Archive for April, 2009

We Ate Our Voots

Sunday, April 26th, 2009

If you have a child who eats 3 - 5 servings of fruits and vegetables each day, consider yourself lucky  because you are among a tiny minority.  While it is a goal we all should strive for to achieve better health, according to almost every nutrition and medical expert, it’s not always easy for even the most conscientious of us to eat the recommended servings of fruits and vegetables. 

That’s one reason that it’s a good idea to consider a fruit and vegetable supplement such as Voots (www.eatyourvoots.com).  Voots are delicious fruity tasting supplements that are made from extracts of fruits and vegetables and have the Oxygen Radical Absorbance Capacity (no, I didn’t make that up, it’s a real measurement of antioxidents) of 3 servings of fruits and vegetables. 

While they don’t have much fiber and aren’t as healthy as the real thing, if your child’s diet is sorely lacking in fruits and vegetables, it may be a good idea to try a kid friendly fruit and vegetable supplement such as Voots (but beware, there are a lot of sham products out there).  

Another thing I like about this company is that all of the fruits and vegetables used to make the supplements are grown in the USA on a family-owned farm without pesticides or other chemicals.  On the other hand, they aren’t cheap–it would cost more than $20 per month per child if you plan to give them to your kids daily.  But, we know that quality often costs money, and unhealthy habits have much greater costs.

Now that we’ve finished our trial box of voots, we’re ready for a refill, but I’ll probably dole them out to our kids on those days when their diet is subpar (like yesterday, for example, when the kids had ice cream for lunch and burgers and fries for dinner!).

Eight Essential Pots and Pans for Scrambling Families

Tuesday, April 21st, 2009

 Although I count 15 pots and pans in my bulging kitchen cabinet, nearly half of them are mostly just taking up space.  Below is a list of pots and pans that I have found to be indispensable for making my family’s meals (If you’re just starting out in the kitchen or are in very cramped quarters, you could get by with just numbers 1, 3, 4, and 6 below): 

 1. Large (10 - 12 inch) stainless steel skillet (also called frying pan): My All-Clad skillet, probably the best wedding gift we received back in 1994 (a thousand thanks to my brother, Lincoln!), is excellent for browning or searing meats, sautéing vegetables, and making sauces. It’s my first choice for sautéing unless I need to use a nonstick skillet.

 2. Large (10 - 12 inch) nonstick skillet (also called frying pan): A good nonstick skillet is vital for cooking eggs, making stir-fries, browning breaded fish or chicken fillets, or cooking anything else that may stick to regular cooking surfaces. I recently switched from Teflon coated pans that wear out after a couple of years to a more expensive but long lasting and exceedingly durable Scanpan cookware (made in Denmark) and I love it!

 3. Small or medium (8 - 10 inch) nonstick skillet: Like the above, but this is great for making omelets, scrambled eggs, and other smaller and potentially sticky meals.

 4. Large (6 to 12 quart) stockpot (also called pasta pot): indispensable for making pasta, big pots of soup, boiling lots of potatoes or other vegetables, and making popcorn.

 5. Medium (3 - 4 quart) stainless steel stockpot (also called saucepan): I use this beauty (this All-Clad was also a wedding gift from my wonderful brother) for steaming vegetables or rice or making small quantities of noodles. It is smaller than the stockpot so I can grab it easily for smaller jobs.

 6. Small (1 - 1 1/2 quart) saucepan: I prefer a stainless steel saucepan, which is perfect for making small amounts of sauce, single servings of soup, and for melting chocolate.

 7. Dutch oven: This heavy duty pot, often made of coated cast iron, goes easily from stovetop to oven to table and can work well for making a roast, a stew, or soup.

 8. Cast Iron skillet: This isn’t one of my daily pans, but this inexpensive pan can’t be beat for browning steaks and pork chops-I use it like an indoor grill. If properly seasoned (don’t wash it with soap, dry it immediately, and rub it with a little oil on a paper towel occasionally), a cast iron skillet can also be used as a nonstick skillet.

