Cooking with Mary Webisode-Bill's Farm

Super Foods for the Super Bowl

The Super Bowl is a great time to breakout the cookware and cook up some great dishes that also include whole super foods. It’s no secret that pomegranates, beets, sweet potatoes, cabbage, spinach and blueberries are part of that list. Take those ingredients and turn them into- pomegranate spritzer, spinach salad, roasted sweet potatoes with gremolata, blackened chicken sliders with cabbage slaw and blueberry cobbler. Entertain your friends with these delicious recipes that will taste great and fit right into the super bowl party.

Pomegranate Spritzer

Ingredients-

• 1-cup Pom juice
• 3 cups sparkling water
• 1-2 limes

Directions-

In a carafe, mix everything together. Juice one lime and add it to the spritzer and slice circles with the other one and use them as garnish. For an extra kick, add vodka.

Spinach Salad-

Ingredients-

• 1 bag washed baby spinach
• ¼ cup walnuts (toasted)
• 3 red beets
• ¼ cup crumbled goat cheese
• ¼ cup balsamic vinegar
• ½ cup good olive oil

Directions-

Clean the beets and remove the greens on top and the pointed growing end. Place in a baking dish filled with water and cover tightly. Cook in a 350-degree oven for 30-45 minutes. Let cool and then remove the skin. Keep in mind the beet coloring will bleed so, to prevent staining, use gloves. Dice into ¼ inch cubes. Toss the salad with balsamic vinegar first. Next, toss with olive oil and sprinkle salt and pepper. Next, toss in the goat cheese, beets and walnuts. Serve.

Roasted Sweet Potatoes with Gremolata

Ingredients-

• 9 sweet potatoes
• 3 garlic cloves, minced
• ¼ lemon zested
• 2 tbsp minced Italian parsley
• ½ cup olive oil
• 1 ½ tbsp kosher salt
• Cracked pepper

Directions-

Peel and cube the sweet potatoes into ½ inch pieces. Toss with ¼ cup of olive oil and spread on a greased cookie sheet (make sure the cookie sheet is light in color). Bake for 45 minutes on 350 degrees flipping every 15-20 minutes. While the potatoes are cooking, mince the garlic and parsley. In a bowl, mix the garlic, parsley, lemon zest, salt and pepper. Toss the potatoes with the mixture (mix in a little at a time) also known as gremolata. Serve.

Blackened Chicken Sliders

• 3 chicken breasts (pounded thin)
• 2 tbsp blackening seasoning (any will do)
• ¼ cup olive oil
• 1/4-cup Italian parsley leaves
• ½ head of green cabbage
• ¼ head red cabbage
• 1 carrot
• ½ cup Dijon mustard
• 2 tbsp honey
• Good small dinner rolls

Directions-

Pound the chicken breasts to a ¼ inch in thickness. Lightly coat with olive oil and blackening seasonings. Salt the chicken and sear them in a sauté pan. Cook through. Peel and shred the carrot into a bowl. Shred the cabbage into very thin pieces and add to the carrots. Add the parley to the slaw mixture and set aside. In another small bowl, mix the honey and Dijon. Set aside. Cut the chicken into pieces that will fit on the buns. On a plate, place the buns?? next add the chicken, then slaw and top with the honey Dijon mustard. Place the bun on top and serve.

Blueberry Cobbler

1. 1 lb frozen blueberries
2. 1 pkg frozen puff pastry
3. ½ cup brown sugar
4. 2 tsp vanilla extract
5. 2 eggs
6. 2 tbsp unsalted butter
7. Vanilla bean extract

Directions-

Thaw the puff pastry dough while you start the cobbler. Preheat the oven to 400 degrees F. Rinse the blueberries in a colander. In a large bowl toss rinsed blueberries with brown sugar, vanilla extract and small pieces of the butter. Place in a baking dish. Roll out the puff pastry over the top of the cobbler. Whisk the eggs in a small bowl and use a pastry brush to spread the egg over the puff pastry. Bake for 25-35 minutes. You want the top golden brown and cooked through. If the crust begins to get too brown you can cover with foil. Serve immediately

From Pond Hill Farm to Your Table

Pond Hill Farm is making a difference in the way children think about food by having an interactive experience. Last summer, I had an opportunity on my YouTube show, Cooking with Chef Mary, to see why Pond Hill Farm is an amazing asset to the community of Harbor Springs, Mich., and can be an example to all of us. It isn’t just for their fresh produce and their organic meats, it’s how they educate children about the farm and where food comes from in hopes to lessen the gap from the farm to the table.

Adults and children alike seem to be more and more removed from where food comes from. At the grocery stores we buy fruits and vegetables in cans, meats and poultry that are plastic wrapped and milk from a carton. Aside from a possible picture and a name on the label there’s no indication of the source, which makes us less and less removed from the plant and animal it came from.

At Pond Hill Farm, they bring the children into the fields and give them an opportunity to connect with the food. They provide a chance to plant food, watch it grow and take it home to cook and eat it. This simple experience can positively change the way children perceive their food.

Learn from the best.

Family Farm Educates Youth

by Marcie Spencer

According to the Center for Disease Control, more than one third of U.S. adults—more than 72 million people—and 16 percent of U.S. children are obese. Since 1980, obesity rates for adults have doubled and rates for children have tripled. With these statistics rising at such an alarming rate, something has to be done.

At Pond Hill Farm in Harbor Springs, Mich., something is being done.

“We thought we would start children thinking about healthy eating choices while they are still young,” Jimmy Spencer said, owner of Pond Hill. “Hopefully, they will continue to think about what they are eating and grow up having a well-balanced diet.”

Spencer is talking about their Farm Education Program, which has been operating since 2000. Local school children, cub scouts and other groups come to the farm to learn where their food comes from, how it’s grown and how eating a well-balanced diet keeps their bodies healthy.

“I start the program by asking the children, ‘has anyone eaten plants today?’ They usually all say, ‘NO!’ Then I explain that almost everything we eat is plant-based and that the cereal they ate that morning for breakfast came from a farm growing wheat,” Spencer said. “Most of the children think it simply comes from the grocery store.”

Spencer goes on to explain that putting bad fuel into a car can make it run rough and even stop working and compares that to the human body.

At Pond Hill Farm, the kids are not only learning about healthy eating, they’re also getting hands-on experience. During the spring Farm Education Programs, each child has the opportunity to plant their own vegetable plant seedling.

“What we are hoping for is that each child brings home their plant and eventually harvests and eats what they produce,” Spencer said. “Kids are more likely to eat something that they have grown themselves and take pride in.”

In addition to learning about their food and where it comes from, the children enjoy a total farm experience by taking a hayride around the farm, feeding the fish at the Trout Pond, feeding the farm animals and shooting a giant slingshot called the Squash Rocket out into the field.

The farm also offers opportunities for families to plant a plot in the Community Garden or to be a part of their Community Supported Agriculture program.

“We continually strive to promote eating locally grown pesticide and herbicide free produce,” Spencer said. “The Community Garden allows those in the neighborhood who don’t have the land to grow a garden, the ability to produce their own food.”

Jimmy’s wife Marci, and mother Sharon, also share his passion for farming. Sharon does all of the canning, soap making and accounting, and Marci is responsible for public relations, marketing and taking care of their two small children, Emma and JJ.

