Sunday, June 16, 2013

Happy Father’s Day; I Love You Dad

This article is reprinted from Father’s Day June 2009
by Anthony J Sepe

Dads facing new challenges

This post is in memory of my dad. I love you and miss you.

There is work; there is family; there is demand, which must be balanced. The third Sunday in June offers a predictable tradition: Dad’s favorite meal and maybe a necktie, aftershave and a card.

The challenges of fatherhood on the other hand, are changing at wrap speed. Parents’ roles overlap or flip-flop entirely. The marriage demands attention—and all that is going on in the anxiety-laden context of rising taxes, high fuel prices, and constant belt-tightening, and raising children.

Valuing family over career reflects a vital shift in attitude, but it appears that so much of men’s identification is packaged in being good providers for their families. Dad is more than an ATM. Dad is more than running to him when mom says ‘no.’ Dad is more than his laughter or joke or two, or three. Dad is special because he, too, brought life into this world. Lest we not forget: everyone of us face challenges, too. We face challenges about whether or not to make the proper choices to eat healthy, daily. Ask yourself: do I want this,which is healthy for me or do I want that, which is not so healthy for me. Only you know. Therefore, most of you know that Weight Watcher’s is very near and dear to my heart because I used to teach the program classes, and here is a Health-e recipe to help you on your way:

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Baked Red Snapper

1 tablespoon olive oil, divided

4 (8 oz.) red snapper fillets

1 medium onion, thinly sliced into rings

2 plum tomatoes, thinly sliced

1 green bell pepper, seeded and thinly sliced

METHOD:

  1. Preheat oven to 375 degrees. Brush x9 baking dish with 1 teaspoon of the oil. Arrange the fish fillets in dish;brush with remaining 2 teaspoons oil. Arrange onion over fish; top with tomatoes and bell pepper.
  2. Cover dish with foil;bake until fish flakes easily with a fork, about 20 minutes.
  • Nutrition Information
  • 280 calories, 6.4g fat,1.4g fiber
  • Makes 4 Servings; 6 Points per serving
  • Source: Weight Watcher’s
  • Enjoy!

    Happy Father’s Day,

    -Anthony

  • Thursday, June 13, 2013

    Salmon & Vegetable Oven Kebabs on Father’s Day!

    To celebrate Father’s Day and Men’s Health Week we’re bringing you the great flavor of barbeque without firing up the grill. These savory salmon kabobs are rich in omega-3 fatty acids, an anti-inflammatory fat linked to heart health. Colorful vegetables and a light, Mediterranean marinade add healthful phytochemicals and delicious flavor. Broiling in the oven helps cut down on the carcinogenic HCAs typically produced when grilling meat.

     

    salmon-kabobs

     

    Marinade

    • Juice of 4 lemons
    • 2 Tbsp. extra virgin olive oil
    • 4 garlic cloves, minced
    • 1 Tbsp. dried Italian seasoning
    • Sea salt and freshly ground pepper to taste

    Kebabs

    • 1 lb. wild salmon, cut into 2-inch cubes
    • 4 small plum tomatoes, cut into quarters or 8 cherry tomatoes
    • 4 large whole mushrooms, stems removed, halved
    • 1 medium green bell pepper, deseeded, cut into 12 pieces
    • 1 medium yellow squash, cut into 8 pieces
    • Canola oil cooking spray
    • 4 skewers

    Directions

    1. If using wooden skewers (in lieu of metal ones), soak them in water for about 30 minutes.
    2. In large mixing bowl combine juice, oil, garlic, seasoning, salt and pepper. Mix well and divide in half.
    3. Add salmon and vegetables to half of marinade and gently toss to coat pieces. Cover and marinate for about 30 minutes, occasionally rearranging pieces to ensure even coating.
    4. Preheat oven broiler.
    5. Spray large shallow baking dish. Remove skewers from water. Divide fish and vegetable pieces into 4 even portions. Arrange and distribute them evenly on skewers, being careful not to break the pieces.
    6. Place on baking dish. Brush with remaining marinade not used for marinating raw fish. Broil for about 5-8 minutes, brushing frequently with marinade. Carefully turn over kebabs and continue cooking for an additional 4 minutes, basting frequently until fish is done. Serve.

