pan works great for this!)<br />
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Cover with a towel and let rise in a warm place again for 45 minutes.<br />
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After the second rising, bake in an oven preheated to 375 F for 25-35 min or until golden brown. Cool on a wire rack and hide the plastic baby (or bean) inside the cake.<br />
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Spoon icing over the cake (it will be thin), and sprinkle green, purple, and gold colored sugar over the icing.cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com30tag:blogger.com,1999:blog-3266242870866513690.post-35090577195966491712011-02-14T11:53:00.000-08:002011-02-14T11:59:36.800-08:00Meatless Monday - Greek Stuffed Peppers (Yemista Orphana)My husband and I love Greek food. We've been enthralled with Greek flavors for years now, but enthrallment turned to obsession after eating at a fabulous little Greek restaurant in Salt Lake City. The only thing that keeps me from cooking Greek food more is time. When I do make a Greek meal, we savor every morsel.<br />
<br />
Last night I made an early Valentine meal for my husband - yemista, aka Greek Stuffed Peppers. My husband and I both really enjoyed these stuffed peppers. The kids thought this dish was only so-so. They both ate the stuffing without complaint, but neither were thrilled with the dish. I'm ok with that. Their little taste buds were challenged with something new, and they didn't balk at it - a success in itself. We will have this meal again (and again), and hopefully the kids will warm up to it.<br />
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This dish takes a little time, but it is really very easy to prepare. I stuffed bell peppers exclusively, but you could also stuff tomatoes, zucchini, or eggplant. If you stuff a vegetable with an edible inside (like a tomato), save the scooped out pulp and add it to your stuffing. <br />
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Enjoy and happy Valentine's day!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisl8moJeOzT5aBEB1RbKLc_igtRcYBPlCnVFiB9P6Qqf4l27Jn-t57oTEgjbMqH_jBR3IVzpByxbXPJSXwOY27dgTka7ri-sDKjxrE4i8AZ1Fb945y8TTQF1-pHmdPOyOUQdT_BKvwZFK2/s1600/yemista.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisl8moJeOzT5aBEB1RbKLc_igtRcYBPlCnVFiB9P6Qqf4l27Jn-t57oTEgjbMqH_jBR3IVzpByxbXPJSXwOY27dgTka7ri-sDKjxrE4i8AZ1Fb945y8TTQF1-pHmdPOyOUQdT_BKvwZFK2/s320/yemista.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yemista with a light Greek side salad</td></tr>
</tbody></table><br />
<b>Greek Stuffed Peppers (Yemista Orphana)</b><br />
<span style="font-size: x-small;"><i>adapted from <a href="http://www.amazon.com/Greek-Meze-Cooking-Sarah-Maxwell/dp/1555217745/ref=sr_1_1?ie=UTF8&s=books&qid=1297711711&sr=8-1">Greek Meze Cooking - Tapas of the Aegean</a></i></span><br />
<br />
8 bell peppers<br />
2 TBSP olive oil<br />
6 green onions, finely chopped<br />
1 1/3 cup long grain white rice<br />
2 garlic cloves, minced<br />
1 tsp ground cinnamon<br />
1/2 cup seedless raisins<br />
1/2 cup pine nuts<br />
3/4 cup diced tomato (canned or fresh)<br />
about 2 1/2 cups water <br />
salt and pepper to taste<br />
4 TBSP chopped parsley<br />
3 TBSP chopped fresh mint<br />
<br />
<br />
To prepare the bell peppers, slice off the tops and scoop out and discard the seeds and ribs. Save the top; it will be a lid for the peppers after stuffing.<br />
<br />
Preheat oven to 350 F.<br />
<br />
In a large skillet, heat 1 TBSP of the olive oil and add the onions. Cook for about a minute, then stir in the rice, garlic, cinnamon, raisins, pine nuts, and the tomatoes. (If you're using vegetables other than bell peppers, stir in the reserved scooped out insides now.) Add enough water to cover the rice and simmer, covered, for 10-15 minutes or until the rice is tender and the majority of the liquid has been absorbed. You can add more water while the rice is cooking if necessary.<br />
<br />
Add salt and pepper to taste, and stir in the parsley and mint. Remove the filling from the heat. Stuff the bell peppers with the rice filling and place the tops on each pepper. Arrange the vegetables in a large roasting pan and pour in enough water to just cover the base of the pan.<br />
<br />
Drizzle the remaining olive oil over the peppers and back for 50-60 minutes or until the vegetables are tender. Serve warm or cold.<br />
<br />
Serves 8 <br />
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<b>If you ever have the opportunity to eat at <a href="http://www.aristosrestaurant.com/about.php">Aristo's</a> in Salt Lake City, jump on it! Don't be afraid to take the kids. They are family friendly with a nice kid's menu with kid-friendly Greek fare. My daughter loves their kephtedes (aka Greek meatballs) and my son loves their pasta with feta cheese. Your kids will expand their taste horizons without even knowing it!</b>cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com24tag:blogger.com,1999:blog-3266242870866513690.post-41626090017743594562011-02-11T08:28:00.000-08:002011-02-11T08:28:43.744-08:00Go Red for Women!<i>Many thanks to Sahar at <a href="http://www.fatfightertv.com/">Fatfighter TV</a> for inviting me to be a part of <a href="http://www.getfitbook.com/SearchResults.asp?Cat=62">Blog Your Heart Out</a>. This is a cause that is close to Sahar's heart. Please take the time to read Sahar's post for today - <a href="http://fatfightertv.com/blog/2011/02/i-miss-you-mommy/#more-11100">I miss you, mommy</a>. </i><br />
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Did you know that <b>heart disease is the number one killer of women</b> in the US? It's a statistic that I've heard before, but it always catches me a bit by surprise. Heart disease is stereotypically associated with men, but it's as big a problem - maybe bigger because the awareness still isn't there - for women. The American Heart Association started the program Go Red for Women in 2004 to raise awareness that heart disease is a killer for women too.<br />
<a href="http://www.blogger.com/goog_2135947678"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.getfitbook.com/v/vspfiles/BYHO/redirect.htm" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWZS0teYFL3tx1fEuREkB03Dn93nJmeZgNEekdg3V2L6F-WmGdpZYkyqi0S4YCkHJspevNJ70_DhDbGp9mshrRLykd1JAJHUtXydkLF268mQP1Ub32VN2hZo9ZRDD50sEGJCtyT1TmgQU/s1600/go+red+for+women.jpg" /></a></div><br />
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<b>How can you be an advocate for change?</b> Whether you're a man or a woman, the initial steps are the same, and if you're at this blog, it's likely that you're already starting to think about the food you eat - a big first step! The American Heart Association has lots of great looking <a href="http://www.goredforwomen.org/BetterU/recipes.aspx">heart-healthy recipes</a> on their website. As a side note, the first recipe book that I remember actually spending money on was the American Heart Association Cookbook way back in the early '90s, long before I was really thinking about what foods I put into my body. Healthy food is still tasty food, folks! <br />
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Exercise regularly - even if all you can fit in is a walk around the block or set of jumping jacks in your cubicle - do what you can! Regular checkups and blood screenings can help alert you to problems early. Many communities - mine included - offer a complete blood screening at a manageable, reduced price at certain times of the year. Take advantage of this service if it's available! Find out what your cholesterol is and take steps to get it to an acceptable level. If you have high blood pressure or almost high blood pressure, talk to your doctor about how to manage it. Take control of your health before it takes control of you!<br />
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<b>Go Red for Women!</b> Become a member of the <a href="http://www.getfitbook.com/v/vspfiles/BYHO/redirect.htm">AHA's Go Read for Women</a> campaign and take advantage of all they have to offer. Membership is free, and members receive a newsletter, a red dress pin, a 12-week BetterU nutrition and fitness program makeover, an online heart checkup, and the chance to share your own story with others.cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com49tag:blogger.com,1999:blog-3266242870866513690.post-48629781395042354312011-02-04T08:39:00.000-08:002011-02-04T08:39:56.222-08:00Equal Exchange Chocolate Giveaway!I love Equal Exchange chocolates, so I was thrilled when they asked if I would like to review their new chocolate bars and hold a chocolate giveaway. Click over to A Life Less Sweet Reviews to read about these two new chocolate offerings from Equal Exchange (I like one so much I refused to share) and to <b>enter to win a box of assorted Equal Exchange chocolate bars</b>. Entries will be accepted until 11:59 pm Saturday, February 5, so don't delay! cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com22tag:blogger.com,1999:blog-3266242870866513690.post-56506548738572059012011-02-02T13:03:00.000-08:002011-02-02T13:03:46.457-08:00Flavored Milk vs Veggies for Calcium<i>Like to curl up with a nice cup of hot tea on these cold winter days? I've got a great <b>Celestial Seasonings tea giveaway</b> on <a href="http://lesssweetgiveaways.blogspot.com/2011/02/celestial-seasonings-tea-giveaway.html">A Life Less Sweet Reviews</a>! Read about their new green teas and enter to win a box of each of the new teas!</i><br />
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Today I'm pleased<span style="font-family: inherit;"> to pub</span>lish a guest post by <a href="http://www.foodwithkidappeal.com/aboutMe.htm">Jenna Pepper</a>. Jenna is a recovering picky eater and real food advocate sharing with parents the truth; <i>kids can transform their taste buds</i>. Whether you have a reluctant eater or a snack fiend on your hands, there is hope. She is involved in school food reform in Houston, TX Spring Branch ISD. Jenna is the author of the <a href="http://foodwithkidappeal.blogspot.com/2010/09/eat-to-learn-spinach-why-your-kids.html">Eat to Learn</a> program, which is in the first year of implementation at Sherwood Elementary. Fruit and vegetable consumption at school lunches is up 10% since the program began. Check out her blog <a href="http://foodwithkidappeal.blogspot.com/">Food with Kid Appeal</a> where she can help you grow good eaters.<br />
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<div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><b><span style="font-weight: bold;">Questioning the belief that sugars in flavored milk are a necessary evil to get calcium in kids</span></b></span></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPe82QAtllW35zlzMaexQlPswoPviVcnTAqBPGugtCi9vaNUhatgdzTYmzSYujBFFrTgPSnqZqiT6cfzbRbzsE52q2sA6se-xHy_92Nx4vKBl0Hg5-l9uxm0fvcMhTV-G_g1iqmD19yMK/s1600/choco+milk.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPe82QAtllW35zlzMaexQlPswoPviVcnTAqBPGugtCi9vaNUhatgdzTYmzSYujBFFrTgPSnqZqiT6cfzbRbzsE52q2sA6se-xHy_92Nx4vKBl0Hg5-l9uxm0fvcMhTV-G_g1iqmD19yMK/s200/choco+milk.jpg" width="150" /></a><span style="font-size: small;">Fear that kids won’t get enough calcium if they don’t drink daily milk is pretty common. Parents would fear this without marketing from the dairy industry because “growing bones” is mission critical for short people. The dairy industry makes this fear even worse by <a href="http://www.grist.org/article/school-nutrition-association-dances-to-dairy-industry-tune" target="_blank">convincing school districts to serve flavored milk</a> to students, so that kids don’t miss out on the calcium they need. If that practice wasn’t enough, the milk industry started its <a href="http://www.raiseyourhand4milk.com/" target="_blank">Raise Your Hand for Chocolate milk</a> campaign to keep parents believing that flavored milk - with added sugar, usually high fructose corn syrup - is a necessity for a growing child. They play on a parents fear that their child’s growth will not be optimized unless milk is consumed daily.</span></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Add to that the fact that most school food programs have removed a lot of the real food that contains naturally contains calcium from the menu, replacing it with factory food of little or no nutritional value. The nutritional value of the factory food is usually in the form of vitamin or mineral enrichment, versus naturally occurring nutrients in whole real food. In districts where greens are served in the hot lunch line, they are often overcooked unpalatable blobs of green that no child or adult would find appealing. </span></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><b><span style="font-weight: bold;">Is it accurate? Are most kids in need of extra calcium?