3 Every Day

By Diane Ruyack of Winners Drink Milk

Start the New Year off with 3 tips for healthy eating especially 3 Every Day of Dairy may help to reduce the risk of osteoporosis, hypertension, obesity, colon cancer, and metabolic syndrome, a cluster of conditions that can lead to heart disease and type 2 diabetes.

Nutrient-rich foods give you the most vitamins, minerals and other nutrients for the fewest calories. To live well, build your daily eating plan on a variety of nutrient-rich foods such as:

•      Fat-free and low fat milk, cheese and yogurt

•      Brightly colored fruits and 100% fruit juices

•      Vibrant-colored vegetables

•      Whole, fortified and fiber-rich grain foods

•      Lean meats, skinless poultry, fish, eggs, beans and nuts

These tips can help you get your Food Group foods—fast:

•      Order a latte made with fat-free or low fat milk.

•      Make oatmeal or tomato soup with milk instead of water.

•      Stock up on cheese sticks, yogurt cups and yogurt drinks for calcium-rich snacks.

•      Top fruit with your favorite yogurt for a homemade parfait dessert.

•      At work keep some desk drawer stashes that will contribute nutrients and fiber to your daily diet.

•      Instant oatmeal packets in flavors such as cinnamon, apple, banana and blueberry.

•      Vegetable, bean, split pea or lentil soups in heat-and-serve cans or instant dry soup cups.

•      Small packs or cans of water-packed tuna and small cans of veggies (don’t forget the can opener!).

•      A jar of peanut butter, almond butter or cashew butter and crackers.

•      Light microwave popcorn. Bonus: popcorn is a whole grain food.

•      Raisins, dried apricots and single-serve shelf-stable containers of peaches or pears packed in water or juice.

•      Single-serve containers of 100% fruit juice such as orange juice.

In addition, you may want to keep an insulated bag with string cheese, frozen yogurt and/or UHT chocolate milk for a great desk side snack. The New Year is a great time to make changes in what you eat. Remember it takes 21 days to change a habit so start now eating nutrient rich foods and cut out or reduce those foods that have little nutrients but a lot of calories.  You will feel better and your body will thank you by having more energy and hopefully less illnesses.

Have your chocolate and eat it too!

By Diane Ruyack of Winners Drink Milk

The holiday season is a time to indulge in delicious sweets, but that doesn't mean you have to take in a lot of fat and calories. There are dozens of tempting cookies that give you all the sweet taste you expect without the diet-wrecking consequences. Consider recipes that use health-conscious ingredients, such as oats, whole-wheat flour, and dark chocolate. Current research indicates that cocoa-rich confections actually help control blood pressure, promote blood flow, and keep the heart healthy. So go ahead, indulge! These cookies make great hostess gifts.

Dark Chocolate Florentines

1/3 cup unsalted butter

1/4 cup canola oil

2 cups quick-cooking oats

3/4 cup sugar

1/3 cup whole-wheat flour

1/4 cup low-fat milk

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup toasted almonds or walnuts, finely chopped

1/2 cup semisweet or dark chocolate chips    

1/2 cup apricot preserves

Directions

1. Preheat oven to 375 degrees. Line 2 large baking sheets with foil or nonstick baking mats.

2. Melt butter in a medium saucepan. Remove from the heat. Add oil, oats, sugar, flour, milk, vanilla, salt and nuts and mix well. Drop level teaspoons of dough 3 inches apart onto the prepared baking sheets. Spread each cookie into a thin, 2-inch circle.

3. Bake the cookies, in batches, until set, 5 to 7 minutes. Let cool completely before removing from the foil or mats.

4. When the cookies are cool, melt chocolate chips in a double boiler over hot, not boiling, water (or microwave in 15-second intervals, stirring in between). Spread the chocolate on the flat side of half (about 36) of the cookies. Spread a little jam on the flat side of the remaining cookies. Press the apricot and chocolate halves together to make sandwich cookies.

Chocolate Bark

1 1/2 cups walnut halves (6 ounces)

9 ounces bittersweet chocolate, finely chopped

1 cup dried sour cherries (4 ounces), coarsely chopped

2 tablespoons finely chopped crystallized ginger

Directions

1. Preheat the oven to 350°F. Spread the walnuts on a baking sheet and toast for 8 minutes, or until golden and fragrant. Let cool, then coarsely chop.

2. Line a baking sheet with parchment or wax paper. In a glass bowl, heat two-thirds of the chocolate in a microwave oven at high power in 30-second bursts until just melted. Stir until smooth. Add the remaining chocolate and stir until melted. Stir in the walnuts, cherries and crystallized ginger until evenly coated. Scrape the mixture onto the prepared baking sheet and spread it into a 12-by-8-inch rectangle. Refrigerate for 10 minutes, or until firm enough to cut.

