All Kidz Cook Tips
View tips below.
February 2009
- February is Heart Month and of course Valentines Day - Great time to serve red fruits and vegetables which contain many health-promoting phytochemicals including lycopene and anthocyanins. This color group may help lower risk of some cancers and contribute to a healthy heart. And pairing cheese with fruits and vegetables is a great combination. Red fruits and veggies include: tomatoes, red peppers, red onions, beets, red cabbage, apples pink grapefruit, red grapes , strawberries, cherries, watermelon raspberries, cranberries and pomegranates.
- Cheese is very versatile. And there are more than 200 varieties to choose from. It makes a great snack, and is great combined with other foods. About ¼ of the cheese consumed is on pizza.
- Dip dining: Fondue is social, fun and a great way to bring people and families together. The combinations of food are endless, and can be well balanced. Dipping and eating, slows you down and allows for portion control. Vegetables, fruits, crusty breads are all great dipping ideas
- The average American eats over 24 pounds of cheese per year. Cheese should be refrigerated at a temp of between 35-40 degrees in its original wrapper or in tightly wrapped plastic wrap to protect from drying out. Cheese continues to ripen and will eventually spoil. Harder cheeses keep longer. Bries, cottage, ricotta=one week; cheddar and swiss=several weeks; parmesan=several months
- Cheese with mold can be used if you cut away one-half inch of cheese on all sides of visible mold. Most hard cheese can be frozen, it changes the texture, but not the flavor. Freeze no longer than 3 months
- Research shows that several servings of fruits and vegetables combined with 3 servings of low fat dairy every day, can help to lower blood pressure as much or more than some medication (Dietary Approach to Stop Hypertension…DASH diet)
January 2009
- In most recipes, you can substitute low products for the full fat variety, and whole grain breads and pastas for the regular products.
- Yogurt is an excellent source of calcium (for strong bones). One 8oz serving gives you 1/3 of what you need for the day. It is also a good source of protein, and some yogurts have vitamin A and D too.
- Most yogurts have live active cultures which contribute to digestive health and help the immune system stay strong. Look for the words “contains live active cultures” or the National Yogurt Association Live and Active culture seal on the label.
- Heating or freezing yogurt will kill the live active cultures, but the other healthful nutrients remain.
- Yogurt smoothies are a great and easy breakfast food. Breakfast eaters do better on tests in school, have better concentration in class, and are sick less than breakfast skippers.
- Soup is the original fast food. As early as 600BC it is documented that the Greeks sold soup as a fast food on the street.
- Yogurt can be substituted for mayonnaise, and cooking oil in a 1:1 ratio in many recipes
- Yogurt can be used as a thickener in place of heavy cream by adding 1 tablespoon flour to 1 cup yogurt.
- If you are out of mayonnaise, cooking oil or heavy cream try yogurt as a healthy substitution instead of running to the store. Yogurt can be substituted for mayonnaise or cooking oil in a 1:1 ratio. Yogurt can be used as a thickener in place of heavy cream by adding 1 tablespoon flour to 1 cup yogurt.
- To access your most frequently used recipes quickly, put them in a photo album. This will keep them all together, and protect them at the same time.
Brought to you by:
