Vegetables are the natural power bars of the food world—their nutrients make them tasty superstars.

Try these tips for choosing and cooking vegetables:

Congealed Olive Oil

Kid Friendly Baking with Betty Crocker

Healthy Baking with Betty Crocker

New York State Proposed 18% Beverage Tax

 

 

 

Staying gluten-free is all about choosing the right foods, so what could be more important than grocery shopping? But most of us don’t want to think too much about it – we just want to get in and out of the store as quickly as possible. So shopping gluten-free requires a bit of a mind-shift, but it will soon become second nature with a little practice and planning.   Priority one: Don’t rush it. You’ll need time to read labels, compare and make informed decisions. Try to make your shopping trips at the same days and times each week so you can plan around them; minimize stress by going at off-peak times (mid-week and mid-days). And above all, plan ahead so you can hit the ground running when you grab your cart. Here, more tips for making your shopping trip a success.   Before You Go: Four Do-Ahead Steps A little legwork in advance will save you plenty of time in the store. Try these:   1. Research. Get familiar with brands you can count on for gluten-free options; call manufacturers or visit their websites to find out how they verify their products. Since the Food and Drug Administration (FDA) has not yet finalized regulations to govern the term “gluten-free,” definitions can vary. For example, all General Mills products labeled “gluten-free” have undergone extensive ingredient, manufacturing, and product analysis.   2. Make a list, so you’ll pick up only what you need and avoid impulse buys that might not meet your “safe” criteria. Organize it by each section of the supermarket; you’ll move quickly through the aisles without back-tracking. Include the brand names of foods you’ve already found to be gluten-free and delicious, to help you find them faster – but don’t forget to re-check their labels, in case their ingredients have changed.   3. Bring your cell phone in case you need to call a manufacturer to double check a confusing ingredient or need to verify that their processing methods are truly gluten-free.   4. Eat a safe snack if you’re hungry. Being surrounded by all those appetizing but not-always-safe foods (and free samples!) will sorely test your resolve if you’re starving. Have a snack first that includes a little fiber and protein for staying power – say, apple slices dabbed with peanut butter.   Choosing Smart: An Aisle-by-Aisle Guide With over 40,000 products in the average supermarket – and over 2000 of them gluten-free, you’ve got plenty of food choices to ponder. Keep the following pointers in mind to navigate each aisle faster.   Produce: Load up on beautiful produce –the more colorful, the better. Brightly colored vegetables and fruits tend to be packed with healthy nutrients – including fiber and folic acid, nutrients that can be lacking in gluten-free diets (since fortified grains – good sources of both fiber and folic acid – are typically reduced in a gluten-free diet). Don’t forget naturally gluten-free starchy vegetables like potatoes and winter squash – great replacements for grain-based carbohydrate foods.   Dairy and eggs: The fresh, unprocessed items here are naturally gluten-free, such as fluid milk, natural cheese, and “in-shell” eggs. But read labels carefully on processed cheeses and spreads, yogurts, fat-free “enhanced” milks with added thickeners, or flavored egg substitutes.