     

    Makes 4 servings.

    Per serving: 259 calories, 13 g total fat (2 g saturated fat), 9 g carbohydrate, 26 g protein, 2 g dietary fiber, 60 mg sodium.

    Source and Photo:  AICR; June 2013 Issue 456

    Friday, June 7, 2013

    Basic Caribbean Black Beans

    From the AICR Test Kitchen
    Contact: Alice Bender, (202) 328-7744

    from the
    American Institute for Cancer Research

    Enjoy classic Latin taste in a recipe that features the hearty and rich flavor of black beans. It’s quick and easy to prepare and packs a serious nutritional punch.

    Black beans are known by many names – including turtle beans and black kidney beans. Beans were one of the first foods to be gathered and domesticated over 8000 years ago. They were found from South America to the Northern reaches of what is now the United States. Somewhat sweet tasting with an almost mushroom-like flavor, they are filling, low in fat, and loaded with fiber.

    The addition of bell peppers provides a splash of color and a lively crunch to this recipe. They are loaded with antioxidants and vitamin C. Indeed, bell peppers have about twice the amount of vitamin C by weight as citrus fruits. And, since peppers come in a rainbow of colors, you don’t have to limit yourself to green and red for this recipe. Any color pepper works well.

    The tomatoes add to the richness of the mixture and its flavor. It’s the cumin, though, that gives this week’s recipe its distinctive Caribbean flavor. Hotter to the taste buds than caraway seeds, cumin imparts a taste that is somewhat sharp and slightly bittersweet. It pairs well with oregano and sage. The sage is especially intense, being one of the few culinary herbs that actually deliver a more concentrated flavor after drying than it does when fresh.

    This recipe makes a great dish for a quick lunch or dinner, perhaps pairing it with a wholesome sandwich on multigrain bread or serving over brown rice. Super fast to prepare, it makes great leftovers. Simply refrigerate and warm it up later.

    Greens

    Basic Caribbean Black Beans

    • 1 Tbsp. olive oil
    • 1 large onion, chopped medium
    • 1/2 green bell pepper, diced
    • 1/2 red bell pepper, diced
    • 2 cloves garlic, minced
    • 2 ripe large tomatoes, diced (8 oz. can diced tomatoes may be substituted)
    • 2 (16 oz.) cans no added salt black beans, undrained
    • 1/2 tsp. cumin
    • 1/2 tsp. oregano
    • 1/4 tsp. sage
    • Cayenne or crushed red pepper, to taste
    • 1/4 cup finely chopped fresh cilantro

    Heat oil over medium-high heat in saucepan. Sauté onion, bell peppers and garlic until tender, about 5 minutes, stirring frequently. Add tomatoes and continue to sauté for an additional 2 minutes.

    Add beans, cumin, oregano and sage and stir in gently. Season to taste with cayenne pepper, if desired. Let simmer over low heat for 10 minutes, stirring gently and frequently.

    Sprinkle cilantro over beans and serve.

    Makes 6 servings.

    Per serving: 160 calories, 2.5 g total fat (0 g saturated fat), 27 g carbohydrate,
    9 g protein, 8 g dietary fiber, 20 mg sodium.

    Source and Photo:  AICR

    Thursday, June 6, 2013

    Bean Your Way To Health

     

     

    Three Bean Salad with Creamy Mustard Dill Dressing

    Three Bean salad

    • 1 cup canned chickpeas, rinsed and drained
    • 1 cup canned Great Northern beans, rinsed and drained
    • 1 cup canned kidney or red beans, rinsed and drained
    • 1/2 cup finely chopped red onion
    • 1 small red bell pepper, diced (optional)
    • 1 small green bell pepper, diced (optional)
    • 2 Tbsp. fat-free or 2 percent Greek yogurt
    • 1 Tbsp. low-fat mayonnaise
    • 1 Tbsp. coarse seed mustard
    • 1 tsp. lemon juice
    • 2 dashes hot pepper sauce
    • 1/2 tsp. salt
    • 1/4 tsp. ground black pepper
    • 2 tsp. extra virgin olive oil
    • 1/2 cup chopped fresh dill
    • 1/4 cup chopped flat-leaf parsley

    In mixing bowl, combine beans with onion and peppers, if using.
    For dressing, place in mini food processor the yogurt, mayonnaise, mustard, lemon juice, hot sauce, salt and pepper and whirl to combine. With the motor running, drizzle in oil. Add dressing to beans and mix to combine. If serving immediately, mix in dill and parsley. Or, cover the dressed beans and refrigerate for up to 8 hours, adding herbs just before serving.