</span></b></span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">As Ed Burske reports in an article <a href="http://www.theslowcook.com/2011/01/18/a-word-to-parents-about-calcium/" target="_blank">summarizing the findings by a panel of medical authorities regarding calcium intake among children</a>, most children are not in need of extra calcium as the dairy industry has brain-washed parents into believing. Chairman of school nutrition at Harvard School of Public Health, Dr Walter Willet says that milk is not an essential nutrient. “We aren’t seeing a lot of children with factures,” he said citing lack of evidence suggesting children’s bone growth is impaired by lack of calcium.</span></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">What some parents might not know is that while milk contains more calcium than a serving of calcium containing vegetables, the <a href="http://drbenkim.com/nutrient-calcium.html" target="_blank">calcium in some vegetables</a> is <a href="http://milk.procon.org/view.answers.php?questionID=000817" target="_blank">more readily absorbed and utilized for bone health</a> than it is from milk or other calcium enhanced products. That means that a serving of broccoli may do your child as much or more good as the milk. Last <i><span style="font-style: italic;">time I checked there is no high fructose corn syrup in broccoli.</span></i> The question isn’t "is dairy a good source of calcium for bone health." The question is calcium from dairy essential? I’m not convinced. Animals in nature seem to get enough calcium to support their bone health from their diet, which doesn’t include dairy products past weaning from mother’s milk. If animals can get enough calcium from leaves, as Annemarie Colbin, author of <a href="http://www.foodandhealing.com/books/whole-food_guide_to_strong_bones.htm" target="_blank">The Whole Food Guide to Strong Bones</a> suggests, perhaps humans can too. <a href="http://www.nichd.nih.gov/publications/pubs/upload/boneup_boneloss1rev.pdf" target="_blank">Exercise</a> too is critical for bone health. I guess animals get plenty of exercise in their daily quest for food in the wild. Less so for humans who drive to the store and pick up a week’s worth of groceries in an hour or less.</span></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><b><span style="font-weight: bold;">But Kids Don’t Like Vegetables </span></b></span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Nope. Not true. I put this myth to the test in a Houston, TX elementary school. <a href="http://foodwithkidappeal.blogspot.com/2011/01/elementary-school-students-do-like.html" target="_blank">400 students tasted 9 different vegetables and fruits</a> including calcium containing broccoli and spinach. And do you know what happened? 4,951 tastes later the punch cards revealed that 82% of students from Pre-Kinder through 5<sup>th</sup> Grade tasted all 9 items. Many kids asked for more spinach and broccoli. 25% of students voted a green vegetable as their favorite produce tasted, even when up against orange and pear.</span></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwwKBXmnNBIBb9EDwVgZZJiFmf3IJK5XSkW8wlynHZYJhhRJRDowpVJt_R8ddmK5nzTMtb3AubGFViKWT2dAy6vlGn1lYkvRfhgOhyphenhyphen_gSeX6B3NKoxaUW9m2rbXzk7QkFBNozQkYVf50a/s1600/e2l+spinach+taste.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwwKBXmnNBIBb9EDwVgZZJiFmf3IJK5XSkW8wlynHZYJhhRJRDowpVJt_R8ddmK5nzTMtb3AubGFViKWT2dAy6vlGn1lYkvRfhgOhyphenhyphen_gSeX6B3NKoxaUW9m2rbXzk7QkFBNozQkYVf50a/s320/e2l+spinach+taste.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tasting spinach at a school Taste Off Competition.</td></tr>
</tbody></table><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"></span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">I’m not asserting that kids <i><span style="font-style: italic;">prefer</span></i> vegetables. Most kids would still pick chocolate milk over broccoli as their favorite. I’m saying that kids <i><span style="font-style: italic;">will eat</span></i> vegetables. Parents, teachers, school food service professionals listen up. Kids will eat vegetables. </span></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Step One: Serve vegetables in a palatable way - raw on a salad bar. </span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Step Two: Get the sugared-up and packaged stuff off the menu. </span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Step Three: Teach students that <a href="http://foodwithkidappeal.blogspot.com/2010/09/eat-to-learn-spinach-why-your-kids.html" target="_blank">vegetables fuel their brain</a>. </span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Step Four: Watch veggies (and calcium) go down the hatch.</span></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxSXlFB2d6Co0XOLnuyTs1pxXX7Z8mRgi0XgjTCuS5sjIWcZqPiKfsxp3R_CAO1Y_yj5vi9tpwSUmxtkgbA2rLuN_oI2_9bskkGd3Qdy6BZ4H7sGPF6CSXV0RbjyWV7HKS9POAbB1SR_-/s1600/kale.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxSXlFB2d6Co0XOLnuyTs1pxXX7Z8mRgi0XgjTCuS5sjIWcZqPiKfsxp3R_CAO1Y_yj5vi9tpwSUmxtkgbA2rLuN_oI2_9bskkGd3Qdy6BZ4H7sGPF6CSXV0RbjyWV7HKS9POAbB1SR_-/s200/kale.jpg" width="200" /></a><span style="font-size: small;">It took me two years to fall in love with kale. My mistake? Cooking it. It is so much better chopped in thin slices added to other greens in a salad. Varieties other than curly kale work best raw in salads. Don’t believe me? Try leafy greens like kale raw in your next green salad. See what the kids think. </span></div><div style="font-family: inherit;"><br />
</div><i>Thanks so much, Jenna! Great information and food for thought. At my son's school, they offer chocolate milk, 2% plain milk, or a small cup of juice (half the amount of the milk cartons!) for their lunch. While I wish that they would also provide an easy source of water with their lunches, I've been pleasantly surprised this year that the majority of the kids choose the unflavored milk! The kids also happily get veggies from the salad bar (the first thing in the food line) and eat them. Small steps, but important ones!</i>cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com13tag:blogger.com,1999:blog-3266242870866513690.post-67472183839667498532011-01-30T08:53:00.000-08:002011-01-31T06:58:20.795-08:00What are your Superbowl foods? And a giveaway!The Superbowl is one week away! The three things I think about when I hear Superbowl? Football, commercials, and food. And the food almost always includes chips. <b>I've got a great <a href="http://lesssweetgiveaways.blogspot.com/">Garden of Eatin' chip giveaway on A Life Less Sweet Reviews</a>.</b> Hurry over and leave a comment to enter!<br />
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Superbowl food is about fun food. Food you can pick up and maybe get your fingers a little messy. A past favorite of mine? Rotel dip. You know - Velveeta with a can of Rotel mixed in. I like Rotel dip, I'll admit it, but Superbowl food doesn't have to include fake cheese. I'm going to give just a few options that are just as fun, but maybe up the flavor factor a bit.<br />
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<b>First up, <a href="http://alifelesssweet.blogspot.com/2010/04/gorgonzala-sliders-to-make-your-mouth.html">sliders</a>.</b> How can you go wrong with itty-bitty hamburgers? I like to <a href="http://www.food.com/recipe/bread-maker-hamburger-buns-89932">make my own buns</a> for my sliders, but you could simply substitute a dinner roll for the bun to save a little time. (Watch those ingredients if you buy your rolls!) And if you're not in the mood for a hamburger, try a chicken slider or a roasted portobello mushroom slider for a vegetarian option.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://alifelesssweet.blogspot.com/2010/04/gorgonzala-sliders-to-make-your-mouth.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzr1M7K6rX8o3fOYT31AZbIsiTBIsbt4frUKa6ppQUg-KnquR-UyNLZCQCp2JUSf_7zqo8BIUjsoglB3NEGS7hg2azeP8V4itxUGgX5nzsDJlpqJd3Djd8JwmmYepC8E9572dk0rakvyP/s1600/sliders.JPG" /></a></div><br />
<b>Nachos</b> are always great football food, but they can be more than fake cheese poured over chips. Try going for a more sophisticated nacho. <a href="http://alifelesssweet.blogspot.com/2009/10/meatless-monday-delicious-sophisticated.html">These nachos</a> are easy to make and delicious.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://alifelesssweet.blogspot.com/2009/10/meatless-monday-delicious-sophisticated.html"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bHcZUIG0tcdLXqT1uX0A8lf4r9w3cuIOIxpUdxthMTIB52IUHxyzKl3J3lVhRy9MVqiEKBlcW7ejgg8iB6-RLXyjRpXepB8Z1xu94ejPFA6uK3feRg1vayQe0Chz7Ru-eXWmpimO5tXL/s320/salsa+nachos.JPG" width="320" /></a></div><br />
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Or go for an nontraditional nacho. These <b><a href="http://alifelesssweet.blogspot.com/2009/11/meatless-monday-sweet-potato-nachos.html">Beans and Sweet Potato Nachos</a></b> are healthy and delicious football food.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://alifelesssweet.blogspot.com/2009/11/meatless-monday-sweet-potato-nachos.html"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguwNi_uxXRQ_Oe4GRZOyJepZtXoVP8RGUPcIIHfu-6IPbC_xbA7meUKWTpVudrhx2JhzW2TZeR6czh_VbXguKcEeMxikuo8kHMI_UxBYyX7ZQQPLc6JHcLLeLKnrAD52Kxg8mwC1tUuxP3/s320/sweet+potato+nachos.JPG" width="320" /></a></div><br />
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One of my favorite finger foods is<b> bruschetta. </b> Traditional bruschetta is simply toasted bread rubbed with garlic and drizzled with a little olive oil and salt and pepper. Modern bruschetta is toasted bread topped with whatever makes you happy. My favorite bruschetta is toasted bread topped with a smear of basil pesto, chopped tomato, and crumbled goat cheese. So simple and so good!<br />
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Of course, <b>dips </b>are a must for the Superbowl. This year, I have my eye on this <b><a href="http://www.cookingwithmykid.com/appetizers/super-bowl-series-mediterranean-7-layer-dip/">Mediterranean 7 Layer Dip</a></b> recipe from <a href="http://www.cookingwithmykid.com/">Cooking with My Kid</a>. I'll make <a href="http://alifelesssweet.blogspot.com/2008/09/try-this-hummus.html">my own hummus</a> as the base. (Hummus alone would make a great Superbowl dip.) This <b><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001932662">Creamy Garlic and Herb Dip</a></b> from Cooking Light looks great for vegetables and chips alike. <br />
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<b>Want some more ideas?</b> <a href="http://www.cookinglight.com/entertaining/holidays-occasions/low-fat-super-bowl-recipes-00400000063811/page8.html">Cooking Light</a>, <a href="http://www.epicurious.com/articlesguides/holidays/superbowl/superbowl?intcid=epi_hptile3">Epicurious</a>, and <a href="http://www.eatingwell.com/recipes_menus/recipe_slideshows/super_bowl_recipes?slide=1#leaderboardad">Eating Well</a> all have some great looking Superbowl recipes.cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com7tag:blogger.com,1999:blog-3266242870866513690.post-26408432780573149672011-01-28T09:02:00.000-08:002011-01-28T09:02:07.358-08:00Eat your applesauce and help the Breast Cancer Foundation!Click over to my review blog - <a href="http://lesssweetgiveaways.blogspot.com/2011/01/eat-your-applesauce-and-help-breast.html">A Life Less Sweet Reviews</a> - to read about how Musselman's applesauce is partnering with the National Breast Cancer Foundation this month. I've also got a great Cinnamon Apple Pancake recipe from the cookbook <a href="http://www.amazon.com/Substitute-Yourself-Skinny-Cookbook-Substitutions/dp/1440503974/ref=sr_1_1?ie=UTF8&s=books&qid=1296233777&sr=8-1">Substitute Yourself Skinny</a> for you. What are you waiting for? <a href="http://lesssweetgiveaways.blogspot.com/2011/01/eat-your-applesauce-and-help-breast.html">Go read about it!</a>cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com4tag:blogger.com,1999:blog-3266242870866513690.post-56032096391484357392011-01-16T20:53:00.000-08:002011-01-16T20:53:32.766-08:00For Shame, Girl Scouts!'Tis the time of year for cute little girls in brown vests to smile at your door with an order form for boxes of irresistible cookies. Girl Scout cookies really do have a mystique about them, don't they? What is it about these cookies that makes everyone drool?<br />
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I know! Maybe it's the partially hydrogenated oil!<br />