Meats/Poultry/Fish: This section is generally gluten-free; however, some meats and poultry can be enhanced with gluten-containing broths and flavorings, as can imitation crabmeat (surimi). Check labels to make sure no gluten-containing ingredients were added. Avoid marinated items unless they’re labeled “gluten-free.”   Grains and flours, corn, pastas, beans: there’s usually a generous selection of gluten-free grains like rice, buckwheat, quinoa, millet and teff, and gluten-free flours and pastas made from them. Beans are another terrific gluten-free source of carbohydrates – protein – and fiber-rich, to boot. If you buy them canned, choose plain (unsauced) varieties. Just don’t buy any of these items in bulk bins, where cross-contamination from other non-gluten-free bins can easily occur. It’s all too easy for someone to use the same scoop to help themselves to (wheat-based) pasta, then the (gluten-free) rice flour!   Cereals, breads and crackers: Shop around. Since this is one of the fastest-growing areas where gluten-free products are being developed, there are lots of foods to choose from and you’re sure to find plenty you like. Read labels carefully to find truly gluten-free options, and remember “wheat-free” doesn’t necessarily mean something is gluten-free!   Prepared foods and soups: Be especially vigilant in your label-reading here. Unless they’re specifically labeled “gluten-free,” many of these products contain added gluten in the form of broths, thickeners and flavorings. Stick with manufacturers with whom you’ve verified their “gluten-free” products. Condiments, sauces, gravies, dressings and spices: This section can be a minefield for a gluten-avoider. If an ingredient sounds vague – “seasonings,” for example – check with the manufacturer before buying. Even if a product doesn’t contain any gluten, it might be processed in facilities that also handle wheat-based products; some spices may have gluten-containing starches added to reduce clumping. Contact the manufacturer to verify you’re getting a gluten-free product.   Frozen foods: Check out frozen vegetables and fruits for convenience and good nutrition; since they’re picked and quick-frozen at their peak, they’re often a better bet than off-season “fresh” produce. Choose plain frozen vegetables (without sauce, which can have gluten-containing food starches and flavorings). Proceed carefully with frozen entrees – especially those with sauces (unless labeled gluten-free), French fries, and breaded fried items like fish sticks. Likewise, ice creams and frozen yogurts may contain gluten-based starches to help prevent ice crystals from forming.   Bringing it Home Congratulations – you’ve stocked your basket with healthy foods in record time. But when you unload groceries at home, don’t undo all your good work by forgetting to practice “gluten-safe” kitchen techniques. Remember to store gluten-free foods in sealed containers and keep separate areas for gluten-free food preparation. That way, you’ll cook and eat with more confidence and less stress. Doesn’t that sound delicious?   Joyce Hendley, who holds a Master’s in Nutrition, is a freelance health writer and contributing editor at Eating Well Magazine.   Brought to you by LiveGlutenFreely. Visit www.LiveGlutenFreely.com

 

 

 

 

With your help, over $300 million has been raised for our schools through the Box Tops for Education program since 1996. All that clipping has resulted in much-needed supplies for over 90,000 schools across the country.

 

Learn how you can raise money for school, and get those earnings even higher. 1 can truly make a difference.

 

for more information on how you can help go to the Box Tops for Education website @ http://www.boxtops4education.com/

 

Green Giant: How to Cook Vegetables: The Basics

 

How to Cook Raw Vegetables

Nothing beats the taste of a vine-ripened tomato or fresh cucumber. Before eating, wash raw veggies thoroughly to remove dirt and residue.

Raw vegetables can be cooked in a variety of ways, depending on available time:

• Microwave vegetables in a small amount of water following microwave instructions.

• Steam vegetablesin a steamer insert over boiling water. Add about 1 cup of water per pound of vegetables. If you salt the water, use 1/4 teaspoon of salt per cup of water.

• Sauté vegetables in a small amount of vegetable oil.

• Roast vegetablesin a single layer in the oven, brushing first with olive oil (add sea salt to taste).

• Grill vegetables on skewers, in a grill basket, on a metal grid brushed with oil or on a sheet of aluminum foil poked with air holes (nonstick foil works well) or try wrapping veggies in a foil packet. Brush occasionally during grilling with melted margarine or butter, olive or vegetable oil, salad dressing, or a marinade to keep veggies moist.

How to Cook Frozen Vegetables

Running short on time? Tired of forgetting vegetables at the back of the refrigerator? Keep a supply of frozen vegetables on hand for fast side dishes and stir-fry accompaniments. Frozen vegetables are blanched (cooked briefly in hot water) and quickly frozen. Blanching and freezing preserves nutrients and tenderizes vegetables at the same time, so frozen veggies cook in less time than fresh. Frozen veggies also “keep” for a significant length of time at 0°F. The best way to cook frozen vegetables is to follow the instructions on the package’s label.

How to Cook Commercially-Canned Vegetables

Canned vegetables are an indispensable convenience for busy cooks. Choose cans without dents, bulges or leaks. Heat canned vegetables, undrained, until hot; drain before serving. Follow instructions on the label for cooking tips.

