Do you have a picky eater who might never try cauliflower but loves to eat rice? Or have leftover fresh cauliflower and not know what to make with it?
Why not have a little fun have in the kitchen and make cauliflower rice! [Read more…] about How to Make Cauliflower Rice
Now that school is back in session, many children are packing a meal to take with them. Cold lunches can get hot sitting out for a few hours before lunchtime, allowing bacteria to grow that could make the lunch unsafe to eat. The proper cooling system is key for ensuring that the meal packed for your child will be safe for consumption at lunch. Following these necessary tips and tricks will help you to achieve that goal.
Wanting to know more about back to school food safety information, visit foodsafety.gov.
Check out these lunch recipes!
We all know we need to be eating more veggies. Some of us love them and eat them at every meal. And then there are those of us who can’t stomach the thought of chomping on something green that looks like a tree. And no, we’re not talking about four-year-olds — we mean adults, too!
If you’re the primary cook in your family, and pasta sauce and French fries are the only veggies going down at your home, you may want to get a bit sneakier. We’ve come up with some pretty cool ways to help you add vegetables into meals without anyone knowing. You get to be creative and it doesn’t take much work. Saving time and eating healthy — sounds like a winning combination!
Get shredded!
Grab a box grater or the grating attachment on your food processor to shred zucchini, beets, carrots or parsnips to add to all sorts of recipes. Add a vegetable serving to your favorite whole grain muffins and quick breads by mixing shredded zucchini into your batter before baking. You can also sauté shredded carrots, summer squash or butternut squash for about five minutes before adding them to pasta sauce for a quick, veggie-filled meal. Even your pickiest of eaters may not notice!
Get mushy!
Replace half the ground meat in recipes like burgers, meatloaf and meatballs with cooked chopped mushrooms. Finely chop your choice of mushrooms using a knife or a food processor, then sauté in a little olive oil until soft – about three minutes or so. Once the mushrooms are cool, gently mix them with your lean ground chicken, turkey or beef. Cook thoroughly and follow the recipe as is. Voila! Another veggie-ful meal for the family.
Get Cheesy!
Cooked and pureed orange vegetables like butternut squash, sweet potatoes and carrots can be blended, unnoticed, into cheesy dishes we all love like macaroni and cheese, lasagna, or baked enchiladas. You end up using less cheese, which cuts some of the saturated fat and sodium. You can also add the sweeter-tasting veggies to a blender with some low-sodium broth and puree them into a smooth soup that most kiddos (and adults) will love.
Be smooth!
Grab that blender and put it to work! When you’re making your favorite fruit smoothie, add in a frozen banana and some spinach, carrots, squash or just about any vegetable (cooked is easier to blend, FYI). The frozen banana makes for a sweet, thick, and creamy smoothie and it adds a strong banana flavor that helps hide the flavor of the veggies. Want a more colorful smoothie? Try adding beet, avocado or sweet potato to change the tint. You’ll be surprised at how bright – and healthy — your breakfast will be!
Whole mushrooms can be an intimidating purchase. Learn how to spot the best produce, and then with a little rinse of cold water, you’re on your way to an impressive dish!
Purchasing:
Storing:
If you’ve opened the original package, place unwashed mushrooms in a paper bag inside your refrigerator. The paper bag will absorb moisture and allow them to breath, keeping them fresh for 1 week.
Washing:
Look at these tasty recipes featuring this delicious veggies!
To learn more, here is a great list by the USDA National Agriculture Library of resources. Click here to check them out!
An artichoke is a large flower bud that is a member of the thistle family (thistle is a name given to flowering plants that have leaves with sharp prickles or thorns.) The tough leaves or outer petals along with the thorns are a protection from the inner tender heart. Beware of artichokes that are thornless, they have smaller hearts and less flavor.
The choke is actually the bloom of the bud, and the hardest obstacle that stands between you and the artichoke heart. The choke is stringy and fuzzy, and very unpleasant! The fibrous choke is not harmful if eaten, however should be discarded.
So what is edible? The base of the large outer petals (leaves), the tender meaty flavorful heart, and the center of the stem.
Enjoy your artichoke hearts on pizza, in casseroles, sautéed for sauces and in dips, or indulge on the base of the petals by dipping in olive oil or sauces. You can prepare your own artichokes in your kitchen or look for ready to use canned artichokes and frozen artichokes at your local grocery store.
Step 1: Start Fresh
Look for artichokes with firm and compact heads and fresh-cut stems. Fresh artichokes should have tight green and purple petals that form a hole in the center of the vegetable. Stems should not be dried.
Once you pick your artichoke, rise under cool running water and use a soft kitchen or vegetable brush to remove any residue. Rinse slowly to avoid pricking hands and fingers with thorns.
Note: unwashed artichokes stay fresh for 3-4 days when stored in the refrigerator vegetable drawer, and up to 1 week if stored in an airtight container.
Step 2: Stem Work
Depending how you want to cook your artichoke, will depend how much stem to cut off before preparing. If you plan to steam, discard the whole stem so that the artichoke can sit when steaming and serving. If grilling or roasting remove only the brown edge and peel stem.
Step 3: Trim Thorns
Use a pair of kitchen scissors to cut off the thorns and tips of the leaves/outer petals. Work your way all around making the artichoke look smooth.
Step 4: Top off the Crown
Carefully cut off the top tip, or the crown, of the artichoke. This step saves some time when steaming whole artichokes, and makes for 
great presentation. When steaming, place artichoke upside down so petals steam evenly.
Step 5: Ready to Cook!
You have selected, cleaned, and prepared your artichoke for good measure. Now it is time to enjoy the delicious vegetable! Artichoke is flavorful roasted, grilled stewed, steamed, sautéed, and even baked. For less time preparing and more time enjoying, try steaming 
in the microwave or pressure cooker.