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Yeah, sorry, total buzzkill here. Since we gave up high fructose corn syrup (HFCS for the uninitiated) a few years ago, I have been disappointed in Girl Scout Cookies. This wholesome organization promoting good things for girls, well, you'd think that the product they sell would be a little more wholesome for their clientele. I don't begrudge the cookies at all, but I do have issues with the ingredient lists.<br />
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To keep things simple, we'll focus on the two ingredients on my "do not buy" list - HFCS and partially hydrogenated oils. The first is an automatic signal that this product contains cheap, fake ingredients, and the second contains trans fat. (Need reasons to eliminate partially hydrogenated oils and artificial trans fat from your diet? <a href="http://alifelesssweet.blogspot.com/2009/12/last-of-december-rewind-last-year-we.html">Read my post on trans fat.</a>) Of course, because of lax labeling laws, Girl Scout cookies that contain partially hydrogenated oils can claim to have 0% trans fat. By law, a product can claim to contain 0% trans fat if it has less than 0.5 g of trans fat per serving. So, a product can contain a measurable amount of trans fat, albeit small, and claim to have none. <br />
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So, which cookies have the offending ingredients? Here's a rundown:<br />
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<b>Samoas </b>(my favorite in times past) - partially hydrogenated oil<br />
<b>Tagalongs </b>- partially hydrogenated oil<br />
<b>Thin Mints</b> - partially hydrogenated oil<br />
<b>Caramel DeLites</b> - partially hydrogenated oil, and HFCS<br />
<b>Peanut Butter Patties</b> - partially hydrogenated oil, and HFCS<br />
<b>Peanut Butter Sandwich</b> - partially hydrogenated oil<br />
<b>Thanks-A-Lot</b> - partially hydrogenated oil, and HFCS<br />
<b>Lemonades </b>- partially hydrogenated oil<br />
<b>Dulce De Leche</b> - HFCS <br />
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The only cookies with ingredient lists free from partially hydrogenated oil and HFCS: <b>Trefoils</b>, <b>Shout Outs</b>, <b>Shortbread</b>, <b>Do-Si-Dos</b>, and <b>Thank U Berry Much</b>. Both <b>Do-Si-Dos</b> and <b>Thank U Berry Much</b> contain <a href="http://alifelesssweet.blogspot.com/2009/05/because-you-askedinvert-sugar.html">invert sugar</a>, so if you are concerned about processed free fructose in your product, these would be no-nos as well.<br />
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I would really like to buy some cookies from the cute girls selling them that I'll see at my grocery store, but I probably won't - not even the ones on the short list. Unfortunately, the Girl Scout organization has no real incentive to clean up their cookies' ingredient lists because people will buy the cookies - boxes upon boxes of them. It's unfortunate that this organization chooses to sell a product with trans fat and other undesirable ingredients in them - cheap cookies made with cheap ingredients that are unhealthy even in small amounts.<br />
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For shame, Girl Scouts!<br />
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If you'd like to check out the ingredients for yourself, please visit the <a href="http://www.girlscoutcookies.org/">Girl Scout Cookies official page</a> where there is a link to all of the nutritional and ingredient information for all of their cookies. <br />
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<i>I know many young Girl Scouts and will not be confronting them with this information. I'll speak with my pocketbook and my blog, but I see no reason to rain on some little girl's parade. I also won't be haranguing my friends who do buy Girl Scout cookies with this information. Education is great, but in the right time and place.</i>cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com10tag:blogger.com,1999:blog-3266242870866513690.post-47889571483780870232011-01-10T06:02:00.000-08:002011-01-10T06:02:06.471-08:00Meatless Monday - A roundup of some of our favoritesIt's been a while since I've had a Meatless Monday post, but that isn't because we've abandoned the idea. I simply haven't developed any new recipes lately and have been coasting on old favorites. I thought that today I would reminisce about some of our favorite Meatless Monday meals. These meals are a few of many that I turn to over and over again.<br />
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The meatless meal I turn to the most? <a href="http://alifelesssweet.blogspot.com/2009/05/meatless-monday-frittata.html">Frittata</a>! It's so easy and a great way to use up leftovers from the fridge. The variation that I make the most is a simple frittata with potato, onion, and cheese, but any vegetable is at home in a frittata. For dinner tonight, I have a <a href="http://www.theparsleythief.com/2010/11/roasted-vegetable-frittata.html">Roasted Vegetable Frittata</a> in the oven (recipe compliments of <a href="http://www.theparsleythief.com/">The Parsley Thief</a>).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Yd0R8-WO7i3zZA06K3I0ebQ0MuXYsM_7rYrYAoq7GuTI4sOUATBX4a63xGyDlo1rC1tW_mH7LrW2zZGnyPdDHrlUXxm2V6ALNhkNIIl0EUANGzTKL_B3LwZX5L08zMNyah8sX1HzGyAP/s1600/frittata.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Yd0R8-WO7i3zZA06K3I0ebQ0MuXYsM_7rYrYAoq7GuTI4sOUATBX4a63xGyDlo1rC1tW_mH7LrW2zZGnyPdDHrlUXxm2V6ALNhkNIIl0EUANGzTKL_B3LwZX5L08zMNyah8sX1HzGyAP/s320/frittata.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Super easy frittata with broccoli, potato, onions and cheese.</td></tr>
</tbody></table>These amazing <a href="http://alifelesssweet.blogspot.com/2010/06/meatless-monday-quinoa-burgers.html">Quinoa Burgers</a> are on the menu for later this week. I'm not a fan of fake meat in general, but these are an exception. They have a meaty flavor thanks to the portobellas, but the texture of the quinoa and overall flavor sets it apart. It's a veggie burger that doesn't try to be fake meat. I'll probably pair this burger with these interesting <a href="http://blogs.babble.com/family-kitchen/2011/01/07/oven-baked-garlic-parmesan-fries/">Oven-Baked Garlic Parmesan Fries</a> from <a href="http://www.babble.com/best-recipes/">Babble Food</a>.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqJP_SZw0ZcAmgwLSrMafoyDkFOUMOImgdOqiBVNlrN2JpZ5iS-YLN0K4nkgWBB3CwFDjOI1ODZ6x2kspJdzIjuLrGAmO2NvnhwazUM3-WXrSE86TUo1F5_04d_U4GJuQ_6AiaXpGdzFS/s1600/quinoa+burger.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqJP_SZw0ZcAmgwLSrMafoyDkFOUMOImgdOqiBVNlrN2JpZ5iS-YLN0K4nkgWBB3CwFDjOI1ODZ6x2kspJdzIjuLrGAmO2NvnhwazUM3-WXrSE86TUo1F5_04d_U4GJuQ_6AiaXpGdzFS/s320/quinoa+burger.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quinoa burgers are just as tasty as leftovers.</td></tr>
</tbody></table>Ah, pizza - a joy for kids and parents alike. Use a good crust and high quality ingredients, and pizza becomes something you don't feel guilty feeding your kids. We had my <a href="http://alifelesssweet.blogspot.com/2010/04/meatless-monday-fantasma-pizza.html">Fantasma pizza</a> last week. The kids had a homemade cheese pizza, but my daughter finally discovered that she really likes the Fantasma too.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtyJS7NGarifarROCT7sq49HqnH-hA5eQYzuKNHc0kPOAFR8wFLQDki_jpo9rOV_dDG1zSzdMCCus6L4HilCoWP_gApCKdtQWfG_xKtMyRQYxyubemru4lo-UB6oN3PphfaNUL7ksXpsmT/s1600/white+pizza.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtyJS7NGarifarROCT7sq49HqnH-hA5eQYzuKNHc0kPOAFR8wFLQDki_jpo9rOV_dDG1zSzdMCCus6L4HilCoWP_gApCKdtQWfG_xKtMyRQYxyubemru4lo-UB6oN3PphfaNUL7ksXpsmT/s320/white+pizza.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fantasma Pizza</td></tr>
</tbody></table>I have a thing for dumplings. Not the kind that you find floating in a dish of chicken and dumplings, but dough filled with good stuff. Think gyoza or calzones. Think <a href="http://alifelesssweet.blogspot.com/2009/10/meatless-monday-empanadas-de-choclo-y.html">Corn and Cheese Empanadas</a> and <a href="http://alifelesssweet.blogspot.com/2010/02/meatless-monday-baked-vegetable-wontons.html">Baked Vegetable Wontons</a>. Make extra and freeze for a handy lunch or dinner some night when you don't feel like cooking.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tSgPKc3Mg3TPHtKlByO_iFWMOCM7SYtuv2W6AIU2QlegwW3sjDaO3xeb-8nD2YYAXdNTJKH5e_aJj8aM9EmwKFYkgPPns0yE79-2NW6VJ7JW5ZY_bNew2wDFahYfzs4s04VsddyW4DR8/s1600/wontons.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tSgPKc3Mg3TPHtKlByO_iFWMOCM7SYtuv2W6AIU2QlegwW3sjDaO3xeb-8nD2YYAXdNTJKH5e_aJj8aM9EmwKFYkgPPns0yE79-2NW6VJ7JW5ZY_bNew2wDFahYfzs4s04VsddyW4DR8/s1600/wontons.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Vegetable Wontons are easy and delicious and freeze well too!</td></tr>
</tbody></table>There are so many more wonderful meatless dishes that I could share again! Nachos, rice and beans, pasta...I'll save those for another Monday. In the meantime, don't be afraid to set the meat aside for a day, and if you can't commit to going meatless for a whole day, then spread it over a week. It's easier than you think, and your stomach and taste buds will thank you!cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com4tag:blogger.com,1999:blog-3266242870866513690.post-32095772365793214942011-01-02T13:58:00.000-08:002011-01-02T13:58:56.741-08:00What's your motivation?Once upon a time I ate anything I wanted and didn't think about ingredient lists. Once upon a time I didn't care if the food I ate was heavily processed and shelf stable for years. Once upon a time I would happily eat a Twinkie.<br />
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And then I had kids.<br />
<br />
The way I think about food changed forever once that happened. For one thing, both of my children had major food intolerances. We happily removed all traces of dairy, eggs, and wheat (along with a few other things) from our diet when each child was an infant to keep them happy and healthy. That experience proved to us how shockingly easy it is to radically change the way we eat for the better and still have plenty of good foods at our disposal. <br />
<br />
<br />
<br />
My kids have both outgrown all of their food intolerances, thankfully, and we can eat whatever we want. I am trying to instill a love of fresh, minimally processed foods into them. I'll admit - it's hard. Processed foods surround my kids - in school, at friends' houses, at any out-of-home activities they attend. Some are even in my pantry. Processed foods are easy, full of weird ingredients, and are often packed with sugar, fats, and salt. And kids love them. They're like a bad Saturday morning cartoon for their taste buds. <br />
<br />
Here's something I have personally noticed. Once you make the switch away from heavily processed foods, your taste perception of processed foods changes. For example, I've always had a bit of a love affair with Campbell's condensed soups. It's rare that I cook with them now, but it does happen, and when I do, the food tastes...gloppy. It has an unreal aftertaste to it. Real food tastes better.<br />
<br />
My kids are clearly my catalyst, but this blog is also my motivation. Sharing our journey helps to keep us moving forward to a healthier diet and lifestyle, hopefully in a common sense sort of way. I try not to be judgmental about how others are eating, but I also try to stay true to our own eating ideals. <br />
<br />
Lest you think we've got it all figured out, we're not perfect - far from it. This blog is my soapbox, and I use it to talk about the positive changes and foods we are eating and to learn about the different things we eat. You should know though that we still have a long way to go. I have my vices (like artificial sweeteners), and I won't apologize for them. I have an insane sweet tooth and eat way too much sugar. I don't exercise enough. You get the picture. <br />
<br />
In addition to all of those negatives, though, I have an intense desire to pass along a love and understanding of good foods to my children, and I fully believe in teaching by example. That's really what this blog is all about - learning about food and the sometimes fast, sometimes slow transition to eating better.<br />
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So, what's your motivation? cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com18tag:blogger.com,1999:blog-3266242870866513690.post-40737817126459202002011-01-01T00:01:00.000-08:002011-01-01T11:16:17.396-08:00Black Eyed Peas Two WaysHappy New Year! <br />