3. Cut the bark into 48 pieces (6 rows by 8 rows) and transfer to a plate. Serve cold or at room temperature.

4. Make Ahead: The bark can be kept in an airtight container at room temperature for up to 4 days or refrigerated for up to 2 weeks.

Hoosier Bloggers Celebrate with Special Holiday Dishes

By Sarah Mahan of This Farm Family's Life

"The holidays are a great time to fix main entrees that are special and unique for your guests," says Amy Ott.

On Amy's blog, A Latte With Ott, A.  Amy shares several delicious recipes with her readers as well as household tips, crafts, and the occasional canning recipe. The new mom also shares stories of her new job as a stay-at-home mom. 

Amy shares her "go to" recipe of Orange Lamb Roast that is perfect for a holiday gathering and will definitely impress your guests.

 

Orange Lamb Roast

Ingredients:

1 lamb roast

½ c. orange juice

½ c. orange marmalade

2 tsp. garlic salt

2 T. butter

1 c. Sprite

¼ c. lemon juice

In a small bowl mix orange juice, marmalade, garlic salt, sprite and lemon juice.  Place roast in a greased crock pot.  Pour mixture over roast.  Add butter then cover and cook on low for eight hours.  Amy suggests letting the roast cook all day so the juices and flavors can bake right into the roast.  A helpful tip when using a crockpot: Don't remove the lid until it's done because you lose about 30 minutes of cooking time when you do.  When you are ready to serve, simply remove the netting and cut into your desired portion sizes.

To find more of Amy's delicious recipes, visit her blog at www.alattewithotta.com.

Check out our Table Talk Contributors below to see how they are celebrating Hoosier Holiday style!

Katie Unscripted's Turkey and Noodles 

Basilmomma's Brown Sugar Chicken

Everyday Mom's Meals' Chocolate Chip Cookie Bars

Writrams' Holiday Bake 'n Take Mini Ham Sandwiches

Indy with Kids' Tart Raspberry Thumbprint Cookies

Choas is Bliss' Brown Sugar Shortbread Cookies

4tunate's Andes Mint Brownies

Angel's Homestead's Chocolate Cookies with Peppermint Frosting

Mom for Less' First Memorable Christmas Traditions

Indiana Farmers Donate Local Food to New Habitat for Humanity Homeowners

INDIANAPOLIS, Ind. (December 3, 2012) — On November 30, Indiana’s Family of Farmers presented almost 60 pounds of food to Habitat for Humanity homeowners Keon Ballard and Corey Justice of Indianapolis.  The donation included local beef, pork, poultry and dairy products.

The men’s new home, dubbed “The House that Agriculture Built,” was constructed in just 14 days at the 2012 State Fair with the help of 25 ag-related sponsors and hundreds of volunteers.  A deep freezer was also donated by Indiana’s Family of Farmers and will serve as storage for the frozen foods. 

“Our family is proud to help out and provide beef straight from the farm to our urban neighbors,” said Ryan Batt, a Salem, Ind. farmer who donated $200 worth of beef to Keon and Corey.

Along with the beef donated by the Batt family, dairy, poultry and pork products from a number of Hoosier farmers were also included in the freezer donation. 

“We are so thrilled that Indiana’s Family of Farmers helped out the recipient family once again this year,” said Ted Mosey, Corporate and Faith Relations Coordinator for Habitat for Humanity of Greater Indianapolis.  “This food will help get the family on its feet right away and we couldn’t be happier for them.” 

During the State Fair, other fairgoers could register to win their own freezer as a part of the annual Indiana’s Family of Farmers Recipe Trail. Connie Bruno from Indianapolis was the winner in this year’s freezer giveaway.

Indiana Students Encouraged to Participate in 3rd Annual "Our Food, Our Farmers" Essay Contest

