March is nutrition month

I guess I have been ahead of myself talking a couple weeks ago about nutritional foods, not realizing the month of March is set aside to recognize good foods. But there is so much more to discuss and consider when it comes to nutritional foods and many of us (including myself) have a tendency to overlook the healthy dishes or should I say the so-called junk and fattening type foods are more appealing to us.

They say that by the time a child reaches six years old they have set their food intake habits. Be honest, if you were a child would you choose water over a soft drink, although I do have one granddaughter that prefers water. What sounds more intriguing to a child — a candy bar or a carrot or celery? It comes down to what to expose and teach your children from an early age. Let’s face it, at an early age the rainbow colors of veggies — the orange, green and yellow colors –are much more appealing to the eye than a piece of chocolate until you try it and then one will probably change their mind.

Generally when you inspect your child’s lunch box when they return from school, you usually see the veggies that they did not consume and the unhealthy foods gone.

All this is a reason why we all must enforce our children to eat good and healthy type foods. Our bodies are like an automobile, if you don’t put the right gas into your car or take care of it, the car will not run smoothly. This is also how our bodies will react when we shovel in our mouths the wrong foods that are not good for us. We all know better but the question is if we follow the correct healthy way to eat.

I am very curious to see how long our 8-year-old granddaughter will keep on her decision of giving up candy for the lent season. I ask her why she picked candy to give up and her reply was because she loved candy and you are suppose to give up something you like. When I told her that she still has one month until Easter, her eyes got big, so time will tell if she can stick to her commitment.

Last Sunday was a very successful day for the Wood County Society Telethon at the Blennerhassett Hotel where a record amount of donations were given by the community to help both youths and adults with disabilities.

I personally want to thank from the bottom of my heart all my friends and callers that gave so generously for the wonderful purpose and very much appreciated.

In conjunction with the Easter Parade (Saturday, April 13 at 2 p.m.) the “Easter Bonnet Contest will be held at the Grand Central Mall in the play area in front of the Pottery Place and JC Penny’s.

We will host the bonnet making activities on April 2 for toddlers to 4 years older and under from 11 a.m. to 1 p.m. and on April 3 for elementary and middle school ages, K – 8th grade, from 3-5 p.m.

Adults can register at the Pottery Place for their bonnets on April 3 from 11 a.m. to 8 p.m. and April 4 from 8 a.m. to 5 p.m.

Judging will start at 6:30 p.m. with winners announced at 7 p.m.

Kids will parade around the food court after the judging.

Categories per division”

1. MOST CREATIVE

2. MOST BEAUTIFUL

3. BEST OF SHOW

Toddlers: 4 years and under

School Age: 5 years-11 years old

Middle-HS: 12 years-17 years of age

Adults: 18 years old and up

This year’s Easter Bonnet chairman is MJ Lemon, manager of The Pottery Place at the Grand Central Mall.

Until next week.

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Dilled Salmon Omelets with Creme Fraiche

12 eggs

2 tablespoons milk

salt and pepper to taste

2 tablespoons butter

1 pound salmon fillets, cooked and flaked

3 cups shredded Swiss cheese

2 tablespoons snipped fresh dill

3/4 cup creme fraiche or sour cream

6 fresh dill sprigs

In a large bowl, whisk the egg, milk, salt and pepper until blended. For each omelet, in an ovenproof skillet, melt 1 teaspoon butter over medium heat. Pour 1/2 cup egg mixture into the pan. Sprinkle with 1/3 cup salmon, 1/2 cup cheese and 1 teaspoon sprigged dill. As the eggs et, lift edge, letting uncooked portion flow underneath. Cook until eggs are nearly set. Broil 6 inches from the heat for 1-2 minutes or until the eggs are completely set. Fold omelet in half, transfer to a plate. Top with 2 tablespoons creme fraiche and a dill sprig. Repeat for remaining omelets.