    Makes 4 servings.

    Per serving: 230 calories, 5 g total fat (<1 g saturated fat), 36 g carbohydrate, 11 g protein, 11 g dietary fiber, 390 mg sodium.

    Source with photo:  AICR

    Saturday, June 1, 2013

    Garlic Scapes

    garlic-head-cloves-17537870

     

    Garlic Scapes

    The harvest of fresh garlic highlights the garden events of June because most garlic sold at local supermarkets is grown in China. For true, local garlic, look to a farmers’ market. In the springtime, garlic growers sell garlic scapes, the twisty, curvy green shoot that springs forth from the garlic plant. The garlic scape must be pinched off to allow the energy for growing to be directed to the bulb of garlic and not used for the production of new seed.

    Garlic scapes have a rich garlic flavor and can be used in pesto and other dishes where a strong “green” garlic flavor is desired. Some farmers sell fresh “green” garlic which is different than the scape. Green garlic is the actual garlic plant harvested before the bulb is formed. Fresh, mature garlic bulbs are harvested in June or July and then cured for sale later in the year. When cured, garlic stores well in a cool, dry spot in your kitchen.

     

    Source:  Maggie Green, Kentucky Fresh Cookbook

    Saturday, May 25, 2013

    Bibb Lettuce with Fresh Chive Vinaigrette

    bibb lettuce

     

    Bibb Lettuce with Fresh Chive Vinaigrette


    Makes about 4 servings

    Lemon and chives complement one another. Usher in spring with this herb-filled dressing served on Bibb lettuce. Since chives grow out my backdoor I like to harvest them with a pair of kitchen shears. I also recommend slicing the chives with kitchen shears and not a knife because the scissors don’t smash the hollow chives but instead create a tidy crosswise cut.

    2 heads Bibb lettuce, cleaned

    Juice of one lemon (about 2 tablespoons)

    1 teaspoon Dijon mustard
    Pinch sugar
    1/4 cup snipped chives
    1/3 cup olive oil
    Salt and freshly ground black pepper

    Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and slowly whisk in oil. Season to taste with salt and pepper. Gently tear the lettuce and place in a large salad bowl. Toss with half of the dressing just before serving. Serve the extra dressing on the side.

     

    Source:  -Maggie Green

    Thursday, May 23, 2013

    Reducing Salt Intake While Simultaneously Increasing Potassium

     

     

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    Reducing Salt Intake While Simultaneously Increasing Potassium
    Date:
    May. 1, 2013

    According to new research presented by the British Medical Journal (BMJ), cutting down on salt while simultaneously increasing potassium intake has the potential to produce major health and cost-related benefits worldwide. When a surplus of sodium is ingested without an appropriate counterbalance of potassium, the excess sodium content pulls water into circulation increasing total blood volume, and consequently pressure exerted against major vascular structures. When this acute effect becomes chronic, we see the progression of major cardiovascular diseases with an increased risk for myocardial infarction or stroke due (in part) to vascular damage and hormonal changes. A great deal of current evidence demonstrates that reducing salt intake lowers blood pressure and reduces the risk for heart disease. As it relates to the potential benefits of increasing potassium intake less has been conclusively determined, although low potassium consumption has been linked to elevated blood pressure.

