Unassuming Foodie

Healthy Cooks contest! WIN $10,000 from Cooking Light magazine

2010-06-14T13:06:00.000-07:00

The fabulous cooking and recipe magazine Cooking Light has launched a nationwide search to find the chef with the healthiest and most innovative cooking approach.

The contest, open to both self-taught cooks or professionally-trained chefs, launches today at www.CookingLight.com/castingcall and runs through August 14, 2010.

Entrants must submit a three-minute prep-to-plate video of a healthy, original recipe on which they will be judged. Four finalists will be chosen from the entries to compete in a live cook-off event at The Taste of Atlanta, a two-day outdoor food festival in Atlanta, GA, on October 23 and 24, 2010.

The Cooking Light judges will select the winner, who will be named the “Healthy Chef of the Year.”
The winner will receive:
--$10,000 prize package including a kitchen makeover
--a year's worth of free groceries
--the opportunity to become a contributor to Cooking Light magazine and CookingLight.com in 2011.

Any and all skill levels are welcome to enter, from home cooks to culinary school graduates. Entrants must be legal residents of the United States and 21 years or older at the time of entry. Anyone who is paid to cook for a living is not eligible to enter.

Click here to enter!

Cooking Light is the nation’s number one epicurean brand with the largest audience, most epicurean editorial and the most recipes. Founded in 1987, Cooking Light makes healthy food taste great. Each month, nearly 12 million readers turn to Cooking Light and CookingLight.com for innovative recipes; nutrition advice and food and fitness tips. Cooking Light is published by a subsidiary of Birmingham, Alabama-based Southern Progress Corporation.

Savory Honey Scones by Tea Expert Lisa Boalt Richardson

2010-04-27T12:12:00.000-07:00

A good cup of tea can be transcendant, warming chilled bones, soothing frayed nerves, or settling a tired body after a busy day. It is shared with a good book, over good conversation, or when in presence of royalty. The many methods of enjoying tea can take us far beyond the comfort of our own kettle. China, Morocco, France, England, Kenya, and Russia are all tea-drinking countries with their own unique serving traditions and tea preparations. Lisa Boalt Richardson’s latest book, The World in Your Teacup: Celebrating Tea Traditions, Near and Far
illuminates the rich culture of tea around the world. For each of eight different countries, you’ll learn about the culture and history of tea, how tea is served there, how to prepare tea in the style of the country, and which foods (recipes included!) can accompany the tea.
Stunning photographs by Lauren Rubinstein, one of Atlanta’s premier food photographers, illustrate the wide variety of teas and accompanying menus eaten all over the world.

Savory Honey Scones

2-1/4 teaspoons rosemary, finely chopped and divided
1-1/3 cups all-purpose flour
1-1/3 cups semolina (I'm trying gluten-free all-purpose flour for all the flour in this recipe)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
6 ounces soft goat cheese
1/4 cup honey
1/2 cup heavy cream, divided
1 egg

Preheat oven to 425 degrees.
In a large bowl, mix 2 teaspoons rosemary with all the other dry ingredients. Add goat cheese to the dry ingredients and set aside.
Whisk together honey, half the cream, and egg. Stir this mixture into the dry ingredients until a soft dough forms.
Form the dough into a ball. Turn out onto a floured surface and separate the dough into 2 equal portions and pat each portion into a circle about 3/4 inch thick. Cut into 16 wedges. Separate and arrange wedges on a baking sheet.
Brush tops with remaining cream and sprinkle with remaining rosemary. Place in oven and bake 1o to 12 minutes or until golden brown. It is yummy to serve these with butter, honey, and/or softened goat cheese! Makes 16 scones.

Food fact! Lisa Boalt Richardson is a Certified Tea Specialist, and was one of the first fifteen people in the world to be honored with that title. She currently travels the country to speak at conferences and special events. Lisa uses her expertise in tea and marketing to consult with tearoom owners on strategies to increase visibility and business, and has trained many hoteliers, tearoom management, waitstaff, and culinary students in the art of proper tea service. Contact her at 678.-867-2088; http://www.lisaknowstea.com/.

Exquisite Mother's Day foodie gifts she'll actually want!

2010-04-22T13:48:00.000-07:00

Mother’s Day is a wonderful excuse to receive gifts reflecting your favorite food passions. Rather than the same-old, these treats from RegionalBest.com look unique and special. I don't tout products I haven't tried, but these look tempting enough that I simply must post--if only as a hint!

For the Gluten Free Mom

Caren Wize, chef and owner of Truly Wize Bakery, makes delicious all natural, gluten free products that are beautifully packaged in eco-friendly gift boxes. We recommend Assorted Macaroons, the extra rich and moist Gluten Free Brownies, and the fruit flavor filled Whoopie Pies.

For the Chocolate Lover Mom

Roni-Sues Chocolates of New York City offers several truffle collections, including the Cocktail Truffle Collection, unique handmade truffles featuring a variety of classic cocktails like the Manhattan, Mojito, Dark & Stormy, Mimosa and Margarita. They’re made with the finest local ingredients and some include tequila, coconut rum, bourbon and sweet vermouth. In addition, Roni-Sue’s exclusive Regional Chocolate Collection features a variety of flavors each very different and unique to represent regional flavors throughout the United States, such as blueberry, cherries jubiliee and pecan pie.

For the Garden Lover Mom

Artisanal Shortbread from Simply Nic’s in New Jersey is available in luscious varieties like Rosemary, Lav ender and Cardamon Candied Ginger. Artisan Baker Nicole Bergman gets fresh rosemary from local farms, and gardens in and around Princeton, NJ. She harvests rosemary from the herb garden that Littlebrook Elementary School’s Garden Club (in Princeton, NJ) plants, as part of the Princeton School Garden Cooperative.

For the Breakfast Lover Mom

If mom is a coffee or tea lover, you can’t go wrong with Kohana’s Best Coffe e Sampler, a selection of Kohana’s best roasted coffees, or the Flowering Teas Sampler from Great Lakes Tea and Spice. The teas are absolutely gorgeous served in a clear class pot or cups.

For more great ideas check out RegionalBest's Gift Guide.

Press coverage in Orange County Register!

2009-11-10T12:21:00.000-08:00

I am positively blushing--but excited--about my coverage today in the Orange County Register.

"Orange County Fare: A Culinary Journey Through the California Riviera," the first cookbook produced by the Junior League of Orange County in more than 20 years, is a finalist in the cookbook category of the 2009 National Best Books Awards sponsored by USA Book News. The book focuses on fresh California-style cuisine – colorful dishes easily mastered by the home cook.
One of the recipes featured is by Rebecca Lacko of Capistrano Beach. Here's a closer look:

Rebecca Lacko of Capistrano Beach donated her recipe Chicken Sausage Crostini to the Junior League of Orange County's cookbook, "Orange County Fare: A Culinary Journey Through the California Riviera."

Q. What was it like to be included in the new Junior League cookbook?

A. I was absolutely flattered to have my recipe appear in the same book with chef Jeff Lavia, chef Jamie Gwen, Richard Nixon, John Stamos and Vanna White. The proceeds from the book directly impact our Orange County neighbors and friends.

Q. What is your recipe?

A. I was pleased to donate my recipe Chicken Sausage Crostini (Page 21) to JLOCC, which devotes its trained volunteers and resources to five community projects focusing on the improvement of the lives of families in our community. The current projects are Orangewood Mentoring Program Activities, Florence Crittenton Services, CHOC Reading Program, CASA (Court Appointed Special Advocates) Emancipated Youth Program, and Orangewood Kinship. Through these projects, JLOCC returns more than $50,000 and gives more than 1,500 volunteer hours to the Orange County community each year.

Q. What is your full-time job?

A. Mother to two young boys, produce a national column on green living, and write for a variety of national publications and Web sites.