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Do you have New Year's Day meal traditions? I hail from the South, which embraces the humble black eyed pea. The traditional Southern meal to start the New Year has black eyed peas, greens, ham, and sometimes cornbread - or some variation on this culinary theme. Each component is symbolic. The black eyed peas represent coins or prosperity. Greens represent money, and cornbread is the gold. Ham? Well, it's just tasty.<br />
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I have to admit, while I grew up in the deep South, this was not a tradition of my family. My parents much preferred other field peas, such as purple hull or zipper peas, to black eyed peas. I ate a lot of field peas growing up (though not by choice), but never, ever black eyed peas. I live in Wyoming now, and field peas other than the black eyed variety are not an option here. I still am not a lover of field peas. I would much rather have some delicious green "English" peas or lima or butterbeans. My husband and son, however, love them, and I regularly cook black eyed peas to satisfy them.<br />
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While I am not a big fan of the flavor of black eyed peas, I do like what they have to offer nutritionally. Black eyed peas (and other field peas) are legumes and are essentially considered a bean. They are high in soluble fiber, a good source of protein, and low in fat. While they aren't a powerhouse for vitamins, they are an excellent source of potassium and contain a surprising amount of iron and zinc (and even a little calcium). Black eyed peas are great as a side dish or can be the star of the meal thanks to their protein content.<br />
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As a nod to my husband's - a fellow Southerner - culinary heritage, we will be having black eyed peas on New Year's Day. The rest of our meal won't be so traditional, though it will all pay tribute to our Mississippi roots. I have a couple of different black eyed pea recipes that I use depending on my mood. Both are easy, neither have meat in them (though I do use chicken bouillon), and both make black eyed peas something that even I can eat without fuss.<br />
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I use frozen black eyed peas exclusively. Canned peas are deceptively salty and not the right texture, and dried peas take longer to cook. If you can't find frozen peas, I would recommend trying dried peas. You'll need to cook them longer, but you can control the final texture and saltiness. I also use chicken bouillon to flavor the peas in one of the recipes. You could substitute chicken or vegetable broth for part or all of the water, use a bouillon or your choice, or use just plain salted water instead.<br />
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If you're looking for a black eyed pea recipe to ring in the New Year, give one of these a try and have a prosperous start to 2011!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_ECc9qqqWQ42_4j3qS2uVBkILQYTFUffYY3dJQAJzseb0-uG7DwRBVoLy9TxsjxqoAnNr4OA5mFjK-qc73u5UPP8rXpOLj5S9B8vS6YewkpnRrdqRDaelvOCvn5bTKExtgSxBHcK6N2U/s1600/black+eye+pea.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_ECc9qqqWQ42_4j3qS2uVBkILQYTFUffYY3dJQAJzseb0-uG7DwRBVoLy9TxsjxqoAnNr4OA5mFjK-qc73u5UPP8rXpOLj5S9B8vS6YewkpnRrdqRDaelvOCvn5bTKExtgSxBHcK6N2U/s200/black+eye+pea.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried Black Eyed Peas</td></tr>
</tbody></table><br />
<b> </b><br />
<b>Easy Black Eyed Peas</b><br />
1- 12 to 16 oz bag frozen black eyed peas<br />
1 tsp chicken flavored Better Than Bouillon (or bouillon of your choice)<br />
2-3 garlic cloves, peeled and cut in half<br />
water to cover<br />
salt and pepper to taste <br />
<br />
Add all ingredients into a medium-size pot. Bring to a boil and let cook for 1.5-2 hours or until the peas have reached the desired tenderness. Stir occasionally and add water to keep the peas just covered.<br />
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<br />
<b>Tasty Black Eyed Peas</b><br />
<span style="font-size: x-small;">adapted from <a href="http://alifelesssweet.blogspot.com/2008/08/few-weeks-ago-i-got-e-mail-asking-me-if.html">The 30-Day Diabetes Miracle Cookbook</a></span><br />
<br />
1/2 tsp olive oil <br />
1/2 cup chopped onion<br />
1/4 cup chopped celery<br />
1 clove garlic, minced<br />
1 - 12 to 16 oz bag frozen black eyed peas<br />
1 1/2 cups water (or more if necessary)<br />
1 1/2 tsp light molasses<br />
1/4 tsp dried oregano leaves<br />
1 1/2 tsp chicken flavored Better than Bouillon (or bouillon of your choice)<br />
3/4 tsp salt or to taste<br />
1 TBSP canned tomato paste<br />
<br />
Heat the olive oil in a medium saucepan and saute the onion, celery, and garlic 4-5 minutes or until tender. Stir in the remaining ingredients. Cook for 1.5-2 hrs or until the peas have reached the desired tenderness.cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com6tag:blogger.com,1999:blog-3266242870866513690.post-29688173475462371952010-12-01T15:27:00.000-08:002010-12-01T15:27:45.116-08:00It's always a good time for chai!Mmmm...chai. My love affair with chai began many years ago when I was a graduate student in Colorado. My husband and I were fresh from Mississippi and happy to try all of the ethnic foods that were at our disposal in Boulder. Chai tea at our favorite Indian restaurant was always a treat.<br />
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Fast forward a decade or so. Suddenly chai tea lattes are all the rage anyplace that sells coffee or hot drinks and for good reason! While I often buy chai lattes when out getting a hot drink, I find that almost all coffee house chai is too muted for my taste. Coffee house chai lacks the spicy strength that first enamored me to the drink long ago in those Indian restaurants.<br />
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My solution - both for my taste buds and my pocketbook - is to make my own chai. A couple of years I came across a wonderful recipe for chai that was my staple until just recently. I spent some time reading about chai and came up with my own recipe, and I'm happy with the results. I start with whole spices and water and boil them to get every bit of spicy goodness into my tea. The result is a wonderfully fragrant drink that I can enjoy when I want at home without breaking the bank.<br />
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This recipe for chai makes a lot - 3 quarts of wonderful, spicy chai tea. The spices steep in water for a long time, so it's nice that it makes such a big batch. I love that I have enough chai to last me a week (or, um, 2-3 days when it's really cold out). I use decaf English breakfast tea, but you could use whatever tea makes you happy - a nice Earl Grey, a simple orange pekoe, rooibos or whatever. I find that an English breakfast tea compliments the spiciness without overwhelming it. <br />
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Last, this combination of spices isn't magical. Try substituting coriander seeds for the allspice. Add some nutmeg. To keep that true chai flavor, don't skimp on the cardamom seeds. <br />
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If you've only had coffee house chai, make a batch of this chai! You might be surprised by the difference!<br />
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</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi89BNtT0ca4pt7IOumx_ENGOMurbZYZ0OAzxvZaazwmxquVrkUnE8fOXXU1NA3He673ClNlvpAin2rmFvGiCJcVT4GMW8LIYNXVTRf3xzCE1aenbqMOHgg1Xqp5FhZ1uRxwEeR3ktUdsB/s1600/chai.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi89BNtT0ca4pt7IOumx_ENGOMurbZYZ0OAzxvZaazwmxquVrkUnE8fOXXU1NA3He673ClNlvpAin2rmFvGiCJcVT4GMW8LIYNXVTRf3xzCE1aenbqMOHgg1Xqp5FhZ1uRxwEeR3ktUdsB/s320/chai.JPG" width="320" /></a></div><b><br />
</b><br />
<b>Cathy's Chai</b><br />
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2 heaping tsp of whole cardamom seeds<br />
4 cinnamon sticks<br />
1/2 tsp black peppercorns<br />
2 tsp of allspice<br />
1 1/2 tsp whole cloves<br />
1/2-1" of a small knob of ginger, peeled and roughly cut into chunks<br />
12 cups of water <br />
10 single-cup bags English breakfast tea or tea of choice <br />
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Add all of the spices to a large pot. Top with water. Note the level of the water. Bring to a rolling boil, and let boil for 20 min. Add water to bring back to the original level and reduce heat. Let the water/spice mix barely simmer for another hour. <br />
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Remove from heat and add the tea bags. Let tea bags steep for 5 min. Add water to original level. Pour the chai tea through a strainer into a large pitcher.<br />
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Add sugar and milk to taste. I like to use demerara sugar cubes and just a splash of skim milk.<br />
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<b>Do you make your own chai? What combination of spices do you use? </b>cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com5tag:blogger.com,1999:blog-3266242870866513690.post-20004615411067127512010-11-18T06:09:00.000-08:002010-11-18T06:26:17.202-08:00Pumpkin in granola bars!I roasted a pumpkin for the first time ever last weekend. It was easy, but time consuming, and frankly not much cheaper than buying canned pumpkin*. Honestly, unless I find a stellar deal on pumpkins in the future, I'll probably stick to using canned pumpkin.<br />
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After roasting my pumpkin, I pureed the cooked pumpkin and used it to make <a href="http://alifelesssweet.blogspot.com/2010/10/its-pumpkin-muffin-time.html">pumpkin muffins</a> and these yummy granola bars from <a href="http://mealmakeovermoms.com/kitchen/2010/10/21/cooking-with-canned-pumpkin-puree-podcast-121/">Meal Makeover Moms</a>. I tweaked the recipe to suit my tastes, but it remains true to the original recipe. One nice thing about this granola bar - the fat is fully replaced with pumpkin! I am not opposed to fat in the granola bars I give to my kids (as long as it isn't partially hydrogenated), but I love the fact that they're getting an extra dose of super-nutritious pumpkin when they have one of these bars. <br />
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These bars are good - full of pumpkin, but they don't have an over-the-top pumpkin taste, which means that even a non-pumpkin fan like myself will find these enjoyable. Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pEmOTf0-7c6Lm-j-arYKU1XF4jHuB_Bo1O81DbqxNOWtunm9I1ch0PnTFvsjJGjQqsyeTc9nOkK67Sc4p22MKGvtLijHyxlRlt5S8PG8XvJCM_nKg-oUm4sB6v3WD5DEVxugx1P5G011/s1600/pumpkin+granola.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pEmOTf0-7c6Lm-j-arYKU1XF4jHuB_Bo1O81DbqxNOWtunm9I1ch0PnTFvsjJGjQqsyeTc9nOkK67Sc4p22MKGvtLijHyxlRlt5S8PG8XvJCM_nKg-oUm4sB6v3WD5DEVxugx1P5G011/s320/pumpkin+granola.JPG" width="320" /></a></div><br />
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<b>Pumpkin Chocolate Chip Granola Bars</b><br />
<span style="font-size: x-small;">adapted from <a href="http://mealmakeovermoms.com/kitchen/2010/10/21/cooking-with-canned-pumpkin-puree-podcast-121/">Meal Makeover Moms</a></span><br />
<br />
3 1/4 cups rolled oats<br />
3/4 tsp pumpkin pie spice<br />
2 TBSP flax meal <br />
1/2 tsp cinnamon<br />
1/4 tsp nutmeg<br />
1/2 tsp salt<br />
1/2 cup brown sugar<br />
3/4 cup pumpkin puree *<br />
1/4 cup honey (a little less is fine too)<br />
1 tsp vanilla extract<br />
1/2 cup mini semi-sweet chocolate chips<br />
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Preheat oven to 350 F. Spray a 7"x11" baking pan (I used a Pyrex pan) with cooking spray and set aside.<br />
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In a large bowl, whisk oats, spices, flax meal, and salt together. Set aside. In a medium bowl, whisk the brown sugar through vanilla extract together until smooth. Pour over oats mixture and stir until combined. Stir in chocolate chips.<br />
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Evenly press oat mixture into prepared pan. Bake for 30 minutes until golden brown. Remove from oven and let cool for 5 minutes.<br />
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Cut into bars with a sharp knife.<br />
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Makes about 15 small bars.<br />
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<b>Want some more pumpkin recipes? <a href="http://mealmakeovermoms.com/kitchen/2010/10/21/cooking-with-canned-pumpkin-puree-podcast-121/">Meal Makeover Moms</a> has lots of great tips and recipes for using pumpkin puree!</b><br />
