FROM THE COOKBOOK SHELF
A brunch is my favorite way to entertain. That’s why I’m excited about Bobby Flay’s latest cookbook, Brunch at Bobby’s: 140 Recipes for the Best Part of the Weekend (Clarkson Potter, September 29, 2015; hardcover/$29.99). Best known on the Food Network for his skills at the grill, a brunch is his favorite meal of the week. In Brunch at Bobby’s he includes 140 recipes starting with cocktails, both spiked and virgin, along with hot and iced coffees and teas. He then works his way through eggs; pancakes, waffles and French toast (with flavored syrups and spreads); pastries (a first) and breads; salads and sandwiches; and side dishes. Enjoy a Sangria Sunrise, Carrot Cake Pancakes with Maple Cream Cheese Drizzle, Sautéed Bitter Green Omelets and Wild Mushroom-Yukon Gold Hash. This is how Bobby Flay does brunch. Collaborating with him on the 288 page book is his business assistant, Stephanie Bonyas, and Sally Jackson, her 7th cookbook with Flay and Bonyas. Cookbook is available through the Food Network, your favorite bookstore or via Amazon.com ($16.83 for cookbook or Kindle for $15.99).
FOOD NETWORK MAGAZINE
Food Network fans may want to subscribe to the Food Network Magazine. The October issue includes 112 easy recipes like Halloween Carrot Cake, No-Bake Caramel Treats, Make Ahead Family Dinners and Tailgate Time recipes.
IT’S MY FAVORITE TIME OF YEAR!
Although I look forward to spring in northwest Ohio true spring-like days are few and far between! That said, fall’s abundance of homegrown apples, pumpkins for cooking and making jack-o-lanterns and mums of all colors are appreciated!
A THREE-INGREDIENT CAKE
Like last week’s Two-Ingredient Pumpkin Cake with Apple Cider Glaze, Betty Crocker’s three ingredient cake made with fresh apples should be another crowd-pleaser. There may be some truth in that old phrase, “An apple a day keeps the doctor away.” Although they don’t say to eat an apple daily, if you strongly prefer them to other fruit of the same Rose family of fruits (apricots, plums, cherries, peaches, pears, raspberries and almonds) there would be nothing wrong with consuming one a day, and you may get some special health benefits by doing so. Especially interesting is that if healthy adults consumed one medium-sized apple approximately 15 minutes before a meal, their caloric intake at that meal decreased an average of 15 percent. The study’s primary conclusion: the importance of whole apples (versus other processed apple forms) is helping manage our hunger and feeling more satisfied with our foods. In the past five years, no area of apple research has been more dynamic than the area of apple polyphenol’s antioxidant benefits. Particularly strong is the ability of apples to decrease oxidation of cell membrane fats. This benefit is especially important in our cardiovascular system since oxidation of fat in the membranes of cells that line our blood vessels is a primary risk factor for clogging arteries and other cardiovascular problems. Apples strong antioxidant benefits are also related to their ability to lower the risk of asthma in numerous studies, and their ability to lower the risk of lung cancer.
THREE-INGREDIENT APPLE DUMP CAKE
• 4 cups chopped apples
• 1 box Betty Crocker SuperMoist yellow cake mix
• 3/4 cup butter, melted
Heat oven to 3500F. Spray bottom of 13x9-inch baking pan with cooking spray. Place apples in pan. Top with dry cake mix and pour melted butter over top, making sure to cover top with butter as much as you can. Bake 45 to 50 minutes or until bubbly. Serve warm. Recipe makes 8 servings. Source: Betty Crocker E-mail Newsletter.
NEW DIETARY APPROACH AGAINST ALZHEIMER’S
While both a Mediterranean-style diet and the DASH eating plan are associated with brain benefits, a hybrid dietary pattern that combines the best of both with the latest cognitive research may protect memory and thinking even better. Martha Clare Morris, ScD, of Rush University, and colleagues developed the MIND diet score as a hybrid of the Mediterranean and Dash (Dietary Approaches to Stop Hypertension) diets. But it also focuses on the dietary components linked to neuroprotection and dementia prevention. MIND diet includes the following:
-Whole grains, at least 3 servings/day.
-Green leafy vegetables, at least 6 servings/week.
-Other vegetables, at least 1 serving/day.
-Berries, at least 2 servings/week
-Red meats, fewer than 4 servings/week.
-Fish, at least 1 serving/week.
-Poultry, at least 2 servings/week.
-Beans, at least 3 servings/week.
-Nuts, at least 5 servings/week.
-Fast/fried food, less than 1 serving/week.
-Olive oil as a primary oil
-Butter/margarine, less than 1 tablespoon/day
-Cheese, less than 1 serving/week.
-Pastries/sweets, less than 5 servings/week.
-Alcohol, 1 serving/day.
Source: Tufts University Health & Nutrition Letter, October
FROM THE COOKBOOK SHELF
Happiness was getting a new cookbook for my birthday this month. “Celebrating with Julienne” takes you into the kitchen of one of California’s most acclaimed cooks, Susan Campoy, the founder and chef of Julienne, a romantic French California spot in the Los Angeles suburb of San Marino. As a caterer, restauranteur and gourmet proprietor, Campoy has spent three decades creating food for celebrations, large and small, casual and formal. In Celebrating with Julienne, she shares the best recipes of her career along with stories, tips for the budding and experienced cook. The three sections showcase the three components of life at Julienne’s. In the Brasserie section you’ll find the recipes for many of the most beloved dishes at the breakfast-and-lunch bistro. The Gourmet Market section brings richly flavorful soups, entrees, salads, side dishes and desserts. In the Celebrations section, Campoy shares complete menus for six very favorite occasions. From the Gourmet Market we’ve selected Cabbage, Apple and Thyme soup to share.