 I have found that it is worth investing in good quality pots and pans that can really help me get great meals on the table and don’t need to be replaced often, if ever.  For help choosing great pots, I recommend the kitchen store, Sur la Table, and/or using the product ratings and advice in Cook’s Illustrated and/or Consumer Reports

Now you have my list, but what are the pans you can’t imagine living without, or which are collecting dust and hogging space in your kitchen?  Please share your feedback with me and other Scramblers by commenting below.

New Recipe: Lentil and Beet Salad

Tuesday, April 14th, 2009

Lentil and Beet Salad

 

Prep + Cook = 10 minutes

4 servings

 

This is the most delicious combination, especially if you are crazy about beets like I am.  For this salad I used precooked and vacuum packed lentils and beets from Trader Joe’s, but it would also be terrific with freshly cooked lentils and fresh steamed beets. 

 

2 cups cooked lentils (if cooking your own, season them with some salt while cooking)

4 steamed beets, quartered and diced

½ cup crumbled goat or feta cheese

½ lemon, juice only, about ¼ cup

1 Tbsp. honey

2 Tbsp. olive oil

½ tsp dried dill (or use 2 tsp. fresh chopped dill)

 

In a medium sized bowl, combine the lentils, beets and cheese.  In a small bowl or measuring cup, whisk together the lemon juice, honey, oil and dill, and pour it over the salad.  Toss gently, and serve immediately or chill it for up to 3 days. 

Scrambling for Single Parents

Tuesday, April 14th, 2009

If you are using The Scramble and you are a single parent, I want to hear from you.  How does The Scramble help your family’s meals, or how can we better serve you?  Do the meals make too much food, do you wish you could cut servings in half, how many dinners to you tend to make each week?  Anything else I should know?

Avoiding the Dine & Dash Syndrome: Setting the Table for Enjoyable Family Meals

Monday, April 13th, 2009

Article by Robbye Fox, Parent Encouragement Program: “It’s 5:30 p.m., and 12-year-old Tiffany has just arrived home from play practice with what she calls a “pile of homework.” Basketball practice for Max, age 10, which is coached by Dad, starts at 6:30 p.m. Sam, age 8, has just completed his homework and is actively engaged in his one-hour allotment of computer time.

And then there’s dinner. Parents hear again and again about the importance of eating together as a family, but at times like this, it hardly seems possible. At the end of a long day, parents scramble to fix a meal, only to hear complaints about what is being served. Mealtime can be so stressful that some family members feel like avoiding the dinner table altogether.

But by letting go and making a few simple changes, mealtime can become a fun time no one wants to miss. (for more, click link below):  http://washingtonparent.com/articles/0904/pep.php

Unusual New Vegetarian Recipe

Friday, April 3rd, 2009

Even if it tests well, I probably won’t use this in The Scramble until Fall when cans of pumpkin need to be used up, but this is pretty irresistible: 

Coconut Pumpkin Vegetable Curry

 

Prep + Cook = 30 minutes

4 servings (or 6?)

 

This is a rich and creamy curry without all the fat of traditional Indian curries, inspired by a recipe from subscriber Diana Molavi.  Serve it with Indian Naan or Pita bread and basmati rice. 

 

2 Tbsp. canola or vegetable oil

1 potato, cut into ¾ inch cubes

1 small yellow onion, diced

2 carrots, sliced

½ tsp. paprika

1 Tbsp. curry powder

15 oz. canned cannellini beans

½ - ¾ cup water, divided

1 cup canned pumpkin

½ cup light coconut milk

½ tsp. – ¾ tsp. salt, to taste

1 cup peas

 

In a large skillet, heat the oil over medium heat.  Add the potatoes, onions and carrots and cook them for 3 – 4 minutes until the start to soften.  Add the paprika and curry powder, and add ¼ cup of water, if the mixture is getting dry.  Cook it for about 2 more minutes, then stir in the beans, pumpkin, coconut milk, remaining water, and the salt.  Bring it to a low boil, cover, and simmer it for about 15 minutes until the potatoes are fork tender, stirring occasionally.  Add the peas and cover it for another minute so they cook into the sauce.  Serve it over the rice or scoop up the curry with the naan or pita bread. 

Healthy Family Cooking
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