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<b>*Many thanks to Elana for reminding me that pure pureed pumpkin and pumpkin pie filling sit on the grocery store shelf next to each other and look almost exactly alike! When buying canned pureed pumpkin make sure that the ONLY ingredient is pumpkin! </b>cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com10tag:blogger.com,1999:blog-3266242870866513690.post-11032075297960235282010-11-07T20:31:00.000-08:002010-11-07T20:31:24.727-08:00Kitchen tipsDid you miss me? I'm back, and today I'm going to share just a few random kitchen tips that I use quite often in my cooking. I'll admit, these are not rocket science, but sometimes even the obvious is not so obvious until someone points it out. Maybe one of these tips will resonate with you!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizaM8v-gM-7Q4nacO65QgwQNiiEGS5D8Nn7fY40K72olDcqP96Dn6pHqT5v9cYEV2HwswmLJ8Y-mkLB3979j2iflymUaMD03R4ax9OAa4_gVeI4piN-chOkTFYY9Sh-_9svoU0SgDQ7SG6/s1600/carnation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizaM8v-gM-7Q4nacO65QgwQNiiEGS5D8Nn7fY40K72olDcqP96Dn6pHqT5v9cYEV2HwswmLJ8Y-mkLB3979j2iflymUaMD03R4ax9OAa4_gVeI4piN-chOkTFYY9Sh-_9svoU0SgDQ7SG6/s200/carnation.jpg" width="134" /></a></div><ul><li>While I adore any cream laden recipe, my husband does not tolerate cream very well, and let's face it, cream is high in fat and calories! My solution? I <b>substitute lowfat evaporated milk for cream in cream-based sauces</b>. This substitution won't work for every dish, but it makes a remarkably good sauce in dishes where cream is used but is not the main sauce component. Evaporated milk works better than plain milk because it has a more luxurious mouth feel - even without all of the fat - than regular milk. </li>
</ul> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-leCDHVGG5AVDccKXb_VK_S2L2HpdteYqBgnkLVo3ezVVAx8_0SpdNYepSBtfXvU_lPsF7wzzLOAjRrXt6Qhkz3cw_BQOOD5dfKpNkn1C7aBf8mpl_YcOr1rPU4dCClbUlzPx12yu9Rex/s1600/cinnamon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-leCDHVGG5AVDccKXb_VK_S2L2HpdteYqBgnkLVo3ezVVAx8_0SpdNYepSBtfXvU_lPsF7wzzLOAjRrXt6Qhkz3cw_BQOOD5dfKpNkn1C7aBf8mpl_YcOr1rPU4dCClbUlzPx12yu9Rex/s200/cinnamon.jpg" width="200" /></a></div><ul><li>Here's an obvious tip - <b>use twice the cinnamon</b> called for in a recipe for a more pronounced cinnamon kick. I like an intense cinnamon flavor, and often recipes just don't quite have enough cinnamon umph for me. So, I just double the cinnamon. In general, it doesn't change the overall flavor profile, just gives a little more cinnamon-y goodness. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkEX95VTzqxLsO7seU5bls_qoz2HS4bo48e3uNs5gtRhf4ncbpB1uKw9jOwwxLvDj8YKtDYsbSvPWzatPTf4SM00KRFXml5eK06V9lc4DHWtrmF4GFdgkqGJy4kASkn-0LUrFcGtQmVXgw/s1600/white+whole+wheat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkEX95VTzqxLsO7seU5bls_qoz2HS4bo48e3uNs5gtRhf4ncbpB1uKw9jOwwxLvDj8YKtDYsbSvPWzatPTf4SM00KRFXml5eK06V9lc4DHWtrmF4GFdgkqGJy4kASkn-0LUrFcGtQmVXgw/s1600/white+whole+wheat.jpg" /></a></div><ul><li>Trying to increase the amount of whole grains in your diet while still indulging in baked goods with a light texture and flavor? Revamp your baked goods recipes by <b>substituting white whole wheat flour for half of the all-purpose flour</b>. White whole wheat flour has all of the nutrition of regular whole wheat flour (<a href="http://alifelesssweet.blogspot.com/2009/08/meatless-monday-greek-wheat-berry-salad.html">read more about the differences and similarities between the two flours</a>) but with a much milder wheat flavor. Because whole wheat flours have much less gluten than all-purpose flour, the texture of whole wheat baked goods is different. By substituting only half of the refined flour, the texture of the baked good will be mostly preserved.</li>
</ul><ul><li>Have a recipe that calls for buttermilk but you don't have any? <b>Try this old buttermilk substitute - add 1 tablespoon of white vinegar to a cup of milk.</b> Stir and let sit for 5 minutes or so. Works like a charm every time! You can also use lemon juice, but because the acidity of lemon juice could change from lemon to lemon, the results may not be as consistent.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1qKO5jINWPJASguz9vCYXon6vVMqECPyha9Hh-UmJduFxCfCAf_JYmRZoL84sRjheu6YsTUQx0gFltGy4FsB1o2PGEi5Ns2xPXD3BGS76yNMBozqs6aDcTNI6ZMQ13FmnPliwc0eQBfz/s1600/peanut+butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1qKO5jINWPJASguz9vCYXon6vVMqECPyha9Hh-UmJduFxCfCAf_JYmRZoL84sRjheu6YsTUQx0gFltGy4FsB1o2PGEi5Ns2xPXD3BGS76yNMBozqs6aDcTNI6ZMQ13FmnPliwc0eQBfz/s1600/peanut+butter.jpg" /></a></div><ul><li>I love using completely all natural, plain jane peanut butter. I don't like the layer of oil the separates on the top, though, because it splatters and is messy when I stir it in. I could pour it off, but then I'm pouring off the good-for-you fats and am left with a dry peanut butter. A friend clued me in on an easy solution recently - simply <b>flip the jar upside down</b> and store in your pantry until ready to open and mix. When you open the jar, the oils will all be in the bottom, making it just a little easier to mix the oil in without splattering it everywhere. </li>
<li>Another natural peanut butter (or any nut butter) tip - after you mix the separated oil in completely, <b>store in the fridge</b>. The oil will solidify and won't separate (or at least will take a very long time to separate). As a bonus, your peanut butter will also stay fresher longer!</li>
<li>Last, what do you do if your child goes to a school that has banned peanuts? Don't fret over lost peanut butter and jelly sandwiches! Just quietly <b>make the</b> <b>switch to almond butter</b>. It's an awesome peanut butter substitute. Jarred almond butter is more expensive than peanut butter, so look for store ground almond butter to keep the cost down. And if nut butters of all sorts are banned, check out sunflower seed butter or soy butter. </li>
</ul>What's your favorite kitchen tip? cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com12tag:blogger.com,1999:blog-3266242870866513690.post-2116662607855986592010-10-26T17:57:00.000-07:002010-10-26T17:57:39.565-07:00It's Pumpkin Muffin Time!I've posted these muffins before (um...many times before), but they're just so right for this time of year that I'm posting them again. Full of pumpkin-y goodness, they're a nice foil to all of the sweets that are making the rounds this week. Plus, these muffins are surprising kid pleasers. I haven't met a kid yet who doesn't scarf these muffins down. <br />
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As a bonus, you can frost these with a simple cream cheese frosting for a delicious and more healthy cupcake. I served frosted pumpkin muffins at my son's Halloween party last year. The kids loved them!<br />
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This recipe remains basically unchanged, but I seem to keep upping the amount of pumpkin I add to my muffins. I like them packed full of pumpkin, but you could use a little less if you wanted. <br />
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Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMm02Lms9HZjuZQ8TIEOobVVfKzydBP2sm42cVkOHG0qob0hyphenhyphenFOq1m3LSnGqthvcWZJU_N706oow77WA1eFqCREe-Hap_POTI-YhGjRUocLsI9J64WU_D4QD3DBzjJdanOhyb5Zo7tILF/s1600/pumpkin-muffins_280px.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMm02Lms9HZjuZQ8TIEOobVVfKzydBP2sm42cVkOHG0qob0hyphenhyphenFOq1m3LSnGqthvcWZJU_N706oow77WA1eFqCREe-Hap_POTI-YhGjRUocLsI9J64WU_D4QD3DBzjJdanOhyb5Zo7tILF/s1600/pumpkin-muffins_280px.jpg" /></a></div><span style="font-weight: bold;">Pumpkin Muffins</span><br />
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1/2 cup all-purpose flour<br />
1 cup white whole wheat flour<br />
1 tsp baking powder<br />
1- 15 oz can pumpkin (be careful not to get a can of pumpkin pie filling!) or about 2 cups roasted pumpkin puree<br />
1/3 cup olive oil<br />
2 large eggs<br />
2 1/2 tsp pumpkin pie spice<br />
3/4 cup sugar<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
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Preheat oven to 350 F. Line mini-muffin pan with muffin cups.<br />
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Mix together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda, and salt in a large bowl until smooth. Mix together flour and baking powder and add to the pumpkin mixture. Mix until just combined.<br />
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Add batter to each muffin cup so that each cup is about 3/4 full. Bake until puffed and golden brown and a wooden toothpick inserted into the center of the muffin comes out clean, about 18-20 min.<br />
Makes about 3 dozen.<br />
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<span style="font-style: italic;">If you don't have white whole wheat flour on hand, you can use regular whole wheat flour for a final product with a slightly wheatier taste or change the flour proportions to 3/4 cup all-purpose flour and 3/4 cup regular whole wheat flour. </span>cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com10tag:blogger.com,1999:blog-3266242870866513690.post-32331647897194395022010-10-15T08:34:00.000-07:002010-10-15T19:57:14.096-07:00Cowboy Pizza<b>Do you like applesauce? Then you'll want to read about the new applesauce offerings from Musselman's on <a href="http://lesssweetgiveaways.blogspot.com/2010/10/great-new-options-from-musselmans.html">A Life Less Sweet Reviews</a>! These applesauces will undoubtedly become pantry staples for snack time at my house. </b><br />
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This past weekend we took a trip up to West Yellowstone, MT to play tourist and visit the geysers. A friend of ours told that we absolutely had to try the BBQ Pizza at the <a href="http://www.wildwestpizza.com/">Wild West Pizzaria</a> in West Yellowstone. What makes this pizza special? Baked beans! A pizza with a BBQ sauce base and baked beans - it definitely peaked our interest. We did visit Wild West Pizzaria, but we ended up getting other pizzas instead of the BBQ Pizza. I was too skittish about the baked beans (I'm pretty picky about my beans), and I must admit that I greatly prefer pork BBQ to beef brisket BBQ, which is what the restaurant uses.<br />
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Of course, the first thought in our head was that we could make it at home using the ingredients that suited us. We did, and let me tell you, this is one good pizza!<br />
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<b>The Meat </b><br />
We put our own spin on it by using pork BBQ. My husband and I are both from Mississippi originally, and if there's one thing that we love, it's pork BBQ. I don't have the time or inclination to babysit a pork shoulder slowly cooking on the grill all day, so I cheat and use a crockpot. The result is delicious, juicy pork BBQ meat. Simply put a bone-in pork shoulder or butt in a crockpot and cook it on low for 10 hours or so. I add a little BBQ sauce on top and sometimes a little liquid smoke (which is literally smoke that has been condensed and collected) at the beginning. When it's all finished, the meat should be super tender and practically falling off of the bone. Cut it up or use a couple of forks to shred the meat. What we didn't use on the pizza tonight I plan to freeze for future use.<br />
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I think that this pizza is divine with shredded pork shoulder meat on it, but it would also be good with shredded beef brisket, BBQ chicken, or even thinly sliced sausage. Choose what works best for your palate and time constraints.<br />
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<b>The Sauce</b><br />
Take a stroll down the BBQ sauce aisle and take a look at the ingredients. One thing you'll instantly notice is HFCS. It's rampant in BBQ sauces. There are a few good ones out there that are cane sugar based instead, though. <a href="http://www.stubbsbbq.com/">Stubbs</a> uses cane sugar instead of HFCS. <a href="http://brands.kraftfoods.com/bullseyebbq/">Bullseye</a> does as well. Both are tasty, but we typically buy Bullseye BBQ sauce. Bullseye is what I used as the BBQ sauce base for this pizza.<br />
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You could, of course, make your own BBQ sauce. Honestly, I haven't had much luck with making a BBQ sauce that really suits my taste buds. I tend to go the easy route when it comes to BBQ sauce and just buy it.<br />
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Whether you choose to buy or make it, watch those ingredients!<br />
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<b>The Beans</b><br />
I've said it before, but I am not a huge bean fan. I do, however, like baked beans - at least some of the time. As with BBQ sauce, I go the easy route with baked beans and buy them in a can. One of these days I'll get around to trying my hand at making them, but not yet.<br />
