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	<title>Family Kitchen</title>
	<link>http://www.pocatelloshops.com/blogs/Family_Kitchen.php</link>
	<description></description>
	<language>en</language>
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	<pubDate>Thu, 11 Jan 2007 11:27:51 +0000</pubDate>
	<managingEditor>jtsmith@journalnet.com</managingEditor>
	<webMaster>jtsmith@journalnet.com</webMaster>
    <item>
      <title><![CDATA[yummy ham and potato recipe]]></title>
      <description><![CDATA[By Jill Wendholdt Silva

McClatchy Newspapers

(MCT)

Potatoes are one of those a ha! vegetables.

Asked to name a fruit or vegetable high in potassium, most people instinctively choose the banana. But a baked potato has 610 milligrams per serving vs. 422 milligrams for a medium banana. 

The government recently upped the recommended daily intake of potassium for adults from 3,500 to 4,700 milligrams, because a diet low in potassium and high in sodium is a major contributor to high blood pressure and stroke.

Another a ha! moment? A potato the size of a computer mouse also supplies 45 percent of the recommended daily value of vitamin C.

Although potato sales plummeted during the Atkins diet craze, the tubers are loaded with positive attributes: They're low in calories, high in minerals, and a good source of complex carbohydrates, dietary fiber, iron, niacin and vitamin B6.

Economical and easy to prepare, the only downside is it's tempting to serve them with fatty and caloric toppings. 

To make these add-ons count toward your nutritional goals, choose wisely. The Star's Ham and Vegetable Stuffed Potatoes are loaded with vegetables, including spinach, broccoli, mushrooms and onions, and a bit of lean protein.

Of course, one question remains: Do you have to eat the skin to get the health benefits? It's your call, but the skin is rich in fiber and iron, as well as caffeic and ferulic acids, both phytochemicals that may help destroy harmful carcinogens in the body. 

Shopping tip: Both Kraft and Sargento sell reduced-fat Swiss cheese, but in slices rather than pre-shredded.

HAM AND VEGETABLE STUFFED POTATOES

Makes 4 servings

4 russet potatoes, 5 to 7 ounces each

2 teaspoons butter

¼ cup chopped onion

½ cup sliced mushrooms

1 cup 95 percent lean fully cooked ham cubes (cut into ½-inch cubes)