CABBAGE, APPLE AND THYME SOUP
• 2 tablespoons olive oil
• 8 cups thinly sliced green cabbage (from 1 head)
• 1 large onion, chopped
• 1 tablespoon fresh thyme
• 1 1/2 teaspoons salt, plus more to taste
• 1 teaspoon pepper, plus more to taste
• 6 cups chicken broth
• 2 tablespoons unsalted butter
• 1 1/2 pounds Fuji apples, peeled, cored, cut into 1/2-inch cubes
• 2 cups (about 8-ounces) grated Gruyere cheese
Heat oil in a heavy pot over medium-high heat. Add the cabbage and onions and sauté until vegetables are soft and pale golden brown, about 15 minutes. Stir in the thyme, salt and pepper. Add the broth and bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Meanwhile, melt the butter in a heavy large skillet over medium-high heat. Add the apples and sauté until brown and tender, about 12 minutes. Add the apples to the soup. Simmer gently over medium low heat, about 5 minutes to allow flavors to blend. Season to taste with more salt and pepper, if desired. Preheat broiler. Ladle soup into 6 flameproof bowls. Sprinkle the cheese over the soup. Set the bowls on a heavy baking sheet and broil until the cheese melts, about 1 minute. Source: Celebrating with Julienne, Recipes from San Marino’s Beloved Neighborhood Bistro (Prospect Park Books, First Edition, Fifth Printing, 2009; $40.00/hardback) Available at Amazon.com., royalties from the sale of Celebrating with Julienne support the Susan Campoy Nurse Education Fund at City of Hope, Duarte, California.
MOVE OVER COFFEE: YOU CAN NOW BREW CAMPBELL SOUP IN YOUR KEURIG
Two flavors are available, chicken noodle and southwestern. One critic said he didn’t want coffee-flavored soup while another said since he brews 6-ounces of water through the machine to avoid his tea tasting like coffee he’ll do the same with Campbell’s Keurig Cups.
TWO INGREDIENT PUMPKIN CAKE
The fewer the ingredients, the better, is what readers prefer so Two Ingredient Pumpkin Cake with Apple Cider Glaze, sent to me by my daughter-in-law Kelly has to be a winner!
For the cake:
• 1 yellow cake mix (like Betty Crocker)
• 1 15-ounce can pumpkin puree For glaze:
• 1 1/2 cups powdered sugar
• 3 tablespoons apple cider
• 3/4 teaspoon pumpkin pie spice
Empty the contents of boxed cake mix and pumpkin puree into a large bowl. Using a hand mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Pour batter into greased 7x11x2-inch dish. Bake at 350 for 28 minutes or until a toothpick inserted in center comes out clean. Do not overbake. Let cool 5-10 minutes, then flip onto platter. Make glaze while you’re waiting. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over cake while still warm. Reserve some to pour over each slice when served. Source: http://noblepig.com/2008.
MADE IN USA OLIVE OIL
Skip olive oil from Spain and Italy when the best kind comes from Napa Valley, California. It’s called Arbequina. It has a pronounced nutty flavor and a slight peppery finish. Order by mail from The Olive Press, 24724 Arnold Drive, Sonoma, California or call 1-800-965-4839.
ANOTHER VOTE FOR OUR FAMILY PRODUCT
So far, I’ve been very happy with Our Family purchases and that’s now true of Our Family Dry Roasted Peanuts. The true test is comparing one with the other at the same time and as far as I’m concerned Our Family is every bit as good as more expensive Planters and the savings are worth noting.
FROM THE COOKBOOK SHELF
I have before me a copy of “The Dairy Food Cookbook” edited by Lisa Kinglsey. Published this year by Andrew McMeel Publishing, the $25.00 hardback book includes everyday comfort food from America’s dairy farm families. Purchase of this cookbook helps support GENYOUth Foundation that helps millions of children in America have better access to nutritious foods and become high achieving adults. Organized around a dairy farmer’s day, the book begins with a “Sunrise Breakfast” and ends with an “After-Dinner Dessert’ as well as including holidays and family get-together’s. Nothing soothes the soul quite like a warm bit of Salsa Mac with Colby Jack, Apple Cheddar Pizza, Apricot Dijon Pork Chops or a taste of Triple Layer Cake with Vanilla Buttercream. We’re featuring a recipe that caught my attention in the “Sundown Supper” chapter and a dip from the “After Chores Snack” chapter.
Cajun Mac and Cheese combines spicy Andouille sausage, chopped onions and sweet bell peppers with a trifecta of butter, heavy cream and cheese tossed and bow tie pasta. Kids and adults will love Creamy Apple Butter Dip with cream cheese, apple butter and peanut butter served with freshly harvested apple and pear slices or graham crackers if you prefer. Yum!
