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More about BPA in Cans from Consumers Union

November 3rd, 2009

In this week’s Six O’Clock Scramble newsletter, I addressed the benefits of using fresh vs. frozen vs. canned foods, and touched on the issue of BPA in cans which may pose a danger to our health.  For more on this topic, please read the following article by Naomi Starkman of Consumers Union, publisher of Consumer Reports (a source I’ve long trusted):  http://civileats.com/2009/11/02/tests-find-wide-range-of-bisphenol-a-in-canned-soups-juice-and-more/

Some Fabulous Websites Have Been Spreading Scramble Love

November 3rd, 2009

In the last few weeks a few terrific websites have been sending new customers my way.  I want to thank Nicole Heady’s Capture the Moment blog, Austin Kidbits, and Daily Candy Kids, in particular for their features:

http://nicholeheady.typepad.com/capture_the_moment/2009/10/happytuesday.html

http://www.dailycandy.com/kids/all-cities/article/76882/Aviva-Goldfarbs-Mini-Meatloaf-Muffin-Recipe

http://austin.gokidbits.com/tidbit/word-to-your-mother-2

I appreciate the recognition of these bloggers and feel fortunate that their authors enjoy The Scramble enough to help me spread the word.  Thank you!

A Strata is Perfect for Brunch or Dinner

October 26th, 2009

Having a few baked egg dishes in your repertoire can help you feel prepared to invite a few freinds over for brunch.  You can pair this with a fruit salad and some muffins and you’ll have a lovely Sunday brunch, or serve it with baked potatoes and sliced oranges for a warm and comforting dinner. 

Light and Fluffy Spinach and Cheese Strata

 

Prep (15 min.) + Cook (50 min.) + time to chill

8 servings, 1 ½ squares each

 

It’s taken me a few attempts, but I finally made the strata of my dreams.  In case you aren’t familiar with it, a strata is a baked egg and bread dish, essentially a savory bread pudding.  This is a great dish to serve at a brunch, especially because you can make it in advance, but it also makes a wonderful dinner.  Serve it with baked potatoes and sliced oranges. 

 

10 oz. frozen chopped spinach

6 eggs

1 ½ cups nonfat or low fat milk

1 cup shredded Cheddar cheese

1 cup shredded Swiss cheese

1 tsp. herbes de Provence, or use dried thyme or other Italian herbs

½ tsp. garlic powder

¼ tsp. salt

6 slices Ciabatta bread, about 1/2-inch thick

 

Defrost the spinach (I like to put it in a saucepan without any added liquid and steam it over medium heat, covered, until it is thawed, about 5 minutes).  Meanwhile, cut the bread into cubes and spray a 13 x 9-inch glass baking dish with nonstick cooking spray.  .

 

In a large bowl, whisk together the eggs and the milk.  Whisk in the cheeses, herbs, garlic powder, and salt.  Stir in the spinach and bread cubes until the bread is completely moistened. 

 

Pour the egg mixture into the baking dish, smoothing it with the back of a spoon, if necessary.  Refrigerate it, covered, for at least 4 hours and up to 24 hours. 

 

When you are ready to bake it, remove the strata from the refrigerator while you preheat the oven to 350 degrees.  Bake it in the preheated oven for 45 – 50 minutes until it is browned on the edges and cooked through in the center. 

 

Tip:  This would also be wonderful made with 1 Tbsp. fresh chopped herbs. 

Halloween Scare: Here Comes the Candy, the Cavities and the Calories!

October 19th, 2009

Continued from this week’s newsletter:

“We do have an informal, but tried and true system.  We tend to let the kids go a little crazy on Halloween night. As the kids get settled into enjoying their treats, we take out plastic storage containers and label them with each child’s name. We have them put their candy in their container and then we put the containers on a high shelf in a cabinet they cannot reach. They are so excited about having such a big supply of “their own” candy at home they don’t notice they don’t get to eat it all in one night. Then, it is used as a treat or reward throughout the few months. By Xmas, it is so forgotten about that we can usually pitch and/or donate some and nobody notices. I think they get to fully enjoy Halloween in a more limited way with this plan.”

Julie Rocchio, Alexandria, VA

 

“We usually let the kids go a bit wild on Halloween night.  Then we save the rest of the candy in their candy buckets (plastic pumpkins) and they get 1 or 2 pieces a night for dessert.  We replenish the buckets with goody bag stuff from birthday parties and it ends up lasting all year.  I usually throw out whatever is still in the buckets just before Halloween and we start over.  Interestingly, both my kids used to be totally addicted to sweets and now Hannah seems to be growing out of it.   I do think that by allowing them to have a little something every night, it doesn’t send the message that it’s a forbidden food, and therefore extremely desirable.”

