This is one of my favorite times of year. Although I am not partial to the warmer weather, I love the products of warm weather – fresh locally grown fruits and vegetables. Here are some of the reasons that I love the freshness so much:

1. Local produce is cheaper.

2. Local produce is fresher: sometimes food can travel 1500-3000 miles to get to your grocer’s shelf.

3. Buying local produce keeps the air cleaner: trucks that are transporting veggies cross-country can produce up to 3100 pounds of CO2.

4. Utilizing the variety of fresh local produce available during the year enables you and your family the opportunity to eat new foods as the seasons change.

5. Because of all that is available through your local farmer’s market, it is easier to get your 5-9 servings of fruits and vegetables. In fact, the CDC has a new website solely dedicated to helping Americans reach their target fruit/veggie consumption. They offer tips for cooking, recipes, health professionals, partner websites, and a fruit of the month.

6. Buying local produce supports your local economy. Your food dollar goes straight to the farmer and provides your locale with the opportunity to support sustainable food. Sustainable agriculture provides security for agricultural families, supports the rural community and offers fair treatment to all involved in the process: growers, workers/laborers, consumers, and animals.

7. Better nutrition: It takes less time for local produce to get to your kitchen; therefore your produce retains more vitamins and minerals. Out of season fruits and veggies shipped from other countries can take up to two weeks to make it to the grocery store.

So, how can we change the way we eat??

1. Start in your own backyard. Find a community garden, or better yet, start one.

2. Take a trip to your local farmer’s market. Click here to find one in your state.

3. Find out what is in season in your region.

4. Take the 100 Mile Diet Challenge – resolve to eat foods grown only within a 100-mile radius of your home.

5. If the above resources seem too much for you, you can always check the Calendar of Best Buys, and that will at least guide you to the freshest, most in-season produce in your regular grocery store.

So, enjoy the next six months or so and let your taste buds do the traveling, not your food.

There is a lot of work to do to prepare for Thanksgiving. Besides all the cleaning and prepping, you have to get your dining room and food ready. I have put together a buffet of websites to help you on your way. Be sure to incorporate some of your family’s traditions into the holiday as you browse these sites for new and innovative ideas.

To set the scene (or table), check out Martha Stewart’s site for a: Whimsical Table, Modern Table, Timeless Table, and Harvest Table

Martha’s site also has a great recipe for Savory Pumpkin Puffs, perfect for your Thanksgiving dinner or just an autumnal party.

Looking for some great new side dishes to provide some variety? Scene Stealing Sides at Cooking Light are a great alternative.

Tired of the same old Thanksgiving meal year after year. Spice it up a little. Williams-Sonoma suggests one of eight different menus: Regional, Traditional, Elegant, Southern, Quick and Easy, Rustic, New England, Classic. And to wrap it all up, they have a section devoted to Creative Leftover usage.

Cook’s Illustrated has a great schedule for prepping for the big day. Unfortunately, unless you have a subscription to the magazine, you won’t be able to get access to their recipes. But the schedule should help you prepare.

For some great video demonstrations and some even better recipes, browse the Food Network’s site and enjoy all the variations of Thanksgiving menus and accompaniments. The best part about this website is the fact that they provide a grocery list for you!!!

Home and Garden TV has some great ideas for your Thanksgiving Holiday: Seasonal Table Settings, Festive Fall Decorations, Delicious Menu Ideas, and Tips for Holiday Hosts. Along with these features, video demonstrations are available so you can really do it yourself.

This handy “calendar” gives you an idea of what foods are cheapest when throughout the year.

Download here: Calendar of Best Buys for Food

Planning a nutritious meal is important. Planning a satisfying meal is just as, if not more, important. No matter how nutrient dense your meal may be, if it’s not appealing and tempting, who is going to eat it? One of the most important keys to successful meal management is creative menu planning.

It is important to remember that we eat food, not nutrients. When people are forced into food that is “good for you” they will often resist. But “good for you” and “just plain good” can be used to describe the same foods. It is up to the meal manager to make this happen.

