How well do you know your kids? When I was a kid I often stayed at my best friend’s house. A few times I had the unfortunate pleasure of being there the nights her mom served stuffed baked tomatoes. As a kid I thought that […]
Teaching our children to have healthy nutrition habits starts when they are young. More importantly it begins with us, their parents. We can teach our children to eat correctly by offering them healthy options regardless of our own food preferences. Joan Lunden and Pediatrician Myron […]
A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.
1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper
Bring the broth and potatoes to a boil. Let simmer until tender; drain.
In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.
Old Man Winter has been reluctant to leave. The minute I think we are heading into mild weather, bitter cold and shrill winds rip through causing me to re-think packing up the winter clothing. Last year, Old Man Winter toyed with us clear into June. […]
During World War II, people were encouraged to plant gardens to help sustain a restrictive food supply brought on by the war. Vegetable and herb gardens were cultivated in back and front yards, empty lots and apartment building rooftops, balconies and window sills. Major cities commandeered a portion of public parks to grow vegetables as an advertisement of support for the troops. The government, as well as Agricultural corporations such as Good Housekeeping, Beech-nut, Simon & Schuster, House and Garden Magazine, produced and distributed basic gardening booklets. In addition, a film titled Victory Garden on how to plant and care for a victory garden was made available. Topics included soil health, how to plant, when and what to plant, and how to tend to the plants and pest.
The food raised was shared between the gardeners’ families, friends and neighbors. Any surplus was canned for a later time. Victory Gardens produced up to 40% of all consumed food. The gardens contained vegetables such as beans, beets, carrots, peas, radishes, lettuce, spinach, chard, onions, cucumbers, parsley, squash, corn, parsnips, leeks, turnips, cabbage, brussels sprouts, broccoli, peppers, cauliflower, tomatoes, eggplant, endive, and rutabagas.
When World War II ended, the government dropped the campaign for planting a victory garden. However, there was a serious disadvantage in severing the program too quickly. In the summer of 1946, the agriculture industry still had not come back up to full production, which in turn created a food shortage. Fortunately for some, they continued to plant their gardens earlier that spring and were able to get through the difficult times.
EAT 5 A DAY! Eating a serving of vegetables or fruit from each color group is one way to get the nutrients and fiber your body craves. You can buy them frozen, canned, fresh, or dried. RED: red apples, red grapes, raspberries, cherries, watermelon, cranberries, […]