    Due to current and previous investigations, the World Health Organization (WHO) has set a global objective to reduce dietary salt intake to 5-6 g (approximately one teaspoon) per person per day by the year 2025. The goal is to essentially reduce relative mean consumption among the adult population by 30%. The first study presented by the BMJ examined the effects of modest salt reduction on blood pressure, hormones, and blood lipids from 34 trials involving over 3,000 adults. It found a modest reduction in salt over the span of four or more weeks led to a significant reduction in blood pressure among individuals with both elevated and normal blood pressure values. These effects were demonstrated among various ethnic demographics. However, the researchers believe current recommendations "are not ideal" and say a further reduction to 3 g per day "should become the long term target for population salt intake." Similar results were found in a second analysis of 56 studies examining the relationship between blood pressure, blood lipids, catecholamine levels and/or renal function. The analysis showed that reduced salt intake lowers blood pressure and has no adverse effect on blood lipids, hormone levels or kidney function. Moderate quality evidence demonstrated the same positive effects among children. Lower sodium intake was also associated with a reduced risk of stroke and fatal coronary heart disease in adults. The authors concluded, "The totality of evidence suggests that reducing sodium intake should be part of public health efforts to reduce blood pressure and cardiovascular diseases, and will likely benefit most individuals.” A third study analyzed data on potassium intake and measures of health from 33 trials involving over 128,000 healthy participants. The results showed that increased potassium intake in itself reduces blood pressure among adults with no adverse effects on blood lipids, hormone levels or kidney functions. Higher potassium intake was linked to a 24% lower risk of stroke among adults and may also have a beneficial effect on blood pressure in children, but more data is needed for this population. As mentioned initially, the research team suggested that there could be notable synergistic benefits if the potassium increase was combined with a simultaneous reduction in salt intake.

    Source:  Health Fitness News

    Sunday, May 19, 2013

    Cook’s Corner: Chunky Guacamole

    Guacamole

     

    Mash 3 Avocados; stir in 1/4 cup diced white onion, 1/2 cup each diced plum tomato and chopped cilantro, and 1 diced seeded jalapeno.  Add lime juice and salt to taste.

    Enjoy!

    Source:  Food Network Magazine May 2013.

    Sunday, May 5, 2013

    Mexican Takeout: Cinco de Mayo!

     

     

    134235554360HXj4-quesadillas

    Quesadillas

     

    Black beans

    Burritos

    Chili con carne

    Chimichangas

    enchiladas

    fajitas

    gorditos

    guacamole

    huevos rancheros

    jalapenos

    nachos

    pico de gallo

    Quesadillas

    refried beans

    Salsa

    Sour cream

    tacos

    taquitos

    tortilla soup

    tostadas

     

    Can you think of some others?

    Saturday, April 27, 2013

    Cooks Corner: Spicy Turkey Chili Recipe

     

     

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    SPICY TURKEY CHILI

    Ingredients:

    1 1/2 lbs. boneless skinless turkey thighs, cut into 1-inch pieces

    3 cloves of garlic minced

    1 medium yellow onion, diced small

    2 serano chiles, seeded and minced

    1 chipotle chile in adobo seeded and minced

    1 can( 28 oz.), whole peeled tomatoes, pureed

    2 Tbs. chili powder

    2 cans (15.5 oz. each) black beans drained and rinsed

    1 Tablespoon white vinegar

    1 tsp. coarse salt

    Preparation:

    1. In a 5-6 quart slow cooker, combine turkey, garlic, onion, Serrano chilies, chipotle chile, tomato puree, chili powder, and 1 tsp. salt. Cover and cook on high until turkey is fork tender, 3 hours (or 6 hours on low.)

    2. Add beans and cook until warmed through, about 30 minutes more. Stir in vinegar and season with salt.

    SOURCE:  Everyday Food, a Martha Stuart Publication, March 2013

    Tuesday, April 23, 2013

    Chile Jam Chicken with Caramelized Sweet Potatoes & Peaches

     

    4_140_Daphne_Recipes_MEDIA

    Photo Copyright Daphne Oz Media

    Chile Jam Chicken With Caramelized Sweet Potatoes and Peaches

    Serves 2

    Ingredients

    4 skinless, bone-in chicken thighs

    Sea salt

    Freshly cracked black pepper

    2 tbsp. olive oil

    4 tbsp. chile jam (some of my favorites: Hell Fire Pepper Jelly from Jenkins Jellies or INNA Jam’s Plenty Spicy Jalapeno for heat seekers)

    Juice of 1/2 lemon

    Caramelized Sweet Potatoes and Peaches

    Directions

    Pat the chicken dry and season both sides liberally with salt and pepper. Heat the oil in a large skillet over medium-high heat and arrange the chicken thighs insides (cast iron works really well to get a nice crispy crust). Brown the chicken on one side, giving the chicken time to unstick itself from the pan surface and form a good, crispy coating, about 10 minutes (you can give it some help with your tongs or spatula if needed). Flip the chicken thighs and brown for 6-10 minutes, or until you can insert a knife to the bones and clear liquid emerges.