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Italian Sausage and Egg Croissants

1 cup crumbled blue cheese

1 jalapeno pepper, seeded and minced

1 teaspoon each dried basil, oregano and parsley flakes

1 pound bulk Italian sausage

8 eggs

3 tablespoons 2 percent milk

1/8 teaspoon salt

1/8 teaspoon pepper

3 tablespoons butter

1/2 cup mayonnaise

8 croissants, split

8 slices tomato

1 medium ripe avocado, peeled and sliced

In a large bowl, combine the cheese, jalapeno and herbs. Crumble sausage over mixture and mix well. Shape into eight patties. In a large nonstick skillet over medium heat, cook patties 4-5 minutes on each side or until no longer pink. Set aside and keep warm. Whisk eggs, milk, salt and pepper. In another large nonstick skillet, melt half of the butter over medium-high heat. Add half of the egg mixture to the skillet (the mixture should set immediately at edges.) As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. Cover and cook 1-2 minutes longer or until top is set. Slide eggs onto a plate; cut into four wedges. Repeat with remaining butter and egg mixture. Spread the mayonnaise over croissants, layer with sausage patties, eggs, tomato and avocado. Replace the tops.

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Kids’ Favorite Blueberry Muffins

2 1/2 cups pancake mix

1/3 cup sugar

1 egg

1/2 cup water

1/4 cup canola oil

1 1/2 cups fresh or frozen blueberries

Preheat oven to 400. In a large bowl, combine the pancake mix and sugar. In another bowl, whisk egg, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries. Fill paper-lined muffin cups two-thirds full. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.

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Hash Brown Egg Breakfast

1 package frozen cubed hash brown potatoes, thawed

2 cups cubed fully cooked ham

1 1/2 cups shredded cheddar cheese

1 large green pepper, chopped

1 medium onion, chopped

12 eggs, lightly beaten

1 cup milk

1 teaspoon salt

1 teaspoon pepper

Layer a third of the potatoes, ham, cheese, green pepper and onion in a greased 6-quart slow cooker. Repeat layers twice. In a large bowl, whisk the eggs, milk, salt and pepper and pour over top. Cover and cook on high for 30 minutes. Reduce heat to low and cook for 2 1/2 to 3 1/2 hours or until a thermometer reads 160.

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Orange Ricotta Pancakes

1 1/2 cups all-purpose flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 cup part-skim ricotta cheese

1/4 cup milk

1/4 teaspoon grated orange peel

1/4 cup orange juice

1/4 cup butter, melted

1/2 teaspoon vanilla extract

In a bowl, whisk the first 5 ingredients. In another bowl, whisk egg, cheese, milk, orange peel, orange juice, melted butter and vanilla. Add to dry ingredients and stir until moistened. Lightly grease a griddle and heat over medium. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are a golden brown. Turn; cook until second side is golden brown.

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Potato Bacon Omelet

2 bacon strips, chopped

2 tablespoons chopped onion

1/2 cup cubed cooked potato

1 tablespoon butter

3 eggs

3 tablespoons water

1/8 teaspoon salt

1/8 teaspoon pepper

1/4 cup shredded sharp cheddar cheese

In a small nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato, heat through. Drain. Remove from skillet and set aside. Remove to paper towels to drain. In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet. As eggs set, push cooked edges toward the center, letting uncooked flow underneath. When the eggs are set, spoon bacon mixture and potatoes to one side and sprinkle with cheese; fold other side over filling.

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Ham Steaks with Gruyere, Bacon and Mushrooms

2 tablespoons butter

1/3 pound sliced fresh mushrooms

1 shallot, finely chopped

2 garlic cloves, minced

1/4 teaspoon salt

1/8 teaspoon ground pepper

1 fully cooked boneless ham steak, cut into four pieces

1 cup shredded Gruyere cheese

4 bacon strips, cooked and crumbled

1 tablespoon minced fresh parsley

In a large nonstick skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir 4-6 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Remove from pan and keep warm. Wipe skillet clean. In same pan, cook ham over medium for 3 minutes. Turn. Sprinkle with cheese and bacon. Cook, covered 2-3 minutes longer or until cheese is melted and ham is heated through. Serve with mushroom mixture and sprinkle with parsley.

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Blueberry Yogurt Muffins

1 cup all-purpose flour

6 tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 egg

1/2 cup vanilla yogurt

3 tablespoons canola oil

2 tablespoons milk

1/2 cup fresh or frozen blueberries

In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, salt and milk. Stir into dry ingredients just until combined. Fold in blueberries. Fill greased or paper-lined muffin cups 3/4-full. Bake at 350 for 20-22 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to wire rack.

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