My new kitchen awaits... and my blog, just waits

We're closing in on... well, closing on...a house. Beyond just my excitement of finally moving back into "my own home," I'm thrilled that this house boasts a killer kitchen! Complete with Viking appliances, double ovens and prep sink (all on my wish list), it's beautiful, nicely arranged and looks out onto my backyard (a must with little tykes roaming around while you cook.) 

Hopefully, once the move is complete, I can fire back in on cooking and blogging... two pursuits that haven't had my attention (*sniff & sigh*) quite as much as I'd like lately. But move day approacheth! Stay tuned...

Still around... actually, around a lot

Let's call this a placeholder... a little posting in space & time to say that yes, this blog is active, but no... I'm not active in it at the moment.

I'm about 2 1/2 months post-new-baby and he's a delight! That alone is enough to keep a new mom away from her professional musings. But add to that a relocation half-way across the country that came my way just as my new addition arrived and you've got the makings of a blog that sounds like this .... *chirp*.......*chirp*.... [insert my lame attempt at deafening silence.]

I say all of that to say, I WILL be back... in due time. First, getting settled into a new location. Then, back on the keyboard to share the latest thoughts on what's new in nutrition and food. Stay tuned... RMJ

Looks can be deceiving

This is the Caramel-Toffee Cake I made yesterday. Looks good, huh? It was... for the most part. But was it "perfect"? Stay tuned.

Most of the time this blog is a place where I share creations from the kitchen, nutrition know-how and in the best cases, both. This post is no such thing.

This post is about 1) confessing that yes, as an RD, even I indulge in indulgent cooking... especially during the holidays and 2) pondering what went wrong with the icing.

Don't get me wrong... the taste is DELISH on this cake. But the icing turned out a bit grainy. I prepared it verbatim from the recipe that I saw in "Christmas with Southern Living 2008" (which can be found here on myrecipes.com).

So... if anyone out there wants to take a stab at where I could've gone wrong, let me know. I've submitted the question to @my_recipes over on Twitter... but have heard nothing to date. Maybe you cyber-chefs out there will have an idea. 

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1923477

Ultimately Easy Cinnabuns

In continuing my recent postings of "dialog dishes" (my new name for recipes that require a little narrative), I'm offering up this impromptu recipe for cinnamon rolls/cinnabuns/sticky buns... whatever you prefer to call them. I just call them yum.

I recently made "Homemade CinnaBuns" from The Southern Plate and confess, they were very, very good (albeit super rich and almost worthy of an insulin shot.) And the great thing about her version is that they don't require you to make your own dough (something that I seldom have the time to manage.) The downside, though, was that even the dough in this recipe requires advanced thawing and then rising. Not that either of these is laborious, but I often find myself in need of a breakfast offering that I hop right out of bed and make... not plan in advance.

So this morning it dawned on me that I was stashing a "tube" of that "crack out of the can" French bread from Pillsbury. I know... those doughs don't really mimic homemade, but for the most part, are pretty good and ULTRA easy.

So I just adapted her recipe to use this dough (and cut down a bit on the sugar and icing... no insulin in this house since we're not diabetic ;-)

They were GREAT! We liked 'em even better with less of the goo-e-ness factor to them... plus I added raisins (because my son and I are big raisin fans.) Try 'em and I think you'll agree that they're Ultimately Easy as well.

Ultimately Easy Cinnabuns

1 tube refrigerated French bread dough
1/2 stick butter, softened
Brown sugar
Ground cinnamon
Raisins (optional)
Cream Cheese Icing (optional)

Simply roll out bread dough into a large rectangle and spread with butter. Sprinkle with enough brown sugar to cover rectangle and sprinkle lightly with cinnamon; top evenly with raisins, if desired. Slice into rounds (I opted for big rounds... made about 8) and place in a baking dish coated with cooking spray.

Bake at 375 degrees for 20 minutes or until lightly browned on top. Let cool slightly and drizzle with icing, if desired.

Cream Cheese Icing

(Note: I had icing leftover from a Red Velvet Cake, so this was a no brainer to drizzle over top. If you don't find yourself with that type of serendipitous kitchen addition, use the guide below to stir up some in a flash.)

I've discovered that basic ratio for a soft cream cheese icing is

1 oz cream cheese:1 tablespoon butter: 6 Tablespoons powdered sugar

You can whip this up in a matter of minutes in large batches or small, depending on your recipe needs. You might also consider adding a little vanilla for flavor and to thin (although milk works well, too). 