Jennifer Grosman, Washington, DC

 

“We sort of let them go nuts and eat themselves sick on the 31st and the day after, as long as they also eat some regular food for meals. After that, though, when the thrill has worn off a little, they put their favorites in a big Ziploc bag, donate the ickies to the trash or daddy, and they get one piece a day in their lunchbox until it’s gone (which we sometimes help along on the sly, although they are getting better memories).”
Diana Molavi, Lutherville, MD

 

 ”We’re pretty strict about nutrition; we try to teach our kids (ages 10 and 6) to eat healthfully, and that moderation and portion control are critical.  We talk a lot about the effects that poor food choices make on your body, heart, weight, etc.  With respect to desserts, we’re careful about how much they are eating on a regular basis and try to avoid sweets as snacks.  However, we generally let the kids keep all of the candy they receive at Halloween and Christmas (except for anything with trans fats).  They can have a few pieces on the holiday but the rest has to go in a plastic candy container.  They can choose a small piece or two (I try to limit it to about 75 calories or less) from their containers after dinner each night if they’ve eaten a balanced meal. This is generally my husband’s and my philosophy as well — just something small after dinner — a stark contrast to the way I grew up, with virtually no limits on desserts, on holidays or any other days.”  
Melinda Kelley, Potomac, MD

 

“In all honesty, I am probably the worst offender of sweets in October — weather change and daylight savings — it all adds up to a huge sweet tooth for me.  So I wait to purchase the candy I am going to give out and I try to purchase candy that I know is popular to many but not so much with me or with my family.  Before we go out, I try to fill my kids up with more protein than normal to offset the sugar high — not sure it works but I feel better. After we trick or treat and have traded, I let the kids eat whatever that night.  We then send a bunch to Eric’s work (many single folks there), bag some for the soldiers donations (usually going on in our area), and freeze some.  I keep a freezer bag worth for a snack here and there but they usually forget about all of it after less than a week.  But I don’t…so I have to move it out or I eat it!!”

Tricia Nudelman, Chevy Chase, MD

 

“While we are trick-or-treating, the boys are allowed to eat several pieces of candy.  When we get home, they sort through their haul and then pick out 15 - 20 pieces that they can keep.  These pieces stay in the pantry and they are allowed to eat one a day until it’s gone.  Believe it or not, they usually get bored with it and I am always throwing candy out the first week in October the following year!  The rest disappears like ghosts!  Actually, in the past we have donated our extra candy to a group that sends it to troops stationed overseas.  This year, I will be collecting it myself to send to my nephew Lee and his battalion who are stationed in Iraq.  I don’t stress about the candy because our boys eat healthily normally, so a little doesn’t hurt.  Everything in moderation!”

Ronnie Warner, Chevy Chase, MD

 

“For my young children, I allow them a couple pieces of candy for about a week after the trick or treating.  After that, I throw it away.  For older children, I suggest explaining WHY candy needs to be limited.  Explain what candy does NOT offer them nutritionally — and it does not help them meet their educational and energy goals if eaten in excess.  Allow them up to 2 pieces of candy per day and then slowly get the candy out of the house.  It’s much easier once the candy is gone - the battle is over!”

Angela Lemond, RD, Allen, TX, http://www.foodtherapyrd.com
“I go through the candy and throw out anything with food dyes.  That basically leaves mainly the chocolate stuff.  Then I let them have one candy a day for 2 weeks.  So, they can pick their 14 candies up front, and then I throw the rest away.  Also, my hubby and I take some for ourselves.”

Maxine Silverman, Falls Church, VA

 

“We don’t allow eating during trick or treat, and then we go through the loot when we get home.  My 8 year old is allergic to peanuts and tree nuts.  She tries not to take candy that she can’t eat, but we double check when at home, and if she ended up with some by accident, she trades with her 6 year old sister.  They’re allowed to eat some that night, then their bags go on top of the fridge.  When they were really little, I started to allow them to have dessert (candy) after breakfast and lunch, but not after supper.  We’ve continued that habit, but now that they are in school and rushing out after breakfast, they don’t get much chance to eat candy!  We allow them to have a piece or two after school or more on weekends.   When most of the “good” stuff is gone, the remainder is dumped into a common jar (also on top of the fridge).  We nibble it now and then.”

Katie Ellis, Durham, NH

 

“Halloween is the one time that I’m thankful my son has nut allergies!  So much of his “loot” has to be given away to us because so much of it has nuts.  So it helps keep the amount of candy he can even eat down to a minimum.  We also are home before the older kids are done trick-or-treating so we put all the “nut” candy back into our giveaway bowl, which cuts down on my sugar overload.  I’m also lucky in that my kids are still right now very out of sight, out of mind, and after a day or so, don’t even remember we have it.  We still have a fairly big bag leftover from last year!” 

