May 9, 2008
A Tribute to Mothers
In this day in age, more and more men are involved in cooking for their household. However when I grew up, that was not the norm. When I think back to how I learned to cook, it was from my mother. My mom wasn't a fancy cook, but she indirectly taught me the basics of planning out meals, cooking with what was on hand, and how to prepare meals. I know we always had three meals a day and it was expected that you ate together as a family. We always had foods from all different food groups, including vegetables. Low-fat cooking wasn't always the norm back then either. Therefore, I am great at making cookies, tortes, and other desserts.
As we celebrate Mother's Day this weekend, I hope you will reflect on what your mom taught you in and out of the kitchen. I encourage you to ask your mom what her favorite recipe is. Maybe you could make it together sometime. I know that I can't wait to share with my daughter our family cookie recipe.
Thank you to mothers for all that you do. Happy Mother's Day.
Posted by Jennifer McCaffrey at 2:50 PM | Permalink |
April 16, 2008
Rogers Park Community Wellness Fair
This weekend I will be conducting cooking demonstrations at the Rogers Park Community Wellness Fair. I will be demonstrating how to do three different recipes and providing samples to participants.
Please stop by, the fair will also feature Yoga and meditation, pediatric safety sessions, oral health session, physical wellness sessions, and alternative medicine sessions.
The fair is located at the new Heartland Health Center in Rogers Park located at 2200 W. Touhy from 10 am to 12 pm.
The fair is sponsored by Heartland Alliance for Human Needs & Human Rights and Northwestern University Feinberg School of Medicine's chapter of the American Medical Association and the Department of Family Medicine
Posted by Jennifer McCaffrey at 3:08 PM | Permalink |
April 16, 2008
Farmers Market Manager Position
Experimental Station
Market Manager Position
The Experimental Station is a non-profit (501-c-3) located on 61st Street in the Woodlawn neighborhood of Chicago. The mission of the Experimental Station is to foster innovative artistic, cultural, educational, and environmental projects and small enterprises. In response to a need in the Woodlawn community for sources of fresh produce and healthy foods, the Experimental Station is creating, as one of its own programs, a weekend farmers market to serve the local communities.
The Experimental Station is looking for a dynamic individual who can develop and manage our proposed 61st Street Farmers Market. The Market Manager will be responsible for ensuring the development and management of a successful market. This will include recruiting farmers, ensuring product mix, developing market programming, managing volunteers, enforcing standards, overseeing advertising, administering and fundraising. The Market Manager will report to the Experimental Station Board of Directors and be supported by a Market Steering Committee.
Qualifications:
- Management experience
- Sales/marketing experience
- Knowledge of organic food standards
- Strong communication skills
- Strong organizational skills
- Strong writing skills preferred
The position is full-time, beginning immediately. Salary will be commensurate with qualifications.
If you feel that you are qualified for this position, please forward a resume and cover letter to: conniespreen@experimentalstation.org, or Connie Spreen, Treasurer/Vice-President, Experimental Station, 6100 S. Blackstone Avenue, Chicago, IL 60637.
Posted by Jennifer McCaffrey at 3:02 PM | Permalink |
April 16, 2008
Cooking Classes
For most people, spring means planting gardens and enjoying warmer weather, but for our nutrition programs it is the start of our cooking schools. Throughout the spring and summer, we will be offering programs on how to cook healthy for your family. Learn the basics of cooking, how to prepare foods with more fruits and vegetables, and how to prepare economical meals your kids will love.