Q. What were your career dreams as a kid?

A. I always wanted to be in some creative field – writing, painting or singing, although I can barely carry a tune. I can remember relishing the idea of being able to live anywhere in the world while weaving stories for readers or painting scenes from my adventures on canvas. And I always wanted lots and lots of kids.

Q. When did you become interested in writing about food?

A. I began writing about food and nutrition more than six years ago. It seemed natural and effortless because I am always thinking about eating good food and I want others to join me. I'm also curious about how different kinds of food and spices can heal or provide specific nutrients, and how they grow or earned a peculiar name. Creating and sharing a nutritious meal with friends and family is, in my opinion, a great act of love.

Q. How so?

A. Humankind has been gathering to eat since the dawn of time, and it is a ritual that honors and nourishes everyone at the table. When we can make something that tastes good, fuels the body and is pleasing to the senses, we have in essence, created art. This may seem a lofty perspective on something as routine as eating, but when you stand back and study the process of preparing food and feeding others, there is a lucid beauty to the task.

Q. Why do you think volunteering is important?

A. We all know in our hearts how important social programs are to those in need. Living in close proximity to the ocean, we also are reminded to be good stewards of our environment. However, studies prove volunteering benefits the volunteer the most. When we give, we truly receive. A community can only be as healthy, vibrant and active as its members are willing to make it. As Dr. Albert Schweitzer remarked, "The only ones among you who will be really happy are those who will have sought and found how to serve."

"Orange County Fare" is available at www.orangecountyfare.com ($29.95), as well as Friday through Sunday at The Christmas Co. at the OC Fair & Event Center (fairgrounds), 88 Fair Drive, Costa Mesa. For more information, visit www.jlocc.org.

ABOUT REBECCA LACKO

Born and raised: Ontario, Canada

Food heroes: chefs Bobby Flay, Alice Waters and Tanya Petrovna

Family: husband, Joseph; two sons, Joseph, 4, and Noah, 2

Favorite quote: "Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure." – Marianne Williamson

Hobbies/spare time: reading, going for walks or hikes, traveling, cooking, painting, yoga and dance, playing with her kids

Motto: "When you look at your troubles from God's point of view, you realize that everything is working together for good. Meet every circumstance with forgiveness and joy."

Working on: a fiction book about an Orange County-based family, and beginning the outline for a nonfiction book that will be a series of essays about living by design

When good food becomes dangerous--experts weigh in

2009-11-03T17:53:00.000-08:00

In many cases, the methods of today's food producers are neither clean nor sustainable. The result is damage to our health, the environment-or both. Prevention magazine's Anne Underwood decided to take a fresh look at food through the eyes of food scientists, by asking a simple question: "What foods do you avoid?" Their answers don't necessarily make up a "banned foods" list. But reaching for the suggested alternatives might bring you better health—and peace of mind.

What the endocrinologist won't eat: canned tomatoes
Fredrick Vom Saal, Ph.D., is an endocrinologist at the University of Missouri who studies bisphenol-A (BPA).
The problem: The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes and obesity. Unfortunately, acidity (a prominent characteristic of tomatoes) causes BPA to leach into your food. Studies show that the BPA in most people's body exceeds the amount that suppresses sperm production or causes chromosomal damage to the eggs of animals. "You can get 50 mcg of BPA per liter out of a tomato can, and that's a level that is going to impact people, particularly the young," says vom Saal. "I won't go near canned tomatoes."

The solution: Choose tomatoes in glass bottles (which do not need resin linings). You can also get several types in Tetra Pak boxes, like Trader Joe's and Pomi.

What the farmer won't eat: corn-fed beef
Joel Salatin is co-owner of Polyface Farms and author of several books on sustainable farming.
The problem: Cattle evolved to eat grass, not grains. But farmers today feed their animals corn and soybeans, which fatten up the animals faster for slaughter. But more money for cattle farmers (and lower prices at the grocery store) means a lot less nutrition for us. A recent comprehensive study conducted by the USDA and researchers from Clemson University found that compared with corn-fed beef, grass-fed beef is higher in beta-carotene, vitamin E, omega-3s, conjugated linoleic acid (CLA), calcium, magnesium and potassium; lower in inflammatory omega-6s; and lower in saturated fats that have been linked to heart disease. "We need to respect the fact that cows are herbivores, and that does not mean feeding them corn and chicken manure," says Salatin.

The solution: Buy grass-fed beef, which can be found at specialty grocers, farmers' markets and nationally at Whole Foods. It's usually labeled because it demands a premium, but if you don't see it, ask your butcher. You can also buy direct from a local farmer, which can be as cheap as $5 per pound. To find a farmer near you, search eatwild.com.

What the toxicologist won't eat: microwave popcorn
Olga Naidenko, Ph.D., is a senior scientist for the Environmental Working Group.
The problem: Chemicals, including perfluorooctanoic acid (PFOA), in the lining of the bag, are part of a class of compounds that may be linked to infertility in humans, according to a recent study from UCLA. In animal testing, the chemicals cause liver, testicular and pancreatic cancer. Studies show that microwaving causes the chemicals to vaporize—and migrate into your popcorn. "They stay in your body for years and accumulate there," says Naidenko, which is why researchers worry that levels in humans could approach the amounts causing cancers in laboratory animals. DuPont and other manufacturers have promised to phase out PFOA by 2015 under a voluntary EPA plan, but millions of bags of popcorn will be sold between now and then.

The solution: Pop natural kernels the old-fashioned way—in a skillet. For flavorings, you can add real butter or dried seasonings.

What the farm director won't eat: nonorganic potatoes
Jeffrey Moyer is the chair of the National Organic Standards Board.
The problem: Root vegetables absorb herbicides, pesticides, and fungicides that wind up in soil. In the case of potatoes—the nation's most popular vegetable—they're treated with fungicides during the growing season, then sprayed with herbicides to kill off the fibrous vines before harvesting. After they're dug up, the potatoes are treated yet again to prevent them from sprouting. "I've talked with potato growers who say point-blank they would never eat the potatoes they sell. They have separate plots where they grow potatoes for themselves without all the chemicals," says Moyer, who is also farm director of the Rodale Institute.

The solution: Buy organic potatoes. Washing isn't good enough if you're trying to remove chemicals that have been absorbed into the flesh.

What the fisheries expert won't eat: farmed salmon
David Carpenter, M.D., director of the Institute for Health and the Environment at the University at Albany, published a major study in the journal Science on contamination in fish.
The problem: Nature didn't intend for salmon to be crammed into pens and fed soy, poultry litter and hydrolyzed chicken feathers. As a result, farmed salmon is lower in vitamin D and higher in contaminants, including carcinogens, PCBs, brominated flame retardants, and pesticides such as dioxin and DDT. According to Carpenter, the most contaminated fish come from Northern Europe, which can be found on American menus. Preliminary science has also linked DDT to diabetes and obesity. There is also concern about the high level of antibiotics and pesticides used to treat these fish. When you eat farmed salmon, you get dosed with the same drugs and chemicals.

The solution: Switch to wild-caught Alaska salmon. If the package says fresh Atlantic, it's farmed. There are no commercial fisheries left for wild Atlantic salmon.

What the cancer researcher won't drink: milk produced with artificial hormones
Rick North is project director of the Campaign for Safe Food at the Oregon Physicians for Social Responsibility and former CEO of the Oregon division of the American Cancer Society.
The problem: Milk producers treat their dairy cattle with recombinant bovine growth hormone (rBGH or rBST, as it is also known) to boost milk production. But rBGH also increases udder infections and even pus in the milk. It also leads to higher levels of a hormone called insulin-like growth factor in milk. In people, high levels of IGF-1 may contribute to breast, prostate and colon cancers. "When the government approved rBGH, it was thought that IGF-1 from milk would be broken down in the human digestive tract," says North. As it turns out, the casein in milk protects most of it, according to several independent studies. "There's not 100 percent proof that this is increasing cancer in humans," admits North. "However, it's banned in most industrialized countries."
The solution: Check labels for rBGH-free, rBST-free, produced without artificial hormones or organic milk. These phrases indicate rBGH-free products. Try Wal-Mart's Great Value label, which does not use rBGH.