Constructing the Christmas Cookie

I'm "debuting" this Christmas cookie recipe here on the blog first, as opposed to piling it into the recipe list mainly because I feel recipes like this need a little dialog to produce success. I found this out after years of trying to use "cookbook" recipes that have all the right ingredients, but offer too few "hints" on how the best results are achieved. My aunt Anita is the world's best at giving dialog to accompany her recipes... they may not always fit "style" for a magazine publisher, but by golly... when she tells you now to cook it, it comes out right. And I like that. Period.

So... here's my friend Gretchen's cookie recipe. It's a very basic cookie & icing recipe pulled from a cookbook source, I'm sure. But she offers tips (which I will also offer here) that really help round this out to work well, time-and-time again.

3 cups all-purpose flour (be sure not to use a soft wheat, like White Lily for this)

1/4 teaspoon salt
3/4 teaspoon baking powder (not soda, or the cookies will be "puffy")

1 egg

1 tablespoon milk

1 teaspoon vanilla (I actually deviate from this and use 1/2 teaspoon lemon extract. LUV it.)

1 cup butter (no margarine... IMO it's not the same)

1 cup sugar

Beat butter & sugar til white & creamy (Gretchen does this for about 10-15 minutes... and now so do I). Add your wet ingredients. Sift together dry ingredients and add to mixture slowly. Chill in rounds for 2 hours (another important step. Warm dough is hard to roll out and even harder to transfer to cookie sheet once cut.)

When you're ready to roll these out, roll out on a surface dusted with powdered sugar (big tip here thanks to Gretchen... whereas many recipes call for rolling on flour, that simply builds up gluten, which = tough cookies.)

Cut into desired shapes, transfer to cookie sheet (I actually have found that I have to "grease" my cookie sheets, which are supposed to be nonstick... so you may have to as well.)

Then chill on sheets in 'fridge at least 1 hour (another important step. Otherwise, I found they spread too much and brown a bit more than I like.)

Bake at 375 for 4 minutes, then turn/rotate your cookie sheet. Bake an additional 4 to 5 minutes.

Icing:

1 (16-ounce package) powdered sugar
3 tablespoons meringue powder
5-6 tablespoons warm water (I seem to always need more?)
1 teaspoon light corn syrup
1 teaspoon vanilla extract

Combine all ingredients in a large bowl and beat at med-low speed 5 to 7 minutes. Divide and tint, as desired (and a tip from my Aunt Anita... look for powder or at least gel food colorings... otherwise, your icing tends to "bleed" it's color).

**Now here's where I've had the most trouble over the years perfecting "pretty" cookies. Most recipes end here. What they don't tell you is that you use the aforementioned (which is basically Royal Icing) for piping out lines, decorations, etc. It's a rather stiff, firm icing... suitable for piping. But I always wanted the "filled" cookies that were iced all over. A smart person probably could figure this out, but I didn't ;-) ... so I'm sharing with you. Once you've outlined your cookies, if you want to "fill" in the tops, you simply add more warm water until the icing "runs". Then you can easily use a spoon (or a ziploc bag with a small cut in the tip works great) to flood/run the icing over the top of the cookie. Works like a charm.

Let your cookies dry and you're done.

Oh... and another Aunt Anita tip. Make it easy on yourself. Opt for mostly white designs. It's elegant, attractive and a lot less work with less tinting.

Merry Christmas!

By Request... Cheese Straws!

A quick share of one of my all time faves for the holidays.

Cheese Straws

1 lb Extra Sharp Cheddar Cheese (I only use Cabot Yellow Extra Sharp these days. Good cheese makes a huge difference)
1 1/2 sticks butter (no margarine, please)
3 cups all-purpose flour (save your White Lilly for biscuits... it's too tender for this)
Cayenne/Ground Red Pepper (to taste... we like 'em hot)
Salt (to taste)
Garlic powder (optional and to taste)
Dash of Worcestershire & Tabasco

Shred your cheese; allow to come to room temperature (This is important. Really cold cheese/dough is HARD to press out even in a good cookie press). Cream with butter (I use my heavy duty Kitchen Aid stand mixer for all of this).

Once creamed, add flour, 1/2 cup at a time. Next, mix in seasonings. (Here's where the "tricky" part comes in. When I used to make these in FL, there was plenty of moisture in the air and I usually didn't add any water. Here in TX, I have to add a tablespoon of water or more to get the dough smooth enough to press out with my cookie press. Also, if your kitchen is cold/cool, you might have to microwave the dough just a LITTLE bit... don't want the butter/cheese to melt, but you need it warm enough to be able to press it out through the cookie press.)