Planning Meals in General –

Plan several days ahead – even a week or more (see my sample Calendar of Best Buys for Food Planning avoids Wswet Syndrome (what should we eat tonight?). Planning also allows your grocery shopping to me more organized, so you can avoid shopping every night on the way home from work.

Consider the circumstances of each meal: time, equipment needed, budget, season, occasion, # of people, nutritional needs of family, children.

Avoid excessive repetition of food. Not only can this get boring, but variety is key to attaining the needed vitamins and nutrients.

Preferences of your family should be considered. But, it is a great idea to introduce new foods and preparation methods every so often. This gives your family an appreciation for flavor and an expanded palate. When introducing new flavors, try to do it with familiar foods to avoid flavor shock.

Seasonal foods offer food of the highest quality, best price and are the most plentiful. See the attached chart which highlights seasonal produce.

Leftovers are not a bad word!! Aim to serve leftovers in a new and creative way. Leftover meat or vegetables can be added to most soups to add some oomph! Save leftover bread form the year in the freezer, and by Thanksgiving, you will have just enough bread for your homemade stuffing. For more great ideas, visit LeftoverChef.com.

Nutrients are in every food, make sure you plan for adequate intake. For instance, you need Vitamin C every day, Vitamin A every other day.

So, I have left you with a few things to consider as you begin planning meals that are nutritious and pleasing to your family. Hope this gets you started. Next time, join me for some tips on planning individual meals!!

Happy Planning,

~Emily

Mealtime Matters – Goal #1: Nutrition – Watching What We Put Into Our Bodies

Last week, we discussed weight management and physical activity. This week, let’s talk about what we put into our bodies . . .

In 2005 the USDA revised the Food Guide Pyramid, now there are 12 instead of one. Since this country is a patchwork of people of different ages, body makeup, and activity levels, they have revised the pyramid. Now, there is a pyramid for each person, because we don’t always need the same amounts of food. But what we do need are the same types of food.

So, find yours and get started on the right path: My Pyramid

Grains and Breads: At least half of your portions should be whole grains. Whole grains provide more fiber and nutrients such as carbohydrates and B vitamins than refined flour. Examples include: brown rice, bulgur, graham flour, oatmeal, rye, barley, and whole wheat. Whole grains also help you feel fuller sooner.

Vegetables and Fruits: Choose a variety of fruits and vegetables each day. The more variety, the more vitamins and minerals you will get. Fruits and veggies are rich in nutrients and especially vitamins A and C. They also provide an excellent source of carbohydrates and fiber. In order to preserve the most nutrients and vitamins, serve raw or fresh as when possible. Cooking with great amounts of water leeches out nutrients, so if veggies need to be cooked, steam instead.

Lean Meats, Poultry, and Protein: Even though these items can contain small or moderate amounts of fat, you should include protein in your diet to aid your body in repairing itself.

Dairy Products: A great source of calcium and other nutrients that aid bone growth and muscular health. Get as much lowfat dairy into your diet as possible.

Two popular marketing campaigns have highlighted dairy products lately. To see great weight loss tips with milk see 24 Ounces in 24 Hours. And, view other health benefits of milk and its products at Got Milk?

Oils and Fats: Adult fat intake should not exceed 30% of your calorie intake for the day or if you are looking for a number, no more than 67 grams.

Saturated fat raises cholesterol and can be found in cheese, whole milk, butter, ice cream, skin an fats of meats, palm oil, and coconut oil, just to name a few. Dietary cholesterol raises blood cholesterol and can be found in liver, organ meats, egg yolks, dairy fats, and many processed foods. Unsaturated fats do not raise your blood cholesterol and can be found in most vegetable oils (olive, canola, sunflower, peanut, soybean, corn, cottonseed) nuts, olives, avocadoes, and fish.

Sugar: Sugars promote tooth decay and it is not necessary for life. (Although some of us feel like we can’t live without it). The number one source in America: carbonated beverages. Products high in sugar are usually high in fat and calories.