The organic-foods expert won't eat: conventional apples
Mark Kastel, a former executive for agribusiness, is codirector of the Cornucopia Institute, a farm-policy research group that supports organic foods.
The problem: If fall fruits held a "most doused in pesticides contest," apples would win. Why? They are individually grafted (descended from a single tree) so that each variety maintains its distinctive flavor. As such, apples don't develop resistance to pests and are sprayed frequently. The industry maintains that these residues are not harmful. But Kastel counters that it's just common sense to minimize exposure by avoiding the most doused produce, like apples. "Farm workers have higher rates of many cancers," he says. And increasing numbers of studies are starting to link a higher body burden of pesticides (from all sources) with Parkinson's disease.

The solution: Buy organic apples, or you can't afford organic, be sure to wash and peel them. But Kastel personally refuses to compromise.

Classic Moosewood Mushroom, Tofu, Walnut Stuffed Acorn Squash

2009-10-22T11:41:00.000-07:00

We love the library. The library doesn't always love us. My children--ages 2 and 4 years--have had, historically, only two speaking volumes: loud and louder. (They've gotten better recently.)

Along the way, we have been consecutively and repeatedly kicked out of no less than four regional libraries. Our disgrace has resulted in more than a few late charges--it's tough to remember from where we had the nerve to borrow books last, and when they might be due.

My solution? Visit only the library's bookstore. Most children's books are only 10 cents (much less than a late fee), our purchase funds the library's services, other patrons are less likely to "shush" us, and we get to keep the books we select. Dignity restored!

On one such visit, I treated myself to a perfect-bound treasure in the form of a Moosewood Restaurant cookbook, circa 1987; The recipes' familiar ingredients remind me of my long-ago macrobiotic days. This colorful, vegan version of stuffed acorn squash is hearty and complex. Moosewood suggests it as a "perfect Thanksgiving alternative to turkey." (For the bread crumbs, my boys and I spent a rainy morning baking a whole grain, gluten-free loaf. Yum!)

4 small acorn squashes, halved and seeded (Roast the seeds!)
1 cake of tofu, pressed and cut into small cubes
3 tablespoons tamari soy sauce (perfect for the gluten-free set)
3 tablespoons dry sherry
4 cups small bread crumbs
2 tablespoons vegetable oil
3 cups onion, chopped
3 celery stalks, chopped
4 cups (1 pound) mushrooms, sliced
1 teaspoon marjoram, dried
1/5 teaspoon thyme, dried
1/2 cup vegetable stock
1 cup walnuts or pecans, toasted and chopped
1 tablespoon fresh lemon juice

Place the squash halves, cut side down, in an oiled baking pan and bake at 350 degrees for about 40 minutes, until the squash is just tender. Meanwhile, marinate the tofu in the soy sauce and sherry. Toast the bread crumbs on a baking sheet for 5 minutes.
Saute the onions and celery in 2 tablespoons oil, using a pot large enough for all the remaining ingredients. When the onions are translucent, add the mushroom, marjoram, thyme and stock. Cook covered for 10 minutes, then add the tofu with its marinade and the bread crumbs. Saute for another 5 minutes. Adjust the seasoning. Remove from the heat. Stir in the nuts and lemon juice.
Mound the filling in the baked squash halves and bake covered at 350 degrees for 20 minutes.

Food fact! Shaped like a ribbed acorn, this winter squash is sweeter than summer squash because of its longer growing period; Prime season for acorn squash is early fall through winter. Most often acorn squash has a green exterior, although you may also find orange and white acorn squash varieties. Once home from the market, acorn squash may be stored up to one month in a cool (50-55 degrees F.) cellar or storage area--but only about two weeks in the refrigerator. Only cut or cooked acorn squash requires refrigeration.

Acorn squash is rich in beta-cryptoxanthin, an orange-red carotenoid, and may significantly lower one's risk of developing lung cancer. A study published in Cancer Epidemiology, Biomarkers and Prevention reviewed dietary and lifestyle data collected from over 60,000 adults in China and found that those eating the most crytpoxanthin-rich foods showed a 27% reduction in lung cancer risk. This was especially good news among the smokers evaluated; Those who were in the group consuming the most cryptoxanthin-rich foods were found to have a 37% lower risk of lung cancer compared to smokers who ate the least of these health-protective foods.
The same benefits are extended to second-hand smokers and emphysema sufferers, suggests research conducted by Richard Baybutt, associate professor of nutrition at Kansas State.

Gluten free, tested, delicious recipes for special diets: Chicken entrees (Part 3)

2009-10-16T12:29:00.000-07:00

It is better to pay the grocer than the doctor.

According to Dr. Eydi Bauer, author of the must-read new book, Life After Bread, in the US, we spend "twice as much on healthcare as any other country spends, yet we're generally in poorer health."

Dr. Bauer states that, "we are becoming sicker because of what we eat, and common foods are often the source of our health imbalances. Every street corner offers both the posion (gluten) and a pharmaceutical remedy for the resulting pain and discomfort ... We need a paradigm shift."

Here are some easy and elegant chicken entrees from The Unassuming Foodie:

Divine Basil-Walnut Chicken Usually, the purchase of fresh basil results in homemade pesto. I have to admit, however, that pine nuts do very little to inspire me. Walnuts, on the other hand, can reduce the damaging effects of fats on blood vessels according to a 2006 study published in the Journal of the American College of Cardiology, can lower LDL cholesterol by 10%, and taste downright gorgeous, especially when roasted.

Arugula, Feta, and Olive Stuffed Chicken Thighs Given the choice between Greek or Caesar salad, do you always spring for the Greek? When you breeze past a display of gourmet olives at your neighborhood deli or upscale grocer, are you instantly intrigued? This is for you!

Stuffed Chicken with Fresh Sage in Prosciutto Envelopes This recipe is so impressive-looking and utterly satisfying, I've served it at a formal Christmas Eve dinner, and conversely I've chopped into tiny pieces to my 13-month-old, who shows increasingly good taste.

Crusty Herbed Chicken This is similar to a breaded and spiced, fried chicken dish---without the fat and flour!

Roast Chicken with Smoked Paprika and Fresh Thyme Spanish Smoked Sweet Paprika is also known as Pimenton de la Vera, Dulce. It is a popular ingredient in many Mediterranean recipes, and its flavor is essential for authentic Spanish cooking.

For more info:
Gluten free, kid tested, and foolproof recipes for special diets (Part 1)
For many children, gluten intolerance is typically demonstrated as "off-the-wall irrational" behavior. A father of a gluten intolerant child... Keep Reading »
Gluten free, tested, delicious recipes for special diets: Soup and salad (Part 2)
A recent Mayo Clinic study found a dramatic increase in the number of cases of gluten intolerance; Interestingly, the group most affected is women in...Keep Reading »

Gluten free, tested, delicious recipes for special diets: Soup and salad (Part 2)

2009-10-16T12:27:00.000-07:00

A recent Mayo Clinic study found a dramatic increase in the number of cases of gluten intolerance; Interestingly, the group most affected is women in their 40s, 50s and 60s.

Here are some nutritious, elegant choices for gluten-free dining:

Roasted Edamame Salad Edamame is just a fancy name for boiled green soybeans in salt water. In East Asia, the soybean has been used for over two thousand years as a major source of protein. Edamame offers a whopping 9 grams in a half-cup serving, about the same amount you'll find in 4 slices of whole-wheat bread or 4 cups of steamed zucchini!
Japanese Style Cucumber Salad Unlike ubiquitous mayonnaise-based potato or macaroni salad, this one only gets better over time. Make it in the morning after breakfast--By the time guests arrive for an afternoon gathering, the salad's flavor is at its peak.
Gramma's Cottage Bean and Ham Soup This recipe features peameal bacon, a cured pork loin that has not been smoked, and is rolled in cornmeal. It is not to be confused with bacon sold as "Canadian Bacon", which is more of a ham in texture and flavor.