Press dough out into straws on baking sheets using a good, strong cookie press (the one I bought from Williams Sonoma was WELL worth every penny I paid for it).

Bake at 325 for 10-15 or until just lightly browned on the bottom.

Then... and don't be tempted to skip this step... turn oven off and allow to cool slightly; put all the straws back in a warm oven to "dry out" (much like curing shortbread) (I typically do this overnight.) The flavor won't change, but they'll stay crisp much longer.

Enjoy! 

Facts on flax

I recently joined Ginger Allen of CBS in Dallas/Fort Worth to discuss the facts behind flax... check it out here:

http://cbs11tv.com/video/?id=48123@ktvt.dayport.com

Food Safety... Here and There

It's been a while since I've had time to slow down and post. A recent bout of what I can only determine was food borne illness slowed me down tremendously and carved out a good bit of my time. So here I sit, reflecting. 

I've thought a lot about the terms we use to describe what happened to me,  and how often we, as clinicians and scientistis, refer to the condition as "food borne illness." Now, on the back end of the illness (pardon the terrible pun), I prefer the more common and seemingly accurate term of "food poisoning"... 'cause trust me... if you've never experienced, that's exactly what it feels like: poisoning.

The irony of this whole situation is that I'm pretty sure I got sick eating off of a salad &/or condiment bar from one of my very favorite (and notably high-end) "markets" in the upscale suburb I call home. I don't know if it was leafy greens, a piece of grilled salmon or perhaps guacamole... but I'm sure it was that trip that had me making multiple trips to the restroom. Ugh. I cringe to think of it.

Anyway, in reflecting on the whole experience, I'm reminded of how lucky we are in this country to have the opportunity to prepare food at home... often... in abundance. Too few people take advantage of this opportunity, but it is in your own kitchen that you can be most certain of how your food is being handled. Eating out is a delight, no doubt, and I will continue to do so. But sadly, many people don't even understand the basics about food safety that ensure a day-to-day meal from home is any safer than what you pick up on the run.

That's where my trusty little professional membership organization comes in: The American Dietetic Association. I found they've conjured up this nifty little educational website dedicated to educating on food safety and the like: http://www.homefoodsafety.org/

If you're new to food safety, I urge you to check it out. Teach yourself about good food hygiene for your health and those you're breaking bread with.

And if you're at my local market any time soon, skip the salad bar... it looks good, but trust me... it's not worth the price you pay.

~Regan

Making More of Us...on Less

I'm quickly approaching the end of my second trimester of my second pregnancy. It has sort of a "been there, done that" feel. A lot about this pregnancy hasn't felt "new" because I'm not that far removed from the birth of my first son three years earlier. But as any pregnant mom knows, once you become pregnant your radar for "all things related to mom-to-be" kicks into high gear. That's why this recent info on birth rates, the economy's impact, etc., got me thinking. Consider this:

-According to reports by sources such as the New York Times, Americans are having fewer babies in economic tough times.

I've seen this fact replicated elsewhere and is attributed to stats from the Nation Center for Health Statistics, I believe. Kind of a shocker... I mean, it makes sense, sort of. Less money, less security, less desire to add to your household. [I've heard the "elders" say..."They don't need to be having any more kids if they can't afford the ones they've got!" (I clearly don't offer that up as debate... procreation is a very personal subject, but I guess some people feel it true... hence the downturn in birth rates.)]

Anyway, it got me thinking. Regardless of how many births there are/aren't in this country this year, every one of those expected new arrivals deserves the best of pre-natal care – including healthful nutrition – and every expectant mom wants to ensure the health of her soon-to-be born. The reality is that many of us are having to do that on a tighter budget. So I conjured up a couple of tips for moms out there who are making more of us... on less:

• “Eating for two" doesn't mean doubling your calories or your food bill. Pregnant women only need about 300 extra calories per day. A healthy amount of weight gain throughout pregnancy (on average 25 to 35 pounds) is associated with better outcomes for both mom and baby.

• When facing a tighter food budget, choosing nutrient-rich foods means more nutritional value for your food dollar. Foods such as cheese, yogurt, milk, nuts, beans, whole-grains and unprocesed meats offer vital vitamins and minerals needed during gestation for only pennies per ounce.

