Column from February 25, 2010

Sugar-free (or low sugar) can be tasty

I’m pretty excited about tomorrow’s class on attention deficit disorder and I hope parents who have questions about their child’s behavior will attend. It takes place tomorrow at 6 p.m. at Othello High School.

My 6-year-old grandson is diagnosed ADD, with hyperactivity. He has some emotional issues because he was born four months before he should have and these ADD isn’t unusual for premature babies.

He also has sensory problems that are related to his early birth.

Babies born as little as he was (one pound, 10 ounces) aren’t able to be held and cuddled. They are so very fragile and their skin can tear easily. So they miss out on that one-on-one stimulus necessary to learn early feelings of touch, smell, warmth, etc. Plus, he had to be fed through a tube, so his hunger senses are also affected.

He spent the first four and a half months of his life in the prenatal intensive care unit at Sacred Heart Medical Center in Spokane. When he came home, he was still on oxygen and monitors for a while.

Today, he’s a very rambunctious boy and you’d never guess he was a preemie … unless you spent time with him on one of his “bad” days. Then – oh, my – watch out! He turns into a miniature monster in a split second.

He becomes angry, violent, cries easily, bounces off walls and can even be downright evil. It’s like Dr. Jekyll and Mr. Hyde.

He takes medications that help to a point, but these are emotional issues he will need to learn to deal with as he grows up and becomes mature enough to understand why this happens to him.

In the meantime, it’s up to his parents and grandparents to act as mediators between those two differing aspects of his personality. He’s a precious addition to the family and can be wonderfully sweet and charming, so the extra work is worth it to us.

One thing that does seem to help is limiting his sugar intake. It’s not necessary for him to be on a strict sugar-free diet, but anytime an alternative is available, it certainly is better for him.

There are many items available in local grocery stores – and some actually taste pretty good – but homemade is always better. Here’s a recipe that is tasty and a good substitute for sweet snacks.

It is also good for you with all those carrots and raisins in it.

Oatmeal raisin carrot cookies

1-1/2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ cup butter, room temperature

¾ cups sugar

1 large egg

1 teaspoon vanilla

½ teaspoon ground cinnamon

½ teaspoon pumpkin pie spice

1 cup grated carrots

1 cup quick-cooking (1 minute) oats

1 cup raisins

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a small bowl, whisk together flour, baking soda and salt.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg, vanilla and spices.

With the mixer on low speed, or working by hand, stir in flour mixture. Once no streaks of flour remain, stir in carrots, oats and raisins.

Drop tablespoons of batter onto prepared baking sheets and flatten slightly.

Bake 11 to 13 minutes or until cookies are set and lightly browned on the edges. Cool for three or four minutes on baking sheets, then transfer to wire rack to cool completely.

Makes about two dozen cookies.

Column from Thursday, February 18, 2010

A late winter barbecue

I bought my barbecue many years ago – I’d guess almost 27 or 28 by now.

This past summer, my son was complaining it didn’t hold the heat very well any more. So, the other day, my husband came home with a brand new grill.

I was amazed. That thing is big enough to feed the entire neighborhood. Well, that may be an exaggeration, but it is twice the size as the old one.

My son was thrilled!

He’s quite the cook and always has been. I used to tell him he should go to chef school, but as a teen, it wasn’t quite manly enough, I suppose.

My daughter, on the other hand, never did like to cook. When she got married, I gave her a set of casserole dishes and one of those cookbooks where every recipe only takes four ingredients.

These days, she’s a single mother and doing a great job raising my beautiful 6-year-old granddaughter. Plus, she’s learned to cook some food and is much better at it.

My son still cooks. His favorite is barbecuing, which is why he was so excited about the new grill.

Friday, he grilled up some t-bones – after creating his own marinade – and they were sure tasty. I would have thought it would be difficult in this chilly weather, but he had no problems.

In fact, with the new grill, he complained it kept getting too hot. (Never satisfied!)

Those steaks got me to thinking about all the different side dishes that go with a great barbecued meat. Most of the salads I make, like potato or macaroni salad, don’t have any written recipes. I’ve developed them over the years through trial and error to come up with some favorites.

I do have one salad recipe I’m particularly fond of. I’ve had the recipe for years … about as long as I’ve had that old barbecue grill. Many of you might have the same recipe in your collection, so now is the time to dig it out and have it ready for summer.