    Lower heat to medium-low and spoon a quarter of the chile jam over each thigh. Melt the jam over the chicken and on all sides, using tongs to flip and swirl the thighs in the pan. Cook for 1 to 2 minutes to allow the jam to form a glaze. Remove the thighs to a serving plate and spoon the glaze on top. Scrape up any bits sticking to the bottom of the pan – these will be the crispiest and the first to go!

    Just before serving, squeeze fresh lemon juice over the chicken to brighten its flavors and heighten the sweetness and spice. Serve with Caramelized Sweet Potatoes and Peaches.

    Source: Daphne Oz/Dr. Oz Show April 2013

     

    Caramelized Sweet Potatoes and Peaches

    Serves 2

    Ingredients

    1 tbsp. organic coconut oil, melted

    2 tbsp. pure maple syrup, room temperature (if it is cold, the coconut oil will solidify on contact)

    1/2 tsp. ground cinnamon

    Iodized salt

    1 medium sweet potato, scrubbed and cut into 1-inch chunks

    2 medium peaches, pitted and sliced into 4 wedges each

    1 medium sweet onion, peeled and quartered

    Directions
    Preheat the oven to 450°F.

    In a small bowl, whisk the coconut oil, syrup, cinnamon and salt. Put the potato and peaches in 2 separate bowls. Pour three-quarters of the syrup mixture over the sweet potato and one-quarter over the peaches and toss. Spread the potato in an even layer in a large baking dish and roast for 10 minutes. Toss the potato and roast for 5 minutes more. Add the onion and roast for 15 minutes. Toss the potato and onion, add the peaches in an even layer and roast 10 minutes, or until the potato and onion are fork tender and the peaches have caramelized.

    Source:  Daphne Oz / Dr. Oz Show April 2013

    Thursday, April 18, 2013

    3-2-1 CAKE!

     

     

    free_73859-cake

     

    Did you ever just wish you had a slice of your favorite cake-- at the given moment?  Now you can! 

    INGREDIENTS:

    1. I box of angel food cake
    2. 1 box of your favorite cake mix
    3. 2 Tablespoons of water

     

    PREPARATION:

    • Take a baggie and mix the angle food cake mix and your favorite cake mix together.
    • Get a coffee mug
    • Place 3 Tablespoons of the mixture into your coffee mug
    • Mix with 2 Tablespoons of water
    • Place in microwave for 1 minute; let stand and set a few minutes.
    • You now have your 3-2-1 CAKE!   

    Sunday, April 14, 2013

    Mom's last words inspire 85-pound loss

    In February 2010, Cherie Hart Steffen weighed 230 pounds and had a BMI of 40. Her size-20 clothing was starting to get tight when she realized she needed to make a change.

     

     

    By Jacque Wilson, CNN updated 7:04 AM EDT, Fri April 12, 2013

    CNN) -- "Hey, Precious."

    Cherie Hart Steffen turned toward her professor in the hall of their community college.

    "What?" she asked, sure she had misheard.

    "Precious -- you know, from the movie," he repeated.

    The students around them started laughing. Steffen could only stare in disbelief. He had just compared her to Gabourey Sidibe's obese character in the 2009 film.

    "It was like ... someone hit me with a frying pan on my head," she remembers.

    Her mind flashed back to just six months before, when she had gotten a life-changing call. It was June 2009. Her mother -- her best friend in the world -- was dying. Steffen drove all night in hopes of seeing her one last time.

    Sticking to weight loss goals

    LaVerne Hart managed to give her youngest daughter just two pieces of advice before succumbing to the cancer that had spread throughout her body.

