Cooking up Veggies in the WIC Kitchen - Dominion Post - The Dominion Post |
- Cooking up Veggies in the WIC Kitchen - Dominion Post - The Dominion Post
- Alejandra Ramos: Cooking on TV, people constantly body-shame me - TODAY
- Cooking with the Chef at Online in San Francisco - March 19, 2021 - SF Station
- Melissa Cookston and Tuffy Stone Host Legends of BBQ Cooking Class - Memphis Flyer
- Smith: Make your own heart-healthy, tasty refried beans - Bloomington Pantagraph
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Cooking up Veggies in the WIC Kitchen - Dominion Post - The Dominion Post Posted: 16 Mar 2021 09:33 PM PDT WIC Kitchen is a monthly feature provided by Monongalia County Heath Department WIC staff to highlight healthy recipes made with ingredients approved through the Special Supplemental Nutrition Program for Women, Infants, and Children, a federal assistance program.By Cami Haught In celebration of spring, Monongalia County Health Department's Women, Infants, and Children program decided to showcase some recipes with vegetables that are in season. It also works out that today is St. Patrick's Day and all of these dishes are a lovely shade of green. The first is asparagus. It's such a delicious vegetable, and it can be prepared in many ways. One of my favorites is to roast it with olive oil and garlic. Asparagus is a great source of vitamins and minerals. It is rich in vitamin A, thiamine, riboflavin, niacin, pantothenic acid, vitamin B6, folate, vitamin C, vitamin E and vitamin K. It is also a good source of iron, calcium, phosphorus, magnesium, manganese, zinc, selenium and potassium. Another early spring vegetable is snap peas. These are also very versatile and can be prepared in many ways. I have found that roasting most vegetables provides a tasty side dish with little clean up. The vitamins, minerals and antioxidants in snap peas can provide vital health benefits. For example, vitamin C is important for helping your body heal from injuries and maintain healthy blood vessels and muscles. Snap peas are also full of potassium, which is an important mineral for maintaining a healthy heartbeat and kidney function, as well as playing a key role in muscle contraction. Like other summer squashes, zucchini is a healthy and flavorful vegetable you can add to all kinds of dishes. Use it in a pasta sauce, add it to a stir-fry or bake it into sweet loaves of bread. You should eat zucchini with the rind attached whenever possible, as the rind contains much of the nutritional value. Zucchini is available year-round in the United States, but it's especially plentiful in summer. The Centers for Disease Control and Prevention recommends selecting squash that feel relatively heavy for their size; this indicates that the interior texture is good. The skin should be glossy, bright and firm. If you refrigerate fresh zucchini in plastic bags, you'll be able to keep it for about a week. We hope you enjoy these easy and delicious recipes. 
GARLIC PARMESAN ASPARAGUSFour servings.
In a large skillet, bring 1/2 inch water to a boil. Add asparagus and garlic; cook covered until asparagus is crisp tender, 3-5 minutes; drain. Toss asparagus with butter and cheese. ROASTED SUGAR SNAP PEASTwo servings
Preheat oven to 400 degrees. Toss together all ingredients; spread in a 15-by-10-by-1-inch pan. Roast until peas are crisp and tender, 8-10 minutes, stirring once. CHEESY GARLIC ZUCCHINI BITES24 individual bites
Preheat oven to 400 degrees. Spray baking sheets with non-stick spray. In large bowl, stir all ingredients until well combined. Shape into small balls, one tablespoon at a time. Place on baking sheet. Bake 30 minutes, flipping halfway through. Serve warm with ranch dressing. MCHD WIC provides nutrition packages and counseling and breastfeeding support to participants in six counties. WIC is an equal opportunity employer. To find out if you qualify, check out monchd.org/wic-eligibilty-guidelines.html or call 1-800-675-5181.  |
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Alejandra Ramos: Cooking on TV, people constantly body-shame me - TODAY Posted: 16 Mar 2021 01:10 PM PDT Last Wednesday at 8 p.m., I got an email from my senior TODAY producer with a crazy request: Could I come up with a food segment for the following morning? If you don't know the behind-the-scenes of the show, while last-minute news stories are an everyday occurrence, the food and lifestyle segments are typically booked weeks, sometimes even months, in advance. They take days of planning, work and preparation, so this was a pretty big ask. But I love a challenge and I thrive under pressure, so I quickly said, "I can do crazy!"  March 11, 202105:01