CAJUN MAC AND CHEESE
• 2 tablespoons butter
• 2 large yellow onions, finely diced (about 2 cups)
• 2 cups finely diced bell pepper (2 cups)
• 1 cup sliced Andouille sausage
• 4 cups heavy cream
• 2 cups shredded Cheddar cheese
• 1/4 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 lb. bow tie pasta, cooked according to package directions
• 1/4 cup sliced green onions
Melt the butter in an extra large skillet over medium high heat. Add the onions and bell pepper and cook until vegetables are soften, 5 to 6 minutes. Add the sausage and cook for another 5 to 6 minutes or until vegetables are soft and the sausage begins to brown. Pour in the heavy cream and increase the heat to high. Bring to a boil, then turn the heat to low and simmer until cream has thickened slightly, about 5 minutes. Add the cheese and stir until melted. Season with salt and black pepper. Add the cooked pasta and stir until all ingredients are well combined and the pasta is coated with sauce. Serve immediately with a sprinkling of green onion. Recipe makes 8 servings.
To cut fat calories replace heavy cream with half and half and reduced-fat Cheddar, preferably sharp Cheddar, because of its robust flavor.
CREAMY APPLE BUTTER DIP
• 1 8-ounce package cream cheese, softened
• 1 cup apple butter
• 1 cup creamy peanut butter
Apple slices, pear slices and/or graham crackers In a medium bowl, beat the cream cheese, apple butter and peanut butter with an electric mixer on medium speed until smooth. Cover with plastic wrap and refrigerate for 1 to 4 hours. Serve with apple and pear slices and/or graham crackers. Recipe makes 12 servings.
Spiralizers that replace regular pasta with strings of hard vegetables like carrots, zucchini, beets, etc., is a healthy concept but watch your fingers because the gadget has a sharp part and if you’re on a blood thinner, can be a serious problem. So handle with care!
A WEIGHTY TOPIC
Body weight is an essential part pf a person’s self- image, and when pounds accumulate, so often does distress. Our culture is, to put it mildly, preoccupied with weight. And yet surveys show that almost half of people who are overweight or even obese don’t realize it, and most parents of obese children describe their kids as being “about the right weight.” Obesity is one of the biggest health risks we face. It increases the risk of many chronic disorders. It’s estimated that obesity is associated with anywhere from 10 to 25 percent of all deaths and shortens life expectancy by four to seven years. The good news is that the rate of weight gain has been slowing, In fact, obesity rates seem to have reached a plateau in some groups such as middle age women while the rate among young children has actually started to drop.
Given all of that, it’s no surprise that so many Americans are constantly going on diets or are at least trying to “watch” their weight. Clearly most have not been achieving long term success. That has fueled a $60,000 billion diet industry, from diet books, structured programs, special food supplements, medications and weight-loss (bariatric) surgery.
Source: Special 2015 Fall Issue of the University of California at Berkeley Wellness Letter.
FOCUS ON TOMATILLAS
The tomatillo (pronounced tohm-ah-TEE-oh) is also called the Mexican green tomato. It belongs to the same night shade family as the tomato. Except for its parchment like covering, it resembles a small green tomato in size, shape and appearance. Although tomatillos can ripen to yellow, they are generally used while still green and quite firm. Their flavor has a hint of lemon, apple and herbs. Choose firm fruit with dry, tight-fitting husks. They can be stored in a paper bag in the refrigerator for up to a month. Remove husk and wash fruit before using. Tomatillos are rich in vitamin A and contain a good amount of vitamin C.
Source: Food Lover’s Companion, Fourth Edition, by Sharon Tyler Herbst and Ron Herbst (Barron’s, 2007, $16.99)
RECIPE FOR USING TOMATILLOS
One of the only fried foods I eat is fried green tomatoes. However, green tomatoes are hard-to-come-by in my part of the state so being able to fix tomatillos almost year-round and do them in the oven really caught my attention! I’m more conservative about use of garlic and thought 1 teaspoon garlic powder was too much for my taste. Recipe includes a sauce but I’ making it an optional ingredient (fewer calories without).
• Olive Oil Spray
• 1 pound tomatillos (about 12 medium), husked, scrubbed and cut into ½-inch slices
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground pepper
• 1/4 cup all-purpose flour
• 1/4 teaspoon garlic powder or to taste
• 1 teaspoon Cajun seasoning
• 2 large eggs
• 1 1/4 cups panko breadcrumbs
• 1/4 cup ketchup
• 1/4 cup Hellmann’s Light Mayonnaise
Position oven rack in lower third of oven; preheat to 4250F. Coat a large baking sheet with cooking spray. Sprinkle tomatoes with salt and pepper. Combine flour, garlic powder and Cajun seasoning in a shallow dish. Lightly beat eggs in a third dish. Dredge tomatillo slices in flour, dip in eggs, then in panko crumbs. Arrange on prepared baking sheet. Generously coat with cooking spray. Bake tomatillos, turning once, until brown (about 15 minutes). Meanwhile , combine ketchup and mayonnaise in a small bowl and serve with tomatillos. Recipe makes 6 servings.
Source: Adapted from recipe in EatingWell July/August 2015 issue.
TIME TO THROW IT AWAY!
There’s a far better and safer way to clean your barbecue grill than with a wire grill brush. Wire bristles from grill brushes can snap off, land on the grate and find their way into grilled meats, public health experts warn. If ingested, these bristles can tear up a person’s throat and digestive tract, causing potentially life-threatening injuries. About 80,000 people wind up in emergency rooms each year after they accidently swallow foreign objects and wire bristles are part of that group, but cases are difficult to track.