Salt: Prepare foods with the least amount of salt possible. It is found mainly in processed foods. Salt intake is linked to high blood pressure. Some alternatives: leave it off the table, use herbs and other flavorings, and learn to appreciate the natural flavors of foods.

Well, this ends our brief overview of nutrition. Hopefully, I have piqued your interest. In the next few weeks, we will talk about how to implement this information into your meal planning efforts.

~Emily (Next time — Satisfying Meals)

How can you incorporate nutrition into your family’s lifestyle in a budget-conscious, and well-rounded way without enrolling in a college nutrition course? Glad you asked. The next couple weeks we will be scratching the surface of nutrition so that you can have the basics in hand.

Nutrition is not all about food. The foundation is a healthy lifestyle, which begins with fitness and weight management. This doesn’t mean that everybody out there has to run a marathon, although that is a great goal.

Step 1: Evaluate your body weight.

Remember that there are different methods for adults and children. Be sure to follow your pediatrician’s advice regarding your child’s weight. But, for adults, there is a quick algebraic equation that you can follow to derive your BMI (body mass index: or the statistical measure of the weight of a person scaled according to height). For you braniacs –

weight (in lbs.)

——————— x 703

height (in inches)²

healthy = 18.5 – 25

overweight = 25-30

obese = 30+

or – check out this link to the National Health Institutes and let their calculator do the work.

So, how did you do? Don’t worry, no polls in this column.

Other factors such as family history can influence your overall health, so be sure to have some sort of medical history in your files at home. And remember that sedentary lifestyles increase health risks and excess weight contributes to high blood pressure, heart disease, and some types of cancer.

Step 2: Manage your weight

Genes can sometimes influence weight gain. But what influences weight gain the most is the balance of calories and physical activity. If you do need to lose weight, do it gradually and safely, maximum weight loss should not exceed ½ – 2 pounds per week. It is never healthy to sacrifice your life for the “perfect” weight. You only have one body and one chance to keep it healthy. Please consult your doctor before trying anything drastic.

Step 3: Be physically active each day.

Activity should be part of your regular routine each day, just as brushing your teeth and sleeping. Make sure you choose a reasonable new activity and maintain it. You should aim to get 30 minutes of moderate physical activity 3 times per week. For some good tips on increasing physical activities, see the American Academy of Family Physicians.

Activity reduces the risk of developing or dying of heart disease. Aerobic activity (that which speeds up your breathing and heart rate) improves your cardiovascular fitness. Strength training and flexibility helps build and maintain your bones. Exercise is a means of expending calories that YOU control. The more you exercise, the more calories your body needs (within reason).

And, just some food for thought: 1 brownie = 400 calories; 1 mile = 100 calories

So, let’s get moving,

~Emily

Chilean Avocado Spread

Ingredients:

* 2 avocados
* lime juice from 2 limes (1/3 cup)
* 1/3 cup olive oil
* ½ teaspoon sugar
* ½ teaspoon tarragon
* salt and fresh ground pepper to taste
* 1 clove of garlic

Puree all ingredients in blender or food processor. Serve with toasted bread, pita or crackers.

Bunuelos

Ingredients:

* ½ cup sugar
* 2 teaspoons cinnamon
* 1 package 8 inch tortillas
* 4 tablespoons margarine/butter

Heat oven to 350. In a small bowl, combine sugar and cinnamon. Cut tortillas into triangles or strips. Lay pieces in a single layer on a baking sheet. Brush with melted margarine or butter and sprinkle with cinnamon mixture. Bake 10-15 minutes or until barely browned. Repeat with remaining strips. Serve with vanilla bean ice cream. Sprinkle ice cream with a little bit of the cinnamon mixure as a garnish.

Hot Crab Dip

Ingredients:

* 2 – 8 oz. packages 1/3 less fat cream cheese (Neufchatel)
* 1 cup sour cream
* 1 cup grated cheddar
* 1 teaspoon dry mustard
* 1 teaspoon Worcestershire sauce
* 4 tablespoons light mayonnaise
* ½ teaspoon lemon juice
* 1-2 cloves garlic, minced
* 1 pound lump crab meat (or imitation)

Combine all ingredients in electric mixer. Pour into greased casserole dish. Bake at 350 for 30 minutes. Top with extra cheese last 5 minutes. Serve with crackers, crostini, or sliced toasted French bread.