This year we have classes at:
Casa Central
1343 N California.
Monday and Wednesday
6:00 pm to 7:30 pm
Now through May 7
(Registration closed)
Family Focus
4151 W. Armitage
June (TBA)
Contact Carmen for more information (773) 276-0940
WIC Food Centers
- 3110 W. Armitage
July 7-11
9:00 am to 1:00 pm
- 4622 W. Diversey
August 4-8
9:00 am to 1:00 pm
- 1643 W. Cermak
August 11-15
9:00 am to 1:00 pm
- 5332 S. Western
August 18-22
9:00 am to 1:00 pm
Registration is limited to families enrolled in WIC
To register call (312) 455-8782
To find out more about how you can bring a cooking class to your agency or how to become more involved please contact me at (312) 698-7080
Posted by Jennifer McCaffrey at 2:37 PM | Permalink |
April 8, 2008
Beans
Growing up, I rarely ate beans. Now that I cook for my own family, I found that beans are really good and can be used as part of a quick meal. Not only do beans have a lot of good nutrition by being good sources of fiber, protein, and B vitamins like folate, they are also low in fat.
Most beans can be found dry or canned. If you are using the dried version and are not familiar with how to cook them, you can follow this fact sheet on Cooking Dry Beans.
I encourage you to add more beans to your meals. The Dietary Guidelines recommend eating 3 cups of beans each week.
Here is one of my favorite recipes. It is perfect as a side dish or a snack.
Bean Salad
(makes 8 servings)
1 can (15 oz.) black beans or 2 cups cooked dried beans
1 can (15 oz.) kidney beans or 2 cups cooked dried beans
1/2 cup onions, chopped
1 cup corn (drained canned)
1/2 cup zesty Italian dressing – low fat
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
Directions:
1. Drain and rinse beans (you can substitute bean types).
2. Mix all ingredients together and chill.
3. Add other combinations like mandarin oranges and broccoli florets.
Nutrition Facts (per serving): calories 140 ~ calories from fat 15 ~ total fat 2g ~ cholesterol 0mg ~sodium 470mg ~ carbohydrates 23g ~ protein 7g ~ fiber 7g
Posted by Jennifer McCaffrey at 3:30 PM | Permalink |
April 1, 2008
All Five Food Groups OK for Me
In the nutrition world and often on this blog, there is talk about eating local, low fat, organic healthy foods. While I still think that is a good goal to strive for, after an evening with my 18 month old who cried, pouted, begged, and screamed almost the entire night, I say to all other moms out there - if you served anything that resembled a meal with the five food groups, you are doing OK in this nutritionist's world.
Often times as moms we feel guilty for not doing more for our children. So, on those days that are challenging, I encourage you to be proud of what you did right. Therefore, tonight I am proud that in between tantrums I was able to reheat the Pennsylvania BBQ, put it on a bun (it was a wheat bun), heat canned peas, serve the drained mixed fruit, and pour a glass of milk to serve a homemade meal that had all five food groups.
This post is to all moms who are trying to do the best they can. Keep up the good work.
Posted by Jennifer McCaffrey at 7:56 PM | Permalink |
March 12, 2008
Experience eating local foods
A major focus of this blog is eating local foods. We hope over the past few months you have read about what are local foods and different ways to eat locally. If you are still not quite sure about how to do it, read Robert Gardner's article in the Chicago Tribune about his experience with eating local or check out his blog. Not only does he describe using food from local farmers, but he also describes ways to seek out local food in the grocery store.
Posted by Jennifer McCaffrey at 1:00 PM | Permalink |
March 7, 2008
What will $21 buy you?
With the economy on a downward slide, more and more people are seeking assistance to pay for the basic necessities, such a food and shelter. Food stamps are one way for people to seek assistance. In recent years, more and more people have signed up for food stamps due to job losses and changes in economy.
However, did you know that the average person who applies for food stamps gets $21 a week? What would you buy with $21 a week? Being an expert in food shopping, I know off the top of my head you can get rice, beans, canned fruits and vegetables, and some plain oatmeal. Most of these items require skill in cooking and creativity to making the meals exciting and good tasting. Unless you are a "foodie," most people do not have these basic cooking skills and often come up short.
Therefore, I encourage you to take the challenge. See how Chicago Alderman Leslie Hairston did on her $21 week challenge. Others in Congress have taken up the same challenge to highlight the need for funding. With the cost of food rising, our food dollar can no longer purchase the same amount. Currently there is a push to put more money in the Farm Bill for Food Stamps. Stay tuned to see what happens.