A better way to clean your grill is to turn all burners on high, close lid and burn off any residue. When cool, wash grids with soap and water and dry. Then coat grids with a cut potato half or onion. As you know by now, I never cook meat over an open flame. I prefer to heat one side of the grill and broil meat, poultry or fish on the opposite side. It will take longer but there’s no chance of the flame touching the meat which can be carcinogenic.
THE CAN APPROACH TO HEALTHIER EATING
Researchers at the Cornell University Food and Brand Lab determined that people are more likely to choose foods if they are Convenient, Attractive and Normal (CAN).
Source: Weill Cornell Medical College Women’s Nutrition Connection, September 2015.
STILL TIME TO TAKE ADVANTAGE OF SUMMER’S BOUNTY
Caramelized Onions Swiss Chard has been one if my favorite side dishes this summer. Recipe makes 4 1/2-cup servings but I personally eat half of it at one time. Original recipe included 2 cups sliced yellow onions but we all know that sweeter onions will caramelize better. I‘m still wondering why they’re to be cooked with a dash of baking soda but they did fine without it
CARAMELIZED ONIONS & SWISS CHARD
• 1 teaspoon extra virgin olive oil
• 2 cups sliced sweet onions
• 12 cups chopped Swiss chard, stems removed and washed (a salad spinner works fine)
• 2 tablespoons water
• 2 teaspoons sherry vinegar
• 1/4 teaspoon freshly ground pepper
Heat a large nonstick skillet over medium heat. Add oliveoil; swirl to coat. Add Swiss chard and water to pan; cook 3 minutes or just until Swiss chard wilts. Stir in vinegar and freshly ground pepper. Recipe makes 4 servings.
Source: Adapted from http:www.myrecipes.com recipe.
IS YOUR KITCHEN SPIRALING OUT OF CONTROL?
My sister introduced me to a Spirelli, the Original by Gefu, for my birthday last year but I hadn’t used it until recently. Made in Germany, with a spiral slicer you can conjure up endless Julienne strips of carrot, radishes, cucumber, potatoes, beets and other firm vegetables. I strongly recommend purchase of Inspiralized by Ali Maffucci (Clarkson Potter, 2015, $19.95/softback), Williams Sonoma and Sur La Table’s Paderno Spiralizer costs more but has more options. Its compact design collapses into base for easy storage, handle accommodates both right-handed and left-handed users, includes four stainless steel blades; angel-hair shredder, chipper, fine shredder and straight blade and includes a cookbook. Whatever spiral cutter you buy makes it possible to replace regular pasta with vegetable spirals for a low calorie base for your favorite tomato-based spaghetti sauce with or without meat. I bought Inspiralized at Bed Bath & Beyond, but you can buy it at Amazon.com
LARD MAKES THE FLAKIEST PIE CRUST
While serving peach pie at the Bryan Chief recently, a customer asked why label on a package of lard says it is hydrogenated. According to the 4th Edition of the Food Lover’s Companion, it’s because unprocessed lard has a strong flavor and soft texture. Lard can be processed many ways. Hydrogenation gives lard a milder nutlike flavor, firmer texture like vegetable shortening and a longer shelf life. That said, my recommendation is to refrigerate it once you bring it home from the supermarket, even though Food Lover’s Companion says it can be stored at room temperature.
SEPTEMBER IS BETTER BREAKFAST MONTH
I can’t emphasize enough the importance of eating breakfast. The word itself means break fast. It wasn’t unusual when I was running late for Mother to send me on my way to school with an egg sandwich in my hand. Many schools agree and provide breakfast to students who arrive at school on an empty stomach. Starting the day with breakfast improves learning skills.
Loraine Robinett of Bryan shared her recipe for Banana Muffins recently, another breakfast choice. Moisture comes from a surprise ingredient.
• 1 cup Miracle Whip Salad Dressing
• 3/4 cup sugar
• 1 cup mashed bananas (2)
• 2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
Mix salad dressing, sugar and mashed bananas together. Stir in flour, soda and salt just until moistened. Fill paper-lined muffin cups 2/3rds full. Bake in preheated 3500F oven for 20 to 25 minutes. Recipe makes 12 large muffins.
Source: Loraine Robinett, Bryan, OH.
OTHER BREAKFAST OPTIONS
In general, snack cheese is a good match for fruits such as apple or pear slices, grapes, dates and figs. It is also a good partner for savory snacks such as nuts and wholegrain crackers or pita bread. Mozzarella cheese sticks are especially good with sundried tomatoes. If your breakfast is low in protein, grab a cheese stick before you dash out the door in the morning.
Source: Weill Cornell Medical College Women’s Nutrition Connection, September 2015.
A LAST-OF-THE-GARDEN TREAT
A favorite cookbook of mine is “I’ll Taste Manhattan by the Junior League of New York City, purchased at the Fifth Avenue Barnes and Noble in May 1994. When I peruse cookbooks, I’m looking for recipes suitable for Mary’s Memo and/or demo at the Bryan Chief. That said, Fresh Sweet Corn Ragout caught my attention. Although I was tempted to copy the recipe, that would have been on the “tacky” side so it was purchased without any regrets on my part. The book is designed to please both novice and the experienced hostess. The recipes are as diverse and individual as the neighborhoods, locations and menus that Manhattanites call home. Although there are challenging recipes most are doable by anyone who enjoys cooking, In addition to being a cookbook, it’s filled with pictures and historic information about “the city that never sleeps.” You can purchase “I’ll Taste Manhattan” via Amazon.com and even buy a used copy if that is your reference.
