Easy Eats – One Pan Honey Garlic Chicken & Veggies

Easy Eats - One Pan Honey Garlic Chicken & Veggies

Ingredients

3 TB olive oil, divided 2 TB unsalted butter, melted 2 TB honey 2 TB brown sugar 1 TB Dijon mustard 3 cloves garlic, minced 1/2 tsp dried oregano 1/2 tsp dried basil salt and pepper, to taste 16 oz baby red potatoes, halved 4 boneless, skinless chicken breasts 24 oz broccoli florets* 2 TB chopped fresh parsley  

Directions

Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, whisk together 2 TB olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside. Place potatoes in a single layer onto baking sheet. Drizzle with remaining 1 TB olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture. Place in oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees, about 25-30 minutes.* Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with parsley if desired.

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Easy Eats – Crockpot Beef Stew

Easy Eats - Crockpot Beef Stew

Ingredients

1 lb. beef roast 2 carrots, sliced 3 potatoes, cubed 1 cup onion, chopped 4 cloves garlic 4 cups beef broth 2 cups hot water 1 tsp. salt 1 tsp. pepper 1 tsp. onion powder 1 tsp. parsley

Directions

Combine all the ingredients in a crockpot and cook on Low for 8 hours.

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Mary’s Memo – December 5th

If there is a busier time of the year, I’m not aware of what it would be. At my age, I’m not into buying, gift-wrapping and sending gifts to relatives and friends. Gift cards are my choice for most everyone. Consider a Chief gift card in whatever amount you choose, or select from cards to other major chains, also at Chief. My grandchildren love the concept because they can use it as they like.

If you are parents of young children, our rule was to buy them something to wear, something educational and something for fun.

To steer your children toward science, technology, engineering and math, order the Purdue Engineering Gift Guide. The toys, games and books included in the guide are vetted by researchers and tested extensively by children throughout the community. View the complete list at inspire-purdue.org/Engineering Gift Guide.

MAKE ROOM FOR MUSHROOMS


Americans eat about 3 pounds of mushrooms a year, on average, a number that has been rising gradually. While many people use them sparingly, almost as a garnish, mushrooms are increasingly taking center stage in dishes. Mushrooms are fungi, neither plant nor animal, but they are commonly regarded as vegetables and count toward the USDA-recommended two to three cups of vegetables a day. Most popular in North America and Europe are white button mushrooms along with cremini, which when fully mature are called portabella. Specialty mushrooms including oyster, morel and shitake, for example are increasingly available and affordable, thanks to year-round cultivation. Many varieties are available dry.

Because of their dull color, mushrooms are often overlooked as a source of nutrients. Though their nutritional profile depends on the variety as well as where and how they are grown, mushrooms supply some B vitamins, potassium, magnesium, selenium, copper, and zinc. They also contain polyphenols and other bioactive compounds along with fiber and only 20 calories per cup. What’s more, cooking boosts the earthy and aromatic flavors of mushrooms.

Mushrooms have been used medicinally for centuries, particularly in Asia. Some have shown immune-boosting and anti-cancer effects in lab studies. Like many plant foods, mushrooms also contain compounds that have antioxidant, anti-inflammatory, blood-sugar-lowering and immune stimulating properties. Some of these effects may result from interaction of mushroom compounds with microbes in the intestines.
On the other hand, some wild mushrooms are poisonous and can cause liver failure and death. Poisonous mushrooms can look very similar to edible varieties. Unless you are an expert, don’t eat mushrooms you find in the wild.

While some mushrooms are still cultivated in caves and cellars, today most are grown in specially designed buildings in which all aspects of the environment can be controlled. As a result, cultivated versions of wild mushrooms, which were once considered a delicacy, are now affordable and widely available.

Leave pre-packaged mushrooms in their unopened package. Don’t prep mushrooms until immediately before use. Trim off any woody parts of the stem end, then clean either by wiping gently with a damp cloth, paper towel or soft brush or by rinsing quickly in water. Immediately after washing, gently dry with a paper or lightweight cloth towel. Don’t let mushrooms soak, since they are very absorbent.
We really like a fresh mushroom salad of Giada De Laurentiis of the Food Network. It keeps well in the refrigerator.

