Cold and comfy
Food_013112_4inch_GHNS_7.qxd:GHNS
1/25/12
1:18 PM
Page 1
WISE TO THE WORD
Food
Havarti cheese [hah-VAHR-tee] Named after the Danish experimental farm where it was developed, Havarti is often referred to as the Danish Tilsit cheese because of its similarity to that cheese. It's semi-soft and pale yellow with small irregular holes. The flavor of young Havarti is mild yet tangy. As the cheese ages, its flavor intensifies and sharpens. Havarti comes in loaves or blocks and is often wrapped in foil. FLICKR.COM/BETSY WEBER
— epicurious.com
DID YOU KNOW? Cook beef immediately after thawing in the microwave because some areas of the food may begin to cook in the microwave while thawing. — FoodSafety.gov
FOOD FOR THOUGHT
Cold and comfy Avoid the winter slump by eating healthier, smarter archaic, but there are simple home recipes that put commercial products to shame.
By Jim Hillibish GATEHOUSE NEWS SERVICE ARA
2012 supermarket trends, prices In partnership with Con Agra Foods, industry expert and "supermarket guru" Phil Lempert predicts an interesting year for 2012. 1. Higher food prices. Last year’s trend will continue, so consumers will place even more emphasis on ways to save money, like using coupons, frequent shopper cards and apps. 2. The group experience will grow. From food blogs to
food trucks, more Americans are choosing to eat and shop together in new ways. Mobile app marketers will offer “social rewards” for groups that shop together — think of it as the virtual version of warehouse clubs. 3. The baby boomer influence will grow. Last year, the
first of the 76 million-strong boomer generation turned 65. Their influence on the supermarket will show up this year in increased healthful food options and wider aisles. 4. Increased emphasis on “farm to fork.” More Ameri-
cans are interested in knowing where the food comes from. In 2012, you'll see more blogs, social media and TV featuring farmers as food experts. 5. The end of the checkout lane. Tech-savvy options
are gaining popularity, with consumers enjoying selfcheckouts and taking advantage of the convenience of cellphone scanners and mobile coupons. — ARA
TIP OF THE WEEK
Cutting calories in a burrito A burrito can contain more than 1,100 calories and more than 40 grams of fat, if you add the cheese, sour cream and guacamole, which are all high in fat. Cut the calories of your burrito by ditching the tortilla, saving you around MORGUEFILE.COM 290 calories, and substituting vegetables for rice. Then choose just one topping instead of all three.— EatRight.org
othing beats a blizzard like a 5-pound chuck roast simmering in oven gravy. At least we thought. Our mothers purposely overfed us in winter to fortify her brood. We endured bowl after bowl of steamy Cream of Something soup every morning before our 20-mile trek to school. All of this, including the trek, is overwrought. Eating hot cereal does not keep you warm. Overeating does add insulating fat, but the side effects are too dangerous. (We’ll gain weight in winter, anyway, as our lives turn sedentary.) Amping up the protein is not a bad idea, but it has nothing to do with winter. The nutrient we need the most on cold days is carbohydrate. Meanwhile, less sunlight could lead to a sudden drop in serotonin, and that can cause depression, says Gloria Tsang, a registered dietitian and editor-in-chief of HealthCastle.com. A symptom: insatiable food cravings. There’s even an acronym for it: seasonal affective disorder, or SAD. Something like 10 million Americans suffer it. Change your diet, and you may feel a lot better. Remember, the food gods are against us in winter. We seem to have less time to cook with less daylight (but not really, it’s just an excuse). Fresh produce prices skyrocket. Milk and cheese head up as cows produce less milk — they, too, are winter
N
Retire coffee mugs Green tea is the preferred drink of winter. It stimulates cell activity, and that helps ward off the many viruses floating around. Beware: The tempting coffee-shop confection drinks (lattes, hot chocolates, frappes, etc.) may be loaded with sugar and fat.
Eat friendly flora
Homemade soup is a good way to incorporate winter veggies into your diet. STOCK.XCHNG
sedentary. The temptation is to open a can or pop something into the microwave instead of cooking for real. There, now that I’ve spoiled your winter of manic junk food, there’s hope for us. As the seasons change, so should our cooking habits. Except this time, forget what your mother taught you. On the flip chart:
and pomegranates are plentiful. You need their vitamins. Winter foods that bolster the immune system are cabbage, broccoli, sweet potato, squash and spinach. To fight viral infections, eat more fish, poultry, eggs, milk and unprocessed grains.
Shop healthy
Baking your own bread ignites the healthy power of carbohydrates. You’ll send enticing aroma waves throughout your house, and the oven heat will be welcome. I know, you probably think bread baking is
Check out the winter veggies and fruits in your grocery. Root vegetables, such as onions, beets and carrots, are king. Citrus fruits, grapes, cranberries
Be a baker
Your body’s level of good bacteria — the bugs that fight disease — decreases in winter. This is the source of “winter colds.” It needs to be restored with foods containing live bacteria cultures. These include yogurt and cheese; sauerkraut and other pickled vegetables; yeast breads; and reasonable amounts of beer or red wine. Go easy on the alcohol. And avoid it altogether if you plan to go outside.