1 cup small broccoli florets

1 cup coarsely chopped fresh spinach

1 cup fat-free milk, divided

2 tablespoons cornstarch
 ..]]></description>
      <link>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=1861</link>
      <pubDate>Thu, 11 Jan 2007 11:20:22 +0000</pubDate>
      <category>General</category>
      <comments>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=1861#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Get your veggies with this unique pizza]]></title>
      <description><![CDATA[By Linda Gassenheimer
McClatchy Newspapers
(MCT)
Skillet cooking is very much a part of Southwestern cuisine. This unusual supper cooks the pasta and sauce together in one pan, so the pasta absorbs the sauce flavors. The meal can also be served right from the skillet: Just bring it to the table and cut the servings into wedges like a pizza.
The government suggests that we eat at least 5 servings of fruits and vegetables a day, so this dinner is filled with fresh vegetables and lots of flavor.
This meal contains a total of 669 calories per serving with 26 percent of calories from fat.
Helpful Hints:
Any type of cheese _ such as cheddar or fontina _ may be used in place of Monterey jack.
If you do not have a ripe avocado, use any type of low-fat dressing for the salad.
Countdown:
Place water for pasta on to boil
Make pasta.
Make salad.
___
SOUTHWESTERN SKILLET PIZZA
¼ cup fat-free, low-salt chicken broth
½ medium onion, sliced (1 cup)
1 medium garlic clove, crushed
1 small green bell pepper, sliced (1 cup)
¼ pound mushrooms, sliced (about 1 ½ cups)
1 ¼ cups canned crushed tomatoes
1 teaspoon ground cumin
1 cup frozen corn kernels, defrosted
2 medium jalapeno peppers, seeded and chopped
Salt and freshly ground black pepper
¼ pound fresh or dried fettuccini
¼ cup chopped fresh cilantro
2 ounces Monterey jack cheese (about 1/3 cup grated)
Place a large pot with 3 to 4 quarts water on to boil. Heat broth over medium heat in a 10-inch nonstick skillet and add onion. Saute 10 minutes.
Add garlic, green pepper and mushrooms and saute 5 minutes. Add tomatoes, cumin, corn, jalapenos, salt and pepper to taste and simmer gently for 10 minutes.
Meanwhile, cook fettuccini 2 to 3 minutes if fresh, 9 minutes if dried.
Drain and add to skillet. Cook 10 minutes, blending the sauce and noodles together. Remove from heat and add cheese. Cover and let cheese melt for 3 minutes. Sprinkle cilantro on top, cut into wedges and serve. Makes 2 servings.
P ..]]></description>
      <link>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=1742</link>
      <pubDate>Mon,  1 Jan 2007 01:01:01 +0000</pubDate>
      <category>General</category>
      <comments>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=1742#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Lowfat Chicken Parmesan]]></title>
      <description><![CDATA[By The Associated Press
	Almost by definition, Parmesan dishes — as in eggplant Parmesan or chicken Parmesan — are fat bombs.
	That’s probably because nearly every step of the recipe seems almost designed to infuse the meal with as much fat as possible. Coat the eggplant or chicken in egg. Bread it. Fry it. Drown it in oil-laden sauce. Then, of course, top it with loads of cheese.
	No wonder they taste so good.
	But surely there’s a way to enjoy these classics without all the fat. But enjoy is the key. There are plenty of light versions that either shortchange the cheese or substitute it with anemic fat-free versions.
	Which is why Cooking Light’s version in the magazine’s recent “Cooking Light Italian” (Oxmoor House, 2006, $17.95) is such a winner. This recipe cut the fat by using an egg white instead of a whole egg, as well as fat-free sauce.
	Those savings, as well as cutting down on the amount of fat used to fry, mean real cheese can be used elsewhere (Parmesan in the breading and provolone over the top). And that makes all the difference.
	———
	HERBED CHICKEN PARMESAN
	(Start to finish: 25 minutes)
	1 1/3 cups shredded Parmesan cheese, divided
	1/4 cup breadcrumbs
	1 tablespoon minced fresh flat-leaf parsley
	1/2 teaspoon dried basil
	1/4 teaspoon salt, divided
	1 large egg white, lightly beaten
	1 pound chicken breast tenders
	1 tablespoon butter
	1 1/2 cups bottled fat-free tomato-basil pasta sauce
	2 teaspoons balsamic vinegar
	1/4 teaspoon freshly ground black pepper
	1/3 cup shredded provolone cheese
	Preheat the broiler.
	In a shallow dish, combine 2 tablespoons of the Parmesan with the breadcrumbs, parsley, basil and 1/8 teaspoon salt. Place the egg white in a second shallow dish.
	Dip each chicken tender in the egg white, then dredge through the breadcrumb mixture.
	In a large nonstick ovenproof skillet over medium heat, melt the butter. Add the chicken and cook 3 minutes per side, or until done. Remove the ..]]></description>
      <link>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=1741</link>
      <pubDate>Sat, 30 Dec 2006 01:01:01 +0000</pubDate>
      <category>General</category>
      <comments>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=1741#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Christmas blunders and good honey]]></title>
      <description><![CDATA[By Emily Jones
Features Editor
   I had great culinary plans for Christmas. I was going to make a special themed treat for people on my list, and add homemade dog and kitty treats to their packages so their pets could enjoy their holidays as well. 
    Things didn't go quite as planned. I burned some barbecued pecans, snack mix and roasted almonds for my brother-in-law. 
    I came home from work determined to make cookies and candy for each of my aunts and uncles, then stopped, exhausted, after one batch of cookies and one batch of fudge. 
   The only success came with my sister-in-law, who I decided could use some flavored honey. The recipe was plenty easy, and, paired with a bread cutting board and a Great Harvest gift certificate, it made a wonderful gift.  
    Here's the recipe, adapted from &quot;Gifts from the Kitchen&quot;: 

Orange Honey
1 cup creamed honey
1 tsp. orange zest
1 Tbsp. thawed frozen orange juice concentrate

Mix ingredients together until smooth. 

Raspberry honey
1 cup creamed honey
1/2 cup raspberry jam
1/8 tsp. allspice

Mix ingredients together until smooth. 

Maple Honey
1 cup creamed honey
1 1/2 tsp. Mapeline
1/4 cup finely chopped walnuts

Mix ingredients together until smooth. 
]]></description>
      <link>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=1743</link>
      <pubDate>Thu, 28 Dec 2006 09:29:22 +0000</pubDate>
      <category>General</category>
      <comments>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=1743#cmt</comments>
    </item>
    <item>
      <title><![CDATA[A light but tasty angel food cake]]></title>
      <description><![CDATA[By J.M. HIRSCH
AP Food Writer
	The trouble with lowfat baked treats is that they usually taste it.
	No amount of apple sauce, prune puree or other fat substitute can replicate the magic butter and cream impart on sweet treats. And that’s the problem with most efforts to trim the fat — they eliminate the ingredients that make these foods treats in the first place.
	Baking truly satisfying lowfat desserts means opting for recipes that didn’t rely on fat — or at least not much of it — to begin with.
	That’s why my family always favored angel food cake as our treat of choice. As desserts go, angel food cake is practically health food. With no fat or cholesterol and just over 100 calories per serving, you really can indulge.
	If plain angel food cake doesn’t do it for you, consider dressing it up with a drizzle of icing. It adds calories, but no fat.
	This angel food cake recipe from Nick Malgieri and David Joachim’s “Perfect Light Desserts” (William Morrow, 2006, $29.95), a collection of light desserts that are made with real sugar and fat.
	If you buy egg whites by the carton, be certain to get those intended for use in angel food cakes. Because of the way they are processed, most egg whites will not whip.
	———
	Orange Angel Food Cake
	(Start to finish 2 1/2 hours, 30 minutes active)
	1 1/2 cups sugar, divided
	1 cup all-purpose flour
	1 1/2 cups egg whites (from about 12 large eggs)
	1/4 teaspoon salt
	1 tablespoon lemon juice (strained of any pulp)
	1 1/2 teaspoons orange extract
	1 tablespoon finely grated orange zest
	Equipment:
	Parchment or wax paper
	10-inch two-piece tube pan (not greased)
	1 empty, narrow-necked wine bottle or similar bottle
	Set a rack in the middle of the oven and preheat oven to 325 F.
	Set aside 3/4 cup sugar. Sift remaining sugar together with the flour onto a piece of parchment or wax paper. Set aside.
	In the bowl of an electric mixer, combine the egg whites, salt and lemon juice. Using ..]]></description>
      <link>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=1450</link>
      <pubDate>Fri, 10 Nov 2006 16:02:17 +0000</pubDate>
      <category>General</category>
      <comments>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=1450#cmt</comments>
    </item>
    <item>
      <title><![CDATA[haunted Submarines]]></title>
      <description><![CDATA[By Renee Enna
(MCT)
Eek! Do you know what might be lurking in that submarine sandwich? Might there be a bat, or a ghoul or two, nestled between those innocent-looking slices of bread?
When Oct. 31 approaches, anything is possible.
As it should be! Halloween is a great time to &quot;dress up&quot; meals. In this case, cookie cutters turn slices of cheese into &quot;chilling fillings&quot; like ghosts, bats, jack-o'-lanterns or witches. Food coloring can turn mayonnaise - and, in this case, a coleslaw filling - into all sorts of outrageous colors.
MENU:
Baby carrots and celery sticks with ranch dip
Haunted submarine
Baked sweet potato chips
Trick-or-treat candy
BEVERAGES:
With a terrifying sandwich, nothing beats a comforting mug of cold milk. Especially if it's dyed a creepy green.
TIPS:
Halloween-themed toothpicks on the sandwich can add a ghoulish touch.
After cutting the cheese shapes, use leftover cheese in other sandwiches or melted into quesadillas.
Preshredded cabbage makes quick work of the slaw filling.
If the kids want to vanquish the haunted &quot;cheese ghosts,&quot; heat the sandwich in the oven until the cheese shapes melt.
___
HAUNTED SUBMARINE
Preparation time: 15 minutes
Yield: 8 servings
We pressed whole peppercorns into the cheese shapes to create eyes.
½ cup low-fat mayonnaise or to taste
Orange food coloring, see note
2 cups finely shredded cabbage
¼ cup shredded basil
1 tablespoon cider vinegar
2 teaspoons celery seed
Freshly ground pepper
4 slices each: Monterey Jack, Cheddar
1 loaf Italian bread
8 to 10 slices turkey or lunchmeat of choice
1. Tint mayonnaise with food coloring to desired hue. Combine all but 2 tablespoons of the mayonnaise, cabbage, basil, vinegar, celery seed and pepper to taste in a medium bowl; set aside. Cut out cheese using Halloween-themed cookie cutters; set aside.
2. Cut bread lengthwise; spread slaw along bottom slice. Top with meat, then with the cheese shapes, alternating white and yellow cheeses along the leng ..]]></description>
      <link>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=1362</link>
      <pubDate>Fri, 27 Oct 2006 12:44:12 +0000</pubDate>
      <category>General</category>
      <comments>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=1362#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Italian quesadillas]]></title>
      <description><![CDATA[
By Renee Enna
Chicago Tribune
(MCT)
	What happens when Italian flavors get caught up in an easy-to-make quesadilla? Let's call it a pizzadilla. There are so many bold flavors in this dish, you can skip the pepperoni to make it meatless — or use a vegetarian pepperoni instead.
	Serve the wedges with an antipasto platter that accommodates diners' appetites. Go heavy on the cured meats — mortadella, capicolla and salami, for instance — or opt for a lighter touch with an emphasis on vegetables — cherry tomatoes, celery, pepperoncini. In either case, a light Italian vinaigrette is a good complement.
	Light-as-air pizzelles, Italian wafer cookies that are now easy to find in supermarkets and Italian shops, will satisfy your sweet tooth.
MENU:
Antipasto platter
Pizzadillas
Pizzelles
TIPS:
If you can't find the eggplant or sweet pepper spread, this recipe will work fine with your favorite pesto, homemade or store-bought.
BEVERAGE PAIRING:
A bottle of sangiovese wine would provide enough ballast for these strong flavors.
———
PIZZADILLAS
Preparation time: 10 minutes
Cooking time: 14 minutes
Yield: 4 servings
Eggplant spread is sold in Italian and specialty markets as well as the Italian aisle of some supermarkets. Red pepper spread (also called sweet pepper spread), made with roasted red peppers and sometimes containing eggplant, is in Middle Eastern markets, Trader Joe's, as well as some supermarkets.
1 tablespoon vegetable oil
1 each, sliced: sweet onion, bell pepper
1/2 cup each: eggplant spread, red pepper spread
4 large (10-inch) whole-wheat tortillas or flat breads
1/4 cup pitted black olives, chopped
1/2 cup shredded Italian blend cheese
1/4 pound pepperoni, sliced, cut into strips
3 tablespoons chopped fresh basil
1. Heat oil in a large skillet over medium-high heat; cook onion and bell pepper, stirring often, until softened, about 10 minutes.
2. Spread the eggplant and red pepper spreads over two of the tortillas; top with ..]]></description>
      <link>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=1307</link>
      <pubDate>Mon, 23 Oct 2006 00:01:01 +0000</pubDate>
      <category>General</category>
      <comments>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=1307#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Pack healthy meals for kids' lunchboxes]]></title>
      <description><![CDATA[