FRESH MUSHROOM AND PARSLEY SALAD


• 1 pound large button mushrooms, trimmed, cleaned and thinly sliced (I do this in my egg slicer)
• 1/3 cup flat leaf Italian parsley
• ¼ cup extra virgin olive oil
• ¼ cup fresh squeezed lemon juice
• Sea salt and fresh ground pepper to taste
• 2-ounce piece of Parmesan cheese

In a medium bowl mix together the mushrooms and parsley. In a small bowl, whisk together the olive oil and lemon juice until smooth. Season with salt and pepper to taste.
Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using vegetable peeler, shave the Parmesan on top and serve.

Recipe makes 4 servings.

Source: Adapted from Giada De Laurentiis recipe.

FROM THE ARCHIVES


Our Christmas cookies this year include one we hadn’t made for years, Oatmeal Caramelitas from my sister, Ann Trentadue.

• 50 unwrapped Kraft caramels
• ½ cup evaporated milk
• 1¾ cups unsifted, all-purpose flour
• 2 cups quick oats
• 1½ cups packed light brown sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup melted butter
• 1 cup chocolate chips
• 1 cup chopped pecans

Melt caramels with evaporated milk over low heat. Mix dry ingredients with melted butter. Press half of crumbs in a 9x13 inch baking pan sprayed with Pam. Bake in preheated 350ºF oven for 10 minutes. Remove from oven and sprinkle with chocolate chips and nuts. Carefully spread caramel mixture. Top with reserved crumbs and return to oven and bake 15 minutes longer. Chill for 1 to 2 hours, then cut into small squares.

Recipe makes 4 dozen.

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Mary’s Memo – November 28th

CHRISTMAS COUNTDOWN BEGINS


Since I’ve been there and done that, avoid burning the midnight oil baking and “cooking up a storm.” Do strive to get enough sleep and eat healthy. With that in mind, Curried Quinoa with Cauliflower is the perfect “go to entrée.”

CURRIED QUINOA WITH CAULIFLOWER


• 2 tablespoons canola oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 carrot, cut into ½ inch half moons
• 1 small head cauliflower, broken into small florets
• ¼ teaspoon salt, or more to taste
• 5 teaspoons curry powder
• ¼ teaspoon cayenne pepper
• 1 cup water
• 1 cup frozen peas
• 1 cup quinoa

Heat the oil in a large skillet. Add the onion, garlic and carrot and cook over medium heat for 5 minutes. Add cauliflower, spices and salt and cook for another minute. Add 1 cup water, then cover and simmer for 12 to 15 minutes until vegetables are tender. Add peas in the last minute of cooking. Meanwhile, cook quinoa according to package directions. Mix the curried vegetables into the quinoa and serve. Top with nonfat yogurt and toasted slivered almonds. Source: Adapted from what would Kathy eat.com via Mary Ann Thaman.
A second healthy entrée is Rat-A-Stewie. Although I’m not a vegetarian, this dish should please everyone!

RAT-A-STEWIE


• 2 tablespoons olive oil
• 1 large eggplant, peeled and diced into 1-inch pieces
• ½ sliced onion
• 2 cups chopped green and red bell peppers
• 1 pound zucchini, unpeeled, cut into bite-size pieces
• 1 pound zucchini, unpeeled, cut into bite size pieces (2 medium ones should do it)
• 1 15-ounce can tomato sauce
• ½ cup pitted green olives
• 1 tablespoon McCormick Herb Garden Seasoning Blend
• 1/8 teaspoon crushed red pepper

Heat oil in large pot over medium heat. Add eggplant, peppers and onion and cook until softened, about 10 minutes. Add zucchini, tomato sauce, olives, herb seasoning blend and crushed red pepper. Cook until vegetables are done to your liking, about 5 to 10 minutes. Serve as a stew or over angel hair pasta. Recipe makes 6 servings.
Source: Adapted from Penzeys One magazine recipe.

FAVORITE COOKIE RECIPES FROM THE PAST
Frosted Mince Bars was featured on my first holiday recipe sheet in 1961.