If you or someone you know needs assistance, in Illinois you can visit a Family Community Resource Center to apply or find out more information online.
Posted by Jennifer McCaffrey at 12:13 PM | Permalink |
February 27, 2008
Lighten Up Your Lunch
After lunch, do you feel like you don't have enough energy? Perhaps what you ate for lunch is weighing you down. Larger amounts of food and foods that contain more calories require more from your body for digestion. So instead of giving you energy to type up that quarterly report, all your body wants to do is rest and concentrate on the food you just ate.
To help with that post-lunch fatigue, here are a few ways to lighten up your lunch and say hello to a more productive afternoon.
Eat smaller portions
Instead of loading up on the value meals and the jumbo sizes, try the smaller lunch combos. Many places sell lunch specials that link together items that are smaller in size. Try the half a sandwich with a side salad or soup and salad combination. If you bring your own lunch from home, don't feel like you have a eat all of last nights leftovers. Break apart portions into a more manageable size.
Choose items that are lower in fat and calories
Fried foods, cream sauces, cheesy dishes, and rich pastries all have a lot of fat and calories. These types of food will take longer to digest and may contribute to the sluggish feeling. Choose leaner meats like turkey, chicken, and fish that are baked or broiled. Eat more fruits and vegetables. You can add these to soups, salads, sandwiches, or eat them raw. Choose breads and side dishes with more whole grains like whole wheat bread and brown rice. If you are a freezer meal type of person, look for items that are lower in sodium, fat, and calories.
Select healthier side dishes
For most of us a sandwich or small lunch entree is not enough. When turning to the side items, make your choices wisely. Choose lower calorie items like fruit or vegetables. Baked chips, a pasta salad with veggies, or a side salad are also better choices. If you must satisfy your sweet tooth, choose items that have fruit or whole grain, like an oatmeal raisin cookie.
Being a little more health conscious at the lunch counter or packing healthier items can give you what it takes to get through the afternoon. Not only will you feel better, but I am sure you boss will too.Posted by Jennifer McCaffrey at 2:58 PM | Permalink |
February 20, 2008
Not Enough Farmers for Markets
Have you ever thought about how the produce makes it to the local farmers market near you? Often it is from a small farmer living on the edge of the suburbs who fights traffic, rising gas prices, and mother nature. Through the farmers dedication people in urban areas have had access to outstanding fresh produce. However the demand for local produce has risen so dramatically, that there are not enough farmers to supply the Chicago area.
However there are solutions to this growing problem. Read more in Medill Reports from Northwestern University.
Posted by Jennifer McCaffrey at 4:28 AM | Permalink |
February 19, 2008
Coupons and Sales
After of week off from discussing food shopping, we are back for the third and final part of the food shopping series. This week I wanted to address whether a deal was really a deal.
Coupons
Coupons are a good deal if you already use that brand or if using the coupon gives you a lower price than the brand you usually buy. For example, say you have a coupon for $.50 off the brand name cheese, but you usually buy store brand cheese which is regularly priced $1.00 cheaper than the brand name. In this case, the store brand is still cheaper than using the coupon with the brand name. Overall, I have found that coupons are best for things you usually buy. Don't buy something you wouldn't normally buy just because you have a coupon.
Sales
Sales are usually great and I am so happy when I find one. However, here are a few things to remember about sales. First, if the sale is 10/$10, you don't have to buy 10 items to get the sale price unless it states you need to buy 10. Most of the time, this type of sale will allow you to buy one item and calculate the sale price based on one. However, 1/$1 does not make an appealing sign, so that is why they put 10/$10. On these sales, watch for the fine print.
For sales that are buy one get one free, make sure you can use the items. If the items end up spoiling, you did not really save any money. Watch the fine print on these sales too. Sometimes they place a limit on how many items you can buy.