Pond Hill Farm is also home to a non-profit, Farming for our Future at Pond Hill (FFOF), which is focused on helping people improve their lives and communities through organic gardening and farm-based education. Some of the programs offered by FFOF include farm camps, a community garden in Petoskey and Farm Tokens for Education. The farm tokens project works just like Box Tops for Education but instead of collecting box tops from cereal; people collect wooden tokens when they purchase a locally-produced food. Participating farmers and grocers then pay the school for each token turned in by students.

Hopefully, with organizations like Pond Hill Farm, Farming for our Future and others who dedicate their time to promoting healthy eating, the childhood obesity rate will begin to decrease.

“We can only hope that kids will realize that eating a carrot they have grown instead of a bag of chips will help their bodies function better now and into the future,” Spencer said.

To find out more about Pond Hill Farm please go to www.pondhillfarm.com.

Chili Peppers

When I was a young chef, I failed to heed the warnings that came with the preparation of chili peppers.

The task assigned was to dice a 5 lb box of jalapeno chili peppers. The chef anticipated my anguish and suggested I use gloves but my pride suggested otherwise.

Very inexperienced and naïve, I wanted to win over both the kitchen staff and my chef. As the only woman (very common in kitchens) I found that showing toughness when possible was the best way to earn respect in a kitchen.

At first it was just a tingling sensation and then underneath my fingernails it began to sting with pain, it intensified with every passing moment and it crept up into my hands and made tears in my eyes. Determined not to show any anguish I continued to work and dismissed the burning sensation. Once I finished I received a simple nod of approval.

Though content with my accomplishment I vowed never to let my naivety get the best of me. Like an artichoke with its prickly needless or a live lobster with its dangerous claws, preparing chilies need a plan of attack and respect for its potentially dangerous features.

The lesson learned: Don’t mess with peppers unless you have gloves or know how to work with them.

The painful memory aside, that first experience led to my love for chilies and peppers and all they encompass.

Sweet and spicy chilies and chilies come in all colors, shapes, flavors, and sizes.

Originally from South and Central America chilies have lots of heat, adding spice to your food. They should not be confused with peppers, originally from South America, are sweet with little to no heat.

Bell peppers, the most common variety of peppers, are found in a variety of colors—green, red, orange, yellow, purple, black and brown. Most commonly roasted for a variety of dishes including fajitas, toppings on pizzas and garnishes for salads.

Chilies are a totally different vegetable. The hot temperature of the chili is a combination of the membrane, the white pulp found in the chili pepper, and the seeds. The seeds contain capsaicin, an irritant stimulant found within. Cutting into a spicy chili pepper, the heat intensifies the closer you cut toward the stem where most the membrane and the seeds lie.

Best- eaten raw chilies contain large quantity of Vitamin C and Vitamin A. They help clear sinuses, fight cholesterol and I have heard they can help suppress appetites.

Here are list of my favorite chilies and chili peppers and their common uses….

1. Jalapeno Peppers: Mild in temperature and green in color. Found in many typical Mexican style dishes used fresh or raw.

2. Italian Pepperoncini: Mild in temperature, green and red in color and delicious pickled. Found in Italian cuisine. Served with sandwiches, salads and charcuterie platters.

3. Shishito Peppers: Mild in temperature with a lasting bite in the flavor. Great deep-fried as an appetizer. Found in both Japanese and Spanish style cuisine.

4. Pasilla Chilies: Dark red burgundy color and found dried. The Pasilla is used in Mexican dishes like Chicken mole.

5. Poblano Peppers: Mild in temperature and dark green with a waxy texture. Found in many Mexican style dishes. They are best roasted and added to a dish or stuffed with bread, rice, ground beef and spices.

6. Serrano Chilies: Very hot, a hotter version of the jalapeno pepper. It is a meaty green chili that can easily be mistaken for a jalapeno. The difference is the heat.

7. Chipotle Peppers (also known as Chipotle in adobo sauce): Medium in temperature. Most common canned, deep red and brown color with a very smoky flavor and spicy flavor. (This is a ripened jalapeno). Found in many Mexican and Southwest dishes- Chipotle Sauce over grilled chicken.

8. Ancho Chilies: Mild in temperature- Similar in color to the poblano. Milder in temperature and sweet compared to most of the other chilies.

9. Habanero Chilies: The spiciest chili of them all. The Habanera can be sliced thinly and incorporated into salads raw or turned into a paste and spread lightly over anything.

Peppers and chilies can be dried and ground into a powder or liquefied for seasoning a variety of foods. This allows for easy access and they are a huge part of everyday cooking.

1. Paprika is dried ground Red Bell Pepper, not a chili. Used mostly for coloring and adding sweetness to a dish, I use it to dust a roast chicken to give it that speckled glow.

2. Cayenne is a dried hot red chili pepper. Cayenne is easy to work with, and blends easily into soups and stews. Cayenne can be found in different types of chili stews.

3. Black Pepper is from the pepper plant originally grown in India. The berries are picked and dried, known as a peppercorn when left whole black pepper is the most popular spice.

4. Peppercorns come in white (light in flavor), pink (floral in flavor), green (strong in flavor) and gray (impossible to find). Colored peppercorns are great whole in sauces or ground for an extra hint of flare, flavor and/or color.

5. Tabasco Sauce is made from the Tabasco Pepper. It can be added as an after thought to many dishes similar to the way we add salt and pepper. Many people like a bit of Tabasco on their scrambled eggs.

6. Sriracha Chili Sauce, is in my opinion, the best no fat healthy chili sauce.

Cooking with Chilies can take some experimentation and I would caution that it is always best to use less than you think you will need, as you can always add more.

When eating or cooking with chilies remember that a fat protein will reduce the heat. If your dish gets too hot, serve it with whole milk, versus water. You can also add a bit of olive oil or butter to a dish that has gotten too hot.

And don’t forget. Wear disposable gloves when cutting chilies, rinse your cutting utensils and board while wearing your gloves and don’t touch your eyes or face until you have thoroughly washed your hands and removed all the oil from your hands. A bit of acid, vinegar or lemon juice rubbed over your hands can also help.

Good luck cooking with chilies and let me know if you have any questions.

Happy Cooking!

Chef Mary

For more great Chef Mary's Cooking Tips, Recipes or Stories- Please go to my blog or to find out more information about Chef Mary please go to her Hail Mary's Inc website or email her questions for Ask Chef Mary Friday's at mary@hailmarysinc.com.

Also Check out Chef Mary's Webisode on You Tube!

You can also follow her on Facebook and Twitter!

The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or any other health care providers. Always consult a physician before starting any new diet or regimen.

Ask Mary...What oil should I buy?

How bad is canola oil? I know olive oil is better, but they're still both oil.

Thanks, Alex

Olive Oil, Canola Oil, Peanut Oil, Or Sesame Oil? Which should you choose?

Alex,

First of all, let’s talk about what oils are and then which one you should use. Oils are pressed legumes (peanuts), seeds (canola seed), grains (corn) and fruits (olives and grape seeds). Through a series of stages, their oils are extracted and refined to make the oil that we eat.

Canola isn’t bad but, it isn’t my first choice. It really depends on what you’re using it for. When in doubt, always go with Olive Oil. There are some questions, however, you should consider before choosing one because even though they’re all oils, they taste very different.