After all, it’s just around the corner.

As for having a chef in the family, my son’s 11-month-old boy is perfectly happy playing with a potholder and measuring cup.

There may be hope yet!

Layered salad

1. Place one large shredded head of lettuce in bottom of a casserole dish.

2. Sprinkle over lettuce in layers 1/3 cup finely chopped green onions, 1/3 cup sliced celery and a six-ounce can water chestnuts (or substitute any other nuts, if desired).

3. Break apart a 10-ounce package frozen peas, unthawed and sprinkle on top of chestnuts.

4. Spread 2 cups mayonnaise on top and sprinkle with 1-1/2 tablespoons sugar.

5. Cover and refrigerate overnight. Do not toss.

6. Just before serving, add final layers of 3/4-pound bacon, fried and crumbled (or substitute bacon bits); three or four hard boiled eggs, sliced; and three sliced tomatoes. Top with grated cheddar cheese and serve.

This dish can be sliced or spooned.

You can adapt this salad easily to your own liking by adding or subtracting layers.

Book Review: Enlightened Soups

By Camilla V. Saulsbury

From the book jacket:

“If one food conjures up comfort, it’s homemade soup. A dose of serenity sipped from a spoon, soup is as comforting as home itself. It is easy to make, naturally low in fat, rich with nutrients, convenient, and economical. From most perspectives, it is a super-food.”

I absolutely love soup! I could eat it for just about any meal, except breakfast – but that’s another story.

This cookbook offers some wonderful recipes, all easy to make and with ingredients you can actually find at your local grocery store.

In the introduction, Camilla talks about some of the ingredients to stock your pantry, as well as some of the different types of soups.

To top it off, there are several indexes that divide the recipes into such lists as how long they take to prepare, vegetarian and low-calorie.

The only thing missing is … pictures for all (or even) most of the recipes. I like recipes that include what the dish is supposed to look like after you’ve prepared it.

However, I did enjoy looking through the offerings and I will definitely be using this book often.

Happy Valentine's Day

Column from February 11, 2010

Do something special for your family

It’s not every year Valentine’s Day fall on a weekend. With it on Sunday this year, there’s no excuse for not spoiling your significant other. You have the entire day to plan a special date or some other way to say how much he or she means to you.

Although it’s typically a day for lovers, it’s also a good time to show your children how much they mean to you. There are lots of activities families can do together to demonstrate their appreciation for each other.

How about a fun craft night to create personalized cards for friends and family – or to take to school for Valentine’s parties? Use some card stock or construction paper to attach wings to a small candy bar and you have an instant Valentine butterfly.

You can also easily make your own heart-shaped boxes to hold special treats and tiny gifts.

Other ideas include tying small wrapped candies together to create an edible Valentine necklace, decorate a small flower pot with cut-out hearts and fill it with a packet of pretty flower seeds, string some heart-shaped beads together for a cute bracelet.

There is no limit to the inexpensive and easy-to-make gifts that provide a more personalized touch to the holiday.

You can spend part of the day playing some fun games. Try a Valentine scavenger hunt to find hidden items relating to the holiday or a treasure hunt with clues that lead from one place to another until the treat is found at the end.

Another way to celebrate is baking some special dessert with your kids. There are lots of recipes that are simple and safe for children to make.

And with some adult supervision, the ideas are endless. You could make some heart-shaped pancakes to start the day or Rice Krispies treats with a little pink food coloring. Make some fudge, cut into small squares, press a conversation heart into the top of each piece and place in small foil candy cups.

Here’s a fun recipe the kids can help create … or do it yourself for that special someone you’ll be spending the day with.

Valentine cake

18-1/4 ounce white cake mix (plus eggs, water and oil as directed on box)

3-ounce box strawberry flavored Jell-O

16-ounce package frozen sliced strawberries, thawed and drained

1 cup butter, softened

3-1/2 cups powdered sugar

1 teaspoon vanilla extract

Red of pink candies

Heat oven to 350 degrees. Grease and flour two 8-inch baking pans, one round and one square, as directed on the cake mix box.

Add the Jell-O to the cake mix, then prepare the mix as directed on the box. Fold half the strawberries into the batter. Pour batter into prepared pans and bake according to package directions.

Remove the cakes from pans and allow them to cool completely on wire racks.

Cut the round cake in half and place the two semicircles against two sides of the square cake to make a heart shape. Set aside.

