Strategic Cooking with Kids!

We all know that cooking with kids is a great experience, and the benefits are many: bonding, fun, learning, healthier eating, just to name a few. Creating a perfect environment requires a bit of planning, but it definitely enhances the experience (and prevent some accidents too!). Here are great tips from The Stir:

1. Be a Teacher. Everyday tasks that may seem routine to parents can be great learning opportunities for kids. Encourage healthy lifestyle habits by using the grocery store as a classroom to count foods, identify colors, and practice reading skills. Take a field trip to the local farmers’ market or dairy farm so kids can learn where foods come from.

2. Focus on the Three B's. Involving your kids in the cooking process lets you Bond with your child(ren),Build their self-confidence, and Broaden their food base. You get to work together as a team, help them develop their fine motor skills, and teach them about the importance of nutrition.

3. Cleanliness First. Always wash your hands before starting to cook and after touching raw meat, poultry, or seafood. It’s important to teach children not to mix raw and cooked foods. In fact, one easy way to do this is to have different colored cutting boards for various foods -- such as red for meats and green for fruits and vegetables.

4. Kids Need Space Too. Creating a small, safe workplace in the kitchen for your child gives them a sense of ownership while cooking. Make sure to set kitchen rules, and communicate those clearly, so kids are aware of their boundaries. Read each recipe together before beginning, and chop or measure your ingredients as needed before starting.

5. Never Assume. Kids don’t necessarily know that an object or utensil may be hot or sharp, so make sure to tell them and to set rules about how to use (or not use) each object. Explain as you go, demonstrate, and then let them try.

6. Prevent Mishaps. While it can be very tempting, don’t sample food until it’s done. It can be unsafe for little ones to taste-test certain raw foods. Also, clean up spills as they happen (and they will!), and keep sharp or dangerous items out of reach, such as knives, scissors, and food processors. 

7. Be the "Lifeguard" of the Kitchen. Always supervise children in the kitchen. It’s never a good idea to leave younger kids alone. For older children, identify what is and isn’t OK to do when you’re not in the kitchen.

8. Follow the Leader. The best way to teach children healthy eating and safe cooking habits is to practice what you preach. Even though you may not think your kids are paying attention, they watch everything you do and will eventually adopt the behaviors they see. By eating healthy and being active, you’re sending a powerful message to your children.

9. Explore New Foods. The more foods you introduce to children, the greater the variety of foods they’re likely to eat as adults. Preparing ethnic dishes offers a great opportunity to try new foods, flavors, and spices, as well as to learn about a new culture. Consider having a theme night, complete with music from that culture. Older kids can research that part of the world and share fun facts at dinner.  

10. Break Out of the (Lunch) Box. With school right around the corner, it can be tough to think of fresh new meal ideas outside of the classic PB&J. Involve your kids in the meal planning and preparation, which will increase the likelihood that they’ll eat the healthier lunch that’s been prepared and actually enjoy it. 

Source: The Stir

week 5

Thursday I prepared the Peach Tres Leches cake. A woman made a tres leches for Chef CJ's baby shower, and it was phenomenal. It happened to be the first time I had ever had it. I know!!!! Crazy. Then we ran a special recently with a tres leches. So I was very excited to actually make it myself. I switched it up a little and brought in pineapple and blueberries to go with it, and flambeed the pineapple with some brown sugar butter. The caramel sauce that resulted was to die for all by itself. I macerated the peaches and berries with spices and vanilla bean. I was very happy with how this turned out.

Friday I chose to prepare the savory crepes with a ricotta and spinach filling. It was to be served with a tomato sauce, and the combination of flavors made me think of a lasagna. This inspired me to make the crepes and cut out circles to fit in ramekins so I could make mini lasagna appetizers with crepes substituted for the noodles. I fried up some shallots, thyme, and basil for garnish, along with roasting some cherry tomatoes with herbs. I added a couple things to a portion of the cheese mixture and made it into balls which I coated in seasoned flour and fried as a garnish, as well. I adored these. Apparently everyone else did, too, because the four I made were gone very quickly. I couldn't decide on one presentation so I did two.

More Evidence to Avoid Red and Preserved Meats

Check out the conclusions of this report, a collaboration of the World Cancer Research Fund and the American Institute of Cancer Research, about the overall relationship of diet to cancer: we should limit red meat and avoid preserved meats, commonly those that contain sodium nitrite. 

The recommendation is to avoid:

• Deli meats preserved by smoking, salt curing or with chemical preservatives like added sodium nitrite.
• According to the review by the WCRF/AICR, limit red meat (beef, pork, lamb and goat) and deli meat to less than 18 ounces (cooked weight) or 25 ounces raw weight meat weekly. Most restaurants serve 8-16 ounces as their standard portion. Tip: 3 ounces looks like a deck of cards.

