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Lifestyle / What's Cooking?
Published 12/15/2008 - 7:06 p.m. CDT

Are you concerned about adding inches to your trimmed waistline over the holidays? You need not fear! Help is here. Following are some holiday survival tips:

Published 12/15/2008 - 6:46 p.m. CDT

Celebrate the holidays with a breakfast treat featuring sweet pears and tart cranberries. This recipe, which calls for oats and whole-wheat flour, provides more fiber, vitamins, and minerals than those made with refined flour alone. The addition of pumpkin and sunflower seeds also adds an unexpected crunch and provides heart-healthy fat.

Published 10/13/2008 - 5:08 p.m. CDT

Did you know that the tomato is of American origin, but that it was unknown as food in this country until long after it was commonly eaten in Europe? Today, the tomato is one of the most popular vegetables grown in home gardens. Nutritionally, tomatoes are superstars. They are an excellent source of vitamin C and a good source of vitamin A. Plus, tomatoes are full of lycopene, a potent antioxidant. Tomato sauces, soups and juices can contain five times more lycopene than raw tomatoes because cooking makes it easier for your body to absorb. Cook tomatoes with a little fat, like olive oil, to boost absorption as the following recipe suggests.

Published 06/01/2008 - 7:13 p.m. CDT

With June being National Dairy Month, I thought I would focus this month’s column on one of America’s most widely-consumed cheeses. Cream Cheese is an American invention developed in 1972 in New York state by a local dairyman. Because cream cheese is unaged, it has a shorter shelf life and should always be kept refrigerated. If mold forms, the cream cheese should be discarded as it is unsafe to eat.
For a healthful appetizer, try this zesty dip that will surprise guests at your next gathering.

Published 05/02/2008 - 10:26 a.m. CDT
Moroccan dishes are famous for utilizing tasty spices that add an extra burst of flavor to any entrée. This one-pot meal also features a variety of vegetables that will please your palate and leave you feeling full and satisfied. Eating more low-calorie dense foods, like the vegetables and whole grains used here, is also a great way to improve weight management.
Published 12/28/2007 - 3:10 p.m. CDT
by:        Dolores Sandmann

County Extension Agent/

Nutrition & Health

 

Did you know that meatloaf grew popular in the United States during the Industrial Revolution when ground beef became much less expensive and more readily available?

Since that time, meat loaf variations have been introduced and promoted by
Published 11/01/2007 - 2:15 p.m. CDT
Cooking with Tom
by Tom Blair

 

     The yellow sun rises over the forest and begins to burn off the cloak of fog on a crisp fall morning. In the small village, wood smoke begins to mark the sky as colonists arise to greet the new day in a strange land.
Published 09/04/2007 - 9:26 p.m. CDT
What’s Cooking? As with other foods, it’s important to handle fruits and vegetables safely to help prevent foodborne illness. With September being National Food Safety Month, here are some ways you can reduce your risk of illness from fresh produce:

Published 07/05/2008 - 10:49 a.m. CDT

It's that time of year again when warm summer evenings can quickly lead to impromptu gatherings with friends and family. But there's no need to stress over last minute hosting duties. Offer your hungry guests this quick and tasty Mexican-inspired meal. In addition to the whole-wheat tortillas, the beans in this dish offer an added boost of fiber.
So try this tasty dish, which promises to become a favorite for summer entertaining.

Published 06/01/2008 - 7:13 p.m. CDT

With June being National Dairy Month, I thought I would focus this month’s column on one of America’s most widely-consumed cheeses. Cream Cheese is an American invention developed in 1972 in New York state by a local dairyman. Because cream cheese is unaged, it has a shorter shelf life and should always be kept refrigerated. If mold forms, the cream cheese should be discarded as it is unsafe to eat.

Published 03/02/2008 - 1:58 p.m. CDT
Nothing beats a simple and quickly prepared meal especially during the last days of winter.  This delicious salad is an excellent source of vitamin C, folate and fiber.  One serving has only 218 calories, and most of the fat in this recipe is monounsaturated, which reduces LDL, or “bad” cholesterol.
Published 11/30/2007 - 7:58 a.m. CDT
Looking for new ways to use the rest of your Thanksgiving Turkey? Here’s a recipe that’s sure to please.  A 3-ounce serving of boneless, skinless turkey breast contains 26 grams of protein, 1 gram of fat and 0 grams of saturated fat.

Published 09/29/2007 - 4:56 p.m. CDT
Sweet green bell-shaped peppers are the most popular garden variety. Left to ripen, they turn red, purple, orange or yellow and gain various levels of sweetness depending on the variety.  Peppers are also a good source of the antioxidant Vitamins A and C.

Published 08/27/2007 - 5:29 p.m. CDT
Got zucchini? Whether purchasing or picking zucchini — choose firm, slender zucchini with a bright green color and free of wrinkled skin and soft spots.