For more info:
Gluten free, kid tested, and foolproof recipes for special diets (Part 1)
For many children, gluten intolerance is typically demonstrated as "off-the-wall irrational" behavior. A father of a gluten intolerant child... Keep Reading »
Is medical tourism a blessing or call for healthcare reform?
High-quality care is available at many hospitals around the world that are centers of excellence with quality outcomes and standards of service... Keep Reading »

Food is medicine: Gluten intolerance and your child's behavior

2009-10-01T12:09:00.000-07:00

For many children, gluten intolerance is typically demonstrated as "off-the-wall irrational" behavior. A father of a gluten intolerant child described his 7-year-old's behavior to include "many more outbursts, crying and door slamming, and saying life is 'really, really tough'." Before you listen to a single utterance about ADHD or accept a pharmaceutical solution for your child's less desirable behaviors, I strongly encourage you to either have your child tested for gluten intolerance or read up about how to remove gluten from your diet. (Parenting 101: Possible dangers of children taking ADHD meds)

Gluten intolerance symptoms include:

Abdominal cramps, gas and bloating
Diarrhea
Fatigue or general weakness
Foul-smelling or grayish stools that are often fatty or oily
Osteoporosis
Stunted growth in children
Weight loss, or alternatively, obesity

Celiac Disease, an intolerance of gluten (a protein in wheat and other grains), affects 3 million Americans, according to National Institutes of Health . Aside from the accomanying painful and potentially dangerous symptoms, the opportunity of giving our child (or ourselves) the gifts of ease, calm, and confidence is just as important. How frustrating for the child to be provoked to outbursts of frustration, merely from the handful of fish crackers eaten at a playdate?
A thoughtful and consistent change to your child's diet may be the key to his or her (and your) peace of mind.

Here are some kid-approved recipes from The Unassuming Foodie:

Bruschetta Style Brown Rice Fusilli This super-easy, gluten-free, lower-carb dish strikes the perfect balance, and is a surefire hit at large gatherings.
Pizza for Everyone Rather than using sausage or pepperoni as a topping, the protein is used as the crust. Your choice of veggies are tucked neatly inside and your favorite cheese(s) marry this substantial, easy, rendition of the deep-dish delight.
Red Beans with Cumin and Sausage It's a tough economy for foodies. The simple solution: take basic staples and pair with trusted seasonings for a meal that is satisfying, comfortingly familiar and utterly nutritious.

For more info: This article is the first in an upcoming series of recipes. Check back for the entire series, including links for soups, salads, chicken dishes, and desserts.

Read Q&A with Rebecca: My Gluten-free Toddler

Parenting 101: Possible dangers of children taking ADHD meds The U.S. Food and Drug Administration (FDA) issued a safety warning recently about a possible association between the use of stimulant medications for... Keep Reading »

Low Carb and Gluten Free - Pizza for Everyone!

2009-09-24T10:23:00.001-07:00

Pizza is one of those universal favorites; most every kid loves it, it is the champion among armchair sports enthusiasts cheering on the team, and it's favored by frozen low-cal cuisine companies because women crave it, yet are wary of the carb count and calorie load. For example, a single slice of cheese-only pizza at Little Caesars packs 330 calories, 10.9 grams of fat, and 42 grams of carbohydrates.

This recipe opens a flavorful, nutritious new option to pizza lovers--and invites new fans in the form of carb-counters and the gluten-intolerant.

Rather than using sausage or pepperoni as a topping, the protein is used as the crust. Your choice of veggies are tucked neatly inside and your favorite cheese(s) marry this substantial, easy, rendition of the deep-dish delight. Mangia bene!

1 pound ground beef or turkey
1 egg
1 clove garlic, crushed
1 teaspoon basil, chopped fresh or ground
1 teaspoon oregano, ground
1/2 teaspoon rosemary, crushed or ground
1 15-ounce can organic crushed tomatoes with basil (I recommend Eden brand, which are BPA-free.)
1 1/2 cups chopped veggies (I used roasted red peppers, chopped fresh spinach, onion, and black olives)
1 1/2 cups shredded mozzarella (Option: add a mixture of your favorite cheeses, or try Trader Joe's Quattro Formaggio, a blend of Parmesan, Asiago, Fontina and Mild Provelone Cheeses.)

Preheat oven to 350 degrees.
In a medium size bowl, mix together ground meat, half the can of tomatoes, the egg, and spices. Place in a 9-inch pie plate and use fingertips to press into a crust shape. (Wash hands and workspace thoroughly afterward to prevent foodborne illnesses such as e coli infection.) Lay your veggies in the well of the "pie" shell, and cover with the rest of the crushed tomatoes. Bake in over for approximately 40 minutes until bubbly. Remove from oven and sprinkle the cheese to cover everything completely. When it comes to cheese, more is mo' better! Be lavish. Return to oven for another 10 minutes to let cheese melt and become just a little golden on top.

Pizza for brunch?! Consider crumbling your favorite breakfast sausage instead of ground beef or turkey, and using herbed eggs and your favorite veggies as the filling!

Food fact! Bisphenol A, also known as BPA has been under scrutiny as hazardous to humans since the 1930s. Bisphenol A (BPA) is a synthetic estrogen used to harden polycarbonate plastics (used in some baby bottles, and bottled water) and in the epoxy resin used can linings. As with many toxic chemicals, infants and young children are at the greatest risk of harm because their bodies are still developing. The National Toxicology Program has expressed concern that children’s exposure to BPA may lead to problems with brain and reproductive system development and behavior. Since pizza is a favorite among little ones, it is particularly important to use BPA-free ingredients. The Environmental Working Group (EWG) has compiled this list to help you avoid BPA exposure.

My recipe is featured in the first Junior League of Orange County cookbook in 20 years

2009-09-20T12:22:00.000-07:00

The Junior League of Orange County, California has published a gorgeous new cookbook, Orange County Fare . . . A Culinary Journey Through the California Riviera, filled with mouth-watering photos and delicious recipes from celebrities, top chefs--and yours truly.

This beautiful compilation includes the very best recipes tested by Junior League members, and includes a tour of Orange County through photographs and insightful information about the area. The cookbook is also a finalist in the cookbook category of the 2009 National Best Books Awards sponsored by USA Book News.

With foodie delights from John Stamos, Vanna White, and the always fabulous Chef Jeff of Dinner Mojo, I am both thrilled and honored to have my recipe, Chicken Sausage Crostini, (on page 21) selected for publication.

Orange County Fare is the charitable organization's first cookbook in 20 years, and is its very first “green” Junior League cookbook, made with 100% recycled paper.

It can be pre-ordered for $29.99 on the Junior League of Orange County's Website, and will officially launch at The Christmas Company Opening Night Gala on November 12th.

The Junior League of Orange County, California, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable, and reaches out to women of all races, religions or national origins who demonstrate an interest in and commitment to voluntarism. The JLOCC has approximately 750 members composed of active members, provisional members in training, and sustaining members.

For more information check out the Facebook fan page for Orange County Fare, or email OrangeCountyFare@gmail.com.

WIN a Green Vacation in California’s Wine Country

2009-04-02T18:56:00.000-07:00

WIN 3 Nights Free Lodging at Gaia Napa Valley Hotel & Spa, and
A Self-Guided Tour of Napa Valley’s Green Wineries

Enter SolarDay 2009’s free Green Vacation sweepstakes for solar and green winery fans at www.solarday.com.
During your stay, visit the 500 animals at nearby Six Flags, Discovery Kingdom in Vallejo, Calif.

By registering for the green vacation sweepstakes, the winner gets to stay at the first LEED Gold hotel (and solar-powered) Gaia Napa Valley Hotel & Spa in American Canyon, Calif., just south of the town of Napa.

While staying at the hotel the winner can visit the many green, sustainably farmed, organic and solar-powered wineries in nearby Napa Valley. Boththe hotel and the wineries' operations demonstrate how we can live greener, more sustainable lives.

The short registration form only takes about 10 seconds–sign up, and go green!

Perfect Cranberry-Kale Salad

2009-03-17T13:40:00.001-07:00

I really wish I'd taken a picture--This colorful salad is certainly a dazzler. It just looked so wonderful, my fork seemed to dive in on its own, and just kept diving until the dish was devoured!
I say this low-glycemic and gluten-free salad is "perfect" because it is, unarguably, without fault. Steamed kale is a superfood among superfoods (one cup of kale contains just 36.4 calories, but provides 192.4% of the daily value for vitamin A, and 88.8% of the daily value for vitamin C). Kale is also currently in season.
Dried cranberries and cherry tomatoes offer sensual texture, Omegas 3 and 6 fatty acids, and other essential antioxidants, while the almonds offer protein, monounsaturated "good" fat, and can lower your chance for heart attack. In fact, just like the kale, the almonds in this ideal little salad guard against cancer, offer an impressive serving of antioxidants, calcium, folic acid and more magnesium than oatmeal or even spinach. The dressing is so simple and easy--everyone has the ingredients on hand. And, it is delicious, gorgeous, colorful and kid-friendly. You have no excuse--make this salad today!

1 bunch steamed kale, finely chopped
1 cup cherry tomatoes, halved
3/4 cup dried cranberries
3/4 cup almonds, slivered
1 tablespoon lemon juice
2 teaspoons extra virgin olive oil
Sea salt and fresh cracked pepper to taste

Separate kale stalks and steam briefly until wilted yet tender-crisp. Chop finely and place in a large bowl. Add tomatoes, dried cranberries and almonds. In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt and pepper. Pour over salad, toss gently, and serve. Serves 4 as a side dish, or 2 as an entree.

Food Fact! Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards and Brussels sprouts. Kale offers more nutritional value for fewer calories than almost any other food, and is in season from the middle of Winter through early Spring, although it can be found in the produce department year-round. The glucosinolates in kale have been found to decrease the risk of a wide variety of cancers, including breast and ovarian cancers, and activate detoxifying enzymes in the liver that help neutralize potentially carcinogenic substances, making it a wonderful choice for detoxification. One cup of kale also supplies 93.6 mg of calcium and is an impressive source of folic acid, making it an ideal staple for pregnant and lactating women.

Kid-Proof Cinnamon Zucchini Muffins

2009-02-07T08:01:00.000-08:00

Like many children, my preschooler Joseph loves music and singing. He is always game for interactive songs, such as B-I-N-G-O and Old MacDonald. In fact, if any song happens to pose a question of any kind, my son is quick to "holla back," as it were. At the beginning of a track on a disc we have about farm life, the vocalist asks, "What is your favorite vegetable?" Joseph didn't miss a beat: "Fruit!" he exclaimed. Then she asked, "how about string beans?", to which he replied, "I like jelly beans!"
Hmmm. It wasn't so long ago that I introduced my little newborn to his first veggies, laying the foundation for a lifetime of healthy nutrition. Have I strayed so far from my mission? Where and when did my son learn to like jelly beans more than string beans? Not to be defeated, there has been plenty of exploration of veggies at our house, which, as it turns out, can be lot of fun with an almost-four-year-old. The word "zucchini" is, in itself, a mouthful of fun to say. Put "cinnamon" in front of it, and you've built quite a tongue-twister! My son very proudly baked these muffins, executing every step from hand-grating the fresh zucchini, to measuring the flour, vanilla and spices, to dotting each muffin top with a pecan. "I'm a chef!" he declared. Sure, why not?

3 cups fresh zucchini, grated
2/3 cups unsalted butter, melted
1 1/3 cup organic brown sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch sea salt
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
12 whole pecans, or 1/3 cup pecan pieces

Preheat oven to 350 degree F. In a large bowl, mix together sugar, eggs and vanilla. Add the grated zucchini and the melted butter. Sprinkle baking soda and salt over the mixture and blend. In a separate bowl, mix the flour, cinnamon and nutmeg. Add all dry ingredients to the zucchini mixture. Bonus antioxidants! If your kid will eat them, fold in 1 cup dried cranberries. (Note: Our goal was to foster a positive experience with a green vegetable. Forgoing convention, we dumped all ingredients into one giant bowl and mixed. The muffins were in no way negatively affected.)
Lightly coat your muffin pan with a little butter or canola oil spray. Using two spoons, equally distribute the muffin batter, filling the cups completely. Bake on the middle rack until muffins are golden, and the tops bounce back when gently pressed (about 25 minutes). Set on rack to cool for 5 minutes, then remove muffins from the muffin pan and let cool another 10-12 minutes. Makes 12.

Food Fact! Pecans offer a variety of forms of vitamin E, a natural antioxidant. Just a handful of pecans each day may decrease the risk of cancer, coronary heart disease, and neurological diseases such as Alzheimer’s. According to Nutrition Research (August 2006), the vitamin E in pecans "protect blood lipids from oxidation. Oxidation of lipids in the body---a process akin to rusting--is detrimental to health. When the "bad" (LDL) cholesterol becomes oxidized, it is more likely to build up and result in clogged arteries."
More than just a vitamin E dynamo, pecans contain more than 19 vitamins and minerals, including vitamin A, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. A good source of fiber, pecans are also a high-quality source of protein that contain very few carbohydrates and no cholesterol.

Christmas Fruitcake, Past and Future

2008-12-22T20:09:00.000-08:00

This is the first year my mother hasn't made her traditional fruitcake. For well over 40 years, she has, just as her mother before her, fashioned an enormous batch of fruitcake to be enjoyed at home with a slice of sharp cheddar, proffered at holiday parties and open houses, presented Christmas Eve, and divided and sent internationally to all willing (or accepting) of such a treat. One such person was, until this year, me.
Just having said that, I'm suddenly forced to question whether the torch has been unexpectedly passed. Am I, next and only daughter in line, now burdened to take up the annual task of soaking spices, candied or dried fruits and nuts in booze and going on the look-out for accommodating recipients?
That's certainly the tough part. According to a recent poll, the holiday cake (also used as and referred to as "wedding cake") boasts a 40 percent approval rating, yet most North Americans seem decidedly anti-fruitcake. I think I may have answered that poll. The sentimentalist in me would have asserted a preference for it, but the reality is that I'd rather eat chocolate. The late Johnny Carson once joked that there really is only one fruitcake in the world, passed from family to family. Others quip, "if you have to choose between hemlock and fruitcake, hemlock is painless."When I weigh the amount of work and expense involved in carrying on the tradition with my relative ambiguity towards it, I'd just as well go without. On the other hand, I'm a sucker for all things Christmas, and I'm usually wild about fruit and nut (and alcohol-soaked) desserts. In the early 18th century, fruitcake (called plum cakes) was considered "sinfully rich," and outlawed entirely throughout Continental Europe. What if, just what if, I could create a Christmas cake that sinfully aroused the holiday spirit in all who would partake?

Here is my own mother's recipe:

3 cups mixed candied fruit
2 cups golden raisins
1 l/2 cups each of the following:
--candied cherries
--candied pineapple
--chopped almonds (My mom prefers to use roasted pecans.)
1 cup candied citron peel
2 cups flour
2 teaspoons baking powder
1/2 cup butter, softened
1 cup granulated sugar
3 eggs
1 teaspoon almond extract
1/2 cup orange liqueur or orange juice (Mom uses half juice and half Triple Sec.)