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Baked beans are another item that often has iffy ingredients. Partially hydrogenated oils and HFCS are common ingredients. I like to use <a href="http://www.bushbeans.com/">Bush's Baked Beans</a>, which are cane sugar based and have no trans fat. Because I am not completely content with the flavor straight out of the can, I add some ketchup, mustard, and sometimes just a little brown sugar. <br />
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Now it's time to put it all together! We made this as a grilled pizza which really was a good choice for this pizza. The grilled flavor definitely complimented the ingredients. It would still be good as a plain ole pizza cooked in the oven, though!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMCerZc8bDKMhIh1YZLNI_N9ql-tR4CwrjBEQ_zzDYbA57fcFnU_YFL5tE6KqqchyZQ4euzLEAKRGCCLC0lx4NrUKwZISBXXwSlgYAsWQpP6nzKHvYOr7_d2PBXF3basUFWDYJ26XvXBD/s1600/cowboy+pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMCerZc8bDKMhIh1YZLNI_N9ql-tR4CwrjBEQ_zzDYbA57fcFnU_YFL5tE6KqqchyZQ4euzLEAKRGCCLC0lx4NrUKwZISBXXwSlgYAsWQpP6nzKHvYOr7_d2PBXF3basUFWDYJ26XvXBD/s320/cowboy+pizza.JPG" width="320" /></a></div><br />
<b>Cowboy Pizza</b><br />
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BBQ sauce <br />
shredded, cooked pork shoulder (or meat of your choice)<br />
baked beans<br />
thinly sliced onion (to taste)<br />
shredded cheddar cheese (to taste)<br />
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Spread 2-3 TBSP of BBQ sauce (adjust the amount to your own personal taste) on pizza crust. Top with thin layer of baked beans, meat, and onion. Sprinkle cheddar cheese on top. Finish grilling or cook in oven.<br />
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<i>If this is your first time grilling pizza, zip over to my post on <a href="http://alifelesssweet.blogspot.com/2010/07/meatless-monday-grilled-pizza.html">Grilled Pizza</a> for some tips. You'll also find the breadmaker pizza dough that I like to use. It's good for grilled pizza or pizza cooked in the oven!</i>cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com12tag:blogger.com,1999:blog-3266242870866513690.post-9000057803693319552010-10-12T21:37:00.000-07:002010-10-13T07:48:18.108-07:00The Snack ListPlain and simple, this post is all about snacks. Her<a href="http://www.blogger.com/goog_20880901">e<span id="goog_20880854"></span></a><a href="http://www.blogger.com/goog_20880901"> yo<span id="goog_20880855"></span></a>u'll find most of the snacks that I turn to day in and day out. <b> Healthy snacking is still tasty snacking!</b> I am by no means perfect. When I'm tired or in a rush - or when my kids pester me enough - I all too often head straight for the crackers or the few processed snacks that we keep around. As you'll read, I think that crackers and processed snacks can and do have a place in healthy snacking, but they should be just a small part of the snacks that are served. (You can read a good article about crackers and snacking at <a href="http://itsnotaboutnutrition.squarespace.com/home/2010/9/21/polly-want-a-cracker.html">It's Not About Nutrition</a>.)<br />
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I hope that this snack list will give you some ideas or inspiration. And I hope that you'll share ideas with me too!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaEoGIfAXtqgdA1X6eW_04BO0JrduSvZauhc0p1wSLofQBDg_SAs-6CPmvMaoFLx2Df4z29DpBWBXsbPt0zvtcnNTOvFqeY434yvVhm5gqgDy9MEaXbdGEoj9736yJLIcQr-AgxkUP0ddh/s1600/veggie+plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaEoGIfAXtqgdA1X6eW_04BO0JrduSvZauhc0p1wSLofQBDg_SAs-6CPmvMaoFLx2Df4z29DpBWBXsbPt0zvtcnNTOvFqeY434yvVhm5gqgDy9MEaXbdGEoj9736yJLIcQr-AgxkUP0ddh/s200/veggie+plate.jpg" width="200" /></a></div><b></b><br />
<b>Fresh Stuff</b><br />
Fruits and vegetables really should be the first snack offered, but I'll admit that they too often play second banana (excuse the pun) at snack time around here. To combat that, I always send fresh fruit or vegetables as one of their school snacks and afternoon snacks are automatically the fresh stuff most of the time. If you set a rule that afternoon (or morning) snacks will only be fruits or vegetables, it becomes the way it is and the grumbling is at least manageable. Some ideas:<br />
<ul><li> Carrot sticks, celery sticks, sugar snap peas served with or without dip</li>
<li>Celery stuffed with Laughing Cow cheese, nut butter, or pimento and cheese</li>
<li><a href="http://alifelesssweet.blogspot.com/2009/01/snack-timepoppers.html">Edamame</a>!</li>
<li>Apple wedges with peanut butter or cheese</li>
<li>Fresh fruit <a href="http://alifelesssweet.blogspot.com/2010/03/meatless-monday-purple-smoothie.html">smoothie</a> (keep it simple and mostly fruit!)</li>
<li>Fruit kabob</li>
<li>Pomegranate seeds are always fun and tasty</li>
</ul><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.blogger.com/goog_20880888"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHm3fNQvus1iNSDuxWBmfbO1aRexS1JndDRfPEky9T20RZz3XbCIsGVakSSdZf9BoSE44gthMgEDSJX8afGarqf7hFepjTF61vk4ob1CBEpn-VldhuB39ZSt1z7VTPc7OD2zXNdyx57AL/s200/nutty+granola+2.JPG" style="margin-left: auto; margin-right: auto;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://alifelesssweet.blogspot.com/2010/06/nutty-granola-bars-better-than-one-from.html">Nutty Granola Bars</a></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHm3fNQvus1iNSDuxWBmfbO1aRexS1JndDRfPEky9T20RZz3XbCIsGVakSSdZf9BoSE44gthMgEDSJX8afGarqf7hFepjTF61vk4ob1CBEpn-VldhuB39ZSt1z7VTPc7OD2zXNdyx57AL/s1600/nutty+granola+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><b>Baked Goods</b><br />
I love my simple baked goods! These are great for snack or even for breakfast. Wrap in aluminum foil, and they make a great school snack. (See my caution about buying prepackaged goods below.)<br />
<ul><li><a href="http://alifelesssweet.blogspot.com/2009/08/meatless-mondays-pumpkin-muffins-one.html">Pumpkin Muffins</a></li>
<li>Homemade granola bars - My <a href="http://alifelesssweet.blogspot.com/2010/06/nutty-granola-bars-better-than-one-from.html">Nutty Granola Bars</a> are always wonderful, and I recently made <a href="http://www.nytimes.com/2010/09/22/dining/22minirex.html?_r=1&ref=dining">these granola bars</a> from Mark Bittman that are very different from my baked granola bars but very good.</li>
<li><a href="http://alifelesssweet.blogspot.com/2010/01/meatless-monday-makeover-banana-bread.html">Makeover Banana Bread</a></li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlbxNMEvBfYyhF0k73LfqZ_wxNfFVrg2UCuV48qyqazR2fkxu9_35noDvRtv7hyphenhyphenvxOmySpr3lY-cOe1AJke316bMwlbh6FHUuU-5KrG1oWLtQjoT-gHHP-vDFt-rA9hS7Ajozx-qNeCYcQ/s1600/nuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlbxNMEvBfYyhF0k73LfqZ_wxNfFVrg2UCuV48qyqazR2fkxu9_35noDvRtv7hyphenhyphenvxOmySpr3lY-cOe1AJke316bMwlbh6FHUuU-5KrG1oWLtQjoT-gHHP-vDFt-rA9hS7Ajozx-qNeCYcQ/s200/nuts.jpg" width="200" /></a></div><b>Nuts and Seeds</b><br />
Packed full of protein and good fats, nuts and seeds are a great midday pick-me-up. You can serve them plain or mix it up a little. Pre-shelled nuts and seeds can be salty, so look for nuts that are low or no salt.<br />
<ul><li>Homemade trail mix - mix some nuts, seeds (pumpkin and sunflower seeds are staples here), and dried fruit...and maybe some dark chocolate chips if you're feeling like a super-nice mom. (See my caution about dried fruit below.) Add some Cheerios or other cereal if you want.</li>
<li><a href="http://www.fixmeasnack.com/2010/01/almond-butter-balls/">Almond Butter Balls</a> - these are super easy to make and highly addictive. </li>
<li>Nuts in the shell - for some reason, nuts still in their shell are a hit with the kids. There's nothing like the challenge of breaking the shell to liven up snack time!</li>
</ul><b>Make it fun!</b><br />
Snacks often are no-nonsense out of necessity, but sometimes it's ok to have a little fun with them too. Take an ordinary snack and put a little twist on it. <br />
<ul><li>Use Nutella (or other chocolate/nut spread) sparingly for some fun snacks. Favorites here are graham crackers with Nutella and almond butter, and tortilla wraps with Nutella and sliced banana or strawberry.</li>
<li>Chocolate covered strawberries are a snack that will leave your kids smiling.</li>
<li>Serve cheese cubes or cut up fruit with a fancy toothpick. My kids love to spear cheese or fruit with little plastic sword toothpicks that I found at the grocery store.</li>
<li>Cut out snacks with cookie cutters for fun shapes</li>
</ul><br />
<b>Packaged foods have their place</b><br />
Crackers. Need I say more? Packaged or processed foods do indeed have their place at snack time, but it is so easy to rely on crackers and other processed foods too much. When you buy processed foods, be sure to look at the ingredient list and understand what you're buying. HFCS and hydrogenated oils are automatic no-nos for me, but ideally the processed food would have a simple ingredient list that is not too high in bad fats, sugar, or sodium as well. All of those make foods taste good, though, so it's common for packaged foods to be high in one or all of them. <br />
<br />
Don't feel bad about using packaged foods as part of snack time, but understand what you are serving and make sure that packaged foods are just a small part of snack time!<br />
<br />
A few packaged goods that stay in my pantry:<br />
<ul><li><a href="http://alifelesssweet.blogspot.com/2008/10/this-one-is-for-all-kids-at-heart.html">Stretch Island fruit leathers</a> and fruit roll-ups</li>
<li>Crackers of various types</li>
<li>Pretzels </li>
<li><a href="http://www.clifbar.com/food/products_clif_kid_zbar/">Cliff Z Bars</a> </li>
<li>Cheese and cheese sticks</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZo4e3YEehvKEMilYVL5s-1g6ooX0XPzIOLSK3-ID4edwYj98Z0fc5umJhon-j0i7NgWkt7KJwQweQhnFDytutGSJAZcyJX7rVrzLf1duHoWEJnsqZduhLlnTcdoUOzml4shWlx3kh_C3/s1600/whoa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZo4e3YEehvKEMilYVL5s-1g6ooX0XPzIOLSK3-ID4edwYj98Z0fc5umJhon-j0i7NgWkt7KJwQweQhnFDytutGSJAZcyJX7rVrzLf1duHoWEJnsqZduhLlnTcdoUOzml4shWlx3kh_C3/s200/whoa.jpg" width="199" /></a></div><b>Caution!</b><br />
Some processed foods always sound better than they actually are. If it seems too good to be true, well, it probably is. A few to look out for:<br />
<ul><li><u>Yogurt-covered anything</u> sounds so good, but it rarely is. Read the ingredients! That yogurt covering has little resemblance to the yogurt you buy in containers. Instead, you get a product that either contains partially hydrogenated oil or some other weird oil (like fractionated palm kernel oil) that is high in saturated fat.</li>
<li><u>Granola bars</u> seem to be breeding grounds for sugar of every kind - corn syrup and HFCS if you're buying a conventional granola bar, high maltose corn syrup and cane sugar if you go organic. Plus, they often are high in added saturated fat and a playground for weird ingredients.</li>
<li><u>Dried fruits</u>. While some are simply fruit that has been dried (like raisins and prunes), so many dried fruits have added sugar. Many even have HFCS in them! Pineapple and papaya are often packed full of extra sugar. I still use many of the added sugar dried fruits, but I try to use them appropriately and not as the main part of the dish. </li>
</ul><br />
<b></b><br />
<b>Don't forget that you are in control of snack time!</b> If you don't want you or your child to eat something at snack time (like a sack of Cheetos), don't make it an option. Get it out of the house or lay down the law that snack time is for healthy foods. <br />
<br />
And if this list of snacks doesn't satiate you, check out the blog <a href="http://www.fixmeasnack.com/">Fix Me A Snack</a>. Cindy has pages and pages of delicious, healthy, fun snacks to choose from (including our beloved <a href="http://www.fixmeasnack.com/2010/01/almond-butter-balls/">Almond Butter Balls</a>). She even has 101 uses for yogurt - a snack option that I didn't even begin to touch on here.<br />
<br />
<b> </b><br />
<b>Now, tell me...what's on your snack list?</b>cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com5tag:blogger.com,1999:blog-3266242870866513690.post-42879607967209833942010-10-07T13:16:00.000-07:002010-10-07T13:17:14.815-07:00Homemade taco seasoning - easier than you think!<b>When you make tacos, do you buy the little packets to taco seasoning at the grocery store? </b> That's certainly what I did up until a few months ago. Buying the little packets of taco seasoning would always drive me bonkers. I would spend way too much time reading ingredients trying to find the packet with the least offensive ingredient list. Partially hydrogenated soybean oil, BHT, malic acid, monosodium glutamate, maltodextrin (the first ingredient in Old El Paso brand taco seasoning!) - what are these ingredients doing in powdered taco seasoning?!?<br />
