Cucumbers + Onions + Vinegar = SUMMER

Reprinting by popular demand!

Nothing says summer to me more than the good old Cucumber and Onion Salad. Growing up, we always had a bowl of this in the fridge-white onions, Kirby cucumbers, vinegar, water, salt and a bit of dill. My mom would write it on the grocery list as "cucs -n- onions"-that way she knew all the ingredients she needed for the dish. Today, there is a Tupperware container that sits in my fridge- nearly all summer long- that is full of the same ingredients. I simply replenish each ingredient as needed. (Don't worry-I wash out the container once in a while, too.)

When I make these, I emphasize the vinegar. That's right-the more vinegar, the better. I love the sour/bitter taste it leaves when the first drop hits my tongue. I know, I know....some of you will say it tastes sour, some will say bitter and some will say it just tastes---vinegar-y.

A normal ratio would be 2-3 parts water to 1 part vinegar, but I prefer mostly vinegar with a large splash of water. Now I know that there are no quantities listed-and that is for a reason. For this salad, you go by taste-not measurement-to get the flavor you are looking for to make it refreshing on a hot summer day. Trust yourself. You can't screw this up-I promise!

Cucs -n- Onions
English Cucumbers-washed, peeled and sliced into thin rounds
White Onion-sliced in rings or crescent shapes
Fresh Dill
White Vinegar
Salt to taste
Water

Many people ask "what about sugar?". Yes, many recipes for this type of salad call for sugar. Truth be told-its not needed. One quick way to eliminate added sugar from your calories! This salad is so light, cool, thirst quenching--not to mention filling!

There is so much to know about vinegar-there are so many types-balsamic,red wine, white wine, champagne, sherry, rice, apple cider, malt, fruit infused, etc. My favorite right now is white balsamic vinegar. Try drizzling it over salads mostly with a bit of olive oil, salt and pepper.

The folks over at the Vinegar Institute are serious about their calling. This site gives more information about vinegar-uses, recipes, FAQ's and an excellent overview of market trends with regard to sales and consumption of vinegar (if you're into that kind of stuff). It's actually a professional organization with members from around the world. Check it out in your spare time.

What says summer to you besides the old stand-bys of watermelon, sweet corn, home grown tomatoes and fresh picked blueberries? Would love to see what food memories summer conjures up for you!

Children of the Corn

Dad made a total of two dishes while we were growing up. One of those dishes was scrambled eggs & salami and the other was popcorn.

When we'd hear him shifting the pots and pans around in the bottom of the cabinet to find the heavy bottomed stock pot and lid, we knew we were in for a treat. Out came the oil and the kernels along with said pot and lid. The sound of bottom of the pot being vigorously shaken back and forth atop the burners of our electric stove top was deafening. He'd scoop the hot popcorn into brown paper lunch bags and write our names on them to ensure we ate out of only our own bag. The horror! We'd then jump into the family station wagon with blankets and sleeping bags in tow for our evening at the drive-in movie theater.  I can remember two things clearly. 1.  the feeling of the stained oil as it seeped through the bag after holding it for hours and 2. twisting the top of the bag to close it so I could take the rest home with me for the next day (invariably, it staled quickly and was thrown sooner rather than later).

Not my popper of the 80's, but an acceptable example

Flash forward to high school graduation. One of my most coveted gifts was my air popped popcorn maker. That one appliance was my best friend throughout college and after my move to Dallas. I used it religiously-repeatedly offending guests with my "that tastes like Styrofoam" popcorn. Just kernels (I like a mix of white and yellow corn) and a sprinkling of Parmesan cheese. I loved it.  An evening wasn't complete until I had my bowl of popcorn along side my Diet Coke. It moved everywhere with me--and always had a secured space in my cabinet. Unwieldy at times due to the odd shape?  Yes, but it was worth every inch of space it took up on the shelf.

Not only does my love for popcorn come from the nostalgia that smelling it and eating it brings to me, but the health benefits are pretty amazing. We're talking 100% whole grain, fiber, low in calories, filling and it has large amounts of polyphenols, the compounds that have been found to reduce the risk of heart disease and cancer. Lastly, its very affordable. People who complain that eating healthy costs too much need to take a look at popcorn before complaining again! 

Now, it's time to introduce the young son to popcorn. I have been hunting high and low for my beloved popper to no avail. I have scoured this house. Nothing. Sure, it would be easy to point fingers at others who live in the house who don't care for my air popped popcorn as to its whereabouts, but that's not how I roll. (or is it?) My fear is that I'll never see the popper again. It must have made its way to the recycling bin or the trash or was conveniently left in the last house before moving to this one. Regardless, it's time for a new air popped popcorn popper. I'll be searching online and in stores today. Until I find one, I'm going to pay homage to Dad and do a little popping on the stove top tonight.

Here's a great little recipe and video from the NovelEats.com blog for Stove Top Popcorn.