What are you using it for?

What temperature are you cooking at?

What type of flavor do you want?

Which is healthier?

Oil is an extract.

Olive oil has such a rich beautiful flavor that it heightens and layers any dish when used to finish it off. Examples include salads, pastas and even a pureed soup. However, if you’re trying to create an emulsion (a perfectly blended mixture of oil and vinegar) in your salad dressing you need to use canola oil or grape seed oil. Olive oil is to heavy and may not mix as well as canola oil or grape seed oil. Plus, if you’re using an expensive vinegar or mustard, olive oil will lessen the flavors.

If you’re cooking at a high temperature, always make sure you use oil like peanut, grape seed or canola. They do not burn as quickly as olive oil, and olive oil loses its flavor at a high temperature.

All of these oils have monosaturated fats (an oil that stays liquid at room temperature); your body needs these fats to help break down vitamins in your body. These fats are better than saturated fat because, unlike monosaturated fat, saturated fats are solid at room temperature. This makes saturated fats harder to pass through your body.

“The more unsaturated a fat, the more liquid it is at room temperature. In contrast, the more saturated fat (the more hydrogen it has), the firmer it is. Thus, of the three- beef fat, chicken fat, and corn oil- beef fat is the most saturated and the hardest; chicken is less saturated and somewhat soft and corn oil is the most unsaturated, is a liquid at room temperature.”

Personal Nutrition, Sixth Edition pg 110-111

Heart disease is caused by the narrowing of the arteries and the buildup of plaque. By eating monosaturated fats, the oil runs through the arteries fluidly without sticking to the walls preventing a blockage, whereas eating saturated fats can add to the blockage.

There’s research to support that small amounts of good olive oil can help reduce coronary heart disease.

“Oils from plant sources (vegetable and nut oils) do not contain any cholesterol. In fact, no foods from plants sources contain cholesterol.”

My Pyramid

http://www.mypyramid.gov/pyramid/oils.html

It’s important not to overdue any oil because they are significantly high in calories. One tablespoon is equal to about 100-120 calories. (Men should have anywhere from 1600-2000 calories a day and women around 1200 calories a day.)

If all else fails, just go with what tastes good. But remember, everything in moderation.

I hope this is helpful!

Mary

For more information on oils, check out My Pyramid Web site at http://www.mypyramid.gov/pyramid/oils.html

White Bean Recipes

10 Recipes with white beans; 5 ingredients or less…

These recipes are based on 1-2 people eating. If salt is not added to a recipe, you can always incorporate it..

White Beans with Artichoke Hearts

Ingredients- 1 cup white beans, 2 tbsp good olive oil, 1 can artichoke hearts, ½ half of a lemon/juiced, ½ cup parmesan cheese and salt

Directions- Sauté drained white beans in 1 tbsp olive oil. Add artichokes, lemon juice and Parmesan. Season with salt and pepper to taste.

White Beans with Papradalle Pasta and Broccoli Rabe

Ingredients- 1 cup white beans, 2 tbsp good olive oil, 1 cup tomato sauce, 1 bunch broccoli rabe, salt and pepper to taste

Directions- In a sauté pan, heat 2 tbsp olive oil and add the broccoli rabe. Cook for a few minutes and season with salt and pepper. Add the white beans and tomato sauce. Simmer for a few more minutes. Season with salt and pepper.

White Beans, Pancetta, Parmesan and Asparagus with Whole Wheat Penne Pasta

Ingredients- 1 cup white beans, 3 slices pancetta, ¼ cup parmesan, 1 bunch asparagus, 2 cups penne pasta, 2 tbsp olive oil

Directions- Boil off penne pasta, strain and set aside. Slice asparagus into 2 inch pieces. In a large sauté pan heat with 1 tbsp olive oil and add the pancetta. Cook for a few minutes and then add the asparagus. Cook until the asparagus is bright green and then add the white beans. Add the rest of the olive oil and toss in the penne pasta and Parmesan cheese. Season with salt and pepper (remember pancetta is very salty)

White Bean and Bibb Lettuce Salad

Ingredients- ½ cup of white beans, ¼ good olive oil, juice from 1 lemon, 1 head of Bibb lettuce, ½ bunch of chives cut into ¼ in strips.

Directions- Toss the white beans with ½ the amount of olive oil and lemon. Toss the lettuce with the rest of the olive oil and chives. Season with salt and pepper. Place the lettuce on the salad plates and garnish with white beans.

White Bean and Fried Egg

Ingredients-1/2 cup white beans, 2 tbsps olive oil, 1 cup spinach, 4 eggs, 2 pieces wheat toast, and ¼ cup parmesan

Directions- In a sauté pan heat 1 tbsp olive oil and cook the beans for 4-5 minutes add spinach and cook for a few more minutes remove and set aside. Add 1 tbsp olive oil to a non-stick pan and add all four eggs. Place a lid over top, turn down to medium high and cook for 2 minutes. In the meantime (one word) toast bread and place on a plate and top with the white beans and spinach mix. Cut the egg whites to separate the eggs and slide two on each toast. Top with Parmesan. Add salt and pepper to taste.

White Bean and Olive Tapenade Salsa

Ingredients-1 cup white beans, ½ cup olive tapenade, ½ cup diced seeded tomatoes, ½ cup good olive oil, and 2 tbsp chopped parsley. Salt and pepper to taste.

Directions- In a large bowl toss with all ingredients from above. Season with salt and pepper. Serve with rustic grain bread.

Artichokes Stuffed with White Bean and Olive Tapenade Salsa

Ingredients- 1cup white beans, ½ cup olive tapenade, ½ cup diced seeded tomatoes, ½ cup good olive oil and 1 globe artichoke. Salt and pepper to taste.

Directions- Boil your artichoke with lemon juice and water. Bring water to a rolling boil and then submerge your artichoke in it. Turn down to simmer. Cook for an hour to an hour and half. Once cooked, remove choke and place the White Bean and Olive Tapenade Salsa inside. Serve.

Roasted Garlic and White Bean Compote

Ingredients- 1-cup white beans, 1 head of garlic, 2 tbsp olive oil, and ¼ bunch chives minced and rustic whole grain bread. Season with salt and pepper.

Directions- cut off the top (pointed end) of the garlic and place in enough foil to seal completely. Before sealing it add 1 tbsp olive oil and salt and pepper. Roast for 1 hour on 350 degrees Fahrenheit. After it has cooked, set aside (save the oil). In a sauté pan, sauté the beans for a few minutes then squeeze in the garlic and add the oil from the foil. Next add the chives and season with salt and pepper. Spoon over sliced rustic bread.

White Bean and Pesto over Seared Tofu

Ingredients- ½ cup white beans, 1 package firm tofu, ½ cup pesto*, 2 tbsp olive oil

Directions- Preheat your oven to 350 degrees Fahrenheit. In a sauté pan (that can go in the oven) add 1 tbsp olive oil. Season the tofu with salt and pepper and place in the pan. Sear for a few minutes and then turn. Place in the oven for 12-15 minutes. In another sauté pan, add the rest of the olive oil and sauté the beans adding in the pesto. Season with salt and pepper. Remove the tofu from the oven and top with the white bean pesto mix.