<br />
<b>The obvious solution? Make my own!</b> Now I have a little container full of homemade taco seasoning that sits at the ready. It's a simple mix of seasonings with just enough salt to suit our taste buds and a little cornstarch to help thicken the juices a bit. I might try adding just a little cocoa powder next time to give it an unexpected twist and a little depth.<br />
<br />
This is great on any kind of taco, but we've found that our favorite way to use it is on chicken tacos. I finely dice cooked chicken breast (maybe a pound), and then add a tablespoon or two of taco seasoning and about 1/3 a cup of water. Bring to a boil, and you've got fantastic taco meat!<br />
<br />
The next time you think of making tacos, don't reach for that packet of taco seasoning. Make your own! It will taste better, and you'll know exactly what is in it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnp92l_IB9gMkUU47_5i9HJECY0gLMjQLdE87pgCEIPoGg3No2iW_L6XAr5m0zU5KgbsgHh4CCfVAnoEEykPzNRBy_pTXfomzFlPVlibZb7EqFoZRNOKnQN334xMYIJ_bA34XAPtcPV3f/s1600/tacos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnp92l_IB9gMkUU47_5i9HJECY0gLMjQLdE87pgCEIPoGg3No2iW_L6XAr5m0zU5KgbsgHh4CCfVAnoEEykPzNRBy_pTXfomzFlPVlibZb7EqFoZRNOKnQN334xMYIJ_bA34XAPtcPV3f/s320/tacos.JPG" width="320" /></a></div><b></b><br />
<b>Homemade Taco Seasoning</b><br />
<br />
4 TBSP chili powder<br />
3 TBSP paprika<br />
3 TBSP ground cumin<br />
2 TBSP onion powder<br />
1/2 TBSP garlic powder<br />
2 tsp salt<br />
2 TBSP cornstarch<br />
<br />
Mix well and store in an airtight container. To use, add 1-2 TBSP along with 1/3-1/2 cup water in place of store bought taco seasoning.<br />
<br />
<b>And if you just can't bring yourself to make your own taco seasoning, consider using <a href="http://www.amazon.com/McCormick-Taco-Seasoning-24-Ounce-Units/dp/B001EQ56VC/ref=sr_1_3?ie=UTF8&qid=1286481289&sr=8-3">McCormick Taco Seasoning Mix</a>, which has a very simple and straight forward ingredient list.</b>cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com10tag:blogger.com,1999:blog-3266242870866513690.post-58576437470948388352010-10-05T11:08:00.000-07:002010-10-05T11:17:18.911-07:00"Corn Sugars" - Coming soon to an ingredient list near you?If you are a regular reader of this blog, then you probably have already read the news. The <a href="http://www.corn.org/">Corn Refiners Association</a> has petitioned the United States Food and Drug Administration to change the name "high fructose corn syrup" to "corn sugars." The reason they give for wanting the name change? Audrae Erikson, president of the Corn Refiners Association says,<br />
<blockquote>Clearly the name is confusing consumers. Research shows that 'corn sugars' better communicates the amount of calories, the level of fructose, and the sweetness of the ingredient. (1)</blockquote>Take a moment to either stare at that quote incredulously or to laugh hysterically. I think that I did both.<br />
<br />
<b>Why the change?</b> Could it be that sales are down? Much as "dried plums" sound more appetizing to the buying public than "prunes," the Corn Refiners Association is betting that "corn sugars" will appease consumers. "Corn sugars" does sound nicer than high fructose corn syrup, doesn't it? And there is the added plus that many who question whether they want HFCS in their food because of bad press (or maybe the ridiculous HFCS ads from the Corn Refiners Association) might not notice the name change and will buy foods with "corn sugars" in the ingredient list. (All of the above is my own opinion and conjecture.)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiId34Uk9v2oAA7bgTjkvVkPJopEmK71LYyBmp4yqPdFvykbJVCdsxPl1jw8OYe9CDivFKLssbKFF39igVaDSPdoIwEKUDk-sz2-1Pe4aeD6ur14c0wauyN9dTU2D6WdZ8L5z47YyLcLxLS/s320/high-fructose-corn-syrup-factory.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">HFCS factory</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiId34Uk9v2oAA7bgTjkvVkPJopEmK71LYyBmp4yqPdFvykbJVCdsxPl1jw8OYe9CDivFKLssbKFF39igVaDSPdoIwEKUDk-sz2-1Pe4aeD6ur14c0wauyN9dTU2D6WdZ8L5z47YyLcLxLS/s1600/high-fructose-corn-syrup-factory.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><b>Let's review how HFCS is made.</b> Where do these "corn sugars" come from, anyway? Are the kernels that they use to make HFCS just bursting with sugars waiting to be harvested? Um...no. High fructose corn syrup is made from corn starch. The corn kernels go through a series of mechanical and solvent washing steps to separate the corn starch from the rest of the kernel. The corn starch is then converted to dextrose (aka glucose) by acids and/or enzymes. The glucose is further converted to fructose enzymatically. (Read more on corn syrup production at the<a href="http://www.corn.org/web/processo.htm"> Corn Refiners Association</a> and HFCS production at <a href="http://sweetsurprise.com/">SweetSurprise.com</a>.)<br />
<br />
Got that? <i>Those "corn sugars" are not found naturally in corn in any appreciable amount.</i> "Corn sugars" are really corn starch that has been chemically converted to glucose and fructose.<br />
<br />
Frankly, if the Corn Refiners Association wants to clear any confusion for the American public, they should change the name to glucose-fructose, which is the terminology used in Canada and much more representative of the actual product, in my opinion. But, glucose-fructose doesn't evoke the same fuzzy feeling as "corn sugars."<br />
<br />
<b>When is the change coming? </b>The FDA has 6 months to rule on the name change. If they agree to allow the name change, products will slowly shift to using the term "corn sugars" instead of high fructose corn syrup over the subsequent 12-18 months.<br />
<br />
<b>Want to read more?</b> Just a few of the articles on the subject that have been posted over the last couple of weeks. Read and come to your own conclusion on the name change!<br />
<br />
<a href="http://well.blogs.nytimes.com/2010/09/14/a-new-name-for-high-fructose-corn-syrup/">(1) A New Name for High Fructose Corn Syrup</a> from The New York Times<br />
<a href="http://www.foodpolitics.com/2010/09/one-more-time-corn-sugar-chemistry/">One More Time: Corn Sugar Chemistry</a> from Food Politics by Marion Nestle <br />
<a href="http://well.blogs.nytimes.com/2010/09/23/help-rename-high-fructose-corn-syrup/">Help Rename High Fructose Corn Syrup</a> from The New York Times <br />
<a href="http://www.huffingtonpost.com/andrew-weil-md/fortunately-corn-sugar-ha_b_738324.html">Fortunately, 'Corn Sugar' Has Become a Sticky PR Mess</a> from Dr. Andrew Weil <br />
<a href="http://cornsugar.com/">CornSugar.com</a> from the Corn Refiners Association<br />
<i><b><br />
</b></i><br />
<i><b>What do you think about the name change?</b></i>cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com5tag:blogger.com,1999:blog-3266242870866513690.post-73749348973181501572010-09-27T01:00:00.000-07:002010-09-27T01:00:01.987-07:00Meatless Monday - Meatless Meals for CarnivoresAh...Meatless Monday! We have been committed to the concept of <a href="http://www.meatlessmonday.com/">Meatless Monday</a> (though our meatless day is not always on Monday) for over a year now. You know what? It was an easy transition. But what do you do if you are a committed carnivore who likes the idea of going meatless but are afraid that finding tasty vegetarian meals will be hard? <br />
<br />
<b>Enter the cookbook <i><a href="http://www.amazon.com/Meat-Lovers-Meatless-Cookbook-Vegetarian/dp/0738214019">The Meat Lover's Meatless Cookbook</a></i><a href="http://www.amazon.com/Meat-Lovers-Meatless-Cookbook-Vegetarian/dp/0738214019"><i>: Vegetarian Recipes Carnivores Will Devour</i>.</a></b> If you can't find good recipes on this blog ('cause there are a lot of great meatless recipes in the <a href="http://alifelesssweet.blogspot.com/">A Life Less Sweet</a> archives - just do a quick search on Meatless Monday), then this is a great cookbook to turn to. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.amazon.com/Meat-Lovers-Meatless-Cookbook-Vegetarian/dp/0738214019"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxBDQXJZST1FheYp8qLJ0VKTrqNQAt13WbFLjn-YE3IwBk5i7A8YtR-cF2ipDv6dHokyNSdWFzt8fohZme7TZmwvxxSfrsUCkPvEc-P3GbooMpCqkyzQY1JyenRsPpH7B4dGPRscZ46Gm-/s320/meat+lovers+cookbook.jpg" width="258" /><span id="goog_1795603183"></span></a><span id="goog_1795603184"></span></div><br />
<br />
The <i>Meat Lover's Meatless Cookbook</i> is filled with recipes that made my husband and I drool. The recipe organization is unusual, but it works. There are 52 "menus" - each with a main dish and at least one side dish - divided among the four seasons of the year plus a few "wild card" menus that are great anytime of year. I wasn't sure what I thought about this layout at first, but I find that I really do like the "menus" even though I'm just as likely to make a summer dish in winter as in summer.<br />
<br />
Another thing I like...no fake meat! After all, if you're a carnivore, why bother with fake meat? These recipes don't have to rely on gimmicks to be good. They are delicious vegetarian recipes that will appeal to vegetarians and carnivores alike. <br />
<br />
Each recipe is keyed with icons for gluten-free, kid friendly, dairy optional, vegan, and leftover bonus. The key is a quick visual that is nice for those with special dietary limitations, parents looking for some thing kid-friendly, or a busy cook that wants a meal that will stretch more than one day. <br />
<br />
For our taste test, I made three recipes from the book. We tried one of the summer menus - <b>Zucchini and Corn Studded Orzo</b>, and <b>Goat Cheesy Roasted Pepper</b> - and supplemented with a side from another menu - <b>Roasted Cauliflower with Tahini Sauce</b>. All were excellent. The kids loved the orzo. So did my husband who still waxes poetic about that dish. The sides were excellent too, though my goat cheese hating son didn't appreciate the Goat Cheesy Roasted Pepper, and neither of the kids were thrilled with the cauliflower (the adults were, though!). <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhf8PqXK10bUhbsSl66zFatNIWx6Ed5AsSJdrJ0ZT_gLaIh0TJnvYYx1zLhzw8A0a-TPcFeQLXmJMzJIOVWvvkbfHT266G43yCOIEATDRF2pqs0Ae2GdBkXS7o-sZezoBTacs4AdEN4hC/s200/meatless.JPG" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zucchini and Corn Studded Orzo, Goat Cheesy Roasted Pepper, and Roasted Cauliflower with Tahini Sauce from <i>The Meat Lover's Meatless Cookbook</i></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhf8PqXK10bUhbsSl66zFatNIWx6Ed5AsSJdrJ0ZT_gLaIh0TJnvYYx1zLhzw8A0a-TPcFeQLXmJMzJIOVWvvkbfHT266G43yCOIEATDRF2pqs0Ae2GdBkXS7o-sZezoBTacs4AdEN4hC/s1600/meatless.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><b>All in all, I am very pleased with this cookbook. </b>The recipes we tried were easy to follow and very tasty. There are many others in the book that will be going on our menu soon!<br />
<br />
<b>And now a couple of recipes from the book! </b> The <b>Tempeh Hoagie-Letta</b> is the amazing looking cover photo recipe and the <b>Kale Chips</b> are the accompanying side. We haven't tried these yet, but if the sandwich tastes half as good as it looks, it will be a winner!<br />
<br />
<b>Tempeh Hoagie-Letta</b><br />
<div style="color: black;"><span style="font-size: x-small;"><span>From the book <i><span style="font-style: italic;">The Meat Lover’s Meatless Cookbook </span></i>by Kim O’Donnel. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2010</span></span></div><br />
<u>Tempeh:</u><br />
1/4 cup soy sauce<br />
2 tsp Dijon mustard<br />
1 tsp sesame oil<br />
juice 1/2 lime<br />
1 clove garlic, chopped, plus 1 whole clove<br />
1 tsp hot sauce of choice (optional)<br />
1 (8 oz) package soy tempeh (multigrain or flax is fine, too), sliced into thumb size pieces, about 1/2" thick<br />
3 TBSP vegetable oil<br />
salt<br />
4-6" hoagie rolls (look for something soft)<br />
olive oil, to moisten the rolls<br />
A few slices of smoked Gouda or provolone cheese per sandwich (optional tasty treat)<br />
<br />
<u>Fixins Salad:</u><br />
1/2 medium size onion, cut through root in half, then slice into half moons<br />
1 tsp dried oregano<br />
2 TBSP olive oil<br />
1 large or 2 small celery stalks, washed thoroughly, halved lengthwise, and cut into 1/2" slices<br />
juice 1/2 lemon<br />
1/2 cup good quality olives (green and/or black), pitted and roughly chopped<br />
1/4 cup pepperocini or your favorite pickled pepper, chopped roughly<br />