Park your diet If you’re on an extremely restrictive low-or high-calorie diet, note these can decrease your immune function, and that impacts rates of infection. Strive for a moderate fat intake and use healthy fats, like mono- and polyunsaturated fats. As usual, a balanced diet saves the day. Jim Hillibish is a food writer at the Canton (Ohio) Repository. Reach him at [email protected].
Myrtle Allen’s Brown Bread
Cream Cheese Soup
James Beard discovered her bread at Ballymaloe House in Ireland. It’s a simple recipe with no kneading and only one dough rising, perfect for a Saturdaymorning baking adventure. Novices take note.
This recipe is reminiscent of an occasional Panera Bread menu item, a perfect touch with your Myrtle Allen Brown Bread.
• 3 3⁄4 cup whole-wheat flour, stone ground • 1 1⁄2 packages (3 1⁄4 teaspoons) dry yeast • 1/2 cup warm water • 2 tablespoons molasses • 1 tablespoon salt Place flour in oven-proof bowl, and warm in an oven on low. Both need to be warm to make the bread. Dissolve yeast and molasses in 1⁄2 cup warm water, and proof until bubbly. Combine yeast, flour and salt to make a wet, sticky dough. Add more warm water if needed. Place into a buttered 9-by-5-by-3-inch bread pan. Cover, and set in a warm spot to rise to one third its original size. Bake at 450 degrees for 50 minutes or until crust has browned and the loaf sounds hollow when tapped. Remove from pan, and turn off oven. Place loaf on oven rack for 20 minutes for a crustier finish.
• 4 cups chicken broth • 4 cups peeled and cubed potatoes • 1⁄4 cup minced onion • 1⁄2 teaspoon seasoned salt • 1⁄4 teaspoon white pepper • 1⁄4 teaspoon ground red pepper • 1 (8-ounce) package Neufchâtel or cream cheese, cut into chunks • 1⁄4 cup dry white wine Combine broth, potatoes, onion and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add wine and cheese, stirring frequently until the cheese melts. Garnish serving bowls with chopped green onion tops or fresh parsley, or a dash of paprika or ground nutmeg. Serves 4.
1/25/12
1:18 PM
Page 1
WISE TO THE WORD
Food
Havarti cheese [hah-VAHR-tee] Named after the Danish experimental farm where it was developed, Havarti is often referred to as the Danish Tilsit cheese because of its similarity to that cheese. It's semi-soft and pale yellow with small irregular holes. The flavor of young Havarti is mild yet tangy. As the cheese ages, its flavor intensifies and sharpens. Havarti comes in loaves or blocks and is often wrapped in foil. FLICKR.COM/BETSY WEBER
— epicurious.com
DID YOU KNOW? Cook beef immediately after thawing in the microwave because some areas of the food may begin to cook in the microwave while thawing. — FoodSafety.gov
FOOD FOR THOUGHT
Cold and comfy Avoid the winter slump by eating healthier, smarter archaic, but there are simple home recipes that put commercial products to shame.
By Jim Hillibish GATEHOUSE NEWS SERVICE ARA
2012 supermarket trends, prices In partnership with Con Agra Foods, industry expert and "supermarket guru" Phil Lempert predicts an interesting year for 2012. 1. Higher food prices. Last year’s trend will continue, so consumers will place even more emphasis on ways to save money, like using coupons, frequent shopper cards and apps. 2. The group experience will grow. From food blogs to
food trucks, more Americans are choosing to eat and shop together in new ways. Mobile app marketers will offer “social rewards” for groups that shop together — think of it as the virtual version of warehouse clubs. 3. The baby boomer influence will grow. Last year, the
first of the 76 million-strong boomer generation turned 65. Their influence on the supermarket will show up this year in increased healthful food options and wider aisles. 4. Increased emphasis on “farm to fork.” More Ameri-
cans are interested in knowing where the food comes from. In 2012, you'll see more blogs, social media and TV featuring farmers as food experts. 5. The end of the checkout lane. Tech-savvy options
are gaining popularity, with consumers enjoying selfcheckouts and taking advantage of the convenience of cellphone scanners and mobile coupons. — ARA
TIP OF THE WEEK
Cutting calories in a burrito A burrito can contain more than 1,100 calories and more than 40 grams of fat, if you add the cheese, sour cream and guacamole, which are all high in fat. Cut the calories of your burrito by ditching the tortilla, saving you around MORGUEFILE.COM 290 calories, and substituting vegetables for rice. Then choose just one topping instead of all three.— EatRight.org
othing beats a blizzard like a 5-pound chuck roast simmering in oven gravy. At least we thought. Our mothers purposely overfed us in winter to fortify her brood. We endured bowl after bowl of steamy Cream of Something soup every morning before our 20-mile trek to school. All of this, including the trek, is overwrought. Eating hot cereal does not keep you warm. Overeating does add insulating fat, but the side effects are too dangerous. (We’ll gain weight in winter, anyway, as our lives turn sedentary.) Amping up the protein is not a bad idea, but it has nothing to do with winter. The nutrient we need the most on cold days is carbohydrate. Meanwhile, less sunlight could lead to a sudden drop in serotonin, and that can cause depression, says Gloria Tsang, a registered dietitian and editor-in-chief of HealthCastle.com. A symptom: insatiable food cravings. There’s even an acronym for it: seasonal affective disorder, or SAD. Something like 10 million Americans suffer it. Change your diet, and you may feel a lot better. Remember, the food gods are against us in winter. We seem to have less time to cook with less daylight (but not really, it’s just an excuse). Fresh produce prices skyrocket. Milk and cheese head up as cows produce less milk — they, too, are winter
N
Retire coffee mugs Green tea is the preferred drink of winter. It stimulates cell activity, and that helps ward off the many viruses floating around. Beware: The tempting coffee-shop confection drinks (lattes, hot chocolates, frappes, etc.) may be loaded with sugar and fat.