BLT with White Bean Puree

Ingredients- ¼ cup white bean puree, ½ Roma tomato, 2 lettuce leaves, 2 strips of bacon, 2 pieces whole wheat toast

Directions- Toast the whole wheat bread. Smear with white bean puree, top with lettuce, tomato and cooked bacon. Place the bread on top and cut into four triangles.

White Bean Puree-In a saucepot cook ¼ cup of beans with salt, pepper and garlic powder (as needed). Blend with olive oil in a blender. When the puree seems to be thick and not combining add more olive oil.

The Lean Bean- Dried Beans

After I finished preparing my station for the battle of dinner, I began to work on the kitchen tasks of shucking shell beans. (Kitchen tasks are the jobs that don’t belong to anyone in particular but they have to be done daily.) Our chef always insisted upon buying from local farmers because they offer the freshest and most seasonal fruits and vegetables. As always, food is delivered to the kitchen in one big mass and, in a matter of minutes, it must be organized and stored properly.

While organizing the goods, I noticed that this day was the first shipment in the season of shell beans. Among the many regular fruits and vegetables were the boxes and bushels of beans and with them came the job of shucking them. Shucking all these new varieties of beans was a wonderful eye opening experience, as well as being a bit overwhelming.

Luckily, it was summer and fresh summer beans are far easier than that of the Fava (which also grows in the summer but is not as easy to shuck) and given the option most chefs would say summer beans are a piece of cake compared to other varieties of beans. With just a few quick moves, the summer beans release easily from their outer shells. Not only are they easy to shuck, fresh beans are easy to cook.

Fresh beans take only 15-20 minutes to cook; whereas their dried counterparts take hours of time to first soak and then cook. Fresh also have a more delicate texture than that of a dried bean. These attributes may leave you more partial to the fresh bean.

After I left the restaurant I took my new knowledge of the fresh bean with me. The fresh beans were so much easier to work with that I couldn’t help loving them. I still use dried and canned but when given a choice I always choose fresh.

“The fruit of a plant originally came from Central and South America. The word “bean” refers to the fruit, the seed and the plant that produces them. The pods of most varieties can be eaten fresh (before reaching full maturity). Once they are mature they are no longer edible; the beans are podded and the seeds, called legumes, can be used fresh or dried and cooked”

“The Visual Food Lovers Guide” Page 119

The shells of the fresh bean are typically lovely shades of light and dark green, nothing too extraordinary. The true gem is on the inside. The beans that come out of their shells are stunning. They look like something youwould string with a strand of pearls. Fresh the Turtle Bean is the perfect color of black pearl and so many of the other fresh beans look like jewels and gems. It’s hard to imagine that we eat something so beautiful.

Aside from their looks, beans (fresh, dry or canned) are so special that they appear in both the vegetable and protein section of the food pyramid, which makes them quite unique. There’s also the super bean the Soy Bean, which is a perfect blend of all the essential amino acids making it a complete protein.

“Legumes are rich in the B vitamins and fiber. They are a good source of protein, iron, and zinc and are naturally low in fat and cholesterol free.”

Personal Nutrition 6^th Edition pg. 153

My clients seeking nutritional advice range from the very wealthy to the very poor and I suggest that everyone incorporates more beans and legumes into their diet for the reasonable prices, the great health benefits and the convenience of cooking and storing them regardless your financial background. When you cook beans they absorb other flavors and are extremely filling. There are so many different varieties of beans that they can be paired with almost anything and served as the main course, salad or side.

As Americans we tend to eat higher fat proteins like beef and pork and tend to omit things like beans and other lower fat proteins. In a 2000-calorie diet we should be consuming 3 cups of beans in a week or ½ cup each day. In a ½

cup of beans there is about 8 grams of protein, which is less than in animal proteins, but it is still a good option.

Paired with other lower fat proteins you can easily achieve your daily-recommended intake. It’s very typical in today’s world for people to eat more protein than is recommended in a daily diet.

Whether you’re in a restaurant or in your own home there’s always a way to incorporate beans into your diet. If not for the delicate and delicious flavor than for the added health benefits that comes with adding beans and legumes to your diet.

Dry beans and peas:

Black beans are also known as the turtle bean. This bean is black and shiny when dry. A great option instead of the typical pinto bean in Mexican dishes. Great in tacos instead of ground beef or turkey.

Black-eyed peas- the traditional good luck New Year’s Day bean. Creamy white with a black dot in the bellybutton (the indention on the edge) of the bean. Gently cook them because they can easily over cook and become mushy. Tastes great cooked with pancetta, carrots, celery, onion and bay leaf.

Fava beans- a bean that is worth the extra effort. It’s in season in the summer months. It has to be shucked twice before you can eat it. The bean is light green in color and delicious with good olive oil and feta cheese.

Cranberry beans or borlotti beans-

The cranberry bean or borlotti bean is very small and has beautiful red stripes. It is delicious in stews and interchangeable with most white beans.

Red kidney beans

The kidney bean slightly resembles the kidney and especially with its dark red color. The bean is large and meaty and is great in chilies.

Cannellini beans-

A small white bean and slightly similar to the shape of the kidney bean. Delicious in white bean salads with artichokes and lemon juice.

Butter beans or lima beans (mature)-

This bean comes in both light green and cream. You can try mashing it with roasted garlic and substitute it for mashed potatoes.

Navy beans-

The smallest of the white beans. Also known as the white pea bean interchangeable with all other white beans.

Soy beans-

The Soy Bean is the super bean, which is a perfect blend of all the essential amino acids making it a complete protein.

Yellow split peas-

Most commonly known in green. The split yellow pea is similar to the green split pea. Split peas are used in soups and goes well with chicken.

Cooking Tips-

1. Soak dried beans for at least 8 hours before cooking.
2. To reduce gas from the beans throw out the soaking water and add new water. (Beans do release some of its nutrients into the water so, to retain those nutrients, keep the soaking water and prepare for a gassy evening.)
3. Add acids and salt at the end of the cooking process to prevent the beans from becoming too firm.
4. When cooking green beans add salt to the water before cooking to enhance the green color.

As Seen on the Washington Times Communities on my column Hail Mary Food of Grace

Happy Cooking!

Mary

If you have questions please email me at mary@hailmarys.inc@gmail.com

Buttermilk

Dear Mary,

I heard that you could soak chicken in buttermilk. But I’m not exactly sure what buttermilk is and why I would soak chicken in it?

Thanks,

Karen

Dear Karen,

Thank you for your question. Buttermilk is a secret weapon for chefs. It has so many great uses and a unique tang that can be really interesting in a lot of dishes. You said “really” twice so I deleted one. When I worked at one of my favorite restaurants, we would soak our chicken tenders in the buttermilk to make the best chicken fingers.

Buttermilk is extremely tart to the taste. If left by itself, it separates and the heavy casein falls to the bottom and the lighter whey floats to the top. It has a pungent smell and usually has small curds in the liquid. Before you serve it or use it to cook with, you should always shake it vigorously.

“The nutritional value is similar to skim or reduced fat milk”

The Visual Food Lover’s Guide, pg 534

The nutritional value is close to skim or reduced fat milk if you’re watching your weight and are looking for another source for flavor this is a great option.