1/4 cup roasted peppers (1/2 to 1 medium sized pepper), chopped roughly (jarred is fine)<br />
1/4 cup fresh parsley, chopped finely<br />
salt and ground black pepper<br />
<br />
In a shallow baking dish, combine the soy sauce, mustard, sesame oil, lime juice, garlic, and hot sauce (if using) and whisk with a fork to blend. Add the tempeh, making sure it's covered in marinade. Allow to marinate about 30 minutes, turning to coat the second side after 15 minutes.<br />
<br />
In a medium size mixing bowl, combine the onion, oregano, oil, celery, and lemon juice and stir. Allow to sit about 15 minutes. The onion will mellow out a bit with the citrus.<br />
<br />
Stir in the olives, pepperocini, roasted peppers, and parsley. Taste for salt and pepper, and season accordingly (the olives and pickled peppers are salty, FYI).<br />
<br />
Can be made several hours or day in advance. The salad gets better the next day.<br />
<br />
Heat the oil in a wide skillet over medium heat. Remove the tempeh from the marinade and transfer to the skillet to pan-fry. Don't crowd the skillet; if necessary, cook the tempeh in batches.<br />
<br />
Cook until golden brown on both sides, about 10 minutes. With tongs, transfer to a paper towel to drain. Sprinkle immediately with salt. <br />
<br />
Slice the rolls in half (but not all the way through; keep attached along one edge). In a dry skillet or under the low setting of your broiler, toast the rolls, cut side toward the heat source, until slightly crisp on the inside. Remove form the heat and rub the insides with the whole garlic clove.<br />
<br />
Drizzle a small amount of olive oil on each roll half to moisten. Add the cheese, if using, followed by 1/2 cup of salad, topped off with four pieces of tempeh. Push the tempeh down to meet the salad, squish both sides of the foll, and dig in.<br />
<br />
<i>Makes 4 sandwiches</i><br />
<br />
<br />
<b>Kale Chips</b><br />
<span style="font-size: x-small;"><span>From the book <i><span style="font-style: italic;">The Meat Lover’s Meatless Cookbook </span></i>by Kim O’Donnel. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2010</span></span><br />
<br />
1 bunch (4 to 5 cups) Lacinato kale (also sold as Dinosaur kale)<br />
1 TBSP olive oil<br />
1/2 tsp salt<br />
1/4 tsp red pepper flakes (optional)<br />
<br />
Preheat the oven to 350 F.<br />
<br />
With a sharp knife, remove the stem and middle rib of each kale leaf so that all you have left are leaves. Wash the leaves, then dry thoroughly, preferably in a salad spinner. With a knife, cut the leaves into small pieces (ideally 3" long, 2" wide).<br />
<br />
Transfer the leaves to a medium size mixing bowl and add the olive oil, salt and red pepper flakes (if using). With your hand, coat leaves with the seasonings; the leaves will glisten a bit.<br />
<br />
Place the kale in a single layer on a baking sheet, giving the leaves plenty of room to roast. Cook for 8 minutes, maybe a few seconds more. Remove from the oven and enjoy.<br />
<br />
<i>Makes enough chips for 4 sandwiches or a bowl of TV snacks. Best eaten within 24 hours, stored in a paper bag.</i><br />
<br />
<b>Many thanks to Da Capo Lifelong Books for providing a sample copy of <i>The Meat Lover's Meatless Cookbook</i> for review. All opinions held in this review are my own.</b>cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com7tag:blogger.com,1999:blog-3266242870866513690.post-52049477954184076702010-09-20T08:46:00.000-07:002010-09-20T08:46:19.450-07:00Saving Summer's BountyI'm at it again. Summer is gone - has been for a while here - and fall is full force. And so starts my yearly ritual of buying beautiful, in-season produce from the Farmer's Market and other sources and freezing them. There is nothing better in the middle of winter than pulling out a pack of corn that was frozen the summer or fall before. The taste is so different from the frozen corn that I can buy at the grocery store. And so, every year I have a few things that I like to tuck away into my freezer. This year it was raspberries (thank you previous homeowners who blessed us with a huge, mature patch of raspberry canes!), corn, carrots, basil, and peaches. (You can see how I freeze these foods in <a href="http://alifelesssweet.blogspot.com/2009/09/freezing-summer.html">my post on freezing from last year</a>.) <br />
<b><br />
</b> <br />
<b>Carrots</b> - I froze carrots for the first time last year, and what a treat they were in the middle of winter! Carrots from the grocery store are great, but the carrots I can get at the end of summer, both from my own garden and from my favorite local farm (<a href="http://evergreenfarm.typepad.com/">Evergreen Farm</a> in Star Valley, WY, in case you're interested) are so tender and sweet and very unlike those at the grocery store. I simply slice the carrots into coins, place the coins in a single layer on a baking sheet, and freeze. Once they're frozen, I'll transfer them to a container and use them all winter in soups and other recipes. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Vd3N1Q1HoZ_-lKEWbO_MdwHjUt-FlgU-m-8aSJJVssyvrlPKLxXdrJ9EDbXWVaUvvunwmZsoW_HxvaTHa01YVFVaC2CQ6Voz-MMNhsZtmc0lwkErp6zDMcbpWLKcGNK-ADhcFdUNY2Nw/s1600/carrot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Vd3N1Q1HoZ_-lKEWbO_MdwHjUt-FlgU-m-8aSJJVssyvrlPKLxXdrJ9EDbXWVaUvvunwmZsoW_HxvaTHa01YVFVaC2CQ6Voz-MMNhsZtmc0lwkErp6zDMcbpWLKcGNK-ADhcFdUNY2Nw/s200/carrot.jpg" width="200" /></a></div><br />
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<b>Basil</b> - Amazingly, this is my first year to freeze basil. There is nothing quite like fresh basil, but fresh basil in the middle of winter is expensive! I have high hopes that freezing the basil from my own garden will be successful. I'm trying it two ways. Both ways start with finely chopping the basil in a food processor. In the first way, I drizzle in a little olive oil as well and then freeze in small portion sizes using an ice cube tray. In the second way, I put the chopped basil in an ice cube tray and then cover with water. So far, the basil in both methods looks great! We'll see how they fare in the middle of winter. <br />
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<b>Peaches</b> - I've talked about peaches before. This year, I took my plethora of peaches from Palisade, CO and made a peach BBQ sauce, peach bread, and these fabulous peach crisps in a jar and froze them all. I first came across the recipe for Peach Crisps in a Jar on a fabulous (and now gone) blog called Eating Well Anywhere. I make several (10 this year) and pop them in the freezer to eat later in the winter. It's a fabulous treat when there is snow on the ground outside. This year, I added some fresh blackberries to the filling. Any berry or stone fruit would work well in this recipe.<br />
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<b>Peach Crisps in a Jar</b><br />
<span style="font-size: x-small;"><i>from Eating Well Anywhere </i></span><br />
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3 peaches<br />
1 1/2 tsp sugar<br />
1 1/2 tsp sll-purpose flour<br />
3/4 tsp cinnamon <br />
1 TBSP all-purpose flour<br />
1 TBSP brown sugar<br />
1 TBSP cold butter<br />
pinch salt<br />
3 half pint canning jars<br />
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Preheat oven to 350 F. Peel peaches. Place one sliced peach into each canning jar. Sprinkle each jar with 1/2 tsp sugar, 1/2 tsp flour, and 1/4 tsp cinnamon. Shake the jar a little to let the flour settle. Cut brown sugar, butter, and salt into butter. Top each jar with 1/3 of the mixture.<br />
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Bake for 40 minutes or until juices bubble on a baking sheet. Let jars cool completely. Cap and place in freezer.<br />
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To reheat, I simply put the frozen jars into a 400 F oven and bake until it reaches the desired temperature - usually 20-30 min. <br />
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<i>Anyone else trying to save a bit of summer for the middle of winter? What's going in your freezer or pantry?</i>cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com4tag:blogger.com,1999:blog-3266242870866513690.post-70912971344918663272010-09-14T01:00:00.000-07:002010-09-14T01:00:04.010-07:00Chicken and Vegetable Soup that will make your mouth happy!<i>I'm still here! </i><i>As much as I love writing this blog, it's always a little hard to get back into the swing of things after taking a self-imposed break.</i><i> But, the kids are back in school, and I have a lot of ideas on the back burner, so hopefully you'll see more posts here in the near future. </i><br />
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My husband is a huge soup fan - HUGE! Me, well, not so much. I like my comforting tomato soup, but I usually have a hard time getting excited about soup. My kids would agree. They groan when they find out I'm making soup, which turns out to be quite a bit during the colder months. This soup, however, has grown on both my kids and me, so much so that my son declared, "This soup is <i>delicious</i>!" upon eating it recently. <br />
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I like to go all the way when I make this soup, and it becomes a two day affair. I start by making a simple chicken stock. The cooked chicken goes back into the soup the next day, and I'm left with a flavorful soup base that is way better than any broth or stock from a box. One advantage of making the stock the day before is that I can let it cool in the fridge overnight and then skim off the solidified fat layer the next day. If you're vegetarian, you could start by making a vegetable broth and forgo the chicken, of course. And, if you don't have the time or inclination or are just feeling lazy (we've all been there), you could skip making the stock altogether and use canned or boxed broth instead.<br />
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The second day is reserved for actually making the soup. The vegetables cook for a good hour, which lets the flavors really meld. If you don't have the exact vegetables listed in the recipe on hand, use what you have or what you like...but the combo of vegetables in the recipe really does make an amazing soup.<br />
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Oh, and the name? I don't know where the soup recipe originally came from, but my version is a permutation of a soup recipe from my husband's cousin Susan. I've changed it up a bit to suit our tastes, but this soup will forever be Susan's Chicken and Vegetable Soup to me.<br />
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<b>Susan's Chicken and Vegetable Soup</b><br />
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Stock:<br />
1 whole chicken (I tend to get as small a chicken as I can find, which is still pretty big)<br />
3 quarts water<br />
2 bay leaves<br />
4 sprigs fresh thyme (optional)<br />
1 TBSP peppercorns<br />
2 carrots, chopped<br />
1 onion, quartered<br />
1 stalk celery, chopped<br />
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Place all ingredients in a large stock pot. Bring to a boil, then reduce heat and simmer covered until the chicken is fully cooked. Turn off heat, remove chicken, and let cool. When cool enough to handle, remove meat from the bones and chop. Set cooked chicken aside for the next day. Place the bones back into the stock pot and bring to a boil again. Cover and simmer for another 40 min. Pour liquid through a colander or strainer into a container. Refrigerate overnight. The next day, skim the congealed fat layer before continuing on with the soup.<br />
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Soup:<br />
stock from above<br />
2 lbs corn (frozen is fine)<br />
2 lbs tomatoes (or 2-15 oz cans diced tomatoes with juice)<br />
2 cups chopped okra (frozen is fine)<br />
2 cups baby lima beans (frozen is fine)<br />
1-2 onions, chopped <br />
3-4 carrots, chopped<br />
3-6 cloves garlic, finely chopped (to taste)<br />
1 TBSP sugar<br />
2-3 tsp salt<br />
1 tsp pepper<br />
reserved chopped chicken<br />
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Add stock through pepper into stock pot. Bring to a boil and cook uncovered for 1 hour. Add chicken about 15 min before serving.<br />
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Serves 8-10<br />
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This makes a lot of soup! I take the extra and freeze it to use on a night when I don't feel like cooking. If you halve the recipe, freeze the extra stock for another day.cathyhttp://www.blogger.com/profile/10258482044838974992noreply@blogger.com3