December 28, 2012 |
Sometimes the best-laid plans are last-minute plans. Before all the comings and goings of this holiday week are done, extend one last invitation to friends and family. An impromptu gathering at your home is by definition informal, and relieves you of the obligation to have every detail covered. With even a semi-stocked larder, you can invite folks on New Year's Eve to join you for brunch on New Year's Day. The loose time frame of an open-house invitation lets people drop in, or settle in. Spanning either lunch or dinner, the food to offer will shift accordingly.
December 20, 2012
Company description: "Herb infused savory waffle, red bell peppers, red onions, zucchini, portobello mushrooms, yellow squash, mozzarella cheese, tomatoes, Dijon mustard. " Chain: Max Brenner. Calories: Because it has fewer than 15 locations, the chain isn't required to provide nutrition information. Location: 15th Street, just south of Walnut. Order time: About 10 minutes. Price: $14.95. Review: The fun, colorful, aromatic restaurant/chocolate store is a great dessert spot, and a new boss has tweaked the menu to add some lighter bites that leave room for sweet treats at the end. New on the menu this fall are a quintet of quirky waffle sandwiches, and although the Chain Gang would never in a bazillion years think to order a veggie sandwich in a restaurant that sells a Peanut Butter and Banana Chocolate Crepe ($12.95)
December 6, 2012
1 PARSNIPS This close cousin to carrots has a sweet, nutty flavor and a more nutritious punch, lots of vitamin K and 7 grams of fiber to boot. 2 DATES They may look ugly, but dates, especially Medjools, are one of the sweetest, most satisfying fruits. They contain calcium, sulfur, iron, potassium and magnesium. 3 STAR FRUIT A tropical, juicy fruit packed with vitamin C and a slimming 30 calories a serving. Give this good source of fiber a try as a garnish in your next fruit salad.
October 5, 2012
Kids may not like it, but schools are on the right track with healthier lunch menus that serve up more fruits and vegetables and less junk food. Under nutritional standards that took effect this year, cafeterias must serve twice as many fruits and vegetables while limiting proteins and carbohydrates. High school students are restricted to a maximum of 850 calories. The healthier menu was pushed by first lady Michelle Obama as part of her Let's Move campaign to fight childhood obesity.
October 4, 2012 |
It may seem odd to turn on the oven when making soup, but roasting really is what makes this soup so spectacular. Roasting the vegetables caramelizes them and brings out nutty flavors that enhance all the other ingredients. Feel free to throw in just about any other vegetables you have lurking in your crisper drawer. Roasted Vegetable Soup Makes 6 servings 2 large yellow onions, cut into wedges 2 medium zucchini, diced 2 medium summer squash, diced 4 large carrots, peeled and diced 2 medium potatoes, peeled and diced 2 tablespoons vegeta- ble or canola oil Salt and ground black pepper 1/2 teaspoon ground cumin 1 quart low-sodium chicken or vegeta- ble broth Sour cream or yogurt, to serve Chopped fresh cilant- ro or parsley, to serve 1. Heat the oven to 400 F. 2. In a large bowl, combine the onions, zucchini, summer squash, carrots, and potatoes.
September 3, 2012 |
Schools here and throughout America will begin serving healthier meals with the start of the academic year, and everyone is awaiting the verdict of 32 million spork-wielding food critics. How will often-finicky schoolchildren react to increased fruits and vegetables; more whole grains; reduced amounts of saturated fat, trans fat, and sodium; and no more whole milk, among other changes? Influencing the outcome will require a sizable stick, served up with the carrots. If children don't include a fruit or vegetable with their lunch, they will either have to pay full price for it or not eat at all, according to new rules from the U.S. Department of Agriculture, which administers the National School Lunch Program in 101,000 schools.
August 30, 2012 |
WHEN first lady Michelle Obama launched her Let's Move! initiative in February 2010, it brought attention to school lunches, food deserts in urban neighborhoods and the rise in obesity, particularly among children and the poor. Among the results so far has been a campaign to make locally grown and healthy foods available in all communities, including city neighborhoods with few fresh-food resources. Change often comes slowly and, to paraphrase the adage, you may be able to lead the horse to an organic carrot, but you can't necessarily make it eat it. Mary Seton Corboy, founder of Greensgrow, Philadelphia's most successful urban farm, has been vocal about her frustration that her Kensington neighbors have been reluctant to give up their corner-store calories and opt in to Greensgrow's fresh and local fare.
June 21, 2012 |
2 pounds of top round beef 3 tablespoons mixed chopped fresh herbs (rosemary, thyme, oregano, or marjoram 1? teaspoons coarse salt, plus to taste for veggies 1 teaspoon fresh ground black pepper, plus to taste for veggies 4 medium-size Idaho potatoes, scrubbed but not peeled 2 zucchini, washed 4 carrots, washed and peeled 2 tablespoons olive oil, divided use 2 tablespoons butter 2 tablespoons milk...
June 14, 2012 |
HALF THE FUN of being on vacation is changing the routine, especially when it comes to meals. Follow these tips from healthydiningfinder.com to be sure all that road food doesn't turn you into a wide load. Choose dishes flavored with herbs and spices instead of rich sauces, gravies or dressings. If you order sauces, ask for them on the side and go easy. It's all about portion sizes, even when it comes to healthy meals at restaurants. Share an entrée along with an added salad or side, or take a portion of the meal to go. Order a dinner salad or broth-based soup to help fill up before your main course.
June 12, 2012 |
When Chester police raided a former drugstore in May 2011, what they found gave new meaning to the term high tech. In the basement was a hydroponic marijuana farm of serious sophistication. Nearly 100 pot plants, from seedlings to lush, 4-foot bushes, flourished in large tubs of water. Faux sunshine from dozens of commercial-grade grow lights powered by industrial generators shone down on a crop worth at least $43,000. The confiscated equipment typically would have sat in a warehouse until it could be auctioned or destroyed.