Saturday, August 23, 2014


Wednesday, January 4, 2012
This Nov. 21, 2011 photo shows Rocco DiSpirito

Chicken noodle soup may have a reputation for helping us beat the winter sniffles, but that doesn't make it health food.

Processed varieties, for example, can be loaded with calories, fat and sodium. And don't even get me started on the lack of flavor and hunks of tough chicken.

In my recipe for chicken noodle soup, I sidestep all these liabilities. I simmer the soup with real chicken and fresh vegetables, like carrots and onions, which are a great source of vitamins. The more veggies you add, the more nutrients you get.

Wednesday, November 16, 2011

Storing yourleftovers

Ÿ Discard any turkey, stuffing, and gravy left out at room temperature longer than two hours; one hour in temperatures above 90 °F.

Ÿ Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.

Ÿ Use refrigerated turkey, stuffing, and gravy within three to four days.

Ÿ If freezing leftovers, use within two to six months for best quality.

Reheating your turkey

Cooked turkey may be eaten cold or reheated.

In the oven

Ÿ Set the oven temperature no lower than 325 °F.

Wednesday, November 16, 2011

Nothing can shatter those visions of a Norman Rockwell Thanksgiving faster than illness caused by an improperly roasted turkey. Here are some tips from the U.S. Department of Agriculture to keep your holiday dinner wholesome:

Ÿ For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole.

Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165 °F.

Wednesday, November 16, 2011
Photo courtesy of SHNS Once Thanksgiving dinner is over, be sure to refrigerate your turkey, stuffing and gravy. Discard anything left out more than two hours.

Nancy Matyas, clinical manager of Nutrition Services for Blue Mountain Health System, will never forget the case of food poisoning she got from mussels at a buffet.

"They were really good, and I was eating a lot of them. The next thing I know, I'm home and sweating and not feeling good at all," she said.

Matyas doesn't want anyone else to suffer from food-borne illness, and so recently shared advice with those who will prepare the upcoming holiday meals.

Thursday, November 3, 2011
Butternut Squash & Apple Soup

Fall is in full swing and every farmers' market and stand is displaying its harvest of squashes. Americans were introduced to winter squashes by native Indians. Pilgrims and early colonists realized how easy they were to grow and how adaptable they were in many recipes.

Acorn, pumpkin, butternut, and Hubbard squashes have a hard, thick rind. The rind protects the squash and keeps it from spoiling for long periods, but makes the job of peeling it a challenge if you want to remove the rind before you cook the squash.

Wednesday, September 28, 2011
This Sept. 8, 2011 photo shows honey-thyme glazed chicken with cider gravy and baby spinach salad in Concord, N.H. This recipe has a sweet autumnal flavor that can be tailored to your region by using a local wildflower honey and a cider made with heirloom apples. (AP Photo/Matthew Mead)

You may not think of Jewish cooking as trendsetting, but truth is it has been focused on seasonal recipes sporting local ingredients since long before farmers markets became the darling of the foodie scene. And the Jewish New Year meal, served at Rosh Hashanah, is a perfect example of this unintended hipness.

Wednesday, August 24, 2011

Serves 4-6

1 pound carrots, peeled, roughly chopped

2 medium white onions, peeled, roughly chopped

2 ribs celery

3 tablespoons minced garlic

3 tablespoons minced ginger

1 russet potato, peeled, roughly chopped

1 tablespoon kosher salt

1 teaspoon freshly ground pepper

2 tablespoons butter

2 tablespoons olive oil

1/2 cup dry white wine

4 cups vegetable or chicken stock

1 can (14 ounces) coconut milk

Wednesday, August 24, 2011
SH11G109COLDSOUP July 14, 2011 Corn, celery leaves and cilantro top a chilled corn vichyssoise. (SHNS photo by Autumn Cruz / The Sacramento Bee)

A cool and tangy serving of gazpacho remains a warm-weather staple, but look around restaurants and you'll find a bounty of chilled soups that highlight the flavors of summer produce.

With a little attention to detail and the right ingredients, these soups can also be a staple of your home kitchen.

At L Wine Lounge in Sacramento, Calif., dip a spoon into chef Ame Harrington's chilled carrot coconut soup and you'll find spicy and sweet flavors, plus a pleasing thickness from a russet potato, and it's mmm-m-m mmm-m-m good in a summer sort of way.

Wednesday, July 27, 2011
This July 18, 2011 photo shows angel food cake in Concord, N.H. Itís light, pairs perfectly with fresh berries and ice cream, and even is low-fat. Itís summerís perfect dessert _ angel food cake. (AP Photo/Matthew Mead)

It's light, pairs perfectly with fresh berries and ice cream, and even is low-fat. It's summer's perfect dessert – angel food cake.

It's also wonderfully easy to make. So to help you sweeten up your summer table, we've given you a master recipe for this egg white-based confection, plus three recipes for different ways to serve it – a tiramisu trifle, grilled and topped with fresh berries, and layered with sorbet for a cool and refreshing torte.

Angel Food Cake

Start to finish: 45 minutes

Makes 1 tube cake (12 servings) or 2 loaf pans

Wednesday, July 27, 2011
This July 6, 2011 photo shows fruit dippers in Concord, N.H. Dippers shown are orchard spice dipper, bottom, chocolate dipper, center, and citrus dipper. Making a dip (or three) to dunk your fruit in can make it a little more enticing, and a lot more fun. (AP Photo/Matthew Mead)

Maybe you need another idea for packing fiber and vitamins into your child's lunch. Or maybe you're looking for a way to convince yourself to eat more fruit. Either way, making a dip (or three) to dunk your fruit in can make it a little more enticing, and a lot more fun.

In constructing a healthful dip for fruit, the main problem lies in the base of the dip. You want something that doesn't pile on the fat or sugar, but still is interesting enough that you want to dunk your apple wedges and strawberries in it.