Nutritional Information- per 1 cup Buttermilk

Protein 8.6 g

Fat 2.3 g

Carbohydrates 12.4 g

Cholesterol 9 mg

Sodium 272 mg

The Visual Food Lover’s Guide, pg 534

Soak chicken breast, thighs, or legs in the buttermilk for about 1-2 hours before cooking. This process will help tenderize the chicken and even remove some of the blood in the veins (which will make everyone more comfortable when eating). Children can be turned off by red veins and by soaking the chicken the veins will absorb the buttermilk becoming difficult to detect. Decreasing battles with your kids.

Using its acidic qualities, buttermilk tenderizes the meat the same way a marinade consisting of lemon juice or vinegar does. It also makes the chicken moist and delicious.

Main Courses like fried chicken, chicken parmesan, chicken tenders and southern grilled chicken with a sour cream sauce are all great dishes to use the buttermilk trick. You would want to soak chicken in buttermilk when it would enhance the flavors in the dish. It adds a nice tang to the chicken and breaks down the fibrous tissues, which leaves you with a mouthwatering piece of poultry.

Give it a try. You can also use the buttermilk in sauces to turn a naked chicken into a saucy chicken.

Happy Cooking!

Chef Mary

Spinach, Kale & Swiss Chard

Eating our robust green nutrition superstars, kale, swiss chard and spinach, will help you enhance your plate, palate and body. These three luscious greens are an extraordinary additive to almost any dish. They enhance not only the look of your main course but also accentuate their flavors. Eaten regularly, these three leafy green vegetables can increase your vitamin and mineral intake helping you to live a healthier life.

When it comes to greens, the darker the better usually. Leafy greens also contain, fiber, vitamins and phytochemicals, which help prevent lung cancer and other forms of cancer. Green foods in general tend to be good for your eyes, build strong bones and teeth, and can boost your ability to fight colds.

With so many different types of leafy greens it’s difficult to just eat spinach. Though I love it and can eat it any day of the week, I also like adding kale and Swiss chard to the mix. My first introduction to Swiss chard was one that I will never forget. The brightly colored stems were so strange and wonderful. I couldn’t believe that a leafy green vegetable could be so beautiful. When you get the cooking bug you start to realize that you eat, drink and sleep food. Every waking thought you are concocting recipes and thinking about ingredients. Therefore, a word like beautiful green comes out of your mouth, because the cooking bug has bitten you. Once I was shown that there was more than just spinach, I couldn’t stop myself.

Make sure when you buy these greens that they are full of life, bright in color and lack any discoloration. While I was in Oklahoma in October on my Healthy Cooking Tour I was trying to buy Kale for one of my demonstrations and, to my dismay, all the Kale they had was lifeless with brown spots. Horrified, I called the manager over and told him that the store should be offering their customers better products. Without hesitation, he agreed and gave me a very large discount. The Kale wasn’t perfect but I needed it for my demonstration. With a little extra care and soaking in cold water for a substantial amount of time I was able to use it that night. In a dream world we would all have vibrant and beautiful produce but the reality is we have to make do. So expect and look for the best, but use what you got.

Kale, Swiss chard and Spinach

Kale: There are many types of Kale (elephant, purple, green), but for the most part these amazing greens are usually dark emerald green with a grayish tint. Kale is a member of the cabbage family, along with broccoli, Brussels sprouts, cauliflower and collard greens. It is loaded with beta-carotene, vitamin K, vitamin C, lutein and zeaxanthin and is also a great anti-inflammatory. At first glance it may look inedible but after careful observation and a few taste tests you may find the flavor to be unique and delightful.

Swiss Chard: Also known as Silver beet, Perpetual Spinach, Crab Beet and Mangold, this is also a delicious green. Chard is very bitter and can be used in sautéed dishes or in salads if it’s young enough. Swiss Chard stems are one of my most favorite parts about the plant. They look like they belong in a candy store with their brilliant array of colors ranging from red to yellow to white.

Spinach: Typical and familiar, spinach is one of the most popular dark greens around. I was amazed to learn that spinach actually contains more iron than a hamburger. Spinach is also loaded with vitamins A and K, foliate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium and vitamin B6. So as you can see, there are tons of reasons to eat this delicious vegetable. I personally like baby spinach versus big hearty spinach. It tends to have a milder taste and works best in salads.

Grocery shopping takes time and a little bit of knowledge. With simple techniques you will have the best possible food in your fridge.

Washing Tip- Washing Greens

If you are buying market greens, you should definitely wash them. The trick is to not bruise them while you wash them. Fill up a bowl with water but leave enough room for the greens. After they have soaked for about 4 to 5 minutes, I take it out and do it again. You are waiting for the dirt and grime to fall to the bottom of the bowl and then you can remove the leaves off the top. Make sure that you don’t pour the water out with the leaves in the bowl because you could put the dirt back into the leaves. For pre-washed spinach, you do not need to re-wash.

Cooking Tips-

Sautéed Kale:

Remove the stem of your Kale by leaving the Kale whole and slicing the stem out of the leaf. Next, roughly chop the Kale into equal size pieces. Place in a large bowl. Heat a large sauté pan and on medium-high heat and add a little olive oil. Add Kale to the sauté pan, move around with tongs, and add salt and pepper to taste (chef pinch of salt). You can also add lemon juice, garlic powder or fresh garlic, sautéed onions and many more extras.

Sautéed Swiss chard:

Remove the stem of your Swiss chard by leaving the chard whole and slicing the chard stem out of the leaf. For added crunch, you can small dice the stem and sauté before you cook the chard and then add it in. Next, wash thoroughly and roughly chop the chard into equal size pieces. Place in a large bowl. Heat a large sauté pan and on medium high heat add a little olive oil. From here, follow the instructions for Kale.

Sautéed Spinach:

Remove the stem of your spinach by pinching them with your fingers and leaving the leaves intact. Wash thoroughly. Place in a large bowl. Heat a large sauté pan and on medium-high heat and add a little olive oil. Follow instructions for Kale or chard from here.

New Year New Food | Washington Times Communities

New Year, New Fridge

It’s 2010 and it’s time to clean out your refrigerator, cupboards, spice cabinet and pantry. In the dark corner hides the ketchup bottle that has resided there since 2002. Today it’s your day to throw it away. Some things seem like they can last forever but this just isn’t true. Everything has an expiration date and it’s your job to keep you and your family safe from the food borne illness also known as food poisoning that lies within.

Sad, but true, many people get food poisoning right from their own home. It’s easy to be in a rush, grab a condiment from your fridge, and spread it between two pieces of bread and go. Hours later you have an upset stomach and are clueless as to where it came from.

The way this can happen is if:

• You believe that some foods are good forever
• You’re just too lazy to clean out your kitchen
• Or you buy multiples of one item keep them all in the fridge or pantry together and then hastily grab the wrong one.

Start the year off right and make it a priority to clean out your jars, cans, bottles and anything else that has been collecting dust. Check everything by look, smell, taste and date. If you aren’t willing to do any of these things, than throw all questionable items away.

I am as guilty as the rest of you. I open a jar; use half of whatever it is and place the rest back in the fridge for another day. Sadly, sometimes that day never comes and before I know it I have three boxes of half-used chicken stock on my refrigerator shelf. Even worse, I have no clue which is the oldest or newest one. Thankfully, my nose and taste buds are highly trained.With a quick sniff and then a small taste,I can typically decipher if it stays or goes. However, for the average Joe this can be tricky.