By Steve Petusevsky
(MCT)
	There is good news and bad news. First, the good news: Most of us have sent our children back to school safely. The bad news: They are now at the mercy of our public school system's lunch program.
	With obesity a huge issue, few children grow up understanding what makes for a healthful diet. During the past 25 years, the number of obese boys and girls has quadrupled. Approximately 30.3 percent of children (ages 6 to 11) are overweight and 15.3 percent are obese. For adolescents (ages 12 to 19), 30.4 percent are overweight and 15.5 percent are obese, according to the American Obesity Organization.
	At a time when 29.5 million kids participate in the National School Lunch Program and another 9.3 million eat school breakfasts, our schools can play a major role in helping children get the recommended three servings of whole grains per day as suggested in the 2005 Dietary Guidelines. (For more information about new policies for healthy options in our school systems, visit wholegrainscouncil.org/SchoolWellnessPolicies.html.)
	A glimmer of hope is that the federal government recently began to limit the fattening snacks and beverages served in our public schools. There have been efforts to remove certain beverages from vending machines and replace them with healthier drinks like water and juice. I'm glad that there is something being done, a start if nothing else.
	But frankly, I haven't seen a lot of change yet, at least in the schools I've been to. Industry giants such as Frito Lay, Kashi, Quaker Oats and Roman Meal all manufacture snacks that meet the new federal requirements. But they haven't been introduced to our schools yet. At least these companies have made an effort to make healthier snacks taste good.
	Obviously our children need a little push to accept new snacks as part of their daily routines. It took me a decade to train my kids to eat right. It's a challenge because there is so much peer pressure, especially in middle an ..]]></description>
      <link>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=1306</link>
      <pubDate>Fri, 20 Oct 2006 10:31:55 +0000</pubDate>
      <category>General</category>
      <comments>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=1306#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Cruisin' with a vegetarian pizza]]></title>
      <description><![CDATA[By Linda Gassenheimer
McClatchy Newspapers
(MCT)
Vegetarian pizza is one of many dishes celebrity chef Jacques Pepin has created for the Oceania Cruise Line.
``The new twist for cruise cuisine is the many requests for spa-style menus,'' says Yves Segers, executive chef of Oceania's Nautica.
I've adapted Pepin's recipe for this quick homemade pizza. For speedier preparation, purchase your favorite sliced or diced vegetables from the produce department or salad bar. A flour tortilla creates an ultra-thin crust.
This meal contains 585 calories per serving with 33 percent of calories from fat.
Wine suggestion: No strong flavors here, so you can drink whatever wine you like best. I might try a sauvignon blanc.
___
HELPFUL HINTS
A food processor fitted with a slicing blade makes fast work of the vegetables.
COUNTDOWN
Heat the oven and baking tray.
Assemble the pizzas.
Bake and serve.
SHOPPING LIST
To buy: 1 small eggplant, 1 small zucchini, 1 small green bell pepper, 1 package 10-inch flour tortillas, 1 bottle pizza sauce, 1 small package shredded, part-skim mozzarella cheese.
Staples: Olive oil, onion, dried oregano, salt, black peppercorns.
___
JACQUES PEPIN'S FAVORITE VEGETARIAN PIZZA
2 teaspoons olive oil
1 small eggplant, sliced (2 cups)
1 medium onion, sliced (2 cups)
1 medium zucchini, sliced (2 cups)
1 medium green bell pepper, sliced (2 cups)
1 teaspoon dried oregano
Salt and freshly ground pepper
2 (10-inch) flour tortillas
1 cup bottled pizza sauce
1 cup shredded, part-skim mozzarella cheese
Heat oven to 400 degrees. Line a baking tray large enough to hold the 2 tortillas with foil and place in oven while it is heating.
Heat oil in a large nonstick skillet over medium-high. Add the eggplant, onion, zucchini and bell pepper; sprinkle with oregano and salt and pepper to taste. Saute 5 minutes, stirring occasionally.
Place the tortillas on the baking tray in the oven for 1 to 2 minutes. They should be golden and crisp. Remove tray a ..]]></description>
      <link>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=1252</link>
      <pubDate>Tue, 10 Oct 2006 14:53:51 +0000</pubDate>
      <category>General</category>
      <comments>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=1252#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Grilling recipes]]></title>
      <description><![CDATA[McClatchy Tribune News Service