Lightly grease two 9 x 5 inch loaf pans, or 4 mini loaf pans. In a large bowl, combine mixed candied fruit, raisins, cherries, pineapple, almonds (or pecans) and citron peel. Toss with 1/2 cup of the flour and set aside. Stir together the remaining 1 1/2 cups flour, baking powder and salt in small bowl. In another bowl, cream the butter with sugar until fluffy, then beat in eggs, one at a time, add almond extract and beat well. Then combine the butter/sugar mixture with the flour mixture and the liqueur/juice. Fold in the fruit mixture. Turn into prepared pans.
Bake in 250 degree F oven for approximately 2-2 1/2 hours, or until a knife inserted into the center comes out clean. (Note: If using the small pans, it doesn't take quite as long to cook.)
Be careful not to overcook because it can dry out very easily. If it is well wrapped, it keeps several weeks in the fridge. Before the advent of refrigeration, fruitcakes were stored in wine-, brandy- or liqueur-soaked linens to keep them from growing mold, and also improve flavor. Makes 2 loaves, or 4 mini loaves.

Food Fact! Fruitcake dates back to Roman times, when it was prepared with pomegranate seeds, pine nuts, and raisins mixed into barley mash. During the Middle Ages, honey, spices, and preserved fruits were added, and crusaders and hunters were reported to have carried this type of cake to sustain themselves over long periods of time away from home. In the 1400s, Mediterranean trade of dried fruits arrived in England, and the fruitcake began to take root. By the 1700s, a ceremonial type of fruitcake was baked at the end of the nut harvest and saved and eaten the next year to celebrate the beginning of the next harvest, hoping it will bring them another successful harvest. With help from sugar from the American Colonies, between 1837 and 1901, fruitcake became exceedingly popular. Apparently, Queen Victoria waited a year to eat a fruitcake she received for her birthday because she felt it showed restraint, moderation and good taste. Fruitcake is also well-known as wedding cake. Rather than eat the cake at the reception, it is English custom for unmarried wedding guests to put a slice of the cake under their pillow at night so they will dream of the person they will marry.Fruitcake is also recognizable in the form of German stollen, also eaten at during Christmas holidays, and paneforte, a chewy, dense Italian fruitcake.

Need a New Electric Range? Enter Samsung's Christmas Cookie Contest!

2008-12-09T14:00:00.000-08:00

If you have children–or if you were ever a child yourself, and I’m guessing you were–you have a favorite family Christmas cookie recipe. (We love gingerbread people!) Perhaps your mom or Grandma used to whip up some culinary wonder with brown sugar, chocolate, or a beautiful mountain of icing?

Even if, for some crazy reason, you don’t have a favorite cookie, sit down with your kids and have fun devising the ultimate cookie, based on your kids’ ideas and favorite flavors, shapes and textures. Bust out that reindeer apron you received last year at the office gift exchange, and let’s get baking!

AllRecipes.com is hunting down the best Christmas Cookie recipe, and they’re offering a Samsung Electric Range Oven and three Samsung Digital DVD Camcorders to get it. Hey, even if you don’t win a prize from Samsung, you may even win $100 cash just for voting on the final four!
Low on cash? See what you can make from the ingredients already in your home. Not only will you wind up with some tasty treats (or you can send them to your children’s classroom holiday parties, to church, or bring them to work), but you’ll also learn about your kids:

Do they follow directions, or prefer to make it up as they go?
Is one a neat freak, cleaning up after every granule of sugar, while the other instigates a flour fight?
Are they willing to explore ways to make the recipe healthier?
What about mixing and combining decorative colors and designs–is your child the consummate perfectionist or the free spirit?
Or simply hungry for sweet treats?

Take a picture of the most fabulous of your creations and enter the contest here. Good luck and happy baking!

Dress a Roast Duck in Style

2008-11-26T11:16:00.000-08:00

A favorite dish of the holiday season, roast duck is truly versatile, and worth the price. It is relatively simple to cook, and can be wholly used: the rich fat makes delicious stock, or try duck fricassee, confit with legs and thighs, seared breasts, or prepare a soup with small leftover pieces.

Ducks have a layer of fat just beneath their skin to keep them warm and to give them buoyancy in water. Before and during cooking, this layer of fat must be rendered or drained by steaming in boiling water for 30 minutes. First, prick the skin all over (being careful not to pierce the flesh) and place the duck on a rack above an inch or so of water in a covered pan. Steam over high heat, saving the rendered fat for use in cooking.
Before roasting, dress your duck for the holiday season with this flavorful and elegant stuffing recipe my Auntie Sheila has used for decades with great success.

5-6 slices raisin bread, chopped
1 small onion, chopped
1 clove garlic, finely chopped
1/2 cup pecans, chopped
1/2 cup marmalade, thinned with a little water or chicken broth

Mix all ingredients and press gently into duck's cavity before roasting.
Roast the steamed duck at 375 degrees, breast down, for 15 minutes. Turn breast up, roast for another 15 minutes or so until the skin is crisp. A perfectly prepared and cooked duck will have very little if any fat remaining and a nice, thin and crispy skin. (Alternately, steam the duck ahead, refrigerate it and roast when you're ready to prepare your meal.)

Food Fact! Duck meat is considered to be "white" meat, even though the meat on a duck is considerably darker than other poultry meats such as chicken or turkey. The reason for this, according to HelpWithCooking.com is that as ducks are more active in comparison to chickens which, for example, spend most of the time sitting down or walking around. The extra oxygen required for the duck's energetic lifestyle gives their meat the darker red color and a stronger and richer flavor.
The distinct flavor and taste of the duck meat often inspires pairing with fruit sauces or other sweet and spicy ingredients to give a delicious and exotic tasting meal. Roast duck can be an exciting alternative to traditional turkey or chicken dishes.

Tips for a Gluten-Free Thanksgiving

2008-11-20T15:31:00.000-08:00

Managing a gluten-free diet is tough at the best of times. In even the most innocuous foods may lurk soy sauce (made with wheat) or mystery fillers in those fabulous eggs you ate at that cute brunch spot. Traveling to visit friends and family over Thanksgiving holiday presents an obstacle course for staying gluten-free. Your best defense is to host Thanksgiving at your place, with you doing all the cooking yourself. The good news? Well, how about everyone else sets the table and washes the dishes?

Celiac.com offers some helpful advice for surviving the holiday:

A gluten-free holiday dinner starts with a gluten-free turkey. Believe it or not some brands of turkey do contain additives that are not gluten-free—so, like everything else, read the ingredients and use Celiac.com’s Gluten-Free Ingredient Lists to help you shop.
Don’t risk gluten-based stuffing in your turkey. Instead, try this gluten-free stuffing recipe.
Gravy is easy: Use a gluten-free gravy recipe. Remember, bouillon cubes can often be a source of hidden gluten in holiday meals so be sure to use gluten-free bouillon cubes. To thicken your homemade gravy you can use corn starch or arrowroot flour.
Gluten-free holiday side dishes are easy: Browse Celiac.com’s extensive listing of gluten-free recipes to find side dishes that will impress anyone—celiac disease or not. UnassumingFoodie.com also has several amazing Gluten-Free and Low-Glycemic dishes!
Order gluten-free baking ingredients and other hard-to-find items. Many excellent prepared gluten-free products can now be ordered and delivered directly to your door from places like the Gluten-Free Mall.

Strange Brews from The New Yorker

2008-11-17T10:11:00.000-08:00

Dark and exotic beers have always attracted my husband. Wherever we travel, he remains alert to local hand-crafted offerings of the hops and barley kind.

This week in New Yorker magazine, staff writer Burkhard Bilger reports on the Dogfish Head brewery and the rise of extreme beer. Here Bilger ventures out to the Beer Table, a tasting room in Brooklyn, to sample American beers from Budweiser to Dogfish Head, as well as traditional German and Belgian brews.
Listen to the mp3: right-click here to download.

Roasted Edamame Salad

2008-11-13T14:38:00.000-08:00

I know there are parts of this country hidden below a thick layer of powdery, white snow. I know there are men and women in quaint little towns defrosting windows, picking icy door locks and driving in toasty gloves until the car interior warms sufficiently. Aah, envy is my name. Here in Southern California, it's balmy and warm, day after day. It's mid-November for the love of Pete! When will a chill blow our way? I put on long pants and sweaters every morning, hoping that the early chill will last past 9 a.m. It doesn't.