FROSTED MINCE BARS


• ¼ cup butter
• 1 cup sugar
• 2 eggs
• 1¾ cups plus 2 tablespoons unsifted, all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon salt
• 1 cup prepared mincemeat
• 2 teaspoons orange zest
• ½ cup chopped pecans

Cream butter with sugar until light and fluffy. Beat in eggs. Mix together flour, baking powder and salt. Add flour mixture to creamed mixture to creamed mixture. Fold in mincemeat, orange zest and nuts. Spoon into buttered 1½ inch baking dish. Spread in buttered baking dish. Bake in preheated 325ºF oven for 30 to 35 minutes. When cool, frost with a simple powdered sugar glaze made my mixing powdered sugar and milk together until the right consistency to spread.

Years ago my sister won a prize for the next cookie, entered in a Lima recipe contest. I wrap each in plastic wrap and tie with narrow red and green paper ribbon.

CRUNCHY RUM BALLS


• 1 cup dark chocolate chips
• 3 tablespoons light corn syrup
• ½ cup rum
• 2½ cups vanilla wafer crumbs
• ½ cup granulated sugar
• 1 cup finely chopped pecans

Melt chocolate pieces over hot but not boiling water. Remove from heat; add corn syrup and rum. Combine vanilla wafer crumbs, sugar and finely chopped nuts; add to chocolate mixture. Let stand about 30 minutes. Then form into balls and roll in granulated. Store rum balls in a covered container for several days. For Christmas sharing, wrap each ball in a square of clear plastic and tie with narrow red or green ribbon. Recipe makes 4½ dozen.

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Easy Eats – Buffalo Meatballs

For the Meatballs: 1 lb. ground chicken or turkey 1/4 cup almond flour 2 oz. cream cheese, softened 1 egg 2 TB chopped celery 3 TB crumbled blue cheese 1/4 tsp. black pepper For the Sauce: 1/2 stick unsalted butter 1/2 cup Frank’s Red Hot Directions: Combine all the meatball ingredients in a bowl. The mix will be sticky and gooey but that’s normal. Form into 1-inch balls. Placed on greased cookie sheet (with sides) and bake at 350 for 10 minutes. To make sauce, combine Frank’s and butter in small saucepan or place in microwave safe bowl for 2 minutes on high. After 10 minutes, remove balls from oven and dunk carefully in the buffalo sauce. Put back onto cookie sheet and bake another 12 minutes. If you have leftover sauce, you can pour over meatballs and bake for another 3-4 minutes if you want them extra saucy. EasyEats_EmailBlock_11_25_buffalomeatballs

Mary’s Memo – November 21st

FROM THE COOKBOOK SHELF


Although I don’t have a cookbook to recommend, you never pay the full price when it is purchased via Amazon.com. Providing you know the recipient doesn’t have it already, a cookbook is an excellent gift for someone who does a lot of cooking. If you know the kind of cooking or baking that she likes to do, focus on that. For example, if she likes to work with breads, there are many new ones that would make excellent gifts for the holidays.

PORTION–CONTROLLED MEALS CAN HELP DIETERS LOSE WEIGHT


According to a study of 183 overweight or obese people (ages 25 to 65) in the journal, Obesity, portion–controlled meals can help dieters lose weight. All recipients received nutrition and behavioral counseling to help them meet a weight-loss goal of at least 5 percent of their initial weight. Those who consumed packaged, portion-controlled frozen entrées for lunch and dinner (intervention group) lost more weight over 12 weeks than those in the control group, who ate a self-selected reduced calorie diet; 74 percent of the portion control group achieved the weight-loss goal, compared to 53 percent of the control group. The authors concluded that using portion-controlled meals might facilitate weight loss by simplifying the planning and preparation of meals. It also teaches dieters about appropriate serving sizes.
Source: University of California, Berkeley Wellness Letter, November 2016.

FOR BETTER HEALTH SWAP PLANT PROTEIN FOR ANIMAL PROTEIN


Substituting plant sources of protein (bread, pastas, nuts, beans, legumes) for animal sources (processed/unprocessed red meat, poultry, dairy products, fish, eggs) could increase your life span. Researchers writing in JAMA Internal Medicine, August 1, 2016, studied diet and health outcomes among more than 130,000 people, two-thirds of whom were women. They found that animal protein intake was linked to an eight percent greater risk for death in people who also had at least one other unhealthy lifestyle risk factor, such as smoking, heavy alcohol intake, being overweight or obese and physical inactivity. Plant protein intake was associated with a 10 percent lower risk of death.
Source: Weill Cornell Medicine Women’s Nutrition Connection, November 2016.