A few basic tips for opened food-

• Never leave food in an open can in the refrigerator.
• Check the date and if it is more than a few weeks past, throw it out.
• If there is no date on the can reopen the opened container and look for-
• Bad odor
• Mold
• Or discoloration
• If none of these appear than taste it. If it still tastes good than it is probably still ok.
• If it fails any one of the above tests, throw it away.

Did you know after a year your spices start to lose flavor and pretty soon after that they won’t have any flavor at all. Things like cumin, turmeric and cayenne take longer to lose their flavor but eventually they do. They won’t have the same kick as they had when you first bought them but they will still be good. Especially if you bought one of those handy dandy spice racks that came pre-filled with spices, you never know how long those sat on the store shelves. You don’t have to get rid of the bottles but please get rid of the herbs and spices. You can refill them after you rinse and dry them properly. Be aware that spices can be pricey, so buy the ones you use most first.

Frequently Used Spices

• Chili pepper- for chilies
• Herbs of Provence- fish and chicken
• Celery salt- salads
• Curry- chicken curry or curried chicken salad
• Cayenne
• Bay leaf- soups
• Oregano- salads or tomato sauces
• Cumin- chilies

After you’ve cleaned out your kitchen, it’s time to restock. Focus on grocery shopping three to four days for fresh ingredients and buy for the month for canned and jarred foods. It may make it easier to buy your canned foods on a day where you are not in a hurry, that way you don’t miss anything and you can really figure out what you need to buy.

*If you begin to notice that some things are not being finished, make a note so that next time when you grocery shop you buy a smaller portion or size. By buying smaller quantities you can save money and prevent waste. Don’t forget that when you throw away food you are really throwing away money.

Once you get it home, store it and label it properly so that you maintain good health. By labeling everything you take the guessing out of the equation.

In the restaurant world, whenever you enter the walk-in (refrigerator) you’re taught to always take a roll of masking tape and a sharpie with you. These can help you label everything (what it is, the made date and the throw away date). That way, no matter who’s cooking, everyone knows exactly what’s going on in the refrigerator.

You can use this same idea in your home. Write the date you opened it and the date you should throw it away. With the food clearly marked, you know to either cook it or get rid of it.

Here’s a cheat sheet on how long things can stay fresh in the refrigerator –

Opened condiments (ketchup, mayo, mustard, etc.): 1-2 months (on the cautious side)

Jarred Items (red peppers in oil, olives, pickles, artichoke hearts): 1-2 weeks

Cooked Meats: 4 days max

Raw meats: 3-6 days

Raw Fish: 2-3 days

Cooked Fish: 2 Days

Sliced Lunch Meat: 3-4 days

Cooked, Hard-boiled Eggs: 4 days

Raw Eggs: 2 weeks

Raw Vegetables: Around 10 days

Cooked Vegetables: up to 4 days

Lettuces: 4-5 days

Cooked Foods: 3-4 Days

Butter: 2-3 months

(Frozen foods: 1-3 month)

*If for some reason you happen to open multiples of one item, stack them so the one with the furthest date is behind the one with the closest date. So if you’re in a hurry and reach for one of the cartons of milk, you will hopefully grab the one that will expire first.

Your kitchen is your safety zone; you shouldn’t have to worry about getting food poisoning from your expired foods. Why not stay away from canned and processed foods all together and focus more on fresh whole foods. Stock your fridge with fresh vegetables, lean proteins, healthy fats, whole grains and sweet fruits. You should make your kitchen a place where you feel comfortable and if you shouldn’t eat it don’t keep it. Start off your year with a labeled, organized and safe kitchen.

Read More at my column- The Washington Times Communities Hail Mary Food of Grace

New Year New Food | Washington Times Communities

Crown Roast Pork for New Year's Eve Dinner

New Year’s Eve is that time of year when you want a truly special meal to surprise your guests. There are times when we are willing to roll up our sleeves and work a little harder. A guest’s reaction is all the thanks you need.

The Crown Roast Pork is a crowd pleaser. When you entertain over a holiday it can be difficult to decide what to serve, especially when you want to cook something spectacular. There are some meats and lots of fish that don’t get eaten. As a chef, you dread a full plate coming back to the kitchen.

Pork Tips-

Pork needs to be cooked through to 160 degrees F. When you cook pork through it can leave the pork tough and tasteless. However, the Crown Pork Roast is special because it is moist, flavorful and has a beautiful presentation.

Ask your butcher to do a lot of the work. Have him tie the ends together to give it that finished crown look. The bones keep the meat extra moist and the bag allows it to slow cook in its own juices. The liquid in the bag is heated and evaporates to the top and, when it can’t escape, it collects on the top and then rains all over the pork basting itself.

The Meat should be fork tender and melt in your mouth. Enjoy!

Crown Roast of Pork- (CRP?)

7.5 lbs. Pork for 10 people

1 bunch Chervil

3 tbsp Butter

2 tbsp Olive oil

1 small bunch Sage

1 small bunch Parsley

2 sprigs Thyme

½ cup Chicken stock

1 head of garlic with the top takeoff

Salt and pepper

Baking bag (you might want to use one that fits a turkey and make sure to follow the directions on the bag so the bag doesn’t burst during the cooking process)

Gently rinse the pork and dry. Place the pork inside the baking bag and inside the baking dish that is around 4 inches in depth. Leave the bag open and roll down the sides so you can fill the center of the pork with herbs and garlic. Lightly coat the CRP with olive oil and sprinkle with salt and pepper. Cut the pointed end of the garlic off and place cut side up inside the middle of the CRP. Next, loosely add in the herbs to the center of the CPR above the garlic. Add the chicken stock to the bottom of the bag. Tie off the bag and bake in a 350 degree oven for two and a half hours.

Stuffing- This recipe will make extra stuffing that you will be able to cook in a side dish as well as stuff the pork.

1 small Butternut squash peeled and diced to dime size pieces

1 c Brioche Croutons*

2 Fuji Apples peeled and diced

¼ raisins

1/8 c chopped Sage

2 Onions diced

½ Leek diced

¼ c Chicken stock

¼ c water

In a small Sautee pan, add the water and bring to a boil. Once it is boiling, add the raisins to re-hydrate them and turn the water to simmer. Cook them for a few minutes and then add the diced apples. Simmer for 10-15 minutes.

In a large sauté pan, sauté the leek and onion in olive oil and butter on medium heat. Add salt to release the flavor. Add in the diced Butternut squash (you may need to add more olive oil) stirring frequently and continue to cook for 15-20 minutes or until the butternut squash is cooked through. Next, add in the apples, raisins and sage. Continue to stir. Cook for a few more minutes and then add the brioche bread croutons. Add chicken stock and stir incorporating all of the components. Set aside until the CRP is finished cooking.

After two and half hours, remove the CRP and place on a cutting board for a few minutes. Save the liquid and strain it into a saucepot. Reduce the strained liquid by 2/3’s. Place the pork back into the baking dish without (without is always one word) the bag and remove the dried herbs and garlic. (You can squeeze the now roasted garlic into the stuffing or you can throw the garlic away). Add the stuffing to the middle of the CRP. Pile the stuffing to the top of the bones. Place the CRP back in the oven and cook for 30 more minutes. Any remaining stuffing can be placed in a separate baking dish and cooked as well.