So, to bridge my desire for snowy pines in the L.L. Bean catalog, with my reality of the same 75 degrees under the same cloud-free sky, day after day after day after day... I've decided to roast my salad. Delicious! Thank you to my husband for the idea and Alton Brown for the inspiration. (Yes, I count my blessings for living in such a beautiful place. I chose it, and continue to choose it. Variety is, however, the spice of life. And I'm Canadian, that should say enough.)

12 ounces shelled edamame, steamed
1/2 cup corn kernels
1/4 cup scallion, finely diced
1 cup sweet red pepper, chopped
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon dried basil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar

Preheat the oven to 400 degrees F. Place all ingredients into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes. Taste and adjust seasoning, as desired. Serve chilled or at room temperature. Serves 4.

Food Fact! Edamame is just a fancy name for boiled green soybeans in salt water. In East Asia, the soybean has been used for over two thousand years as a major source of protein. Edamame offers a whopping 9 grams in a half-cup serving, about the same amount you'll find in 4 slices of whole-wheat bread or 4 cups of steamed zucchini!
Edamame beans also contain omega-3 fatty acids, and are an excellent source of vitamin A, vitamin B and calcium.

Elegant Brussels Sprouts with Parmesan and Bacon

2008-11-05T10:40:00.000-08:00

Maybe it was her mother's British upbringing, but my mother raised me to be a fan of Brussels sprouts. The adorable little cabbage grows in cooler temperature ranges of 45 to 75°F (7 to 24°C), and are, to the English, a traditional winter vegetable served with a roast dinner, particularly at Christmas. I remember picking them with my mom when I was little, tugging them from their upward spiral around a sturdy stalk and placing them in a basket over my arm. In Ontario, Canada, where I grew up, approximately 1,000 tons are produced each year. The rest of the North American crops are grown right here in California (have I been following the migration of the sprout without my knowledge?) in San Mateo, Santa Cruz, and Monterey, which offer an ideal combination of coastal fog and cool temperatures. It goes without saying that most people do not share my affinity for Brussels sprouts. To perhaps convert a few palates, I've put a tasty and elegant spin on les petits choux.

3 strips bacon, nitrate-free
2 pounds Brussels sprouts (baby) sliced in half
1.5 tablespoons unsalted butter
1 medium white onion
1/2 cup Parmesan cheese, loosely shredded
cracked black pepper to taste.
Sea salt in water to steam sprouts

Preheat oven to 350. In a medium pot, steam whole, trimmed Brussels sprouts: cut off the base together with any remaining stem, and discard surface leaves that are loosened by this cut. Place the sprouts in a single layer, covering them in just enough water to cover and boil with sea salt until tender-crisp. (Note: Overcooking releases sulfur compounds which give it an unpleasant smell.) While sprouts are steaming, fry bacon in an iron pan, and gently saute onion until tender. When sprouts are tender, drain and remove from pot and slice in half, length-wise. Remove excess fat from bacon and chop into small pieces. Arrange sprouts in a baking dish, and sprinkle chopped, sauteed onion, bacon, and shredded Parmesan over them. Add pepper to taste, and place in oven until cheese is melted and dish is warmed throughout. Serve immediately. Serves 4-6.

Food Fact! Brussels sprouts (Brassica oleracea) were likely a wild cabbage cultivated in ancient Rome, yet Brussels sprouts as we know them were grown in the 13th century in what is now Belgium. A cruciferous vegetable among the same family that includes cabbage, collard greens, broccoli, and kale, Brussels sprouts are among the most nutritious of leafy vegetables, rich in minerals, fiber, carotene and vitamins A and C. Sprouts are also rich in glucosinolates, particularly sinigrin. At the Institute of Food Research in Norwich, nutritional physiologist Ian Johnson found that sinigrin can suppress the development of precancerous cells that have somehow become damaged, and so may eventually develop into full-blown tumours. As Gail Vines reports in The New Scientist, "Johnson's idea was to see if a dose of sinigrin could protect laboratory rats from cancers of the colon. Sure enough, six weeks after giving just one dose of sinigrin they found that many precancerous cells had been destroyed."

Roast Chicken with Lavender and Agave

2008-11-04T07:24:00.000-08:00

Did you ever have a lavender-scented product that smelled so good you could eat it? Then this recipe is for you. Before this recipe, I tested out the concept of lavender and chicken with a simple recipe (see photo) posted just about everywhere online---a simple concoction of chicken breasts seasoned with salt, pepper and lavender. (I used 1 tablespoon lavender, 1/2 teaspoon cracked pepper, 1/4 teaspoon salt) then wrapped in bacon and broiled. The bacon "mans" it up adequately, but the delicate, unmistakable, spa-inspired lavender would be better served to your lady-friends at lunch.
The following recipe was written by Mark Tafoya for the Gilded Fork, and is much more complex, earthy and altogether satisfying. It originally called for honey, but I've substituted always-versatile agave to create a low-glycemic dish.

1 whole chicken, or cornish hen
1 tablespoon thyme
1 tablespoon rosemary
1 teaspoon lavender
½ cup agave
1 small onion, minced ¼ cup aged balsamic vinegar
1 ½ teaspoons marjoram
1 garlic clove, minced

Combine all ingredients in a non-reactive bowl and stir thoroughly. Preheat the oven to 350° F. Season chicken with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a cornish hen). Baste using a pastry brush with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165° F. Do not overcook. Tafoya's note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.

Food Fact! English Lavender (l. angustifolia and munstead) has the sweetest fragrance of all the lavenders and is commonly used in cooking. Flowers and leaves can be used fresh, and both buds and stems can be used dried. A member of the mint family and close to rosemary, sage, and thyme, culinary lavender is best used with fennel, oregano, rosemary, thyme, sage, and savory. Try experimenting with lavender spikes and leaves in place of rosemary, or for making fruit or shrimp kabobs---Just place your favorite fruit on the stems and grill. Lavender flowers also look and taste beautiful in a glass of champagne. Please note: Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.

Asian-Inspired Pork Loin Steaks Two Ways

2008-10-27T16:50:00.000-07:00

Trips to the grocery store have become increasingly more disappointing. As food prices began to rise, it was somewhat entertaining finding creative substitutes for favorite dishes. Over the last few weeks, however, it would seem virtually every staple on my list has a new---higher---price tag. Enter the pork steaks. Economical, lower in fat, and versatile, the only reason they haven't featured more prominently on our weekly menu is 1. an unfounded and idiosyncratic habit of observing Levitical Law (considering that I am not Jewish); 2. Just a few moments of over-cooking results in a tough meat, and with two boys ages one and three running about underfoot, I invariably require some, shall we say, spontaneity, in the kitchen. For moist and juicy pork steaks, the simple answer is to cook the steaks until they reach 170° F on your handy meat thermometer. This marinade was made from a collection of items in my pantry (and one of our lemon trees), and would also be lovely on chicken.
For an elegant dinner entree, serve the pork as steaks, and pair with a Gewurztraminer or Riesling. For a more casual offering, chop into strips before marinating, so that more surface area absorbs the marinade, and stir-fry the sauce and strips together with a variety of your favorite vegetables, serving over brown rice.

1 lb. thick-cut pork loin steaks
1 tablespoon olive oil
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons rice vinegar
1 tablespoon fresh lemon juice
3 cloves garlic, crushed
1/4 teaspoon cayenne pepper

Cut pork steaks into 4 pieces, or into stir-fry strips. Mix all remaining ingredients together in a small bowl, then place marinade and pork in a resealable plastic bag. Shake well. Marinate in the refrigerator for at least 2 hours and up to overnight. Grill or broil pork steaks just until they reach 170° F, or at 350° F for 20-25 minutes. Makes 4 servings.