How to know:

• Look at the labels of packaged meats.
• At the deli counter, ask. If the person working doesn’t know, ask to speak to someone who does!
• Sodium nitrite is most common in red meat products, not chicken or fish.
• Ask for fresh roasted turkey or meats that have been cooked fresh and on-site.

The most common foods to watch out for:

• Packaged deli red meats (sandwich meats) like bologna, pastrami, salami, roast beef, or ham.
• Sliced packaged ham, sausage and bacon
• Hot dogs
• Beef jerky
• Frozen meals (including frozen pizza) with meat
• Canned foods that include meats
• Deli sandwiches at restaurants, schools, hotels, hospitals and theme parks

The good news is that if it has a label, you can look for it to be listed. But if you’re unsure, when possible choose otherwise for your good health!

Source: Healing Lifestyles and Shine

Peanut Butter and Jelly

I do sometimes wish I still lived in town, even though I am having an awful lot of fun helping to develop the entertainment part at this end of the island. But I will be busy Tuesday over here and Thursday at Moanalua Corridor.

“You have to ‘Be’ before you can ‘Do’ and ‘Do’ before you can ‘Have’."

A nice occasion arises on Wednesday where it would have been nice to see "Oldies and Goodies" playing and perhaps have a few dances at the Pacific Beach Hotel in the early evening.  Then Arthur Murray is having their Karaoke meeting later on at the Outrigger Hotel. I could have gotten a nice set of photos and made a good write up.

Of course it is also becoming more difficult to attend functions that involve alcohol, now that I am limited to about once per week. I have to plan more effectively on where to go for the maximum alcoholic enjoyment. I usually drink a seven up or sprite but I may have to start looking into something more exotic.

“Where The Boys Are” By Connie Francis

Martha Graham is considered one of the foremost pioneers of American modern dance. In order to express the passion, rage and ecstasy of humans, she developed her very own language of movement. She created a new dance technique similar to classical ballet, but with several differences.

She focused heavily on basic human movement, concentrating on the movements of contraction and release. Instead of striving for long, fluid movements, Graham's movements were sharp and jagged. Her dancing aimed to expose basic human emotions through movement. Graham's brave vision for modern dance earned her several awards and honors.

 

Calvin and Hobbs dancing the new Honolulu Stomp

"Who was that guy that said, "I may not be as good as I once was, but I am as good once as I ever was."

"Hang on Sloopy" by McCoys

This blog has been in last place all year, but it is starting to move with the others. We just need more of our readers' opinions. Our reader's thoughts are founded on respect and we value each other's opinions. Our ability to learn from one another is only limited by our ability to listen. We could be inspired by the belief that there is one universal love shared by everyone.

Our blogs strive for social progress and unity while promoting charitable giving and passionate debate. So we dance mostly to enjoy the music and to move to it, we don't dance to compete with each other. Those may be a different class of dancers. And we do not consider them wrong, only different.

Chicken Vindaloo

Indian food is very tasty and healthy. Commoningredients such as turmeric, ginger and mustard are powerful anti-oxidants.Here is a great recipe with mild Indian flavor. Very kid-friendly and easyto make!

Chicken Vindaloo

Servings: 4-6 portions

- 1 -3 1/2 lb chicken, quartered and skinned

- salt and freshly ground black pepper

- canola oil

- 3 garlic cloves, peeled and minced

- 2 cups onions, finely chopped

- 2 tablespoons ginger powder

- 2 teaspoons cumin powder

- 2 teaspoons yellow mustard

- 1 teaspoon cinnamon

- 1/2 teaspoon ground cloves

- 1 tablespoon turmeric

- 1/2 tablespoon paprika

- 1 tablespoon tomato paste

- 2 teaspoons lemon juice

- 2 tablespoons white vinegar 

- salt to taste

- 2 cups water

- cooked brown rice

- cooked broccoli

Salt and pepper the chicken quarters. Heat alarge frying pan and brown the chicken in the oil. You will have to do this intwo batches. Remove the chicken to a 6-quart stove-top covered casserole.Add the garlic and onion to the pan and sauté until golden brown. Add to thecasserole along with the ginger, cumin, mustard, cinnamon, cloves, turmeric,and paprika. Sauté all for a few minutes and add all the remaining ingredientsexcept for the garnishes. Cover and simmer until the chicken is tender. about45 minutes. Stir a few times during cooking; partially remove the lid duringthe last 10 minutes or so to thicken the sauce. Top with garnishes. Serve withcooked brown rice and broccoli.

Source: based on recipe from food.com

Healthier Pantry

Fitness Magazine published some interesting ideas of simple food swaps that will make your pantry a bit healthier. Here is a summary:



Oils

Stock up on: Canola and olive oils
Toss: Vegetable oil

Canola oil is a great source of heart-healthy omega-3 fatty acids. "It has a mild flavor and a high smoking point, so it's ideal for sauteing and stir-frying," says Natalia Hancock, a culinary nutritionist for Rouge Tomate restaurant in New York City. When making salad dressing, cold dips, or spreads, reach for olive oil. It's an excellent source of oleic acid, a type of monounsaturated fat, which research shows suppresses hunger.

