Monthly Archives: October 2011

So Barb shared some great ideas for not letting Halloween get the best of our bodies, I especially love her dose of reality that Halloween is one day not a week!  If you are reading this blog then you probably care about sharing healthy living with other people and setting an example for kids so that could mean passing out a non-candy treat.  Don’t get me wrong, Halloween should be fun and having a little candy is fine but since … continued…

Entertaining Ideas Jenny Kramer, RD

Let’s admit one thing right up front: It’s Halloween. Candy is everywhere you turn. We all want it. That is to say, it’s not just the kids who want some of those treats. I want the treats, too. With that in mind, here are some tips to keep healthy eating part of your overall plan for the day. •    It’s just one day. Remember that. It is not Halloween WEEK. It is October 31. If you are buying candy ahead … continued…

Barb Freda Entertaining Ideas Holiday Cooking Tips, Tools & Techniques

Soups suit the weather. My inspiration for this soup, a meal in itself, is a minestrone soup my mother used to make us, but with autumn’s arrival and butternut squash and other winter vegetables filling the shelves of farmers’ markets and grocery stores, I couldn’t resist this version with squash and cabbage. Don’t be shy about using what you find in your own market. I was thinking Swiss chard would go every bit as well in this soup as the … continued…

Barb Freda Cool Weather Cooking Healthy, Delicious Recipes

I am the first to admit that oven-fried is not fried at all, and, well, you just don’t get quite the same thing. That said, this oven baked version does a good job of getting me that bread crumb coating I want without being fried. In addition to seasoned bread crumbs, use either panko (Japanese bread crumbs) or corn flakes for added crunch (that’s the trick). Pound the steaks well for tenderness. Use a meat pounder, and place the slices … continued…

Barb Freda Healthy, Delicious Recipes

Recently, an online group of writers started talking about how to decide what’s for dinner. This group is diverse, not just food writers, and it struck me as such a universal problem as I read through the notes. One writer works until 5 p.m., calls her husband and asks what sounds good as she heads to the market. That way she doesn’t plan and cook something only to find out her husband has already had that once that week or … continued…

Barb Freda Tips, Tools & Techniques

This burger was born out of my love of pimento cheese, which I came to late. I didn’t grow up in the South, and had no idea, I tell you! Of course, I needed to find a way to lighten it up (it is still only an occasional indulgence), and Laura’s Lean Beef 96% Lean Ground Sirloin was the way to go. And, as it happened, I had about 1/2 pound of that and 1/2 pound of lean ground turkey … continued…

Barb Freda Healthy, Delicious Recipes Summer Grilling

Okay, maybe downscaling isn’t really a word. But my recent post on wasting food led me to turn a critical eye to my cupboards. As with the food, I’ve been known to buy too many tools … tools that ultimately sat in my cupboards taking up precious space. And, if I wasn’t using one of those tools, it meant I had wasted money buying it in the first place. I once had a large kitchen … a kitchen I got … continued…

Barb Freda Tips, Tools & Techniques

Sometimes, I just crave certain flavors. I always love the combination of beef, peanut sauce and cilantro. Rice noodles hit my carb craving. And the sprinkling of peanuts on top of all give a great crunchy textural component to this dish. Best of all? It is all done in one pot. When we have this for dinner, nothing else is on the table. It’s the meat, veg and protein all in one dish. Prep time: About 10 minutesCook time: About … continued…

Barb Freda Healthy, Delicious Recipes

I always get a little sad when the temperatures start to drop because that means the garden will soon stop producing. Home canning or freezing is a great way to preserve the taste of summer all year long. When I was in college, one of my classes required us to learn how to can. At the time, I wasn’t very interested, but now I think it’s great. And, it makes me feel closer to my family farm when I pull … continued…

Barb Freda

I have a dirty secret for my foodie friends and you, my readers. I tend to squander some very, very valuable food in my refrigerator and my freezer due to … well, due to what exactly? At least weekly, I find myself going through the crisper drawers and tossing lettuce that wilted before I got to it … carrots that have shriveled into veritable shrunken heads of their former selves … a bit of salsa that grew some white fuzzy … continued…

Barb Freda