A SOUP RECIPE WITH LENTILS


Daughter Mary Ann often makes this soup that includes lentils. It is a recipe she adapted from one of Rachael Ray’s.

SAUSAGE, KALE AND LENTIL SOUP


• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped
• 1 pound sausage, bulk or casing removed (can replace with sweet sausage, pork or turkey sausage)
• 2 ribs celery, chopped leafy tops reserved
• 1 large carrot, peeled and chopped
• 1 large russet potato, peeled and chopped into a small dice
• 1 sweet pepper, finely chopped
• 1 seeded and chopped jalapenos
• 2 sprigs fresh rosemary, leaves picked and finely chopped
• 2 large cloves garlic, chopped
• ½ tablespoon ground cumin (1½ teaspoons)
• Kosher salt and pepper to taste
• 1 bundle of curly leaf kale, stemmed and thinly sliced
• ¼ cup tomato paste
• 1 cup white wine
• Freshly grated nutmeg
• 1 cup lentils
• 4 cups chicken stock
• 2 cups water

In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin oil. Add sausage, breaking into small pieces and cook until lightly browned. Add onion, celery, carrots, potato, peppers, rosemary, garlic, cumin, salt and pepper and cook to soften, 8 to 10 minutes. Wilt kale and season the kale leaves with a little fresh nutmeg. Stir in tomato paste for 30 seconds, then add white wine. Cook to reduce by half and stir in lentils, stock and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store and reheat. Serve immediately or cool, store and reheat. Serve with chopped celery greens to garnish. Makes 4 servings.
Source: Rachel Ray recipe adapted by Mary Ann Thaman.

A THANKSGIVING SIDE DISH


Replace the green bean casserole with this colorful casserole.

CASSEROLE OF PEAS AND MUSHROOMS


• 2 tablespoons butter
• 8-ounces fresh mushrooms, cleaned and sliced
• 2 10-ounce packages frozen peas, thawed and drained but not cooked
• 114.5-ounce can bean sprouts, drained well
• 1 5-ounce can water chestnuts, well drained
• 1 can Campbell’s Healthy Request cream of mushroom soup
• 1 small can French’s Onion Rings

Sauté mushrooms in butter for 5minutes. Combine with peas, bean sprouts, water chestnuts and soup. Spoon into 1½-quart casserole. Bake in preheated 350ºF oven for 20 to 25 minutes or until bubbly. Turn off oven. Sprinkle top with onion rings and return to oven long enough to heat topping, about 5 minutes. Recipe makes 6 to 8 servings.

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Easy Eats – Crock Pot Chicken And Noodles

Easy Eats - Crock Pot Chicken And Noodles

Ingredients

1 lb. chicken breasts 10 oz. cream of chicken soup 10 oz. water 8 oz. chicken broth 12 oz. wide egg noodles

Directions

Place the chicken in crock pot. In mixing bowl, mix together soup, water and broth. Pour over chicken. Cook on high for 3 hours. Remove chicken. Cut or shred. Put back into crock pot. Add noodles (dry pasta, not cooked) and cook until just tender, stirring occasionally. Serves 6-8.

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Mary’s Memo – November 14th

FROM THE COOKBOOK SHELF


There is a long-standing tradition in the Provence region of France that celebrates a remarkable array of massive feasts, fetes and festivals that punctuate the calendar with pageantry. Sometimes beginning with a parade or procession, most of such gatherings culminate with a communal meal.

In My Culinary Journey: Food & Fetes of Provence, published by Yellow Pear Press, October, 2016) author Georgeanne Brennan continues her memoir of living in France, raising goats and making cheese, as she and her young family adapt to the rhythms of a new life, including the discovery of local communal feasts and festivals. She shares charming stories of their personal adventures and experiences over the years. A treasure trove of regional culinary traditions, it is the author’s recipes perfectly paired with her delicious storytelling that best reveals her relationship with traditions and life of Provence, where she has a home for more than 40 years. From comforting and cozy dinners such as “French Shepherd’s Pie with Celery Root and Potato Topping to the detailed recipe for the region’s quintessential signature dish “Bouillabaisse”, My Culinary Journey brings food and culture together with a personal touch and panache.