FRESH SWEET CORN RAGOUT
• 4 ears fresh corn
• 2 homegrown tomatoes, peeled, seeded and coarsely chopped
• 1 large green bell pepper, chopped
• 1 zucchini, coarsely chopped
• 4 scallions, thinly sliced
• 3 tablespoons unsalted butter
• 1/4 teaspoon dried thyme (1 tablespoon fresh, if available)
• 2 tablespoons chopped Italian flat leaf parsley
• Salt and pepper to taste
• 3 drops Tabasco sauce
• 1/2 cup chicken broth
Cut corn from ear. Melt butter in large skillet. Stirring constantly over high heat, sauté corn, bell pepper, zucchini and scallions for 5 minutes. Add tomatoes. Sauté for 1 minute. Sprinkle mixture with thyme, parsley, salt and pepper. Stir in Tabasco and chicken broth and cook an additional 1 minute. Serve immediately. Source: Adapted from recipe in “I’ll Taste Manhattan.”
AUGUST IS NATIONAL SANDWICH MONTH
John Montagu, the Fourth Earl of Sandwich, invented the bread and something combination so he could eat his meal one handed while gambling with the other. There’s no reason why a sandwich can’t replace a conventional meal as long as it contains healthy ingredients. The Earl of Sandwich didn’t add a salad or soup although it’s common for us to do so. To celebrate National Sandwich Month, I can’t think of a better recipe to share than Barbecued Beef for Sandwiches from a cookbook called “From the Horse’s Mouth,” that I bought when we were traveling through Ft. Riley, Kansas, years ago. I made it often when we were a family of 6 but it makes enough for casual entertaining. Make this when Chief’s boneless chuck roasts are on sale.
BARBECUED BEEF FOR SANDWICHES
• 4 pounds boneless chuck roast
• 1 large rib celery
• 2 large onions, chopped
• 1 green bell pepper, chopped
• 14 ounces of catsup
• 3 tablespoons barbecue sauce
• 1/2 teaspoon Tabasco sauce
• 3 tablespoons apple cider vinegar
• 2 tablespoons chili powder
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons pepper
• 1 1/2 cup water
Preheat oven to 3000F. Trim as much fat from the roast as possible before cooking. Put roast in a large roasting pan. Mix other ingredients together and spoon over beef. Bake, uncovered, for 5 hours or until meat is tender shreds easily. Prepare the beef ahead of time, chill and then lift any fat off the meat before reheating to make sandwiches. Mixture freezes.
Source: From the Horse’s Mouth, Ft. Riley, Kansas.
US MILK SUPPLY SAFE
It’s at least virtually free of drug residues, according to an FDA report involving 1,900 milk samples tested for 31 veterinary drugs, including antibiotics. Fewer than 1 percent contained residues. And dairy farms that previously tested positive for residues were no more likely to fail the testing than those without violations. Though treated cows are not supposed to be milked until drugs are out of their system, many people worry that residues still end up in the milk. Putting such concerns to rest, the findings “provide evidence that the nation’s milk safety system is effective in helping prevent drug residues of concern in milk.”
Source: University of California at Berkeley Wellness Letter, August 2015.
P IS FOR PLANTAIN AND PEPPADEW PEPPERS
Plantains, pronounced PLAN-tihn are certainly not new to my Hispanic friends but they were to me when I served them at the Bryan Chief recently. The source of the recipe used was from Food Network’s Sunny Anderson. Others who hadn’t eaten one thought they tasted like a potato and I did, also. A young lady whose mother came to the states from Mexico said they’re served with salt and pepper, brown sugar and cinnamon or plain. Personally, they would replace potatoes if worked into a meal.
Visiting other supermarkets wherever I’m visiting is a fun experience and that’s when I first tasted a fresh peppadew pronounced PEP-pah-doo pepper. It’s on the hot but sweet side and delicious chopped and added to cream cheese. Just so you know, Chief has jars of peppadew peppers in the condiment aisle. I served the spread on whole wheat crackers. Not necessary for you to do but to enjoy the flavor of the peppadew, choose a neutral-flavored cracker.
ALTERNATIVES TO KALE
Chief has a variety of ways to buy kale and there’s no doubt about the fact that it’s good for us! But Swiss chard is also available and at home I’ve made it several times with caramelized onions. Although it makes four 1/2-cup servings, I like it so well that I have half the recipe at one sitting!
QUICK CARAMELIZED ONIONS & SWISS CHARD
• 1 teaspoon olive oil
• 2 cups sliced sweet onions
• 12 cups Swiss chard, stems removed & torn in pieces
• 2 tablespoons water
• 2 teaspoons sherry vinegar
• Salt and pepper to taste
Heat a large non-stick skillet over medium heat. Add olive oil; swirl to coat. Add onion; cook 10 minutes or until golden brown but not burned, stirring occasionally. Add Swiss chard and water to skillet; cook 3 minutes or until chard wilts. Stir in vinegar and season with salt and pepper to taste. Serve immediately. Calories per serving: 64 including just 1.4 grams fat.
Source: Recipe adapted from www.myrecipes.com.