 

 

 

 

 

CONGEALED OLIVE OIL: THE WINTER QUESTION

Unusual Appearance is Harmless "Oil Ice"

 

 

From early fall until the spring, the most common consumer inquires we get are, “Why is my

oil thick and not very clear?” and “What is the white-ish substance in my oil?” It may be described as looking like:

• Swirls, like wisps of cloud or egg white
• Jelly-like globs or clumps
• Small hard white “seeds” or Solid masses, white or yellow-white in color
• Chunks or flakes at the bottom of a bottle that look like rock salt.

All of these have the same HARMLESS cause: COLD TEMPERATURES

And the same EASY solution: WARMTH

Olive oil begins to cloud, thicken, and turn solid at 45° F. As soon as the temperature begins to go below 45°, olive oil that has been transported in cold ships or trucks, or stored in cold warehouses or basements (or left in the trunk of your car!) starts to show the effects of the cold. When the oil is warmed above 45° again, it will start to liquefy, and it will be restored to its normal clear appearance and consistency with NO LOSS OF FLAVOR and NO HARM TO THE QUALITY OF THE OIL.

 

The process is exactly like water freezing into ice and melting back to water again. The reason there are so many different appearances to “oil ice” is that you may be seeing it at any stage of chilling or rewarming.

 

CAN I USE OIL THAT HAS “OIL ICE” IN IT, OR MUST I WAIT UNTIL IT MELTS?

You can use it. Olive oil does not separate into different ingredients when it congeals; the liquid part and the solid part are the same, just the way ice and water are the same.

 

CAN I DO ANYTHING TO BRING THE WHOLE TIN OR BOTTLE BACK TO NORMAL?

Yes, The idea is to warm the container SAFELY so that the oil melts. NEVER put a tin or bottle in the oven, on the stove or a radiator, or on or near any other direct source of heat. An easy way is to set the tin or bottle in a deep pot in the sink, and fill the pot to about 3/4 of the way up the side of the bottle or tin with warm water (do not use very hot water on a glass bottle, as this may cause the glass to crack or break). Keep replacing to warm water as it cools, until the oil is clear.

 

CAN I RESTORE JUST A PORTION QUICKLY TO USE ON UNCOOKED FOOD?

Yes. Pour the desired amount into a small pan and warm over low hear until the oil is clear.

 

If you have any additional questions, call our Consumer Services representative,

Monday – Friday, 9:00 – 5:30 Eastern time, at 1-800-62-BERIO (1-800-622-3746).

 

 

 

 

 

Here are some Kid Friendly Baking Tips from your friends at Betty Crocker®

Plan good times to bake. Anticipate a child wanting to help. Keep on hand some easy mixes or ingredients for some easily made recipes. Cookies and muffins are where many on Betty's staff got their start! You may even want to start younger children with ideas for snacks or sandwiches that require no cooking.

• Think about where a "children's baking corner" will fit in your kitchen. Younger children need more supervision, so it's great if they can work in one area while you're working in another.
• Look over your baking equipment, and put items a child can use in a place they can get to easily. Bowls with handles and pouring spouts or with rubber rings on the bottom that stay put on the counter are good for kids. Or how about getting them a mixing spoon or whisk that's just their size?
• Have some simple rules. You are the best judge of the age at which your child should be allowed to use the range, oven, other appliances and sharp knives.
• About that mess! At Betty's Kitchens, we start baking by filling the sink with warm, soapy water! As we finish using a utensil (except for sharp knives), we put it in the water to soak. Knives are washed separately. Finishing up is easier when dishes are washed as they're used.
• Read the package directions or recipe all the way through with children before they start to bake. Explain anything they don't understand.
• We recommend adult supervision whenever children use sharp knives, the range, the oven or small appliances.
• Teach children how to correctly set the controls on the range and oven.
• Teach children safe food-preparation techniques and how to handle hot foods.
• When your child is old enough to use pot holders, provide ones in a size easy for smaller, less-adept hands to use.