I looked in my fridge and figured out recipes for ingredients I had on hand, wrote up talking points and stayed up all night prepping, cooking and styling my kitchen so that everything would look beautiful on camera. I slept less than two hours, did my own hair and makeup and put on a new orange dress I felt was perfect for the sunny-citrus-celebration theme I had planned. Just a little over 12 hours after that initial email from my producer, I was live on the air with Hoda, Carson, Dylan and Craig. The segment went perfectly, and I had so much fun chatting and sharing my recipes. At one point, Hoda stopped and complimented my dress and the energy I always bring to show. Carson joined in and said I was "sunshine personified." My producers congratulated and thanked me. I felt happy and proud of my work. My social media notifications and inbox filled up with new followers and messages, mostly positive, but … a few had a different perspective. I've worked on TV for a decade and am used to negative comments and messages. It's an unfortunate part of the job, but you learn to deal with it. Most times I ignore or delete them, choosing to prioritize the overwhelmingly good energy that comes through. But this time, there were a few messages that I just couldn't ignore. The objection was my sunny orange dress, which on my curvy figure showed a bit more cleavage than I usually would on camera. It wasn't a conscious decision; I was pressed for time, and don't have the benefit of the incredible wardrobe team who would help out in moments like this back when we were all in the studio. But I also knew it was nothing terribly unlike dresses I've seen on countless actors and singers who appear on TODAY. In fact, a friend who did a cooking segment on the 3rd Hour that same day, wore an almost identical dress in a different color. Our bodies are different, but the dress and neckline were exactly the same. Yet, she didn't receive comments like this: "You are not working in Spanish television where women's fashion is more revealing than American." "Kids are watching!" "Suggest you wear more appropriate attire next time you appear on a U.S. channel." "Do we have to look at your body?" "I'm going to write and report you to the Today Show." I'm Latina, but I don't work on Spanish language TV like Telemundo or Univision — two networks that are American/U.S. channels. (Telemundo is, in fact, a part of NBCUniversal!) At no point during my segment did anyone mention anything about me being Latina. The reason this person brought it up (as well as the parts about "reporting me," as if I hadn't just appeared on TV in front of millions of people) is because the real complaint was never about my dress. (I've gotten similar comments in dresses with no cleavage.) The real issue was that, as a vibrant, curvy, Latina woman, I was thriving and being celebrated in a space that rarely makes room for people who look like me. And I was doing it not playing by rules designed for someone else, but rather on my own, authentic terms. The real issue was that, as a vibrant, curvy, Latina woman, I was thriving and being celebrated in a space that rarely makes room for people who look like me. I was four the first time I heard something critical about my body. Standing in my preschool ballet class wearing pale pink Capezio tights and a black leotard giggling with my friends as we tried to plié without toppling over, I heard our teacher's voice ring out over the chatter: "Alejandra! Stop sticking out your butt. You look like a duck." The room filled with laughter, and I froze, suddenly hyper-aware of my body and unsure how to fix what my teacher said I did wrong. I hadn't been sticking anything out — I was just standing there. This was the way I was shaped, with a butt that, yes, curves out quite a bit. Just like my mom's and my grandmothers', it's a trait inherited from generations of Puerto Rican, Taína, African and Spanish women who also stood with a similar curve and width and fullness. Unlike those women who all grew up surrounded by women who looked like them, I grew up in a mostly white New Jersey suburb where I was always darker, curvier, chubbier and frizzier than everyone else around me. I also inherited my bra size from these women. By third grade, I wore a C-cup bra and, coupled with my hips, my dramatic hourglass figure had become the defining characteristic of my body, a constant topic of conversation on which everyone in my life — from classmates to teachers to complete strangers — felt entitled to comment. Unlike most stories I read about changing bodies, I distinctly remember that my discomfort was never about the way I looked. I liked my boobs