Georgianne Brennan is the winner of a James Beard and an IACP International Association of Culinary Professionals award. An accomplished cookbook author, culinary journalist and entrepreneur, in2014 she launched her online store and product line, La Vie Rustic …. Sustainable Living in the French Style, which reflects her long-time love affair with France and especially Provence, where she has a home.
Cookbook is available at Amazon.com.

IT’S TIME!


Take advantage of reduced prices on supplies for holiday baking. I’ve already bought butter, sugar and flour on sale. Date each item you buy whether it is stored at room temperature, in the refrigerator or freezer.

That said, it isn’t too early to bake Christmas cookies that hold up well in the freezer. Right now there are five kinds in mine.

MANAGING YOUR MEDICATIONS


You should work with your doctor and pharmacist to manage medications to prevent an adverse reaction. For example, if you take an anticoagulant as well as ginkgo biloba supplement, you could be at risk of a serious bleeding problem. Older adults are more prone to adverse drug reactions because they generally take more medications than younger adults, and their kidney function, which normally can clear these drugs from their systems, declines with age, creating a higher risk. To help prevent adverse reactions, periodically/supplement list with your doctor to
confirm that you still need the medications.

In addition, your pharmacist can speak to you about potentially dangerous drug interactions.
Source: Duke Medicine Health News, November 2016.

HAVE A HAPPY, HEALTHY HOLIDAY SEASON


Food and drink go hand in hand with celebrating the holidays. And if you are hosting or helping, one of your jobs is to make sure special meals don’t leave guests with unwanted aftereffects, such as feeling stuffed on rich goodies or worse, feeling sick. The secret to those better morning after’s is smart choices made by you in the planning and prepping of the food you serve.
Source: Consumer Reports On Health 2016.

A COOKIE THAT FREEZES WELL


This is the only chocolate chip cookie that I make. As for the chips, I prefer the dark chocolate ones.

BAILEY’S IRISH CREAM CHOCOLATE CHIP COOKIES


• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ¼ cup Bailey’s Irish Cream
• 2¼ cups all-purpose flour, unsifted
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup pecans, chopped
• 1 cup dark chocolate chips

Cream butter, sugar and brown sugar together until light and fluffy. Add egg, vanilla and Bailey’s and cream well. To mixture, add flour, baking soda and salt and mix well. Fold in nuts and chips. Cover baking pans with parchment paper. Drop by teaspoonful’s on to prepared baking sheets. Bake in preheated 375ºF oven for 8 to 10 minutes or until light brown. Remove to wire rack to cool. Recipe makes 3 to 4 dozen cookies. Freeze in 1-quart freezer bags.

Tip:
Knowing you will need a lot of chopped nuts, chop them ahead of time. Another good idea and flavor enhancer is toasting the nuts, whether they be pecans or walnuts. In my view, the easiest way to toast them is in a skillet on top of the stove. Over medium heat, toast until they smell flavorful, stirring often.

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Easy Eats — White Chicken Chili

Easy Eats - White Chicken Chili

Ingredients

6 chicken breast 1 (15 oz.) can chicken broth 1 small onion, chopped 3/4 cup salsa 1 (10 oz.) can tomatoes with green chiles 2 (15 oz.) cans Great Northern Beans 2 (15 oz.) cans Kidney Beans 1 (15 oz.) can white corn 1 teaspoon chili powder 3/4 teaspoon kosher salt 1/2 cup sour cream Optional toppings: shredded cheese, chopped cilantro, tortilla strips

 Directions

Place the chicken in the bottom of a large slow cookers. Then add the chicken broth, onion, salsa and tomatoes. Next add the beans, corn, cumin, chili powder and salt. Cook on low for 6 to 8 hours or high for 3 to 4. Shred chicken and salt and pepper to taste. Turn off the heat and stir in the sour cream just before serving. Ladle soup into bowls and add cheese, cilantro and tortilla strips if desired. EasyEats_EmailBlock_11_10_soup

Mary’s Memo – November 7th

FROM THE COOKBOOK SHELF


Food Anatomy by Julia Rothman (Storey Publishing, October, 2016, paperback/$16.95) is the third book of her best-selling Anatomy series, popular illustrator takes on the one topic everyone has a relationship with: food. Readers who crave Rothman’s imaginative interpretation of the world get their daily allowance of facts and fun With Food Anatomy, starting with an illustrated history of food and ending with a tasting of global street food. Along the way, Rothman serves up a hilarious primer on short-order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes and what we dip them in. International tours of place settings and cooking tools, breads and dumplings, and spices and sweets are just a few of the delectable curiosities bursting from this culinary cornucopia.