• There are numerous “nutrients to know” during pregnancy, which is why most experts recommend a prenatal vitamin, before, during and after pregnancy. Specifically protein, folic acid, iron, calcium and Omega-3/DHA rank high on the list of “important to eat daily”. My doctor, in fact, encouraged me to continue to use my store brand of prenatal that I'd been taking prior to pregnancy... rather than opt for the expensive prescription (insurance often doesn't pay for 'script prenatals.) As it turns out, they were almost equivalent in nutrients, but way less expensive when purchased OTC.
  

Beyond trimesters one through three, though, I also remind my mom-friends not to forget the "fourth trimester" after baby is born. The good thing about learning nutrition know-how, budget-friendly meal planning, etc., during pregnancy is that it helps ensure a healthy start to breastfeeding. Breastfeeding is, in my opinion and the opinions of researchers world-wide, perhaps the crowning accomplishment for good nutrition for both mom and baby... and best of all it's free! It's not always easy, especially at first. So I encourage moms to start good nutrition habits now, get a game plan for easy meals when they're home from the hospital (battling little sleep and round the clock care), so that they've one less worry in the early days. 

 

As an aside, I thought it interesting to contrast and compare my current informal poll on birth stats. One of the clients I'm very proud to say I spend a good bit of my working life with is the folks up in Vermont with Cabot Creamery. Let me tell you... these folks are not buying into the national trend. Cabot’s Marketing Integration Manager Jen Pittsley gave birth to her second child two weeks ago; my dear friend Sara Wing, Cabot’s Health & Education Programs Manager, is due to give birth to her second child in October; my go-to-girl for all things known & unknown about Cabot event's, Kelly Littlefield, Cabot’s Manager of Promotions and Events, is due to give birth to her first child in a few weeks, and Cabot’s Manager of Marketing Research Analysis Anne LaMare is due to give birth in November.

I guess you'd consider me the fifth member of the team, and I'm counting on a New Year's Day Bowl Game Baby (okay... so really, I think my husband is counting on some good games to watch during delivery, but that's a post for another day.)

Listed below are a few recipes from the fertile Cabot clan that we moms-to-be agree are gestational go-getters: easy, cheesy and budget friendly. Would love to hear about your favorite pregnancy picks.   

~Regan

 

Cheese and Pear Panini

Makes 2 sandwiches

2 tablespoons mango chutney

1 tablespoon reduced-fat mayonnaise

4 slices whole-wheat sandwich bread

3 ounces Cabot Seriously Sharp or 50% Reduced-fat Omega 3/DHA cheddar, thinly sliced and divided

¼ of pear or apple, thinly sliced

Cooking spray

1. Preheat a panini press or contact grill, if using.

2. Mix chutney and mayonnaise; spread over 4 slices bread. Place half the cheese on 2 slices bread. Top with pear slices, remaining cheese and bread slices, chutney-side down. Spritz both sides of sandwiches with cooking spray.

3. Place sandwiches in panini press or contact grill; cook 4 to 8 minutes or until golden brown and cheese has melted. Alternatively, heat a skillet, preferably cast-iron, over medium-low heat. Place sandwiches in skillet. Set a piece of foil on top, then weigh with a heavy saucepan or smaller skillet. Add a few unopened food cans for extra weight, if needed. Cook 2 to 4 minutes, or until underside has browned. Turn and cook 2 to 4 minutes more. Cut sandwiches in half and serve immediately.

Nutrition Analysis

Calories 371, Total Fat 19g, Saturated Fat 10g, Sodium 632mg, Carbohydrates 39g, Dietary Fiber 5g, Protein 16g, Calcium 352mg

Cost per serving: Less than $1.50

Grilled Cheese Sandwiches with Avocado

Makes 2 sandwiches

2 tablespoons reduced-fat mayonnaise

¼ teaspoon chili powder

4 slices whole-wheat sandwich bread

3 ounces Cabot Pepper Jack (thinly sliced)

½ ripe but firm avocado (peeled and thinly sliced)

1 tablespoon coarsely chopped cilantro

1. Preheat a panini press or contact grill, if using.

2. Mix mayonnaise and chili powder; spread over 4 slices bread. Place half the cheese on 2 slices bread. Top with avocado slices, cilantro, remaining cheese slices and remaining bread slices, mayonnaise-side down. Spritz sandwiches with cooking spray.