    "Save money. Lose weight," Steffen recites, her mother's words forever etched into her brain.

    Steffen hadn't listened immediately. A herniated disk in her lower back had prevented her from working out; grief had made her turn to comfort food. In the months since her mother's death she had gained 30 to 40 pounds. But that moment with her professor was the last straw.

    "This is it," she thought, as the crowd around her dissipated. "Let's do this."

    A model's daughter

    Steffen's older sisters were naturally thin. They took after their mother, who had been a model. Steffen did not. She grew up "husky" and steadily gained weight throughout her teenage years.

    She and her mother fought constantly over her size. Hart would push her daughter to lose weight, but continued to buy junk food for the whole family.

    "Bless her heart, she didn't know how to really deal with it," Steffen remembers. "I'm eating what everyone else is eating. ... None of her other children looked like me."

    In desperation, Steffen tried everything from crash diets to extreme exercise to battle the bulge. At one point, she was eating fewer than 500 calories a day. She would lose weight for a short time and then put it right back on when real life won out.

    Shopping was miserable. "They don't really make large clothing that's attractive," she says. "Everything just looks like a tarp." She longingly watched as her friends tried on cute clothes and went on dates. Her first kiss was postponed until college.

    Eventually she carried 230 pounds on her 5-foot-3-inch frame.

    Slow and steady

    The humiliating "Precious" incident took place in January 2010. That night, Steffen got on her treadmill at home and walked for 10 minutes. It was rough, but she promised herself she'd do it again the next day. She was going to take the weight off no matter how long it took.

    Every day she walked just a little bit longer, a little bit farther. By year's end, she had lost 30 pounds and worked her way up to a jog. She still hadn't exercised outside her house, fearing embarrassment.

    She would be graduating soon with a degree in criminal justice, and thought she might make a good police officer. She started training for the fitness test, but a stress fracture in her tibia prevented her from attending tryouts at the academy.

    Depression crept in. Steffen thought about what she really wanted to do. She realized she was happy with her new health routine. Could she work in the fitness industry? She did some research and came across the National Academy of Sports Medicine's certified personal training program.

    What to look for in a personal trainer:
    1) Evaluate their education. Research their certification and make sure it's from a reputable source like NASM.
    2) Make sure their advanced specialization, like nutrition or bodybuilding, fits your goal.
    3) Interact with them -- a personality match will help with motivation.

    Personal training is a booming job field, says academy spokesman David Van Daff.

    "Everyone is aware there's an (obesity) crisis, an epidemic," he says. "People are trying a variety of different methods to improve their fitness levels, but they're not achieving success independently. They're recognizing they need a coach, a motivator, who will hold them accountable."

    Personal trainers provide clients with programs to achieve their goals, Van Daff says, whether that's weight loss, muscle building or overall fitness. The National Academy of Sports Medicine certification teaches everything from basic anatomy to kinesiology to motivational techniques.

    Van Daff loves to see people who have lost a significant amount of weight become trainers.

    "It's helpful for somebody in this industry if they can relate to their clients from a personal perspective," he says. "If you have a personal trainer who knows what it's like to be 20 or 30 pounds overweight ... it helps in gaining (the client's) confidence."

    Steffen passed her certification exam on her way to losing another 30 to 40 pounds. She designated 2012 as the year of running: She ran her first 5K in May and her first half marathon later that year. Toward the end of the year, she finally joined a gym and began to lift weights.

    "(I thought) I look good in my clothes, but do I look good naked?" she says with a laugh.

    Now she hits the gym five to six days a week to weight train and run. She also has cleaned up her eating habits.

    Steffen eats six small meals a day that almost always include protein, whether it's chicken, tuna, Greek yogurt or fish. She has a gallon of water on her desk at work. ("I'm constantly going to the bathroom," she says.) She's given up French fries and French bread, possibly her two biggest diet downfalls, although she gives herself permission to splurge during one meal a week.

    All her hard work has paid off. Steffen has lost 85 pounds and inspires others on her blog, CherieRunsThis.com.