Pumpkin Spread

Ingredients:

* 2 – 8 oz. packages 1/3 less fat cream cheese (Neufchatel)
* 1 – 15 oz. can pureed pumpkin
* 2 cups powdered sugar
* 1 teaspoon cinnamon
* 1 teaspoon ginger

Combine all ingredients in electric mixer. Cover and refrigerate for 1 hour. Serve with gingersnaps, vanilla wafers, graham crackers (for kids), sliced fruit.

Dill Dip

Ingredients:

* 2/3 cup light mayonnaise
* 2/3 cup light sour cream
* 1 tablespoon parsley
* 1 teaspoon dill
* ½ teaspoon celery seed
* ½ teaspoon onion powder
* 1 teaspoon Worcestershire

Combine all ingredients. Chill 3-4 hours for maximum flavor. Serve with crackers or vegetable tray.

Dairy Dip

Ingredients:

* 1 – 8 oz. package 1/3 less fat cream cheese (Neufchatel)
* ½ cup light sour cream
* ¼ cup sugar
* ¼ cup brown sugar
* 1 – 2 tablespoons maple syrup

Combine all ingredients. Chill. Serve with fresh fruit.

Caramel Dip

Ingredients:

* 1 – 8 oz. package 1/3 less fat cream cheese (Neufchatel)
* 1 cup brown sugar

Combine. Serve with variety of apples.

Spiced Nuts (sweet or savory)

Ingredients:

* Nuts: 4 cups (1 pound) unsalted mixed nuts; ¼ pound (1/2 stick) margarine or butter, melted

Sweet:

* 2 teaspoons cinnamon
* ¼ teaspoon salt
* 1 teaspoon cloves
* 1 teaspooon ginger

Savory:

* 2 teaspoons chili powder
* 2 teaspoons curry powder
* ¼ teaspoon salt

Instructions:

Preheat oven to 325.

Place nuts in a large bowl. Pour butter over. Spread in baking pan. Bake nuts in oven. Stir occasionally for 20 minutes or until nuts are golden and smell toasted.

Combine ingredients for mixture of choice in a small bowl. Sprinkle over nuts. Toss to mix.

Bake for 5 more minutes. Let cool on pan.

Don’t have a lot of spare time? Chop up several types of veggies (carrots, broccoli, peppers) at the beginning of the week. During the week, toss those fresh veggies in salad one night, in stir fry another, or sauté and add to buttered pasta a third night.

Emily Reviews: dazzling delightful delicious. magazine.

I want to introduce you to my new favorite magazine. I just hope it ends up taking off in the US. dazzling delightful delicious., (heretofore referred to as delicious) is a sister publication of an multi-award winning Australian magazine delicious. Right now, it is only available on newsstands for 3.99 per issue (or 3.19 at BJs Wholesale, where I picked it up while waiting for Customer Service – it was the best impulse buy ever).

delicious is published by Reader’s Digest and targets women aged 25-49. Right now, it is being tested in the marketplace with a test circulation of 600,000. It was first published in Australia in 2001 and they have just released their second American issue. So all you foodies out there, buy, buy, buy, so that we can get a subscription soon!

Unfortunately, the website only highlights the Australian version, and since down under their seasons are reversed, right now, they are highlighting soothing warm soups and wintry recipes. Maybe we won’t have to wait too long for the American version.

So, what makes this different from every other food magazine out there you might ask? The first thing you will notice is the high style and quality of the photographs. On top of that, the 65+ recipes per month are simple but sumptuous, the magazine has a slightly upscale feel, and they focus on new trends and techniques. Thankfully, the recipes are such that they are not overly challenging for the novice, but not too elementary for the “expert”. They also limit advertisers to 8-10, which provides a lot of room for content. And last but not least, it is purse-sized.