Eat friendly flora
Homemade soup is a good way to incorporate winter veggies into your diet. STOCK.XCHNG
sedentary. The temptation is to open a can or pop something into the microwave instead of cooking for real. There, now that I’ve spoiled your winter of manic junk food, there’s hope for us. As the seasons change, so should our cooking habits. Except this time, forget what your mother taught you. On the flip chart:
and pomegranates are plentiful. You need their vitamins. Winter foods that bolster the immune system are cabbage, broccoli, sweet potato, squash and spinach. To fight viral infections, eat more fish, poultry, eggs, milk and unprocessed grains.
Shop healthy
Baking your own bread ignites the healthy power of carbohydrates. You’ll send enticing aroma waves throughout your house, and the oven heat will be welcome. I know, you probably think bread baking is
Check out the winter veggies and fruits in your grocery. Root vegetables, such as onions, beets and carrots, are king. Citrus fruits, grapes, cranberries
Be a baker
Your body’s level of good bacteria — the bugs that fight disease — decreases in winter. This is the source of “winter colds.” It needs to be restored with foods containing live bacteria cultures. These include yogurt and cheese; sauerkraut and other pickled vegetables; yeast breads; and reasonable amounts of beer or red wine. Go easy on the alcohol. And avoid it altogether if you plan to go outside.
Park your diet If you’re on an extremely restrictive low-or high-calorie diet, note these can decrease your immune function, and that impacts rates of infection. Strive for a moderate fat intake and use healthy fats, like mono- and polyunsaturated fats. As usual, a balanced diet saves the day. Jim Hillibish is a food writer at the Canton (Ohio) Repository. Reach him at [email protected].
Myrtle Allen’s Brown Bread
Cream Cheese Soup
James Beard discovered her bread at Ballymaloe House in Ireland. It’s a simple recipe with no kneading and only one dough rising, perfect for a Saturdaymorning baking adventure. Novices take note.
This recipe is reminiscent of an occasional Panera Bread menu item, a perfect touch with your Myrtle Allen Brown Bread.
• 3 3⁄4 cup whole-wheat flour, stone ground • 1 1⁄2 packages (3 1⁄4 teaspoons) dry yeast • 1/2 cup warm water • 2 tablespoons molasses • 1 tablespoon salt Place flour in oven-proof bowl, and warm in an oven on low. Both need to be warm to make the bread. Dissolve yeast and molasses in 1⁄2 cup warm water, and proof until bubbly. Combine yeast, flour and salt to make a wet, sticky dough. Add more warm water if needed. Place into a buttered 9-by-5-by-3-inch bread pan. Cover, and set in a warm spot to rise to one third its original size. Bake at 450 degrees for 50 minutes or until crust has browned and the loaf sounds hollow when tapped. Remove from pan, and turn off oven. Place loaf on oven rack for 20 minutes for a crustier finish.
• 4 cups chicken broth • 4 cups peeled and cubed potatoes • 1⁄4 cup minced onion • 1⁄2 teaspoon seasoned salt • 1⁄4 teaspoon white pepper • 1⁄4 teaspoon ground red pepper • 1 (8-ounce) package Neufchâtel or cream cheese, cut into chunks • 1⁄4 cup dry white wine Combine broth, potatoes, onion and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add wine and cheese, stirring frequently until the cheese melts. Garnish serving bowls with chopped green onion tops or fresh parsley, or a dash of paprika or ground nutmeg. Serves 4.