Beat the butter, sugar and vanilla until light and fluffy. Add remaining strawberries and beat until well combined.

Spread the frosting on the cake and decorate with the red or pink candies.

Book Review: Enlightened Chocolate

By Camilla V. Saulsbury

From the book jacket:

“Including both savory and sweet chocolate recipes, Enlightened Chocolate is filled with more than 200 luscious, inviting recipes that let you have your chocolate and eat it too, but with less ft, fewer calories, and maximum flavor. The first compendium cookbook ever that is exclusively devoted to light chocolate recipes using antioxidant-rich dark chocolate and cocoa powder …”

I admit it ... I’m a chocoholic. Will I ever give it up? Not on your life.

Getting this book was like a trip to seventh heaven. It’s chock full of recipes that will not only tantalize, they will also amaze.

I didn’t realize there were so many main dish recipes that you can use chocolate in. It allows you to get your fix while eating a healthy meal.

Amazing!

For example, there is a recipe for Beef and Beer Chili that calls for cocoa powder. The author says the cocoa and beer actually make the chili taste beefier. I’m definitely going to have to try that one!

My one disappointment with the book was there just aren’t as many pictures as I would like. I want to see what I’m cooking is supposed to look like. And, the pictures that are included are shown on a few pages in the front of the book.

On the plus side, Camilla adds some helpful hints for the kitchen, such as measuring certain ingredients, and an appendix of online resources to find chocolate.

This is a great book and a wonderful addition to my cookbook shelves. I’ll use it often, I’m sure.

Column from February 4, 2010

The Super Bowl XLIV logo on the beach

in Fort Lauderdale, Florida.

Heading for the end zone

It’s hard to believe we’re already a month into the new year and there’s still a debate on what to call it.

Is it “twenty-ten” (the one I prefer), “two-thousand-ten,” “two-oh-one-oh” or as heard on a local TV commercial, “tenennium?”

Another question for this time of year is: Who will win the Super Bowl?

That big event is this weekend and we will watch quarterbacks Peyton Manning (Indianapolis Colts) and Drew Brees (New Orleans Saints) go head-to-head to bring home the trophy.

This year is the 44^th Super Bowl. They write it XLIV. Is there a particular way to pronounce that, too? Not everyone can translate Roman numerals, so unless they do the conversion, they wouldn’t know those letters stood for 44.

If you take the V off the end, you have XLI – or 41 – which was the year the Colts defeated the Chicago Bears to win the Super Bowl.

Same quarterback, different team … that says a lot for Manning, don’t you think?

I’ve read where many think Manning ranks as one of the best quarterbacks of all time. This is a young man who has so many records that go clear back to his high school days.

Brees holds quite a few records, too, but not nearly as many as Manning. Of course, he’s younger and hasn’t been in the professional end of the game as long.

Needless to say, it should be an interesting game. I’m not sure which team I’ll be rooting for yet. Neither is a favorite of mine.

I will, however, enjoy the halftime show. The Who has been a standard in rock culture since 1964 – or 46 years. That’s almost as old as the Super Bowl.

Translated in Roman numerals, that would be XLVI.

OK, this is way too much for me! I’m just going to kick back and enjoy the game and the show. That’s a lot more interesting. I’d rather think about what to serve for snacks. Here’s a recipe you might consider for your own crowd Sunday.

It’s one of my favorites.

Mexican scoop

1 can (16-ounce) refried beans

¼ teaspoon chili powder

¼ teaspoon salt

½ cup taco sauce

1-1/4 cups grated sharp cheddar cheese

1-1/4 cup sour cream

1/3 cup finely chopped green onion

1 cup chopped tomato

1 cup shredded lettuce

½ cup sliced pitted black olives

Tortilla chips

Preheat oven to 350 degrees

Combine beans, chili powder, salt and taco sauce in 10-inch quiche dish or similar shallow baking dish. Spread bean mixture evenly in bottom of dish with spoon.

Sprinkle cheese evenly over beans. Bake 15 minutes or until hot and cheese is melted. Cool 10 minutes. With paper towels, blot any oil from cheese surface.

Combine sour cream and green onion. Spread over cheese. Arrange tomato, lettuce and olives decoratively on sour cream.

Serve warm with chips for dipping.

If dish gets too cool and difficult to scoop, use spoon for scooping mixture onto chips.

Makes 6 to 8 appetizer servings.