Lastly, know the average prices of items you buy frequently. What is the regular price for an item, what is the best sale price you can get the item for, and what is the average sale price? For example, at an average grocery store, grapes are regularly priced $3.99/lb. The best price I have seen is $.99/lb. when they are in season. Throughout the rest of the year, they do go on sale between $1.99-2.99/lb. Armed with this information, you can decide when you want to buy grapes. To me, $2.99/lb is not a very good deal, even though it is technically on sale.
I hope you have enjoyed this mini series on shopping. Remember, the more information you have before you go shopping, the better experience you will have and hopefully the more money you will save.
Posted by Jennifer McCaffrey at 3:38 PM | Permalink |
February 14, 2008
Healthy Hearts for your Valentine
With all the hearts and expressions of love on Valentine's Day, it is a good time to think about your own heart. Have you been doing what you can to keep your heart healthy?
Heart disease is the number one cause of death in both men and women. Do you know if you are at risk?
The more items you answer YES, the greater your risk.
- Do you smoke?
- Are you overweight?
- Do you have high cholesterol? (Total Cholesterol over 200)
- Do you have high blood pressure? (Greater than 120/80)
- Do you have poorly managed Diabetes?
- Do you get too little exercise?
- Do you have a high stress level?
If you find that you are saying yes to these items, the good news is that you can take steps lower your risk. You can take steps to stop smoking, be more physically active, and to lower your cholesterol, blood pressure, and weight. Don't be afraid to start today. The American Heart Association has a lot of information to help you get on track.
On this Valentine's Day, spread the heart health message with ones you love and keep sharing all month long as February is American Heart Month. For those of you with special women in your life, check out Go Red for Women.
Posted by Jennifer McCaffrey at 11:13 AM | Permalink |
February 6, 2008
Making a List and Checking it Twice
This week we continue our conversation about saving at the grocery store by discussing the shopping list. Do you bring a shopping list when you go to the grocery store? One of the things to remember is that a shopping list is only as good as you make it. So, here are a few things to think about as you are making your list.
What is on sale?
As you are making a shopping list, it is a good idea to look at the sales paper. Perhaps there are non-perishable items that you use all the time that are on sale. It is a good idea to buy extra of those items so you can take advantage of the best price. Also you might want to plan meals that use items that are on sale.
What foods are you going to need for the week?
Once you know what is on sale, it might be a good idea to think about what meals you are going to serve for the week. What ingredients do those meals call for? Do you already have some of those foods in the refrigerator and pantry? What foods do you need to use up before they spoil and what foods do you need to buy to complete the meal? Taking a regular inventory of what you have and what you need could help reduce waste and save a lot of money.
One of the things that I have been guilty of when planning my week is forgetting about special occasions. Is there a party this weekend, do I need to bring snacks to the daycare, or are friends coming over? Make sure you think of everything that you may need so you don't have to go back to the grocery store again.
Did you run out of anything?
Often times when you run out of something you forget about it when you are making a list. Those things that you use almost everyday, but you buy so infrequently like salt, pepper, and seasonings are things that are often overlooked. A good idea is to keep a running list on the cabinet or refrigerator where you can write down things as you run out of them. That way when you are about to go to the store, you already have those things written down. If you don't remember to write it down when you run out of it, make sure you check for these items when you are making your list.
Lastly, once you have a well checked and well planned list, when you get to the grocery store, make sure you stick to it. One of the biggest ways to spend more money than planned is by buying things that were not on your list. If you know that you have a compulsive streak, make a deal with yourself and say you can only buy 2 to 3 items that are not on your list. At least you will be limiting yourself and not feel deprived.
Hope to hear from you on how your shopping has been successful.
Posted by Jennifer McCaffrey at 10:56 AM | Permalink |
February 1, 2008
Saving at the Grocery Store
As tax season nears, it may be a good time to look at your overall budget. Usually people find that a large part of their budget is spent on food. Do you know how much you really spend on food each month? If you find that you are spending more than you like or just want to find ways to spend less, follow my blog for the next few weeks as we talk about ways to save at the grocery store.
