Archive for October 15th, 2008
Ode to Winter Squash!
posted by Wendy Van Wagner
I know my favorite time of year has arrived when those beautiful, mysterious, hard-bodies winter squash begin to appear at the farmer’s markets and in the grocery stores! Butternut, Acorn, Carnival, Delicata, Pumpkins and my personal favorite, Kabocha!
The ways of preparing squash are endless….soups, baked, roasted, or steamed. The warm, nutty and comforting flavor of winter squash really nourishes the body and fills you up.
Winter squash is a good source of complex carbohydrates such as starch and fiber. It is also a source of nicin, potassium, iron and beta carotene. Usually, the darker the skin is, the higher the beta carotene content.
Here is a basic tutorial on how to prepare winter squash:
Winter Squash
Winter squash matures on the vine and develops an inedible, thick, hard rind and tough seeds. Because this rind makes most squash difficult to peel, it’s easier to cook the unpeeled squash, and then scoop out the cooked flesh. Wash the exterior of the squash just before using. The seeds are scooped out before or after cooking.
To cut in half, grasp the squash firmly and use a sharp knife to slice through to the center. Then flip and cut the other side until the squash falls open. Remove and discard the seeds.
Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup and nuts, marinara sauce or stewed fruit.
To Bake: Using a whole (1 to 1 1/2 pound) winter squash, pierce the rind with a fork and bake in a 350-degree oven 45 minutes.
Boil or Steam: Cut into quarters or rings 25 minutes or until tender. Boil or mash winter squash just as you would potatoes. Or add peeled squash cubes to your favorite soups, stews, beans, gratins and vegetable ragouts.
Add comment October 15, 2008
6 Food Mistakes Parents Make- NYTimes article
a child selecting kale at a farmer
posted by Wendy Van Wagner
I came across this article in my morning browse of NYTimes most popular articles. I thought I would share it here
I was especially excited to see shared meal preparation mentioned in this article.
“With hot stoves, boiling water and sharp knives at hand, it is understandable that parents don’t want children in the kitchen when they’re making dinner. But studies suggest that involving children in meal preparation is an important first step in getting them to try new foods.”
Sure, it might be a little bit more work to bring the little one into the kitchen with you, but if they are shown an interest, go ahead and let them in on it all. I have seen it over and over in my classes with kids; they are much more willing and excited to try new foods if they have had a hand in preparing them.
All of a sudden, sauteed kale is not longer icky, it is enticing!
And then of course, the article talks about the importance of modeling the behavior that you expect your kids to adhere to. If you are grabbing and grubbing on the go, your kids will obviously think that this is the way it should be.
I have included one of my favorite and easiest kale recipes for you all to try. Give it a go and make this with your kids, they may surprise you if they are involved with the cooking!
Sauteed Kale
Serves 4-6
- 2 bunches kale (chard works too)
- generous drizzle olive oil or butter
- pinch salt and pepper
- splash soy sauce
Wash the kale
Cut everything, including the stems into 1/2 inch strips. The stems add a nice crunch.
Heat the oil or butter in the frying pan to medium heat (I like cast iron)
Gently saute the kale in the pan for about 5-7 minutes. I try and keep it crunchy and bright green, while still being cooked through.
Toss in the soy sauce and salt and pepper if you so desire.
Serve immediately and enjoy!
Add comment October 15, 2008
Carol White