It’s Thanksgiving week, who’s helping in your kitchen? Kids? Why not? While the above picture is not my kitchen help this week, it’s a throw back of my daughter and her friend prepping some Thanksgiving sides for a meal to share with their second grade class. I think the expression on Sydney’s face holding the potato and peeler are priceless. Here’s my wish for you during this festive season:
May you make many merry memories in and around your kitchen!
My friends at Cabot Creamery agree and know that the holidays are an opportune time to teach your kids some lifelong lifestyle skills and have some fun at the same time. They have created this awesome infographic about cooking with kids and I couldn’t resist sharing it with you. Happy Thanksgiving!
I would love to hear how you get your kids involved with cooking during the holidays. Please share in the comments.
Disclosure: I am a proud member of the Cabot Cheese Board. I was not compensated for writing this post.
A hot bowl of cream of tomato soup served with a grilled cheese sandwich for dipping was the first meal I ever made, and it’s one of my fondest food memories. November marks the Thanksgiving holiday and calls us to give thanks. Commensurate with the holiday, the Recipe Redux is challenging us to share a food memory along with a healthier ‘redo’.
I was in my preteen years, and I felt pretty acomplished when I sat down to this comforting meal I had mastered. The way I remember it, I used whole milk, added to a can of Campbell’s cream of tomato soup. Grilling the sandwich in a small fry pan was almost as simple, with margarine first spread on two slices of white Wonder bread and a slice of American cheese in between.
Today my grilled cheese and tomato soup is just as comforting as it was back then, but it has evolved into a lighter, less processed meal. Fresh vegetables, canned tomatoes, chicken stock and basil are the start of this nutrient rich soup. It’s good with or without the addition of low fat cream cheese. Because I’m a sucker for thick crusty breads, my cheese sandwich is now made with a whole wheat baguette cut in triangles ( my preference for cutting a grilled cheese sandwich) topped with Cabot Seriously Sharp Cheddar (via the Cabot Cheese Board). Popping a tray of these darlings under the broiler eliminates the need for any extra fat. Final touches? More basil please! Now, don’t let the fact I am calling my cheese sandwich a tartine throw you. That’s a fancy word for open faced sandwich. But pleassse.. feel free to eat with your fingers! And don’t forget to check to see what food memories my colleagues are sharing in the links below. Happy Thanksgiving!
What was the first meal you ever made?
Cream of Tomato Soup with Cheese Tartines
by Diane Boyd
for the tomato soup
1 Tablespoon canola oil
1 sweet onion, chopped
2 carrots, chopped
1 garlic clove, minced
2 28 ounce cans whole peeled tomatoes
1 1/2 teaspoon sugar
1 Tablespoon tomato paste
1/4 cup chopped fresh basil +2 Tablespoons
3 cups chicken stock or reduced sodium chicken broth
fresh black pepper to taste
6 Tablespoons of 1/3 less fat cream cheese
for the cheese tartines
8 ounces cheddar cheese
1.Heat canola oil in a large pot over medium heat. Add onions and carrots and saute for about 10 minutes. Add garlic and cook for one additional minute.
2. Add tomatoes, sugar, tomato paste, 1/4 cup basil, chicken broth and pepper and stir well. Bring to a boil, then reduce heat and simmer uncovered for 30-40 minutes.
2. Allow to cool and puree in a blended or process through a food mill,discarding any dry pulp. Return to pot over low heat. Stir in reduced fat cream cheese. Serve immediately or refrigerate for later. Makes 8 appetizer servings or 6 meal servings.
for the cheese tartines (makes 16)
1. Slice baguette into 4- 2 inch pieces. Half each piece, as if to create a top and bottom. Cut each squre in half along the diagonal to create a triangle. (Each 2 inch piece will create 4 triangle pieces.)
2. Top each piece with sliced cheddar cheese.
3. Place under the broiler and cook until cheese is melted, watching carefully so as not to burn. Top with remaining thinnly sliced basil.