MORE ON MEDITERRANEAN DIET
A newly published follow up to findings from a study of the so-called Mediterranean diet adds to the evidence that such an eating pattern, especially when it includes nuts and olive oil, may help the aging brain. Results from a subgroup of the Spanish PREMIMED study showed that those assigned to a Mediterranean diet held steady in cognition while a control group declined. In the PREDIMED study, participants in addition to consumption of nuts and olive oil, ate at least two daily servings of vegetables including a salad; at least three daily servings of fresh fruit; at least three weekly servings of legumes, such as beans, lentils, garbanzo beans, soybeans and peas; at least three weekly meals of fish such as salmon, tuna or sardines; a sauce (“sofrito”) of tomatoes and onion, often including garlic and aromatic herbs, simmered in olive oil, at least twice a week; and wine with dinner for those who drank alcohol. Participants were told to cut down on fatty red and processed meat, commercially baked goods such as pastries, fat-based spreads and sugared sodas.
Source: Tufts University Health & Nutrition Letter, August 2015.
TIPS FOR KEURIG OWNERS
My Keurig coffeemaker was a birthday gift from daughter Mary Ann three years ago and now it’s one of my favorite appliances even though ecologists think it’s an environmental disaster. Although I keep K-Cups for guests, I fill a reusable container (available at Chief) with ground Folger’s whenever I want a cup. It’s much cheaper, too! My advice is not to use tap but bottled water, preferably distilled, to fill the tank. Last time I looked, Chief’s Our Family distilled water was $1.00 per gallon. I must do something right because I’ve only decalcified it once (it will tell you when this should be done). With a Keurig, I rarely use a conventional coffeemaker.
A BIT OF GRATITUDE BRINGS BIG BENEFITS
A recent study revealed that gratitude was associated with better sleep and lower levels of markers of inflammation in the body (such a C-reactive protein). That might be because it provides more happiness, the researchers noted.
Source: Spirituality in Clinical Practice, April 2015
WORDS TO THE WISE
It’s clear that added sugar is a problem for many Americans. But what matters most are the context and quantities. Excessive sugar intake is usually a marker for a diet heavy in processed foods and high in calories, saturated fat and sodium. But research now indicates that it boosts risk independently of overall diet. If you eat mostly whole foods (as opposed to processed foods) and rarely consume sugary soft drinks, you may well be getting less than 10 percent or less of your daily calories from added sugar. Some simple steps can help reduce sugar intake, such as limiting your consumption of sugar-laden yogurt (add your own fruit to plain yogurt) and choosing breakfast cereals with little or no sugar. Still, if you are generally careful and the rest of your diet is healthful, consuming small amounts of sugar is unlikely to be harmful. Limiting added sugar will be easier in the future, since food companies will have to list it separately on the FDA’s new nutrition labels, which were proposed in 2014 but will not go into effect for a couple years.
Source: University of California at Berkeley Wellness Letter, August 2015.
“MARYNIZING” A RECIPE
Sam Trentadue, my brother-in-law, came up with the name. That said, I really "Marynized” this week’s slow cooker entrée called Swiss Chicken. Original recipe called for skin-on chicken breast halves, 8 slices Swiss cheese, regular mushroom soup, 1/2 to 1 cup Italian flavored bread crumbs and 1/2 cup (1stick) butter. First time, it was prepared as printed. The recipe on the memo reflects the changes that were made.
SLOW COOKER SWISS CHICKEN
• 4 chicken breast halves with ribs attached, skinned
• 4 slices Our Family Swiss cheese
• 1 can Campbell’s Healthy Request mushroom soup
• 3/4 cup Progresso Italian bread crumbs
• 1/4 cup (1/2 stick) butter, melted.
For easy clean-up, line 5 or 6-quart slow cooker with a slow cooker liner (available at Chief). You’ll still have to wash the cooker afterwards but it’s a breeze to do. Lay chicken on the bottom. Put a slice of cheese on each piece of meat. Spoon undiluted mushroom soup on chicken. Combine dry bread crumb with melted butter and scatter over all. Cook on high setting for 1 hour, then reduce to low and cook an additional 7 hours.
Source: Adapted from A Day in Motherhood recipe at http://www.adayinmotherhood.com/
QUESTIONS NOT ALWAYS ABOUT FOOD
How can two glasses stuck together be separated? Three
things are needed: A sink, ice water and hot water. Step 1: Fill top glass with ice water (this causes top glass to contract), Adding salt to ice water will chill it faster. Step 2: Run hot water over bottom glass. Twist gently (hot water causes bottom glass to expand). Still stuck? Try colder water or keep bottom glass submerged in hot water a little longer (this may take up to 10 minutes, depending on the glass.)
BENEFITS OF OATS
For decades scientists have known that whole grains in general and oats in particular, are associated with reduced risk of chronic disease. Now, new research shows that phenolic compound avenanthramide (AVE) found only in oats, may have antioxidant, anti-inflammatory and anti-cancer properties as well as a protective role in heart health. Heretofore, most of the benefits associated with oats were attributed to the high fiber, vitamin, mineral and phytochemical content of whole grains, notably soluble fiber betaglucan, recognized for its ability to lower total and LDL cholesterol. The new research shows that oats’ benefits may result not just from fiber but also AVE’s, for additional cardio-protective benefits. Researchers from Tufts University have shown that AVEs suppress production of inflammatory cytokines linked with fatty streak formation in the arteries and also seem to inhibit the process associated with atherosclerosis. These findings were presented at the 247th Annual Conference of the American Chemical Society in Dallas in 2014.