Features: (regular)

• foodiefile.
• destination.
• ask valli (the food editor, educated at Le Cordon Bleu cooking school in London)
• dates for your diary – food related happenings all across the country
• what’s new – new and updated domestic restaurants
• consuming reads – new cookbook reviews
• in season
• weeknight cooking.
• chef spotlight. – famous chefs, some so famous you might never have heard of them
• wicked desserts.
• assembly line. – new elements to a recipe, with variations
• techniques. – learn from those famous chefs mentioned earlier
• kid’s table.
• cooking class.
• star ingredient.
• entertaining.
• a-z ingredients.
• weekender. – the feature for those of us who view weekend cooking as therapy.
• real fast food.
• kitchens. – the top ten trends in kitchens for the month
• off to bed. – midnight snack anyone?

Thanks for bearing with the lengthy description, but since there is limited circulation, I want as many people as possible to know about this!! Enjoy ~Emily

Emily’s favorites:

Magazine: Menus they provide by mixing and matching each month’s recipes.
Website: Global Kitchen

Looking for ways to save time and money as you buy groceries? Check your favorite grocery store’s website and see if they offer online weekly ads. Harris Teeter sends out their ad each week to your e-mail. Not only does it have all the weekly specials, they tailor the ad according to what you buy most with your VIC Card! Safeway, Kroger, and Publix also show weekly deals online.

Part III of III
www.kraftfoods.com – Simple recipes, to be made of course with Kraft ingredients (or, in our household, the comparable generic). These recipes are so well-written and easy to read that they are great for introducing children to the culinary arts! Best of all, you can sign up for a free subscription to Food and Family, a bimonthly publication that features seasonal foods. What fun it would be to sign up in your child’s name so that they can look forward to their own real mail. Might be just what they need to pique their interest.

www.marthastewart.com/(the url is really long – just click if you want to go straight to the advanced recipe search) – A great site for all types of food. Very accurate and detailed instructions. Beyond the recipe finder, there are great tips on entertaining and planning any type of event for your friends and family.

Part II of III
www.tasteofhome.com/healthy-cooking/ (formerly called Light & Tasty) — put out by the publishers of Taste of Home, Healthy Cooking is exactly what there former name implies. These recipes tend to be more homestyle in taste and appearance. Has a great recipe finder and the best feature is the “Ask the Dietician” option. You can email questions that will be answered. Best of all, you can browse the Q & A left behind by others and see if your question might already have been answered.

www.cooks.com — Similar to other websites, and is searchable by course or specific ingredient. They also feature a calculator section that includes weights and measures, temperature advice and recipe abbreviations.

The best feature is the Personalized Nutrition Report. After entering your gender, age, weight, height and activity level their computer lists: specific RDAs (recommended dietary allowances) for vitamins and minerals; your estimated daily energy requirements; the highest fat content allowable for your body type; your IBW (ideal body weight); and lastly your BMI (body mass index – ratio of your height to weight). This feature will definitely challenge you to look in the mirror and decide what changes you need to make to your lifestyle.

www.recipesource.com — RecipeSource is the home of SOAR: The Searchable Online Archive of Recipes. Browsable by type of dish and ethnicity by region of the world. Types of dishes are listed by course, and then by a few more specific categories: canning and preserving, camping, baby foods, just to name a few.

Part I of III
Have you ever gone to that vast place called the internet in search of the “perfect” recipe, only to get lost among countless websites, some of which are just about worthless? Well, after years of searching (seriously!!), I have compiled a list of my favorites. This begins a three week series that will introduce you to what I believe are some of the most helpful sites out there.

Of course, I haven’t been to every site, so there may be some undiscovered nuggets out there waiting to be discovered. If you know of them, let me know, we’d love to spotlight them. Have fun exploring these sites, and make them work for you. Happy trails . . .