Debbie Brodsky, Bethesda, MD, http://www.dmbpictures.com

 

“When my kids were much younger and I wanted to limit their sugar without being a total nag, I let them eat a lollipop while they were trick or treating.  They were thrilled to be eating candy but since lollipops take a long time to eat, they weren’t begging to eat all the other goodies they were collecting.  I realize that there are other hazards that go with eating lollipops while walking, but it worked for us.  Now that the kids are older, I let them eat whatever they want on Halloween night.  After a while, they cut themselves off.”

Ilene Weinreich, Chevy Chase, MD

 

“Our kids spend more time trading than actually eating. We let them take a piece or two in their lunch each day for about a week. We do let them keep their candy, and I always find a sack of stale candy a few months later, which I quietly throw away. I also make a point to feed them a good dinner before they go trick or treating so they will be too full to eat a lot of candy… or if they do eat a lot, it will be on a full stomach instead of an empty one.”

Heller An Shapiro, Chevy Chase, MD

 

“We have the kids store the candy in the kitchen where everyone can see someone eating/pilfering junk.  We used to have them parcel out a few pieces each day, which means they have longer exposure to high sugar content.  But last year we went with our pediatrician’s advice and let them have as much as they wanted in the first several (3-4) days, then it goes away (either donate or trash).  It was not that popular and only one of my kids really balked, but the doctor says it’s better for their teeth/body not to have small amounts over a longer period of time.  My home growing up was REALLY stingy with sweets, so I have always loved Halloween and indulge just as much with the kids with no guilt.  It’s only once a year!  Bring on them Snickers!”

Jackie Kelley, Bethesda, MD, www.clearinghousenow.com

 

“I usually let them pick 3 or 4 pieces of candy on Halloween night.  Then each night after dinner, they can pick 2 (fun sized) pieces for their “treat” if they want.  I find that they sort of forget about it after about a week.  We have a small-ish Christmas Cookie Tin (”The Santa Box”) that we keep candy in for occasional treats.  So after the excitement has worn off, I tell them each that they can pick 10-15 pieces of candy to put in “The Santa Box” and the rest is going in the trash.  I used to just pick and dump myself, but now that they are older (7 and 9) I think they can be part of the decision process.”

Kristen Bassick, Chester Springs, PA

Dreamy Sunday Salmon Dinner

October 18th, 2009

After a couple of mediocre dinners this week, made one tonight that was mind-bogglingly awesome, thanks to my friend Christine Dallaire.  Caramelized yellow onions, topped them with thinly sliced lemon and salmon fillet, topped the salmon with a mixture of ground ginger, dill, kosher salt and pepper, and then baked it all right in the skillet for 20 minutes.  Served it with halved cherry tomatoes (from neighbor’s garden!) with feta cheese, dressed with lime infused olive oil and zinfandel vinegar (from Keith the Olive Oil guy at the Bethesda and Kensington Farmers markets), and lemony garlic spinach (with gorgeous spinach from the Bethesda farmers market) from the scramble, plus a fresh baguette.  Wow, I’m going to recreate that dinner if we have a dinner party any time soon, and if testing goes well you should see it shortly in the Scramble newsletter, but here it is for now: 

Roasted Salmon with Caramelized Onions

 

Prep (15 min.) + Cook (20 min.)

4 servings

 

My friend Christine Dallaire shared this succulent recipe.  You can serve at an elegant dinner party just as easily as a family dinner.  Serve it with a salad with halved cherry tomatoes and feta cheese dressed with olive oil and balsamic vinegar, and with lemony garlic spinach. 

 

1 Tbsp. olive oil

½ large sweet yellow onion, halved top to bottom and thinly sliced

½ lemon, halved top to bottom and thinly sliced

1 - 1 ½ lb. salmon fillet

¼ tsp. ground ginger

¼ tsp. dried dill

¼ tsp. kosher salt

1/8 tsp. black pepper

 

Preheat the oven to 350 degrees.  Heat the oil in a large heavy oven-proof skillet over medium heat, and add the onions.  Cook them for 8 – 10 minutes, stirring occasionally, until they are golden. 

 

Meanwhile, in a small bowl combine the ginger, dill, kosher salt and black pepper.  Top the onions with the lemon slices and then the salmon, and top the salmon evenly with the spices.  Transfer the skillet to the oven and cook the salmon for 20 minutes until it is cooked through.  Remove it from the oven and serve it immediately.     

 

Late summer Farmer’s Market Pasta

October 6th, 2009

August Farmer’s Market Pasta

 

Prep + Cook = 25 minutes

8 servings

 

Fresh and just-picked-flavorful are the best words I can summon to describe this pasta dish.  It’s so sweet that our kids gobbled it up.  Serve it with sliced watermelon.