 

 

 

Here are some Healthy Baking Tips from your friends at Betty Crocker®

Want to lower the fat content in recipes while keeping flavor at the forefront? Try these healthy baking tips for great taste and from lite baking:

Low Fat Tips

• Cutting servings into smaller portions is sometimes all that’s necessary to lower fat consumption. (Check the Nutrition Guidelines included with each recipe for the fat amount in each serving.)
• Search BettyCrocker.com for “lighter recipe” and “low fat”—you’ll find an archive of recipes lightened for conscientious bakers and cooks.
• Use nuts in reduced amounts. When baking a cake, sprinkle nuts on top of the batter instead of stirring them in. The nuts toast as they bake, releasing more flavor—and there's no need for frosting!
• Try Betty Crocker® 1-Step White Angel Food Cake mix—angel food cake is fat-free. Add fresh sliced strawberries for the finish.

Low Fat Substitute

• Applesauce and plain yogurt are good fat substitutes in most recipes. For maximum texture and flavor, replace no more than half the amount of the fat listed in the recipe. If a recipe calls for 1/2 cup butter, you can substitute 1/4 cup applesauce, saving 44 grams of fat and 400 calories (the fat and calories in 1/4 cup margarine)
• Mashed ripe bananas work well as fat substitutes in carrot or banana cake or muffins.
• Purchased fruit puree mixtures, usually prune—based, also are good and work especially well in chocolate, spice and carrot cakes. Follow the label directions.
• Baby food in similar fruit flavors can be good as fat substitutes, too.
• Replace 1 whole egg in a recipe with ¼ cup fat-free, cholesterol-free egg product substitutes (such as ConAgra’s Egg Beaters®) or 2 egg whites—you'll save more than 10 grams of fat and 100 calories.

New Yorkers Against Unfair Taxes Start Fight Against Beverage Tax

By: Robert Harding

Thurs. Feb 12, 2009

One of Governor David Paterson's proposals to address the fiscal crisis in New York is the much-talked about obesity tax, which would impose an 18 percent tax on soda and drinks with less than 70 percent juice in them. This tax has led to some opposition, including 64 percent of respondents in a Quinnipiac poll that asked if New Yorkers supported or opposed the obesity tax. Now, New Yorkers Against Unfair Taxes has unveiled a website, NoBeverageTax.com, to provide a base for the fight against the obesity tax. A coalition of concerned New Yorkers today announced the formation of New Yorkers Against Unfair Taxes, the primary aim of which will be to defeat Albany's proposed 18 percent tax hike on juice drinks and soda.

 

Nelson Eusebio, the Chairman of New Yorkers Against Unfair Taxes, said, "We've come together - hardworking individuals, struggling families, and already burdened small businesses - to prevent the enactment of this unfair and misdirected tax that could cost our state over 6,000 jobs." "Our coalition understands that New Yorkers are already among the highest taxed people in the country. And we won't sit idly by while Albany tries to hit us with another 18 percent tax on beverages that New York families drink every day. This is a regressive tax that disproportionately targets middle and lower income New Yorkers and we won't be fooled by Albany trying to control our lifestyle by policing what we eat and drink," Mr. Eusebio said.

 

This 18 percent tax will be in addition to the sales tax consumers already pay as well as the extra deposit cost. All of the new and expanded proposed taxes together that Governor Paterson is proposing, including this new beverage tax, will add nearly $4000 to the annual expenses of an average New York family and could lead to the loss of 1-in-10 jobs in New York. (Source: The New York Assembly Ways and Means Committee Staff.)

 

Mr. Eusebio is issuing a call to all New Yorkers to reject the taxes on juices and other beverages New Yorkers enjoy every day.

"In an economy like this, the last thing government should be doing is raising taxes. I have seen firsthand small supermarkets and neighborhood bodegas are boarding up their doors at an alarming rate. It's not fair to place the extra burden on us, and it's the wrong solution to our State's budget troubles," Mr. Eusebio said.

New Yorkers can join the coalition's fight at www.nobeveragetax.com in order to declare their support, sign the petition, and make their opposition known to the Governor and their State Representatives.

 

The principle of the obesity tax is a good one. We should encourage people to consume healthier beverages than soda and drinks that don't contain juice. But the principle of the tax isn't why this tax will be imposed. This tax will be imposed to help the state erase its deficit.

• While this might be being touted as a health measure, it really is a budget measure. It is being done to help the state make some money.

*Article taken from The Albany Project at http://www.thealbanyproject.com/showDiary.do?diaryId=5760