Food Fact! Worcestershire sauce, (pronounced "wuh'ster'sher," or "woostasha") was created by two dispensing chemists, John Wheeley Lea and William Henry Perrins in 1835. Their company, Lea & Perrins, still makes the sauce in the same way today using malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice and flavorings--an invaluable condiment for spicing up savory dishes. The production process includes maturation in oak barrels for several months. Often mispronounced, Worcestershire got its moniker from its birthplace, 68 Broad Street, Worcester, England.

Heavenly (and Easy!) Apple Crumble Pie

2008-10-22T12:13:00.000-07:00

Who doesn't love apple pie? This recipe is the great equalizer; it is impressive and flavorful, yet easy enough for a guy in college to make for his homecoming date. As much as I love to cook, I'm no Rachel Ray, stumping for the camera while explaining step-by-step how to make a dish. It's my own private affair; I disappear into the kitchen, and no one is the wiser until I present them with a plated offering. However, when I was in the final weeks of pregnancy with my first child, our good friends Jim and Paula came to lunch. Jim is a fabulous, elegant and daring chef, and while that may have intimidated me, at the very last minute I decided to make an apple pie for our dessert (there is no accounting for pregnant women and their cravings!) As my husband and I chatted amiably with our friends, I stood at the counter casually making the crust from scratch while Paula helped peel the apples. The pie bubbled and baked as we ate our lunch, and---served piping hot from the oven---was positively heavenly. Could I have a future on Food Network? As long as I'm cooking for friends! For best results, use a mix of Granny Smith apples with your favorite variety. Click here for the advice on choosing the best cooking apples.

Make one (9 inch) home-made pie crust
1 cup flour (you can use all-purpose, but I prefer whole-grain pastry flour)
6 tablespoons butter
3 tablespoons cold water.

Blend all ingredients and press evenly into a 9-inch pie pan. Prick bottom of crust with a fork. Bake at 375 degrees F for 12-15 minutes.

Pie filling
Preheat over to 400 degrees F.
5 cups apples, peeled, thinly sliced and cored
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

In a medium-size bowl, mix all ingredients except apples. Arrange sliced apples in the cooked pie crust in spiraling layers, alternating layers with the sugar and spice mixture.

Crumbly topping
1/3 cup sugar
3/4 cup flour (use all-purpose or whole-grain pastry flour)
3 tablespoons butter

Mash these three ingredients together in a bowl. Spoon this loose, crumbly mixture over the top of the pie, and bake for 35-40 minutes, or until apples are soft and top is lightly browned. Serves 6-8.

Food Fact! Apple pie has an intriguing history. According to What's Cooking America, apple pies or tarts have shown up, in one form or another, since the Middle Ages. As early as 1381, apple pie didn't contain sugar and the pastry (referred to as a "coffyn") was generally not meant to be eaten. Sugar was very scarce and extremely expensive. Naturally, when sugar became more readily available in the sixteenth century, the crust was then intended for eating. A mid-sixteenth-century cookbook describes an apple pie recipe as follows: "To make pyes of grene apples, take your apples and pare them cleane and core them as ye wyll a Quince, then make youre coffyn after this maner, take a lyttle fayre water and half a dyche of butter and a little Saffron, and sette all this upon a chafyngdyshe tyll it be hoate then temper your flower with this sayd licuor, and the whyte of two egges and also make your coffyn and ceason your apples with Sinemone, Gynger and Suger ynoughe. Then putte them into your coffyn and laye halfe a dyshe of butter above them and so close your coffyn, and so bake them." When I read this, I imagine both my Scottish pastor's accent, and Captain Jack Sparrow---as ye wyll ynoughe.

(Check out my recipe for Autumn Harvest Raw Apple Pie!)

Gourmet Roasted Pumpkin Seeds

2008-10-20T12:38:00.000-07:00

Growing up, I never had any trepidations about sticking my hand into the deep cavern of a freshly-cut pumpkin to pull out the sticky, moist, goo within. I loved designing my jack-o-lantern each year, and my mom would roast the seeds after I'd separated them from their stringy attachments, seasoning them with olive oil, salt and pepper. (My 3-year-old, as it turns out, does not want to put his hand inside.) A few years ago, when I turned out my best pumpkin to date at a carving party (it resembled a fish bowl, with sea creatures and kelp in a 360-degree design), guests at the party collected the seeds and roasted them in varied batches of seasonings, from sweet to savory. While kids love nibbling pumpkin seeds (also known as pepitas), read below to learn why roasted pumpkin seeds might be the ideal holiday treat for moms, dads, and grandparents.
These flavor combinations are gluten-free, low-carb and very low-glycemic. If you're feeling adventurous, experiment and have fun with the following seasoning blends, created by Cheri Sicard for FabulousFoods.com.

The Pumpkin Seed Purist
1.5 cups pumpkin seeds
2 teaspoons melted butter or oil (olive oil or vegetable oil work well)
Sea salt and cracked black pepper to taste

Preheat oven to 300º F. Some leftover strings and pulp on your seeds adds flavor; Clean off any large chunks. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice. Spread pumpkin seeds in a single layer on an oiled baking sheet (or spray with cooking spray). Bake for about 30 minutes, stirring occasionally, until golden brown.

Gourmet Roasted Pumpkin Seed Flavor Combinations

Italian Style Pumpkin Seeds: Italian Seasoning Blend, Parmesan Cheese, Olive Oil, Salt and Pepper
Pumpkin Pie Pumpkin Seeds: Cinnamon, Ground Ginger and Pinch of Nutmeg, Butter
Greek Style: Lemon Pepper Seasoning Blend, Oregano, Salt, Olive Oil
Buffalo Wings Pumpkin Seeds: Butter, Tabasco Sauce, Salt
Or, simply toss with a salt-free seasoning blend, such as Mrs. Dash brand

Follow instructions as above, tossing seeds in a bowl with all seasonings before roasting.

A Few Quick Serving Ideas

Add pumpkin seeds to sautéed vegetables.
Sprinkle pumpkin seeds on mixed green salads.
For a tasty salad dressing, grind pumpkin seeds with fresh garlic, parsley and cilantro. Mix with olive oil and lemon juice.
Add chopped pumpkin seeds to your favorite hot or cold cereal.
Add pumpkin seeds to your oatmeal raisin cookie or granola recipe.
When preparing burger patties or meatloaf (from vegetables, turkey or beef), add ground pumpkin seeds as a low-carb substitute for bread crumbs.

Food Fact! Roasted pumpkin seeds are rich in fiber as well as vitamins B and E. They also may promote prostate health, thanks to the carotenoids and the omega-3 fats which are currently being studied for their potential prostate benefits. Zinc is one further nutrient found in pumpkin seeds that might positively impact prostate function. In addition, zinc decreases the risk of osteoporosis. Often thought to be a disease for which postmenopausal women are at highest risk, it is also a potential problem for older men. (Almost 30 percent of hip fractures occur in men, and 1 in 8 men over age 50 will have an osteoporotic fracture, according to WHFoods.com.)
Furthermore, pumpkin seeds have also been recently investigated for anti-Inflammatory benefits in arthritis. Studies indicate the addition of pumpkin seeds to the diet has compared favorably with use of the non-steroidal anti-inflammatory drug indomethacin in reducing inflammatory symptoms. Importantly, pumpkin seeds did not have one extremely unwanted effect of indomethacin: unlike the drug, pumpkin seeds do not increase the level of damaged fats (lipid peroxides) in the linings of the joints, a side-effect that actually contributes to the progression of arthritis.
Still need convincing? Pumpkin seed phytosterols also dramatically reduce blood levels of cholesterol, enhance the immune response and decrease risk of certain cancers.
Like cantaloupe, cucumber, and squash, pumpkins and pumpkin seeds belong to the gourd or Cucurbitaceae family. While pumpkin seeds are available year round, they are the freshest in the fall when pumpkins are in season.