MCT)
Here are Chef Jim Coleman's favorite grill recipes for tailgates or anytime.
___
SPICE-RUBBED PORK LOIN WITH BARBECUE SAUCE
2 pork loins, approximately 2 pounds total
For the spice rub:
1 teaspoon each of ground black and white pepper
½ teaspoon cayenne pepper
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons granulated onion
2 teaspoons light brown sugar
2 ½ teaspoons granulated garlic
1 teaspoon dried, ground oregano
1 teaspoon kosher salt
For the barbecue sauce:
½ cup ketchup
2 tablespoons prepared Dijon mustard
2 tablespoons soy sauce
2 tablespoons hot pepper sauce (Tabasco works)
3 tablespoons light brown sugar
3 tablespoons minced garlic
2 teaspoons ground white pepper
Juice of half a lemon
Heat grill to high for about 15 minutes before cooking.
Thoroughly mix together all the spice-rub ingredients in a mixing bowl and set aside.
Combine all the barbecue-sauce ingredients in a saucepan, and, stirring occasionally, cook over medium heat for 5 to 10 minutes, until the flavors are thoroughly blended.
Rub the meat all over with the spice rub. Place the pork on the hot grill and cook for 5 to 6 minutes. Turn the pork tenderloin over and cook for 4 to 6 minutes longer. Brush the pork with the barbecue sauce and continue grilling for 2 or 3 minutes, or until cooked through. Remove the pork from the grill and let the loins sit for a few minutes, or relax, before slicing and serving.
Serves 4 to 6.
___
BURGUNDY BARBECUED STEAKS WITH CRUMBLED GORGONZOLA
4 boneless beef strip loin steaks, 8 to 10 ounces each
1 ½ cups burgundy wine
1 onion, finely diced
½ cup soy sauce
½ teaspoon pepper
½ cup finely crumbled gorgonzola cheese
Place the steaks in a large resealable plastic bag. In a mixing bowl, combine the wine with the onion, soy sauce and pepper and pour the mixture into the bag. Carefully press the air out of the bag and close securely. Turn the bag a few times to evenly coat the  ..]]></description>
      <link>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=988</link>
      <pubDate>Mon, 11 Sep 2006 00:01:01 +0000</pubDate>
      <category>General</category>
      <comments>http://www.pocatelloshops.com/blogs/Family_Kitchen.php?id=988#cmt</comments>
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