One way to start to save is by buying store brand or those products know as "generic". Often these products are exactly the same as the brand name, but usually cost less. However, I have had friends tell me that they think generic or the store brands have different ingredients or taste different. Over the years I have tried to investigate the generic versus brand name debate. On most occasions, I can't tell the difference. However I encourage you to try it for yourself. If you usually by the brand name, try doing a side-by-side comparison.
When making the comparison, here are a few things to look for:
Ingredients: Are the ingredients the same? Somewhere on the box all the ingredients in the product are listed. They are listed from most ingredients to least. Popular ingredients to look for are sugar, sodium, and fat. Sometimes a generic may use a different type of sugar or fat, but the results are probably minimal. Just as a reference, sugars usually end in –ose (like fructose or sucrose), fats have the word oil or gly in the name (like glyceride), and sodium is listed as salt or sodium.
Nutrition Facts: Does the product have the same nutrition? Again, look at the grams of fat, sodium, and sugar per serving. Are these numbers similar?
Appearance: Does the product look the same? This is the area that I find the most difference. Sometimes the generic or store brand may be a little smaller or it doesn't whip up the same way. In this case, you have to ask yourself, how much does it matter to me if the product looks slightly different? Most of the time, it probably won't matter.
Last week I was at the grocery store and had to decide between brand name or generic mandarin oranges. The generic were a lot cheaper, but I wanted to make sure the nutrition was the same. Turns out the brand name oranges had more sugar in it. It was a total win win by buying generic, less sugar and less cost!
I am always looking for a good buy, so email me with your generic and store brand successes.
Posted by Jennifer McCaffrey at 11:27 AM | Permalink |
January 17, 2008
Be More GREEN
You might have heard many people talking about "going green". The green concept is practicing and doing things that are more environmentally friendly. We have been talking a great deal about one green concept lately by eating more locally grown foods. Well there are many other ways to "go green" around our house and especially in the kitchen.
One of my biggest problems is the amount of plastic bags that I accumulate from shopping. While I try to reuse them for taking my lunch to work and as trash bags in my smaller trash cans, I still have a lot of them and ultimately they go into the garbage. There are a few stores that will take them back and recycle them, but many stores have stopped doing that because people were returning bags with garbage in them. So, to help reduce the amount of plastic bags I have, I am going to purchase some reusable canvas bags. Many of the area grocery stores are even selling them for a dollar.
The idea of the reusable bag is simple. When you go to the grocery store, bring your reusable bags with you. Ask the bagger to bag your groceries and other purchases in the bags you brought. When you get home, you don't have to worry about what to do with all the plastic bags. You just fold up your reusable bags and store them until the next time you go shopping.
A few colleagues from University of Nebraska-Lincoln in Lancaster County, Alice Henneman and Lorene Bartos, have come up with a few other ideas for "going green" while grocery shopping.
- Size matters. When choosing between a large container and several small containers that add up to the same volume: Consider whether buying the large container would serve the same purpose and save you money? For example, do you really need to buy individual boxes (and more packaging) of juice if they all are drunk in the same week and at your kitchen table?
- Gotta have a plan! Plan ahead and shop less often for groceries or shop in conjunction with other errands taking you near a grocery store. The result is a reduction in the use and cost of fuel needed to transport food.
- Practice the 3 Rs. Produce less waste AND save money by practicing the 3 Rs of reduce, reuse and recycle.
Here are three examples in relation to throwing away leftover food. Not only does tossing leftovers waste money, it also wastes the energy resources and packaging materials associated with the tossed food.- Reduce the amount of leftover food tossed by serving smaller portions of foods that frequently produce leftovers OR ...
- Reuse leftovers by serving them again in a day or two or freezing them for future use, OR ...
- Recycle leftovers into a different type of meal; for example – add that extra rice to a soup the next night.