    Moving on

    About a year ago, Steffen ran into her old college professor, the one who had called her "Precious." She hadn't seen him since her graduation.

    Like a scene from a movie, Steffen dropped an orange and it rolled across the floor. Her professor picked it up as a million sentences ran through her head.

    "I had dreamed of this moment," she says. "I thought I was going to walk into his office and be like, 'Look at me now.'"

    Instead she simply said, "Thank you."

    "If he hadn't said that, none of this would have happened," she explains. "He still has no clue."

    For now, Steffen is working as a leasing consultant at an apartment complex. But she's studying to be a fitness nutrition specialist with the National Academy of Sports Medicine and hopes to eventually get enough clients to be a personal trainer full time.

    She also has her eye on a few bikini competitions, perhaps as a nod to her mother's modeling career. She imagines Hart would flip out if she saw her daughter now, and would immediately want to go shopping.

    "She would love that I listened to her and took her advice," Steffen says. "She would be really proud of me because I did it the right way."

    Saturday, April 13, 2013

    Seasonal Saturday!

    This spring try making some meals for your family using ingredients that are seasonal and local to your area:
    * Try fiddleheads and parsnips in the Northeast.
    * Experiment with asparagus, broccoli, and cauliflower down South.
    * Look for asparagus, morels, and rhubarb in the Midwest.
    * Pick up fava beans, fiddleheads, and rhubarb in the Pacific Northwest.
    * Enjoy avocados, artichokes, garlic scapes, and spring onions out West.
    * Cook with asparagus, garlic, and pea greens in the Southwest.

    With attribution to Maggie Green of the The Kentucky Fresh Cookbook

    Monday, April 8, 2013

    Roasted Vegetable Sandwiches with Zesty White Bean Spread!

    Roasted Vegetable Sandwiches with Zesty White Bean Spread

    Roasted Vegetable Sandwiches with Zesty White Bean Spread

    Serves 4

    To show how easy it is to adapt Bittman’s concepts and recipes, we used his blueprint for a VB6 sandwich (bread + a smear + vegetables) to create this one. The cumin and coriander used to season the vegetables are common spices in a number of global cuisines, so you can take the improvisation even further and add a dollop of salsa for Mexican flair, a spoonful of chutney for an Indian twist, a dab of harissa for Moroccan flavor, etc.

    Roasted Vegetables

    • 1 tsp. ground cumin
    • 1 tsp. ground coriander
    • 1 tsp. kosher salt or sea salt
    • ½ tsp. coarsely ground black pepper
    • 2 large zucchini, cut diagonally into ½-inch-thick slices (1 ½ lb.)
    • 2 medium red and/or yellow bell peppers, seeded, cored, and cut into eighths
    • 3 small onions, cut into eighths
    • 2 Tbs. olive oil
    Bean Spread
    • 1 tsp. olive oil
    • 2 cloves garlic, minced (2 tsp.)
    • 1 ½ cups cooked or 15-oz. can cannellini beans, rinsed and drained
    • 1 Tbs. lemon or lime juice

    1. To make Roasted Vegetables: Preheat oven to 375°F. Stir together cumin, coriander, salt, and pepper in small bowl. Set aside.

    2. Toss together zucchini, bell peppers, onions, and oil in large bowl. Add cumin mixture, and toss to coat.

    3. Divide vegetables between 2 baking sheets, and roast 30 to 45 minutes, or until tender and golden brown, turning vegetables once or twice and rotating baking sheets from top to bottom. Cool.

    4. To make Bean Spread: Heat oil in small skillet over medium heat. Add garlic, and cook 30 seconds to 2 minutes, or until translucent and fragrant. Add beans, and coarsely mash. Stir in 3/4 cup water, and cook 10 minutes, or until mixture is consistency of refried beans, stirring occasionally. Stir in lemon juice, and cool.

    5. To assemble Sandwiches: Spread 2 Tbs. Bean Spread on each bread slice. Top 4 bread slices with 1 cup Roasted Vegetables, 2 or 3 tomato slices, and 1/2 cup arugula. Place remaining 4 bread slices on top. Cut in half to serve.

    Source:  Vegetarian Times: April/May 2013 p.69