Prizes for written essays include Apple iPad and Beats by Dr. Dre Headphones INDIANAPOLIS (Nov. 13, 2012)-Students in grades 4-12 are again encouraged to consider the impact of Indiana foods and farmers for the 3rd Annual Ag Essay Contest titled "Our Food, Our Farmers: Nourishing Generations of Hoosiers."  The essay competition includes three grade levels: 4-6, 7-9 and 10-12, and aligns with a number of state standards. A breakdown of the state core academic standards met by the essay contest is available on the Indiana's Family of Farmers website. Entries must be received by Feb. 1, 2013. "This essay contest is a great way for teachers to meet curriculum demands while providing an interesting and engaging outlet for students to learn about one of the state's most important industries," said Keira Amstutz, president and CEO of Indiana Humanities. "By participating in this contest, we hope students will think, read and talk more about Indiana's rich agricultural history and its future." Sponsored by Indiana's Family of Farmers and Indiana Humanities, the essay contest encourages students to recognize and share all the ways Indiana agriculture plays a positive role in their own lives -as well as in the lives of those around them.  For the 2013 competition, we are asking the same question of all three grade levels:  Describe how Indiana farmers 1) nourish our families, 2) our animals, and 3) our earth (soil). Please provide an example from each of the three areas. There will be a first and second place winner from each grade level. First place winners will receive an Apple iPad and second place winners will receive a Beats by Dr. Dre Headphones.  All winners will be invited to attend a special recognition ceremony at the Indiana Statehouse on March 5, 2013 in celebration of National Ag Day.  "Indiana's family farmers are committed to providing an abundant supply of healthy food and fiber to nourish Hoosiers, while also caring for our natural resources," said Indiana Agriculture Director Joe Kelsay. "We look forward to hearing from our next generation and learning how these foods impact their lives and the lives of their families."  Entry guidelines can be found at: www.indianahumanities.org or www.indianafamilyoffarmers.com. This contest is part of Indiana Humanities' two-year Spirit of Competition initiative. Spirit of Competition will celebrate the role competition plays in our lives by examining core elements of competition such as civility, rivalry, innovation, passion and failure.  ### About Indiana's Family of Farmers Indiana's Family of Farmers grows the grains, produce and meat you eat every day. We believe that quality farming means quality food that is good for you, your family and the environment.  Food for your family, from our family.  Learn more at www.indianafamilyoffarmers.com. About Indiana Humanities Indiana Humanities connects people, opens minds and enriches lives by creating and facilitating programs that encourage people to think, read and talk.  Learn more at www.indianahumanities.org. Contact information: Jeannie Keating                                                                        Manager of Media Relations                                           Indiana State Department of Agriculture                           317.696.9695                                                            jkeating@isda.in.gov                                               Kristen Fuhs Wells   Director of Communications  Indiana Humanities  317.638.1500 x125 kwells@indianahumanities.org

Prepping for Holiday Meals

Submitted by Denise Derrer of BOAH from (FightBac.org)

Once you've selected your menu and collected all the recipes, purchase all non-perishables ahead of time (Check the local newspaper and web sites for holiday food coupons and grocery store bargains!)

Shop for fresh items (perishables) on your final shopping trip.

Remember to order your turkey in advance! A frozen turkey should be timed for pickup so it can go straight into the refrigerator to thaw. Plan on 24 hours for each 4-1/2 pounds of whole turkey. A fresh turkey should only be picked up one or two days in advance.

Get Your Holiday Meal Prep Lists

    

The Partnership for Food Safety Education is your resource for promoting food safety this Holiday season.  Holidayfoodsafety.org is a free, go-to resource for consumers.  

Soup's On!

By Michelle Plummer of Winners Drink Milk

Hearty Soups and Stews

The leaves are on the ground and the winds are chilly and this is the perfect weather for making homemade soups and stews which I believe are the ultimate comfort food, add a piece of warm bread and butter and this is simple elegance.

Rachel Ray is the self-proclaimed queen of "stoups" which are rich soups and thickened to eat like a stew.  In just 30 minutes your family can have a rich hearty stoup that makes the feasters clean their bowls.

  

I am a big fan of thick and rich soups and stews.  My favorite being potato soup and then beef stew.  I found this recipe much like other readers, searching the web for a twist on the basic!  WOW, this is twice baked potato soup meets ranch dip!  The flavors mingle and marry to make a soup that is thick and each spoonful is an adventure.  Serve with a family favorite Katrina’s Bread (recipe below) and the meal is cheesy, creamy, crunchy and more than comfort food!

I love beef stew, the texture, the richness and the appearance.  For years I have made and served mediocre beef stew, it was OK, but for all the work I was disappointed until I came across this Tyler Florence recipe.  I must admit this is a weekend meal, it takes about four hours from start to finish but well worth it!  I really enjoy the horseradish sour cream topping, it steals the show.  Don’t take my word for it but try it, there are many cold weekends ahead of us, there is one just perfect for this stew.  

Katrina’s Bread

1 loaf Italian bread sliced down the middle horizontally

In measuring cup combine:

1 stick butter, 1 cup Parmesan cheese, 1 cup salad dressing and 3 tablespoons of your favorite herbs (these change with the dish and season).  

Combine well, spread over bread, place on baking sheet and bake at 400°F for 20 minutes or golden brown.  

Remove from oven, cut into pieces and serve warm with stew.