Source: Duke Medicine Health News, August 2015
LISTERINE AND MOSQUITOES
Abundance of rain has increased the number of pesky mosquitoes. No one told me that mosquitoes didn’t like Listerine but had I asked a pharmacist, he would have told me so. Friends of mine put a capful in a small plastic spray bottle filled with water and it’s been enough to repel them. Someone else told me they do half Listerine and half water in a spray bottle. I’ve gone with the larger amount because mosquitoes have plagued me my entire life! If you don’t have a spray bottle, The Dollar Tree Stores have them. Wish I had known this during my Girl Scout camp days! Yes, Listerine contains chemicals but far better choice than other products available and safer to spray on children.
COULD YOUR DOG MAKE YOU SICK?
Norovirus, the contagious infection that causes gastroenteritis, might afflict dogs, too. Canines might be susceptible at a lower rate than people, and it has not been proved that you can catch norovirus from them. But a study by researchers in the United Kingdom recommends that “sensible hygiene precautions” be taken around pets, especially in a household where gastroenteritis is present. That means washing your hands after cleaning up after your dog.
Source: Consumer Reports on Health, August 2015
The supermarket should be your last stop when shopping. Chief does have bags and Styrofoam containers to keep perishables safe and maintain quality if you don’t have a suitable ones. It’s not as much of a problem in cooler weather but absolutely necessary during the summer months. No food should set out more than 2 hours whether it’s at a picnic, potluck or home environment. Otherwise, keep it hot or cold, not in-between. When in doubt, throw it out. Better to be safe than sorry!
MOTHER’S COMBINATION SALAD
My sister doesn’t recall Mother making this but it was a replacement for a lettuce salad, especially in the wintertime when garden lettuce was not available. Traveling with Daddy, Mother was served a salad made with lemon juice instead of apple cider vinegar (in those days we didn’t have the plethora of dressings we have now) and that’s what gives combination salad such a good taste anytime of the year. It gets rave reviews whenever I’ve served it to company and can be made ahead. One thing I do is toss salt to taste to the cabbage mixture before lemon juice and canola oil is added.
MOTHER’S COMBINATION SALAD
• 1 package Cole Slaw Mix
• 1/4 to 1/2 teaspoon kosher salt
• 1 cup cherry tomatoes, halved
• 1 cup chopped unpeeled seedless cucumber
• 1 cup chopped green bell pepper
• ¼ cup chopped sweet onion
• Juice of fresh lemon
• Pepper to taste
• Just enough canola oil to moisten
Add salt to slaw mix and toss together. Let stand about 15 minutes. Add remaining ingredient. Cover and store in refrigerator until serving time. Recipe serves 6 to 8.
A Bryan Chief shopper asked recently if she could replace Crisco with butter in baking and if she could use the same amount. My go-to person at Purdue is Dinah C Dalder, MS, RD, CNSC, CD, Dietetics Program Manager, Department of Nutrition Science. Her reply was as follows: “I think that most recipes are going to be very forgiving. I suggest substituting equal amounts of butter for shortening. You are correct that butter and shortening do not have the same composition, but for all practical purposes I would not worry about adjusting the amounts.”
I also asked Purdue graduate Annie Watts Cloncs, Marketing Communications Consultant, the same question. She replied: “In cookie recipes I have successfully replaced Crisco vegetable shortening with the same amount of unsalted butter. The texture of the baked product might be a little different (a slightly less soft/chewy cookie for example). My suggestion to your shopper is to try 1 for 1 substitution and decide if the end result is acceptable. Also, in the back of my Better Homes and Gardens plaid cookbook (11th edition) substitution chart says: If you don’t have margarine, for 1 cup, substitute 1 cup butter or 1 cup shortening plus 1/4 teaspoon salt, if desired.”
A GUILT-FREE OREO?
Except for Chief’s own cookies baked fresh daily, it’s safe to say that Oreo cookies are near the top of the list of “store bought” ones. That said, I have avoided them because of the calories and because I still make homemade cookies. But along came Oreo Thins introduced in July in chocolate or vanilla flavors. Nabisco considers 4 cookies a serving and there are 10 servings per package. Calories per serving are 140 including 80 from fat. For me 2 Oreo Slims are enough, a more guilt-free choice!
As for regular Oreos, they’ve been around since 1912. The first Oreos looked very similar to the cookies of today with only slight differences on the chocolate disc. Since that time that time some variations have come along including double stuffed, fudge covered, Halloween and Christmas Oreos. A Chief associate said the Key Lime Oreos are to die for! I must admit they’re a winner as regular Oreos go but I’ll still take the Slims!
OHIO GROWN PRODUCE IS HERE!
It doesn’t get much better than this and right now a lot of Chief’s produce is grown in Ohio such as sweet corn, green beans, zucchini and yellow squash. The advantage to buying your sweet corn at Chief is that it’s in a cool environment from the time it’s received until you take it home and less likely for sugar in corn to change to starch as it does at a lot of farmers’ markets.
LABOR INTENSIVE TO MAKE BUT TASTERS DIDN’T CARE
Although the recipe is relatively easy to put together, by the time crust, filling and streusel topping are made it’s on the labor-intensive side. Even when Bryan Chief tasters were warned up front about the time it took, they didn’t seem to care. On the plus side, it does make 15 servings. This is not an everyday dessert but for company it’s worth the effort!
PEACH STREUSEL SLAB PIE
• 2 sticks unsalted butter, at room temperature and cut into small pieces, plus more for greasing 10x15 jelly roll pan (or spray with butter flavored Pam).