- Don't be a "spoil"-sport. Throwing away spoiled food is related to tossing leftovers. Reduce the amount of spoiled food that gets tossed through such practices as:
- Read labels for "use by," "expiration," or "best if used by" dates.
- Refrigerate and freeze foods at recommended temperatures -- 0 degrees F or lower for freezers and 40 degrees F or lower for the refrigerator section. An appliance thermometer assures your refrigerator/freezer is maintaining these temperatures.
- Follow recommended storage times for foods. For example, some containers may specify a recommended time frame in which to eat a food after it is opened.
- Avoid buying so much food in bulk that it spoils before you can use it.
- Drink to this. Buy a reusable water bottle and fill it with tap water. Your investment soon will pay for itself.
- Bulk it up. Some products purchased at the grocery store, such as hand soap, can be purchased in big bottles that are used to refill a smaller bottle size. Reduce the cost and the packaging by refilling the smaller bottle.
Hope the next time you go to the store, you can be more GREEN!
Posted by Jennifer McCaffrey at 11:14 AM | Permalink |
January 9, 2008
Community Supported Agriculture
Since we began the conversation on eating locally grown foods, have you wondered about where you could get more locally grown foods? One way is to support a local farmer. In exchange for monetary and/or labor support, the farmer usually will share the crops that have been grown. This concept is known as Community Support Agriculture.
Community Supported Agriculture (CSA) works by people giving a farmer financial support in the winter and spring months to purchase needed supplies for the growing season. Throughout the growing season, some farms accept or require labor support. When the crops are harvested, the farmer then shares what was grown to those who have provided support.
Most farms calculate the costs they need for the season and have minimum pledges of support they accept. In return of your investment, you receive a certain amount of product. However, since farming depends on nature, there is no guarantee that you will receive exactly what was outlined in the agreement.
Most CSA's grow fruits and vegetables, but you can also get meat, flowers, dairy products, and herbs, depending on the farm.
If you are interested in learning more about Community Supported Agriculture, there are many great resources at the United States Department of Agriculture, National Agriculture Library.
In Northern Illinois there are several farms that are part of CSA. Check out Local Harvest to find a farm near you. If you are interested in joining a CSA, now is the time to sign up. Be sure to watch for notices on the farms websites or call the farms directly. Some farms sell out early.
Posted by Jennifer McCaffrey at 12:57 PM | Permalink |
January 4, 2008
Workshop on locally based foods
Strategies for building locally based food systems in Illinois communities
A one-day workshop for anyone interested in strengthening their community and its economy by creating a vibrant local food system . . . including economic development directors, agricultural producers, landowners, elected and appointed officials . . . all are invited!
You have a choice of TWO dates at TWO locations for this one-day workshop:
February 11th, 2008 Starved Rock Lodge State Park, Utica Illinois
or
February 13th, 2008, University of Illinois Springfield, Illinois
There is growing interest in community or locally based food systems among a variety of key players in the food system (producers, consumers, non-profit organizations). Farmers' markets are on the rise and many consumers want to know where their food comes from. This workshop will introduce a newly developed resource guide on building local food systems for both rural and urban communities. This "how to" process outlines, step by step, how to encourage a local food system and provides Illinois examples of success. Participants will learn to:
1) Assess the state of the food system in their region,
2) Access existing knowledge about local food system activities and initiatives in Illinois,
3) Identify activities and projects that can help communities get started in building a locally based food system, and
4) Explore roles for stakeholders in the food system.
The cost is $30 per person and covers lunch (featuring local food), snacks and beverages and a copy of the Resource Guide, "Beyond the Farmers' Market: Planning for Local Food Systems."
Registration is limited to 40 at each site, so please register soon. Deadline to register is FRIDAY, JANUARY 25, 2008.
To register, contact: Dee (Laboratory for Community and Economic Development staff) at 217.244.0120 or deedavis@uiuc.edu There is also more information and a registration form on the Nutrition and Health section of this website.