— Heart Healthy recipes and food advice from the American Heart Association. Especially good, if your family has a special need for recipes that target heart health. Great for doing preventative maintenance on the old ticker, not just emergency maintenance. www.deliciousdecisions.org

– Great resource for quick recipe searches. Can be a little busy on the webpages. Some recipes are so similar that they may seem repetitive. Recipes are available by ingredient type, course, ethnicity, etc. allrecipes.com

— Full meals or separate recipes divided by special diet needs, taste preferences, time and nutrition. The site also includes a health guide and an available e-mail subscription which includes daily or weekly recipes, meals and tips. www.mealsforyou.com

The New Best Recipe, by the editors of Cooks Illustrated magazine

Are you ready for an adventure? This book is exactly that. If you are serious about cooking and are looking to enhance your skills in the kitchen, dive in. This cookbook is cooking school in a book. A comprehensive and well-rounded source, it includes detailed scientific explanations about why ingredients are used, how ingredients interact and why they are best for each specific recipe. This may seem extraneous to some, but if you are interested in deepening your knowledge of all things culinary, then this is a great resource for your kitchen.

Each of the 1,000 recipes is extensively tested in their test kitchens to determine whether it is the BEST recipe for the book. Chapters include recipes, but also textbook-like material to give you background on that topic.

Topics include: Soups, Salads, Vegetables, Pasta, Beans and Grains, Poultry, Beef, Pork, Lamb, Grilling and Barbecuing, Stews, Fish and Shellfish, Pizza, Focaccia, and Bruschetta, Yeast Breads, Muffins, Biscuits, and Quick Breads, Eggs, Cookies, Brownies, and Bars, Cakes, Pies and Tarts, Crisps, Cobblers, and Other Fruit Desserts, Puddings, Custards and Soufflés.

Just to give you a glimpse into the book, the Beef chapter goes over topics such as:

• Eight Primal Cuts of Beef
• Science: Do Marinades Work?
• Steaks-generally come from six places
• Grilled Steaks
• Equipment Review: Cast-Iron Skillet
• Science: Deglazing a pan
• Ingredients: Flank, Skirt, and Hanger Steaks
• Ingredients: Cuts for Roast Beef
• Science: How Roasting Works
• Science: Aging Beef
• Equipment: Food Processor as Grinder

Several Recipes (of the approx. 30) from the Beef Chapter:

• Charcoal-Grilled Strip Steaks
• “Oven-Grilled” London Broil
• Classic Fajitas with Chunky Guacamole
• Slow-Roasted Beef with Red Wine Pan Juices
• Roast Beef Tenderloin

My only criticism: Sometimes the cooking recipes lack a little flavor. This can easily be overcome by adding appropriate herbs or by using flavorful side dishes.

Without a doubt, these recipes are great, easy to follow, and wonderful for the person who is a little overwhelmed by preparing an entire meal from start to finish.

Buy The New Best Recipe on Amazon.

(Emily notes: Cooks Illustrated magazine is a great resource for recipes and reviews of equipment and techniques in the cooking world)

This recipe is from my mom. I am not sure where she picked it up over the years, but it has become a family favorite. I have always been mystified by the name, that is, until today. Thanks to technology and multiple online dictionaries, I now know why this egg dish bears the name “strata”. If you are wondering, The Free Online Dictionary has the answer. http://www.thefreedictionary.com/stratum
For best results, refrigerate this dish overnight so that the bread can absorb as much liquid as possible. Since this dish is refrigerated overnight, it is perfect for Easter morning, just pop it in the oven as soon as you get up. Serve with fresh fruit as a perfect accompaniment.

10 slices bread
6 eggs
3 cups milk
2 Tablespoons parsley
1 teaspoon dry mustard
2 cups shredded cheese
¼ cup diced onion
1 pound sausage

• Cut bread into approximately one-inch cubes.
• Place bread into a 9 x 13 pan, sprayed with non-stick spray.
• Layer 1 ½ cups cheese over bread.
• Add meat.
• Combine remaining ingredients and pour over all.
• Cover and refrigerate 6 hours or overnight.
• Bake uncovered at 325 degrees for 60 minutes.
• Sprinkle with remaining ½ cup cheese.
• Bake 5 minutes longer.