• 3 cups all-purpose flour
• 2/3 cup powdered sugar
• 1/2 teaspoon kosher salt
• 3 pounds peaches (about 10) cut into 1/2 inch wedges
• 1 1/2-cups packed light brown sugar
• Juice of 1 lemon
• 3 tablespoons cornstarch
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 3/4 cup all-purpose flour
• 1/2 cup sliced skin-on almonds
• 1/2 cup firmly packed light brown sugar
• 6 tablespoons unsalted butter, melted
• 1/4 teaspoon kosher salt
Preheat oven to 3750F. For dough, combine butter, flour, powdered sugar and salt in a food processor or electric mixer and process until mixture comes together in solid mass (will take time to do). Drop pieces of dough on pan. With the palm of your hand, press evenly along the bottom of pan and about 1/2-inch. Set aside. Meanwhile toss filling ingredients together until cornstarch dissolves. Spoon filling evenly into prepared pan. Bake for 25 to 30 minutes (mine took 30 minutes). While pie bakes combine streusel ingredients with a fork. Sprinkle evenly over filling and bake an additional 25 to 30 minutes more. Cool on cake rack. Serve warm or at room temperature.
Source: Adapted from Food Network recipe.
FROM THE COOKBOOK SHELF
My birthday present from my sister last year was a Spiral Slicer but it wasn’t until recently that I purchased Insprialized by Ali Maffucci (Clarkson Potter, 2015, $19.95/softback) at Bed Bath & Beyond so I had recipes to use it. One of the best things about spiralizing is that it introduces you to new vegetables and fruits. Eventually, you’ll be in the supermarket asking yourself, “Can I spiralizer that?” Maybe you’ll find something you’ve never tasted before or haven’t heard of yet. To spiralizer, the vegetable or fruit must be solid with no tough pit, seedy interior or hollow core, it must be at least 1 1/2 inches in diameter, at least 1 1/2 inches long and cannot be soft or juicy.
On her widely popular blog, author Ali Maffucci is revolutionizing healthy eating. Whether you’re low carb, gluten-free, Paleo or raw, Inspiralized shows you how to transform more than 20 vegetables and fruits into delicious meals. Recipes include appetizers, sandwiches, soups, salads, casseroles, rice, pastas and even desserts. Best of all, Maffucci tells you how to customize them for whatever vegetables you have on hand.
FOOD FACTS: WHEN TO KEEP IT, WHEN TO TOSS IT
How often have you pulled something out of the refrigerator, wondered if it was still okay to eat and then tossed it out? You're not alone. Billions of pounds of food go to waste in the U.S. every year because consumers are unsure of the food’s safety. Knowing how to safely store food and when to dispose of it can help prevent food-related illnesses that are all too common in the U.S. The Center for Disease Control and Prevention reports that about 48 million Americans get sick every year from something they eat, resulting in thousands of hospitalizations and even some deaths. “There are a lot of misconceptions about food safety,” says Georgia Giannopoulos, RD, CDN, a senior dietitian with New York-Presbyterian Hospital/Weill Cornell. For example, people tend to worry much more about meat than fruits and vegetables when it comes to food-related illnesses. However, research shows that seafood and produce are the two leading causes of foodborne illnesses. Studies also show that most people believe you can tell if food is safe by its appearance and smell, but pathogens such as E. coli and Salmonella don’t change the look of food and often don’t affect its smell or taste. The dates on most food labels should serve as a guideline, but not a hard-and-fast rule; many foods, especially those that require refrigeration, still may be safe to eat after those dates. Here is a guide to what those dates mean according to the USDA:|
Sell by: Tells the store how long to display the product. You should always buy items prior to the “sell by” date on the label.
Best if used by or before: This is not a safety date, but a reference to the date at which a food at its peak of flavor/or quality.
Use by: This date is established by the manufacturer as the date recommended for use of the product at its peak quality.
For fresh or uncooked items, use by dates should be followed closely, unless item is frozen. Frozen foods can be consumed safely long after their use by or sell dates. The USDA recommends the following guidelines for safe, refrigerated (not frozen) storage and consumption of foods after the sell-by dates:
Poultry: one or two days.
Beef and pork: three to five days.
Ground meat or poultry: one or two days.
Eggs: three to 5 weeks.
Get more information about food safety on line at www.cdcaagov/food-safety or call 1 800-CDC-INFO.
Source: Women’s Nutrition Connection August 2015.
RECIPE OF THE WEEK
“I never heard of such a thing,” said Bryan Chief tasters, but they really liked it! Bread gets its moistness from pureed cantaloupe. Enjoy!
CANTALOUPE PECAN BREAD
2 cups cubed fresh cantaloupe
1/2 cup butter, softened
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup chopped pecans
Preheat oven to 3250F. Puree cantaloupe in blender until smooth. In mixing bowl, cream together butter and sugar. Beat in eggs until thoroughly mixed. Stir in cantaloupe puree. Combine dry ingredients except nuts and gradually add to cantaloupe mixture. Fold in pecans. Cut a piece of parchment paper to fit bottom of 9x5x3-inch greased loaf pan. Spoon batter into pan. Bake 50 minutes or until a cake tester comes out clean. Remove from oven and let rest on cooling rack for 10 minutes before turning out to finish cooling. Source: Adapted from California Cantaloupe Advisory Board recipe.