Posted by Jennifer McCaffrey at 11:12 AM | Permalink |
January 3, 2008
Customized Cookbooks
One of the best gifts I received over the holidays was a homemade family cookbook. This was the best cookbook I have received to date. Not only are the recipes good, but it also looks very good. The family that developed it typed up the recipes and then sent it to a company that formatted and printed the cookbook. It is so well done that I had to share with everyone the idea. If you are thinking about making a cookbook, using one of these companies is well worth it. Thanks to my mother in law for the gift!
Posted by Jennifer McCaffrey at 11:09 AM | Permalink |
December 13, 2007
What's In My Cart?
The buzz of the holidays has caught up with me, but this week What's in My Cart returns. There is a wide variety of produce available. However, there are consistent good buys on oranges, apples, pears, and grapefruit. You will also see deals on broccoli, cauliflower, and avocado.
Throughout the winter, watch as a wide variety of produce becomes available. Thanks to growing produce indoors and in greenhouses, we have seen more variety all year around. However, they are often in a smaller quantity which is why it may not be available in all stores.
Posted by Jennifer McCaffrey at 1:05 PM | Permalink |
December 4, 2007
Recipes That Warm You Up
After this weekend and the pending snow in the forecast, it seems like winter is definitely here. When the cold winds of winter blow is when you start to look for recipes that are going to help keep you warm. Here are a few recipes to warm your taste buds and your insides.
Hot Cocoa
Ingredients:
1 cup nondairy creamer
1 cup nonfat dry milk
1/2 cup unsweetened cocoa
1 cup sugar
Instructions:
1. Mix ingredients.
2. Store in airtight container.
To Serve:
1. Spoon 3 heaping Tablespoons Hot Cocoa Mix into mug.
2. Add 3/4 cup boiling water.
3. Stir.
Variations:
1. Raspberry: add 1 teaspoon unsweetened raspberry drink mix.
2. Mocha: add 1/4 cup instant coffee.
3. Mexican: add 1 teaspoon ground cinnamon.
4. Sugar-Free: substitute 15 envelopes aspartame sugar substitute for 1 cup sugar.
Winter Crisp
Ingredients:
FILLING –
1/2 cup sugar
3 Tablespoons all-purpose flour
5 cups unpeeled, sliced apples
1 cup cranberries or raisins
TOPPING –
2/3 cup rolled oats
1/3 cup packed brown sugar
1/4 cup whole wheat flour
2 teaspoon cinnamon
3 Tablespoons margarine, melted
Instructions:
1. Preheat oven to 375 degrees.
Filling
1. In a medium bowl, combine sugar, flour, and lemon. Mix well.
2. Add apples and raisins/cranberries. Stir to mix.
3. Spoon into a 6 cup baking dish.
Topping:
1. In a small bowl, combine oats, brown sugar, flour, and cinnamon.
2. Add melted margarine. Stir to mix.
3.Sprinkle topping over fruit filling. Bake in oven for 40-50 minutes or until filling is bubbly and top is brown
Spicy Oatmeal Cereal
Ingredients:
CEREAL MIX--
3 cups rolled oats, quick-cooking
1 cup dried apples, chopped
1 teaspoon cinnamon
1/4 teaspoon nutmeg
For Preparation:
2/3 cup Spicy Oatmeal Mix
1/2 cup apple juice
1/4 cup water
Instructions:
Microwave:
1. Place liquids in cereal bowl.
2. Heat to boiling in microwave.
3. Stir in oatmeal mix.
4. Cook uncovered, at high power for about 30 seconds. Time will vary for different microwaves.
5. Stir and let stand for one minute.
Stovetop:
1. Increase apple juice to 2/3 cup.
2. Increase water to 1/3 cup.
3. Heat liquids to boiling in saucepan.
4. Add oatmeal mix and stir.
5. Reduce heat, cook 2 minutes, stirring as needed and serve.
Posted by Jennifer McCaffrey at 1:19 PM | Permalink |