Variations: I like to fiddle with this recipe a lot, here are some suggestions for spicing it up a little.

Bread: experiment with they type of bread you use: multigrain, sourdough, French, Italian.
Cheese: you can use whatever you have on hand, i.e. Mozzarella if you want an Italian flare, or Monterrey Jack or Queso Fresco for Mexican.
Meat: sausage (any type, chorizo, Italian, Polish, ground or sliced links), ham, bacon, you can even mix and match.
Spices: for a Mexican flare, substitute cilantro for the parsley and cumin and chili powder for the mustard. For an Italian twist, substitute Italian seasonings for the parsley.
Garlic: Add 2-3 cloves of garlic (if you like it for breakfast)
Lighten: To lighten it, use skim milk.
Whites: And, for the those of you who aren’t fond of egg yolks (you know who you are) – make your own version of Egg Beaters: ONE EGG = 2 egg whites, 1 Tablespoon Skim Milk & 1 teaspoon olive oil.
For instance, one container of Egg Beaters costs approx. $3.00 or .38 cents per “egg”You can make your own with a $1.00 carton of eggs for approx. .20 cents per “egg”

Still curious about strata?

n. pl. stra•ta (-t ) or stra•tums
1. A horizontal layer of material, especially one of several parallel layers arranged one on top of another.
2. Geology A bed or layer of sedimentary rock having approximately the same composition throughout.
3. Any of the regions of the atmosphere, such as the troposphere, that occur as layers.
4. Biology A layer of tissue: the epithelial stratum.
5. A level of society composed of people with similar social, cultural, or economic status.
6. One of a number of layers, levels, or divisions in an organized system: a complex poem with many strata of meaning.

• Mint Iced Tea: add a few “starlite” (regular or wintergreen) mints right after brewing, or add several sprigs fresh mint leaves (strain before serving)
• Cinnamon/Clove: add 2 sticks of cinnamon and 5-6 whole cloves immediately after brewing. Steep overnight. Strain before serving.
• Lemon Iced Tea: add either a ¼ – ½ cup lemonade or a few squeezes of fresh lemon.

First Meals, by Annabel Karmel (www.annabelkarmel.com)
“Fast, healthy, and fun foods to tempt infants and toddlers”

If you want your child to experience the flavors and tastes of fresh foods (as opposed to bottled baby food) this book is for you. Early on, my husband and I decided that we wanted our son to be at home with many tastes. This book was a great resource when it came to preparing baby food at home. The majority of the recipes in this book introduce new tastes and textures and, except for the purees, can be eaten by the whole family. Although, children seldom need to be placed on restricted diets, they all need a healthy diet from day one to ensure a lifetime of healthy and balanced food choices.

A collection of 200 recipes, nutritional breakdowns, and expert advice combine to make this a perfect resource for families with children. Besides age-appropriate recipes, the author offers strategies for managing special needs diets (vegetarian, prevention of childhood obesity, and food allergies).

Lest this sound strictly academic, the author does a superb job of making eating an enjoyable experience for the whole family. She offers tips for dealing with picky eaters and for making eating appealing to all of your child’s senses.

Pros:

• recipes are easy (for the most part)
• recipes taste good (so good that our child began to prefer them over jarred baby food)
• full of variety
• from 12 months up, recipes can be enjoyed by the entire family (children should eat the full-fat version of the recipe, while you can make portions for the rest of the family reduced-fat)

Cons:

• sometimes ingredients can be hard to find in season (substitute frozen cooked versions of the same fresh produce to cut costs)
• time: sometimes recipes can be time intensive, if you cut all the food into shapes as directed in some recipes

My Favorites:
Quick Chicken Couscous and Bow-tie Pasta with Ham and Peas

Cameron’s Favorites:
As a baby (hands-down) – avocado/banana puree
As a toddler – Pasta Cartwheels with Cheese and Broccoli

Buy the hardcover edition new on Amazon for $13.60 where you can also view the TOC, Index, and the first chapter of the first edition of this book.