Sauce

Reduced liquid

3 tbsp Butter

2 tbsp chopped Sage

Salt and pepper

Reduce the liquid from the pork by 2/3rds (the same from above) in a small sauce pot. Once it is reduced, remove from the fire and swirl in butter, sage salt and pepper. When the roast is finished and the stuffing is brown, pour the sauce over the whole roast. Garnish with fresh herbs. Serve by slicing the CRP into sections so that each person gets a bone.

Serve with kale.

Kale-

3- 4 Bunches of kale

½ cup water

2 tbsp olive oil

2 lemons halved

Salt and pepper

Remove from the stem. Add to a large sauté pan with boiling water. Stirring frequently, wait until all the water has evaporated and add in the olive oil lemon salt and pepper. Serve immediately.

*Brioche Croutons

1 cup diced brioche cubes about dime size

½ c olive oil

Salt

Preheat oven to 350 degrees F. In a large bowl add croutons, olive oil and salt. Toss lightly. Place on a greased sheet tray and toast for 4-5 minutes then turn and cook for a few more minutes. Set aside

Happy Cooking!

Chef Mary

For more great Chef Mary's Cooking Tips, Recipes or Stories- Please go to my Column- Hail Mary Food of Grace at the Washington Times Communities or to find out more information about Chef Mary please go to her Hail Mary's Inc website or email her questions for Ask Chef Mary Friday's at mary@hailmarysinc.com.

Also Check out Chef Mary's Webisode on You Tube!

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Perfect Mashed Potatoes

Have you ever wondered why restaurants have perfect mashed potatoes and yours may be lumpy and tasteless? Every year at Thanksgiving and Christmas my family and I sat around the dining room table like countless others and enjoyed our holiday feast. Mashed potatoes were on our menu. At our house a bowl full of watery, flavorless and almost transparent potatoes was awaiting us on the buffet. Needless to say, I typically passed on this unappealing dish.

Missing out on the delicacies of mashed potatoes, I soon found myself looking for an alternative, which is how I found the instant mashed potato from my high school. Though not perfect, I found that adding butter, salt and pepper would make these flavorless fake potatoes quite delicious and, as sad as it was, miles ahead of our traditional family staple.

The epiphany about potatoes came in cooking school. After potato week I realized that potatoes could be so much more. We learned about adding more salt than you could ever imagine, that liquids incorporate into the mashed potatoes better if they are hot and by continuing to cook the potatoes on the stove after you remove the water will prevent them from being watery.

After learning these techniques I wasn’t willing to fight for the instant mashed potato any longer. Those days of being somewhat satisfied were over and a new day had arrived. I had seen the light. Mashed potatoes could be what they were built up to be.

While cooking in a restaurant kitchen I discovered the Yukon Gold potato. I was mesmerized by how different they were from customary potato, i.e. the Russet. Instantly, I was enamored by its creamy texture and delicate flavor. This was not the potato of my childhood or even the one from cooking school; it was everything I ever wanted from a potato and more.

With the holidays approaching, remember you’re the cook and you have control.

Tips on the Perfect Potato-

Try buying Golden Potatoes (Yukons) instead of Russets. They have a smooth golden outside and are much creamier inside. You can cook them like your regular mashed russet potato.

For those of you who don't know, when you boil them after peeling them, make sure you cut them into equal pieces so that the potatoes, no matter what type, cook at the same rate. When the potatoes are finished cooking, pour out the water and put them back on the stove for a few more minutes. It will help cook out the water. You can check to see if the potatoes are done by piercing a small pairing knife through the center of the potato.

Next, heat the cream and butter. These liquids incorporate into the potatoes easier if they’re hot.

While the liquids are heating mash the potatoes. You can use one of two tools to do this...1. A Ricer around $150, (I just bought one and I love it). It turns the potato into rice looking form, which you can easily mash and it gets rid of all lumps. Or 2. Potato masher around $20. (Spend a little extra and buy the one with a rubber handle, you will thank me later) This is cheaper than the ricer but you don't have near the same results.

As you are mashing the potatoes, add the butter and cream mixture (low fat milk for those of you who are watching the calories and for those who want no calories try chicken stock, for those who are vegetarian try vegetable stock, and if you are looking to add a super food to your meal try mashed sweet potatoes instead of the Yukon Gold). Make sure at this point you’re adding in the salt; always add more than you think.

Potatoes take a lot of salt to release their delicate flavor. If you are not comfortable with adding a lot of salt you can do a test. Put a scoop of potatoes into a small bowl and add salt until you get the taste you are looking for and then mimic the taste in the larger batch. It will help boost your confidence without the risk of ruining the whole bowl.

Mashed Potato Recipe

1 pound of Yukon Gold Potatoes

½ cup of ½ and ½ Heated

½ stick butter melted

2-3 large chef pinches of salt*

Cracked fresh ground pepper or white pepper

1 bunch of Chives (Garnish)

Peel potatoes and cut them into quarters. Leave them in cold water until you are ready to cook them. (For extra ease keep them in the pot you are going to cook them in) When you are ready to cook, bring the water to a boil and then simmer uncovered for an hour (more or less time may be needed depending on the size of the quartered potatoes). When a pairing knife can easily go through the center of the potato it is cooked. Strain out the water and return the potatoes to the stove. In a small saucepot add the ½ and ½ and butter. Bring to a simmer. Use a ricer to remove the lumps from the potato and return the potatoes back to the pot. Slowly incorporate the heated liquids into the potato and stir with a rubber spatula. Add the salt a little at a time and finish with cracked pepper and diced chives.

Happy Cooking Chef Mary!

Setting without the Fretting | Washington Times Communities

As seen in the Washington Times Communities!
Setting without the Fretting | Washington Times Communities

Dear Chef Mary,

I know this will probably seem like an obvious question to you, but I’m always wondering how to best set a table. Help!

Thanks so much, Jodi

I’ve always had a hard time remembering how to set a table. Back in the day, without fail, right before my guests would arrive, I would run to my drawer filled with placemats and tried, with no luck, to desperately remember what Emily Post would do in this situation.

Since rulebook etiquette isn’t second nature for most of us, I decided to draw a picture of my table to keep close at hand for future setting scenarios. Take a look at the picture above to get some ideas. I suggest drawing your own picture to help you stay focused and organized during the pre-dinner planning process or print mine out and keep it with your placemats. This will help to make your evening stress free and allow you to focus more on the food and fun.

Keep in mind, setting a table is a life skill and entertaining is one of life’s highlights. When I sit down to a plated dinner I always think about how I have to drag my arm across my plate to grab my fork with my right hand. I usually pray that whatever is on the plate won’t be on my sleeve. Hopefully a funny thought can help you remember that forks are always on your left.

Have you ever wondered whose bread plate is whose? Remembering the initials of a classic sports car BMW can help you to remember which plate is your bread and which is your water. BMW= Bread,Meal, Water – from left to right. It has taken me many phone calls to my Emily expert Margo Ward to keep this straight.

Last but not least make your guests feel as though they can relax. Wait to clear plates until everyone is finished. However, if you have a guest that is lingering over their meal, go ahead and begin to clear the plates and hopefully they will finish by the time you get to them.