and my butt and the color of my skin. What I didn't like were the comments, which always seemed to come at the most unexpected moments, catching me off-guard when I was relaxed and happy, cutting words that always managed to replace the good feelings I felt with sudden shame and insecurity. I quickly learned there was nothing I could do to control what people said to me. It never mattered where I was or what I wore. I got comments in my gym clothes, my school uniform, in T-shirts, in formal gowns at family weddings, even in my pajamas during slumber parties. At 11, walking home from school with my little brother, a female crossing guard pointed at the way my chest moved under my T-shirt with each step and said, "Those are going to get you attacked if you keep bouncing them around like that." Unsure how to respond, I nodded and hurried down the street attempting to hold myself in place with one arm as I pulled my brother along with the other. We only lived a couple blocks from our elementary school, but from that point on, I started taking a longer route home to avoid her. I was told by a teacher that my shape was "distracting." The exact same outfits my thinner friends wore, on me, were deemed "too sexy." A nun at my Catholic school said I had "a dangerous body." A gym teacher suggested I wear a second sports bra so that I would "look less obscene" when I ran. One sweltering afternoon at a summer program I attended at Emory University in Atlanta when I was 17, a counselor saw me in the break room reading while wearing a spaghetti strap sundress and sent me to my dorm to change into "something less provocative."  Feb. 1, 202103:40
Over and over again, the message was the same: The shape of my body was inappropriate. Overly sexual. Something to be hidden, covered and controlled. These aren't comments based on desire but instead on shame. It's not sexual harassment (though I deal with that, too). This particular kind of criticism is more insidious; it mostly comes from women, who couch their words in the language of concern, though the underlying message is always clear. There's something unsettling about shaming comments from people you expect to be on your team — from women that exist in bodies with their own unique characteristics, who have had experiences like mine, who in all likelihood have been talked to the same way and should really know better. Sometimes the comments do come from a good place, however misguided, but more often than not, they're words of control and racism. Styles, outfits and body shapes that are praised and celebrated on white bodies are judged differently on people of color. While body-shaming is certainly not unique to people of color or marginalized backgrounds, we live in a society that devalues bodies that are darker, bigger, curvier or otherwise "different" than the dominant culture. Black, brown and Asian bodies are often objectified and fetishized. Styles, outfits and body shapes that are praised and celebrated on white bodies are judged differently on people of color. There isn't a woman on television who hasn't received complaints, harassment or even threats about her appearance. Men receive comments, too, but body-shaming is something women are overwhelmingly subject to, and the frequency and cruelty only increases the further away we exist from the accepted norm of what people on TV "should" look like. I know there is never going to be anything that I can do to control or change the opinions or ideas of the people who look at me. At the end of the day, they're not my concern. I care about the women who look like me — the women who see me on camera and recognize a part of themselves, whether it's my weight, my curves, my skin color, my hair or my Latina heritage. I care about the women who have also gone through life being told that the body they were born in is some way less deserving of being seen or loved or celebrated. I want them to know there is nothing wrong or inappropriate about our bodies. To the woman who wrote to me after my segment: I know that kids are watching — and I'm glad they are. I hope many of them are girls like I once was, and that seeing me on TV makes them realize that no matter what anyone says to them, they are good and valued and worthy of anything they dream of.  |
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Cooking with the Chef at Online in San Francisco - March 19, 2021 - SF Station Posted: 16 Mar 2021 04:55 PM PDT  Fri March 19, 2021 Northern California sustainable lamb purveyor, Superior Farms is teaming up with NYC Executive Chef Camille Rodriguez for an Easter cooking class guaranteed to inspire at-home chefs to cook lamb like a pro.