Contents:

• Introduction
• Early Nutrition
• Healthy Eating
• Food Allergies
• Kitchen Basics
• Weaning your Baby
• 9 to 12 Months
• 12 to 18 Months
• 18 Months to 2 Years
• 2 to 3 Years
• 3 to 7 Years
• Preschool and Beyond
• Healthy Snacks
• Family Meals
• Menu Planners

1. Don’t stack coals evenly. If using a charcoal grill don’t stack coals evenly across the bottom, pile them in the center or along one side to create two sections on the grill. Some meats can’t take the heat and need a spot with less intense heat.
2. A sweet treat. Want to get the most use out of those coals on your grill? After the meat is grilled, and your meal is done, use those leftover coals to grill some sugar coated fruit. Grease the grill and place fruit cut side down, grill until fruit is heated through. The coals will caramelize the sugar and give you a great treat for over ice cream or pound cake. Top with whipped topping or a fruit sauce. Suggestions: apricots, peaches or plums (minus the pits), mango, pineapple

My absolute favorite cooking magazine, website, and cookbook are/is Cooking Light – www.cookinglight.com. I have subscribed to the magazine for 6 years now, and haven’t tired of it yet. In fact, I am such a junkie that at the end of each year, I buy the Annual Recipes cookbook for the year. Besides tasting great, their recipes are easy to follow and for the most part easy to prepare.

Why do I like this magazine so much? Well, I am glad you asked. The editors at Cooking Light have a mission, and that is to teach their readers more about the world of cooking and enjoying food. As a former teacher, and life-long student, I love how they take the time to explain and dissect each technique and form of cooking. I may have learned more, or just as much, from this magazine as I did from my college professors. Cooking Light is in step with new trends as well as classics in the kitchen. Best of all, they don’t dumb down their publications, but they teach their readership in order to form a new generation of culinary enthusiasts.

As a benefit of subscribing to the magazine, you receive unrestricted access to the website which is a treasure trove of resources for your kitchen!! If you have never even browsed through the magazine, take a few minutes to peruse the website and request two complimentary samples of the magazine. I guarantee you will be hooked. Be forewarned, the website is so good you might never get dinner cooked tonight.

Each month, the magazine includes several stories; a section called First Light, which highlights the latest in food and fitness; a healthy living section; and approximately 100 recipes. I have included a brief overview of the regular monthly features of the magazine below, so you can get a taste of this amazing magazine.

HEALTHY LIVING

• Beautywise: tips on keeping your outside in just the same shape as your inside.
• Eating Smart: a nutrition tutorial which is excellent for those without any background in nutrition. This column examines how vitamins, mineral, foods, and chemicals affect your body.
• Good Moves: an exercise tutorial – all types of physical fitness — horseback riding, kayaking and everything in between.
• Enlightened Traveler: for the ultimate foodie who wants to know the best dives in just about any “major” American city and some international ones too.
• FitHouse: helps you implement healthy living into your home, not just your kitchen.
• Pursuits: hobbies and exercise for your mind.

COOKING

• Cooking Class: New subject every month. A sample of this year’s coursework – roasts, meatloaf, soufflés.
• Lighten Up: Lightens up one reader recipe per month. This is great because, if you pay attention, you will receive valuable tips on how to lighten tried and true family favorites in your own household.
• Reader Recipes: enough said.
• Inspired Vegetarian: Vegetarian dishes with just as much flavor and flare as the rest of their recipes. Even good for those of us who include meat in our diet.
• Dinner Tonight: 20 minutes or less!!!!!
• In Season: Recipes tailored to what is in season at your local farmer’s market.
• Technique: Learn how to work your way around the kitchen and look like an expert.
• Superfast: 30 minutes or less – they even suggest side dishes so that you have the whole meal planned for you.

Emily’s favorites:

Magazine: Superfast and Cooking Class
Website: the recipe finder

To keep meat juicier, resist the urge to pierce it to check on doneness. Once that juice is released, you are on your way to dry meat. If you really must check, check thick sections near the edge of the meat.