Award-winning food journalist Rachel Wharton lends her editorial expertise to this lighthearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday eaters and seasoned foodies alike are sure to eat up! Julia Rothman is an illustrator, pattern designer and author. In addition to working for clients such as the New York Times, Target and Ann Taylor, she has her own lines of wallpaper, stationery, fabric and dish ware. She lives and works in Brooklyn, NY.

WARNING


It might be tempting to use your outdoor grill in your garage but don’t do it! Grillers can die of carbon monoxide fumes. Instead, broil in your indoor oven or on an indoor appliance designed for this purpose.

WHAT’S NEW IN GADGET WORLD


It was new to me that there’s an E-Cloth with blue scrubbing stripes, used damp, removes tough stuck-on-grime and grease on and around stove. The side without scrubbing stripes, used damp, is for general cleaning and light grease and grime. With an E-Cloth only water is used instead of harmful chemicals. For more information about E-Cloths, visit www.ecloth.com.

CONSUMPTION CHANGES SUGARY BEVERAGE TAX


A preliminary study of a tax of one cent per ounce enacted in Berkeley was the first US jurisdiction to pass such a levy, which adds to the cost of sugary sodas, juices, energy drinks and coffee concoctions. Researchers compared trends in purchases by low-income Berkeley residents four months after the tax was imposed to consumption in neighboring Oakland and San Francisco, which had no such tax. In Berkeley, consumption of sugary drinks dropped 21 percent after tax was imposed, even as the other cities saw a 4 percent increase. Berkeley consumers also drank 63 percent more water, according to results published in the American Journal of Public Health.
Source: Tufts Health & Nutrition Letter, November 2016.

WORD TO THE WISE


Americans spend billions of dollars every year on unproven arthritis remedies. Everything seems to work for a while, at least in some people, largely because there’s such a strong placebo effect when it comes to pain. Moreover, arthritis pain waxes and wanes, and we tend to blame or credit whatever we are trying at the time. Anti-inflammatory pain relievers help many arthritis sufferers but don’t affect the underlying loss of cartilage. Before taking any supplement for joint pain, consult your doctor for a diagnosis. The pain maybe caused by rheumatoid arthritis (an autoimmune disorder), gout or another condition for which there there’s no reason to think these supplements could help. If you have osteoarthritis, we can’t over-emphasize the importance of losing weight if you are overweight, and exercising to maintain strength and flexibility. Both steps help relieve pain and restore mobility.
Source: University of California at Berkeley Wellness Letter, November 2016.

LOSING THE ABILITY TO SMELL


A declining sense of smell, which is natural as we age, can change the way food tastes. This can lead to overeating and under eating, the consumption of more salt and sugar and nutritional deficiencies. Adding colorful foods with varied textures to your plate including crunchy celery, baked sweet potatoes, juicy grapes, may encourage you to eat more nutrient-rich items. If food seems less appealing, pump up flavor with citrus, garlic, ginger, mustard or hot peppers. A poor sense of smell can also create safety problems, so toss refrigerated leftovers after three or four days, keep fresh batteries in your smoke detector if your heater or appliances run on propane or natural gas. And because some illnesses and medications can hamper smell, discuss the problem with your doctor.
Source: Consumer Reports on Health, November 2016.

COMPANY CHICKEN


• 12 pieces chicken (light and/or dark meat)
• 1 cup butter (2 sticks)
• 1 8-ounce can mushroom stems and pieces, drained (I use a canned-in-Pennsylvania brand)
• 2 cans Healthy Request Cream of Mushroom soup
• ¼ cup white sauterne wine
• ½ cup water

Flour chicken. Brown in butter. Arrange chicken in a single layer in a 10/15-inch jelly roll pan. Sauté mushrooms in the same butter used to brown the chicken. Spread mushroom soup on chicken. Spoon mushrooms on top. Pour wine and water mixture over all. Bake, uncovered, in 350ºF oven for 1 ½ hours, basting frequently. Recipe makes 6 servings.

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