On March 19th, the Executive Chef of Pizzeria Sirenetta NYC will provide viewers on Zoom with her expert tips and tricks on how to level-up Easter feasts. "Cooking with the Chef" will include a 35-minute demonstration of how to prepare the Easter classic of Roasted Leg of Lamb with Spring Onions and Peas, along with a 15 minute Q&A with the Chef herself. During the 35 minute demonstration, home chefs are invited to watch Chef Camille give some tips while she cooks, take notes, ask questions or just rave about the food via the chatbox on Zoom. Questions or comments will then be answered while everyone chats at the virtual chef's table. Northern California sustainable lamb purveyor, Superior Farms is teaming up with NYC Executive Chef Camille Rodriguez for an Easter cooking class guaranteed to inspire at-home chefs to cook lamb like a pro.
read more On March 19th, the Executive Chef of Pizzeria Sirenetta NYC will provide viewers on Zoom with her expert tips and tricks on how to level-up Easter feasts. "Cooking with the Chef" will include a 35-minute demonstration of how to prepare the Easter classic of Roasted Leg of Lamb with Spring Onions and Peas, along with a 15 minute Q&A with the Chef herself. During the 35 minute demonstration, home chefs are invited to watch Chef Camille give some tips while she cooks, take notes, ask questions or just rave about the food via the chatbox on Zoom. Questions or comments will then be answered while everyone chats at the virtual chef's table. show less Date/Times: San Francisco, CA 94105 SAN FRANCISCO BAY AREA EVENTS CALENDARSATURDAY 28 The Best Events Every Week in Your Inbox UPCOMING EVENTS |
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Melissa Cookston and Tuffy Stone Host Legends of BBQ Cooking Class - Memphis Flyer Posted: 17 Mar 2021 02:29 AM PDT  Support the Memphis Flyer The Memphis Flyer is Memphis' alternative newsweekly, serving the metro Memphis area of nearly a million residents. The Flyer was started in 1989 by Contemporary Media, Inc., the locally owned publishers of Memphis magazine. For over 30 years, The Memphis Flyer has hit the streets every Wednesday morning with a blend of serious hard news and Memphis' best entertainment coverage.  |
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Smith: Make your own heart-healthy, tasty refried beans - Bloomington Pantagraph Posted: 17 Mar 2021 02:30 AM PDT   The dietary guidelines represent the most current science-based advice on what and how to eat and drink for our best health. Refried beans may not have the most appealing look, but their creamy delicious taste makes up for it. They are traditionally made from pinto beans, but black beans may be prepared this way as well. Contrary to their name, refried beans are not fried twice. They are boiled, mashed and then either fried or baked. While you can easily purchase canned refried beans, making them yourself with a bag of dried pinto beans will give you more bang for your buck, albeit not as convenient. However, you can control the fat and sodium while adding your own flavorings, such as sautéed onion, garlic powder, chili powder and a pinch of cumin. Canned refried beans typically contain artery clogging lard. Use heart healthy olive oil in homemade refried beans to decrease saturated fats. One-half cup of canned refried beans contains almost 20% of one's daily recommendation of sodium. Making your own allows you to control how much salt you add. Refried beans are popular in Mexican meals and are often served as a side dish next to rice or in the main entrée. Use refried beans as a dip for vegetables, serve them with eggs, spread them on a tostada, or in an enchilada, quesadilla or taco. Refried beans are a good source of plant protein, fiber and several micronutrients important for the body. Store leftover refried beans in the refrigerator for 3-4 days. To reheat, add a few teaspoons of water and heat on the stovetop or microwave. Refried beans1 lb. bag or 2 cups dried pinto beans 10 cups water for soaking 6 cups water for cooking 1 Tablespoon olive oil 1 cup chopped onion 1 cup liquid from cooked beans 1 teaspoon garlic powder ½ teaspoon salt Sort and rinse the beans under water. Put them in a large pot and cover them with 10 cups water. Cover and refrigerate 8 hours or overnight to soak. Drain and rinse beans. In a large pot, add soaked beans and 6 cups water. Cook over medium heat for 1 ½ to 2 hours or until beans are tender. Drain, reserving 1 cup liquid. In a medium skillet, add olive oil and sauté onions. Stir in cooked beans, cooking liquid, garlic powder and salt. Using a potato masher, mash beans until desired consistency. Cook over medium heat until thick. Note: if the beans are older, they will take longer to cook and soften. Yield: 6 (½ cup) servings Nutrition Facts (per serving): 260 calories, 3 grams fat, 220 milligrams sodium, 43 grams carbohydrate, 10 grams fiber, 14 grams protein Smith is nutrition and wellness educator for the University of Illinois Extension, McLean County. Contact her at 309-663-8306.  |
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