“Whether you are hosting an elegant sit-down or a casual buffet, the table is the heart of a holiday party. All you need to make it special are a few basic elements, a unified look, and a decorative accent or two.”

- Holiday Entertaining by Williams- Sonoma

This is definitely the time of year when you’re entertaining more than ever, and when you’re entertaining so frequently, it’s the little touches that make a big difference. Simple touches – like a nicely set table, beautiful floral arrangement, and lit candles – are worth the extra effort. Place cards add a wonderful touch as well. With a medium to large-sized group, assigned seating in the form of a charming place card is a blessing and will ensure a really fun night that will put your guests at ease. Just like food, some people go together better than others.

Christmas Cookies, Chocolate Covered Strawberries, Ice Cream Puffs, Gingerbread Houses

During the holidays when I was young you could usually find me up on tables devouring decadent sweets that were all around our house. Most children anxiously await gifts but not me. On Christmas morning I couldn’t wait to get my hands on my stocking filled with chocolates. As I’ve gotten older, I appreciate the more decadent desserts like holiday cookies, candies and cakes and the time and energy that is put into them. It wouldn’t seem like Christmas without some of my traditional favorites; sugar cookies, gingerbread houses, ice cream filled cream puffs with a chocolate glaze and Chocolate dipped strawberries. These seem to be the usual suspects in our house. I try my very best to share these holiday traditions and their recipes with those around me.

A few different ways you can give holiday sweets to those who are on a diet are decorative gingerbread houses, dark chocolate covered fruits and nuts and, last but not least, a box of sweet and unusual fruits like Asian pears.

“Fruits differ from candy and soft drinks in important ways. Their sugars are diluted in large volumes of water, packaged in fiber, and mixed with many vitamins and minerals needed by the body.” Personal Nutrition 6^th Edition; Page 95 © 2004 (Margo Will help with this)This might actually work as you cited it but if you want I can double check at 8:30 am my time with my coworker.

For those of us who can’t live without a few rich desserts that are loaded with fat and sugar, try making them yourself and controlling what you put in them. Also try reducing the sugar in the recipe and using more natural sugars (like agave nectar, cane and brown sugar). If they’re a gift, eati smaller portions after other foods so that you’re still getting other vitamins, minerals and fiber and you don’t fill up on the empty calorie sweets.

Give a gift that’s delicious and good for you such as dark chocolate pistachio bark. Sweets made with dark chocolates are loaded with powerful antioxidants that help prevent your body from harmful free radicals. It can be difficult watching your waistline when there’s a constant stream of people giving holiday treats as gifts. By using dark chocolate instead of regular chocolate, you are helping more than you are hurting.

Gingerbread Houses or Graham Cracker Houses

If you want to make the gingerbread yourself, make it a few days ahead of time. Bake it on the first day and let it harden. On the second day, put it together and on the third day, decorate it. You can take your gingerbread house one step further after decorating it and shellac it so that the person receiving the gingerbread house can keep it as a keepsake. All the sweets without the calories. A gingerbread house can also be a great gift from your kids. There are even gingerbread kits that get rid of the hassle of baking and leave you with the decorating. Check out Mary’s Gingerbread House Tips.

Dark Chocolate Pistachio Bark

Recipe-

• 2 cups dark chocolate or white chocolate
• ½ cup toasted unsalted pistachios
• Parchment paper
• ½ sheet pan

1. Cut your parchment paper to fit your ½ sheet pan.
2. Grease the parchment paper.
3. Set aside.
4. Fill a small pot a quarter of the way with water and get a clean stainless steel bowl that fits over the top.
5. Be careful to NOT let any water get into the bowl.
6. Tempering the chocolate is not necessary but if you desire a shinier chocolate you can (the process of preparing couverture for dipping, coating, molding, and other purposes is called tempering*) keep the water on medium low to prevent over heating the chocolate. Place the chocolate into a bowl and slowly melt it.
7. Keep an eye on the chocolate so that it doesn’t get too hot and become hard and dull. Add in the pistachios and lightly mix.
8. Spread over the parchment paper using a greased spatula and let cool until hardened. Once it is hardened break it into many pieces.
9. Check out Chef Mary’s Web site to find out how to temper.

Sugar Cookies

Sugar Cookies are another one of those great gifts that always seem to fit any occasion and they are always wonderful for the holidays. The fanciful cookie cutters that are available allow you to have any shaped cookie you desire and if you are not happy with the shapes available, you can always create your own cookie cutter. I had a client who wanted key cookies and through an online source I found a company that makes cookie cutters from your personal drawings. I always ended up with some cookies browner on the edges than other cookies. I later learned that this can usually mean that the oven is too hot, the dough is rolled out to thin on the edges or that I baked them too long. Here are few tips to help you make your sugar cookies perfect cookies.

Tips for Sugar Cookies-

1. Roll the dough evenly
2. For crisp sugar cookies roll the dough to a thin thickness
3. Bake them on very clean cookie sheets so they don’t absorb the flavor
4. Follow the directions carefully
5. For softer sugar cookies roll them out to a thicker thickness and bake them for a shorter time period
6. Keep them stored in a tightly sealed container if they are without icing to prevent them from becoming soft.
7. Ice them the day you want to serve them
8. Short on time? Make the dough ahead of time and keep it refrigerated
9. Make sure that you have enough cooling racks for the amount of cookies you want to bake.

Chocolate Dipped Strawberries

Ingredients-

• 1 large container of rinsed and dried strawberries
• 1 pound of desired chocolate (dark for a healthier version)
• ¼ cup white chocolate for decoration

1. Cut your parchment paper to fit your ½ sheet pan.
2. Grease the parchment paper. Set aside.
3. In a small pot filled a quarter of the way with water and a clean stainless steel bowl that fits over the top. Fix like above
4. Be careful to NOT let any water get into the bowl.
5. Tempering the chocolate is not necessary but if you desire a shinier chocolate you may do so (the process of preparing couverture for dipping, coating, molding, and other purposes is called tempering*).
6. Keep the water on medium-low to prevent over heating the chocolate.
7. Place the chocolates into 2 different bowls and melt them one after the other. Keep an eye on the chocolate so it doesn’t get too hot and become hard and dull.
8. Once the chocolates have been melted, dip the dried strawberries into the chocolate and gently place on to the parchment paper to dry.
9. You can use forks prongs as a decorating tool by dipping the prongs into the white chocolate and gently splattering the strawberries from a few inches away.

Chocolate glazed Ice Cream Puffs

• 4 whole eggs
• 2 egg yolks
• 1 ¼ cup all purpose flour
• 1cup water
• 1 stick of butter cut into cubes
• 1 ½ cups vanilla ice cream
• ½ cup chocolate melted

1. Preheat an oven to 400 degrees Fahrenheit.
2. Cover a ½ sheet pan with parchment paper and grease with spray.
3. In a large saucepot bring the water and butter up to a boil.
4. Slowly add in the flour, mixing vigorously with a whisk.
5. Cook out all of the flour for a few minutes and then remove from the stove.
6. Once all the flour is incorporated, slowly mix in beaten eggs.
7. The dough should begin to get a bit slippery in texture. Smooth and shiny.
8. Once the eggs have been incorporated, put dough into a piping bag and pipe out quarter size balls from the dough.
9. They grow in size so place them around 1-2 inches apart.

Mary on That Morning Show!