From portion control dishes to pasta made with black beans, the Academy of Nutrition and Dietetics 2014 Expo had it all. Today I want to share with you some of the new products I spotted while at the annual meeting held this year in the Georgia World Congress Center, in Atlanta, GA during Oct 18-21. Disclosure: I received samples of most of these products. I was not asked to write this post and I was not compensated for my time. Opinions are my own.
As someone who believes in the benefits of drinking water daily, I’m always looking for ways to help my patients hydrate, especially when they don’t particularly care for the taste of plain water. So I make it a habit to taste test new water beverages when I can. My palate was pleased with this one marketed by Ocean Spray that has a fruity, light taste. (Each 16 oz bottle is sweetened with 50 cranberries + a combination of Agave Nectar, Stevia Extract and Monk Fruit Extract.) But taste aside, there are benefits that go beyond simple hydration, including the abilty to cleanes and purify. How does it do this? As their tag line states, “When cranberries meet water, water gets better.” That’s right, this water contains the active ingredients in cranberries, proanthocyanidins or A-type PACs. These natural elements prevent certain bacteria from sticking, allowing them to be flushed from the body. One 16 oz. bottle of PACt contains 80 mg of PACs and has only 10 calories. Here’s the link where you can find PACt cranberry extract water near you.
I love whole grains and the health benefits they offer including helping to maintain a healthy weight, and reducing the risk of heart disease, type 2 diabetes and some forms of cancer. But unfortunately, some individuals just don’t know how to identify a whole grain, let alone how to meet the recommeded 48 grams of whole grains daily. Enter Organic Promise Sprouted GrainsCereal, a newKashi product that provides you with your daily requirement for whole grains in one single serving . That’s right, one serving provides 51 grams whole grains, 6 grams protein, and is non GMO project verified, vegan, and USDA certified organic. It’s made made from a diverse blend of organic ingredients including sprouted wheat, oats, barley, spelt and brown rice. Sprouted grains are created when a grain kernel is given just the right temperature and moisture conditions to sprout and release vital nutrients and enzymes stored inside. If you’re looking for a simple way to eat healthier, try adding just one serving of Kashi Organic Promise Sprouted Grain Cereal to your daily intake. Available at Costco and Kroger nationwide in February 2015 and in Whole Foods Stores nationwide beginning April 2015.
Anyone who is a believer in lots of colorful vegetables will like NatraLeaf Burgundy Leaf Lettuce and Nuturaleaf Burgundy Romaine. These burgundy colored lettuces are new and beautiful! Plant scientists at Rutgers University, have taken regular red leaf lettuce, and through a natural breeding processes (no GMO), developed a striking lettuce that is more nutrient rich and contains twice the amount polypheonols than both regular red leaf lettuce and blueberries (the gold standard for antioxidants). A terrific way to add color and more nutrition to salads, wraps, smoothies snacks and more.
For those who know what to eat, but still struggle with how much, there are two new products aimed to make portion control easy. The first, Mealsizer, was developed to follow the My Plate Guidelines for healthy eating. There’s one set for the men and one for women. Guess what the largest cup is used to measure? Great visual reminder to fill 1/2 your plate with colorful, low calorie, nutrient rich veggies! The second, Livliga portion control place settings aimed to help individuals take a mindful approach to eating and are desgined to be gentle reminders about building a balanced plate in proper portions.
Finally, if you want your snacks curated by a registered dietitian, the time has come! Celebrity dietitian from the Today show, Joy Bauer, has launched a new line of good-for-you snacks. I was given two samples of nourish Snacks and they met my recommendations for a healthy and delicious snack: less than 200 calories per serving with protein and fiber. Thirty different cleverly named varieties, like Mr. Popular and Monkey Love, they will be as much fun to give as they are to eat! Order them online at nourishsnacks.com. I’m betting these witty named, dietitian approved snacks will soon be carried in a store near you.
Do you have a favorite new product for those desiring a healthy lifestyle? Tell me about it in the comments below.