3. Place sandwiches in panini press or contact grill; cook 4 to 8 minutes or until golden brown and cheese has melted. Alternatively, heat a skillet, preferably cast-iron, over medium-low heat. Place sandwiches in skillet. Set a piece of foil on top, then weigh with a heavy saucepan or smaller skillet. Add a few unopened food cans for extra weight, if needed. Cook 2 to 4 minutes, or until underside has browned. Turn and cook 2 to 4 minutes more. Cut sandwiches in half and serve immediately.

Nutrition Analysis

Calories 479, Total Fat 28g, Saturated Fat 9g, Sodium 659mg, Carbohydrates 39g, Dietary Fiber 7g, Protein 18g, Calcium 316mg

Cost per serving: Less than $1.75

Grilled Cheese Sandwiches with Roasted Peppers

Makes 2 sandwiches

2 tablespoons reduced-fat mayonnaise

¼ teaspoon chili powder

4 slices whole-wheat sandwich bread

3 ounces Cabot Pepper Jack (thinly sliced)

¼ cup sliced bottled roasted red peppers

1 tablespoon coarsely chopped cilantro

1. Preheat a panini press or contact grill, if using.

2. Mix mayonnaise and chili powder; spread over 4 slices bread. Place half the cheese on 2 slices bread. Top with peppers, cilantro, remaining cheese slices and remaining bread slices, mayonnaise-side down. Spritz sandwiches with cooking spray and grill.

3. Place sandwiches in panini press or contact grill; cook 4 to 8 minutes or until golden brown and cheese has melted. Alternatively, heat a skillet, preferably cast-iron, over medium-low heat. Place sandwiches in skillet. Set a piece of foil on top, then weigh with a heavy saucepan or smaller skillet. Add a few unopened food cans for extra weight, if needed. Cook 2 to 4 minutes, or until underside has browned. Turn and cook 2 to 4 minutes more. Cut sandwiches in half and serve immediately.

Nutrition Analysis

Calories 364, Total Fat 21g, Saturated Fat 9g, Sodium 771mg, Carbohydrates 30g, Dietary Fiber 4g, Protein 15g, Calcium 273mg

Cost per serving: Less than $1.50

To meat or not to meat... the question

I've entertained Vegetarianism in my lifetime. He was a friend I invited into my life back in college and kept company with for years.

We still break bread together over a meal or two now and again, but no permanent relationship since I married, starting working at a food magazine (whose "taste testing" made it virtually impossible to carry on a monotonous relationship with a meat-free lifestyle) and overall, just became more relaxed and broad-minded about eating.

I've also entertained, not by my choosing, a storied past with with breast cancer. (Jump here if you want to learn more). It is that experience that I think first prompted me to let go of my meatish ways years ago. But again, as life has evolved, so has my palette and my mindset... (True confession: I swooned over the Beouf Bourguignon when I saw Julie & Julia this past weekend.)

But as I dietitian, I often wonder if the softening of my relationship with my meat-free friend is the right thing for my health. And while I don't argue that a reduction in meat consumption, especially high-fat, heat-charred and highly-processed, is a good idea on multiple fronts, I've been suspect for years that a total elimination is the panacea for all that ails. 

That's why the recent issue of The American Journal of Clinical Nutrition caught my eye. I won't dissect all the details (for more info, jump here.) But I will share with you the closing quote from an editorial written that discusses, among other things, the three studies included in this month's issue that somewhat dispell the notion that meat/dairy = a trip to the Oncologist. Their words, not mine:

We are now fortunate to have reports from many large cohort
studies conducted worldwide, which include well over one million
women and many thousands of cases of breast cancer, that
are quite consistent in showing no overall relation of meat or
dairy products consumed in midlife or later to breast cancer risk.
Although more data on diet in childhood and early adult life are
needed, and on the effects of high temperature cooking, these data
are sufficient to exclude any major effect of consuming these
foods during midlife or later on risk of breast cancer. Of course,
a very small effect can never be ruled out. Nevertheless, good
reasons still exist for keeping consumption of red meat low, because
this will likely help reduce risks of coronary heart disease
and type 2 diabetes (13, 14). Also, for women looking to reduce
their risk of breast cancer by nutritional means, solid evidence
documents that avoidance of weight gain during adult life and
low alcohol consumption will be effective.

Offers some "meaty" food for thought... don't you think?

p.s. For anyone out there ready to toss a rotten tomato my way, I still think my old friend Vegetarianism can be a good friend to have around. If you've made him your VBFF, I'm not judging or trying to convince you otherwise. I'm just allowing for a little room and tolerance for those of us who don't see him everyday. Maybe I'll have dinner with him next Friday?