 

16 oz. conchiglie pasta (medium shells)

4 ears corn

1 lb. cherry tomatoes, halved or quartered

¼ cup olive oil

2 Tbsp. pesto sauce

½ tsp. salt

10 leaves fresh basil, slivered

¼ cup grated parmesan cheese, for serving (optional)

4 oz. prosciutto or pre-cooked sausage, diced (optional) 

 

Cook the pasta according to the package directions and drain it. 

 

Meanwhile, steam the corn on the stovetop over boiling water for 2 minutes (or in the microwave for about 4 minutes).  Run the corn under cold water to cool it and scrape the kernels into a large serving bowl.  Add the remaining ingredients to the bowl, including the cooked and drained pasta when it is ready.  Toss it thoroughly and serve it immediately, topped with the cheese, if desired, or refrigerate it for up to 2 days.  It’s also good chilled!

 

Scramble Flavor Booster:  Add the juice of ½ fresh lime or lemon or ½ tsp. salt-free lemon pepper seasoning. 

 

Tip:  Use fresh corn within a day of buying it, if you can, or store it in the refrigerator for up to 3 days with the husks on to preserve it’s sweet flavor. 

Are you Making Your Kids Fat?

October 1st, 2009

You probably are doing most of the things suggested in this article right already, but I think it offers some great “food for thought” (sorry, couldn’t resist).  Annoying caveat:  The article has so many ads that it makes you flip through about 7 pages for what should be a 1 or 2 page article: http://www.lifescript.com/Life/Family/Parenting/10_Ways_Youre_Making_Your_Child_Fat.aspx

Baked Sweet Potato variation

October 1st, 2009

Tonight I made my baked sweet potato recipe from the Scramble, but instead of eating them out of the skins, I scraped the flesh of the potatoes into a bowl and mashed it with a little butter, maple syrup and chopped walnuts.  Wow, it was fantastic!  Let me know if you come up with any clever variations on Scramble recipes–I’d love to try them for myself.

New Recipe: Incan Quinoa Delight

September 21st, 2009

Incan Quinoa Delight

 

6 servings, about 2 cups each

Prep + Cook = 30 minutes

 

Scramble subscriber extraordinaire, Michele Houghton, sent me her healthy and flavorful quinoa salad recipe.  This dish would be great for a picnic or potluck, especially if you can find the Inca Red quinoa, sold by Ancient Harvest (I was shocked my local grocery store actually sells it).  Quinoa is an ancient Incan whole grain that’s hot right now because it’s so healthy and cooks quickly.  If you haven’t tried it yet this is a great way to dive in.  Serve it with tortilla chips and salsa and sliced avocados. 

 

1 cup quinoa (Inca Red if you can find it)

2 ears corn (or use 1 ½ cups  canned or frozen corn kernels)

½ yellow or white onion, finely diced

1 green pepper, finely diced

1 tomato, diced

15 oz. canned black beans, drained and rinsed

4 oz. canned sliced olives, drained

¼ cup fresh cilantro and/or chives, chopped

¼ cup olive oil

1 lemon, juice only

½ tsp. salt

½ tsp. black pepper

¼ tsp. garlic powder

½ tsp. ground coriander

½ tsp. ground cumin

1 tsp. honey or Agave nectar

 

Combine the quinoa and 2 cups water in a heavy pot with a lid.  Bring it to a boil, cover the pot, reduce the heat and simmer it for 10 minutes.  Remove it from the heat and let it sit for 5 more minutes.  Lift the lid and fluff the quinoa. 

 

Meanwhile, steam the corn in the microwave or on the stovetop for 3 – 4 minutes, let it cool for a few minutes, and slice the kernels off of it. 

 

In a large serving bowl, combine the onions, peppers, tomato, beans, olives, corn, and cilantro and/or chives.  In a large measuring cup or bowl, combine the oil, lemon juice, salt, pepper, garlic powder, coriander, cumin and honey or Agave nectar. 

 

Add the quinoa to the serving bowl with the vegetables and toss it all with the dressing.  Serve it immediately or refrigerate it for up to 3 days. 

Becoming Supermarket Savvy

September 21st, 2009

Many of you Scramblers already know your way around the supermarket pretty well, but I think this article by my friend Debi Silber, the Mojo Coach, has some excellent advice if you’re feeling less confident about how to choose what to purchase at the grocery store. 

http://themojocoach.com/blog/2009/09/18/becoming-supermarket-savvy/

By the way, make sure and check out Debi’s site if you are a mom who is interested in discovering ways to live a healthier lifestyle and get your “mojo” back.

Healthy Family Cooking
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