Broth and Noodles

Stock up on: Low-sodium chicken or vegetable broth
Toss: High-sodium broth

One cup of the regular broth contains up to 40 percent of your recommended daily sodium intake. Choose broths that are lower in sodium -- 450 milligrams per serving or less -- and use them in mashed potatoes instead of butter or half-and-half; you'll save about 230 calories and 24 grams of fat per batch, says Jessica Fishman Levinson, RD, a nutritionist in New York City. Or swap butter or olive oil for broth in rice recipes and cut up to 36 calories and 5 to 6 grams of fat per serving. Broth also adds zing to steamed veggies. Just sub it for water and cook as usual.

Stock up on: Buckwheat noodles
Toss: Refined pasta

Trading up from white pasta to whole wheat is good, but choosing soba, made with buckwheat, is even better. These noodles are high in fiber (3 grams per 2 ounces), and they're an excellent source of plant protein (about 8 grams per cup cooked). "Buckwheat noodles are so filling and satisfying, you're less likely to eat oversize portions," says Zuckerbrot. They're also loaded with magnesium; choline, a mineral that helps keep your brain healthy; and antioxidants, including rutin, which may lower blood pressure.

Bread Crumbs

Stock up on: Panko bread crumbs
Toss: Regular bread crumbs

Not only do they contain half the calories of the Italian kind -- 110 versus 220 per half cup -- but "because panko bread crumbs are lighter and coarser, they tend to absorb less oil and fat," Levinson says. They also stay crisper after cooking, making them perfect for breaded chicken, meat, and fish dishes. Plus, panko has about one-tenth the sodium of many regular bread crumbs.

Healthier Chocolate

Stock up on: Cocoa powder
Toss: Chocolate chips

Sweet treats don't have to be off-limits, even if you're on a diet. Instead of high-calorie, high-fat chocolate chips (a half cup has 560 calories and 32 grams of fat), add 3 tablespoons of cocoa powder to cookie, cake, or muffin batter before baking. Voila, the chocolaty flavor you crave for just 37 calories and 2 grams of fat.

Beans and Tuna

Stock up on: Dried beans
Toss: Canned beans

Canned beans are convenient, but they can cost twice as much per pound as the dried kind and have 50 times the sodium. Soak dried beans in water overnight, drain them in the a.m., and freeze what you don't use. They'll last up to six months, and no defrosting is required, says Leanne Ely, author of the Saving Dinner cookbook series. A 1-pound bag of beans yields 5 to 6 cups cooked.

Stock up on: Chunk light tuna packets
Toss: Canned albacore tuna

The chunk light variety has all the nutrients and protein that fancier white-meat tuna does but about one-third the amount of mercury. Don't like the darker meat? Opt for brands of albacore that use troll- or pole-and-line-caught fish, like Wild Planet, suggests Elizabeth Brown, RD, a nutritionist in Houston. These fish are much younger and smaller, which means they've had less time to accumulate the harmful heavy metal.


Source: Fitness magazine, Shine

Interesting Trip to Town

Things went right and wrong during the day. But we should understand that the same things occurring everyday exactly the same, can be boring at my age.

"Gather the crumbs of happiness and they will

make you a loaf of contentment."

So I take it in stride and I still do the best I can. So I got ready early for my trip into town. And I am not taking  the bike, I am going to walk it. I got the "C" bus in time to get straight into town. Got off on Kalihi to go to Office Depot and get somethings I needed.

Then got the #42 bus to Coral Street and from there a skip and a jump to the Dream To Dance Studio.

Not much action there yet, Angel  just finishing up her beautiful routine, and I got a photo. Maybe we can get a bigger group next time.

Debby came in and we exchange greetings, then others began to come in too. All men. Strange, in the Ballroom of the last century on this island it has been 2 or 3 women to one man.'

Many people are not aware, that more men  are getting interested in dancing  and it is going to happen on this Island. Just watch the line dancing grow with men.

In the Photo: Emerald Henry, Angel Arcangel and Ayumi Matuoka.

Then we got some women and I got a good photo of the group.

 

Carlos, Debby, Vince, Liane, Jeff, Glen, Laurie and Reggie

Most people simply do not know of this and I had better get there more often and give them a boost. A nice place to go and you have all that salsa after for as long as you wish.

Got some ice for my time solution and away I went. and then the fun began, I waited almost 15 minutes and then Greg and Emi passed by and honked. They turned at the end of the block and I guessed they were going to Salsa. I almost was going to go back, but then the E bus appeared.

it went fast on the  freeway but not good enough. Got to the Waipahu Transit Center at 9:49. Too late, the #40 bus had just left. Had to wait another hour. Auwe.

Ran out of booze at Waipahu Transit Center and got home after 11:30 and  beautiful music still coming from my computer.