Photo source: www.thisnext.com

Kids Food Memories--The Proof is in the Pudding

www.favfamilyrecipes.com

Pumpkin Pudding by Guest Blogger Teresa Wagner, MS, RD

People often ask me why I became a registered dietitian. Why would you want to take four years of basic anatomy, biology and biochemistry, do a grueling internship learning medical as well as culinary skills and study for a national registration exam? Why would you do all of that to be credentialed as The Expert in Food and Nutrition and be charged with maintaining continuing education for the entirety of your career? I finally realized the answer was pretty simple: Pumpkin Pudding.

You might wonder how pumpkin pudding could motivate someone to achieve all of those milestones. The pumpkin, a gourd-like squash, planted in early July is harvested in the fall and transcends the holiday season taking center stage during Halloween as carved masterpieces for fun and fright as well as upholding long-time traditions of pumpkin pie served at Thanksgiving and Christmas.

It was during these holidays that my mom came up with the recipe for Pumpkin Pudding to entice me, my brother and sister to actually eat pumpkin. My mom was well-versed in nutrition and knowing that pumpkin is a great source of vitamin A, as well as fiber, she felt it was her duty that we all receive our adequate share of this nutrient-rich fruit. In fact, my mom went to great lengths to come up with recipes for many nutrient-rich foods that she felt compelled that her young children should be eating and enjoying. At the same time, she talked about the foods and nutrition with us as we experienced each meal. I never really understood the bigger picture that eating well would help me feel good, have ample energy and be nourished to accomplish all that I have in my career and life. However, these talks and recipes did give me “food for thought” and when I was asked upon entering college what I wanted to study, I thoughtfully replied, “nutrition”.

Thus, I was on the fast track to becoming a registered dietitian all from warmly remembering my mom’s teachings and recipes that have been handed down and to this day her Pumpkin Pudding holds an esteemed place on every Christmas and Thanksgiving table and in many a friend or relatives’ refrigerator. Here is her recipe:

Mom’s Pumpkin Pudding

Ingredients:

2 tablespoons water  1 tablespoon gelatin, plain  1 lb pumpkin, canned  1/2 cup sugar, brown  1 tsp cinnamon  1 tsp vanilla  1 cup milk low-fat or skim evaporated

Instructions: Gently soften powdered gelatin in water, melting over low heat. Stir Pumpkin into gelatin. Stir in Brown Sugar and Cinnamon until well-blended and Brown Sugar melts. Remove from Heat. Add Vanilla. Add Milk slowly stirring to mix well. Pour into serving dishes or party ware. Chill uncovered until firm.

As a mom and a registered dietitian, I encourage all adults, parents and grandparents to teach children about choosing nutrient-rich foods first, sharing family recipes and nourishing their body with a healthy role-model of food as fuel. Doing so will grant the children in your life not only a healthy perspective on food but also a healthy lifestyle and special memories on which to reflect. Making a positive impact on their life may be as sweet and simple as my own mom’s special recipe for Pumpkin Pudding.

Teresa Wagner is guest blogging for me today.  Teresa is a mom of two teenage girls and former pediatric dietitian who advocates for children’s health through public relations at the local Dairy Max and National Dairy Council Follow her blog on the The Dairy Report and on Twitter @TravelingRD
 

Feeding the Appetites of the Culinary, Epicurious and Nutrition Worlds-One Bite at a Time

Feeding the appetites of the culinary, epicurious and nutrition worlds-one bite a time. This is my new tag line. What do you think?

It's what I'm all about as a person and as a dietitian. Many dietitians are not food people....I am not one of them. Believe me, there are many dietitians who are not clinically focused. I am one of those for certain! I leave the science of dietetics and therapy of nutrition up to my esteemed colleagues. There are so many all over the country that I admire. Soon, you'll get to see some of their work-stay tuned to this blog post! If you need to find one in your area, go to www.eatright.org and select "Find a Nutrition Professional".

Regardless if you consider seeing a registered dietitian about sorting out the latest in fad diets, learning about safe and effective weight loss, managing Celiac disease, dealing with your picky eaters, finding out the best fuel for the marathon you are going to run, maneuvering through the grocery aisles for food allergies, eating organically, preventing heart disease or getting your diabetes under control, know that all of these issues start with actual food.

My current mission is to teach people about food. Actual tastes, senses, flavors, ingredients, cooking, recipes, food memories and the like. When talking about nutrition, food is the basis-the essence-of it all. We can all relate to food in some fashion-positive or negative-its something we all have in common. Some people forget to eat during the day. Some people are so passionate about food that all they can think of is what to create for dinner that night--and happily do so-without dread. We all have a relationship with food. Let's start with that. How is your relationship with food today?

I'm taking part in the Women's Health Blogfest today. This is a national initiative that a couple of really savvy dietitians created earlier in 2009. Check back here soon for links to posts from other Women's Health bloggers.

BLOGFEST LINKS:
Angela White at Blisstree's Breastfeeding 1-2-3 - Helpful Skills of Breastfeeding Counselors http://www.blisstree.com/breastfeeding123/helpful-skills-of-breastfeeding-counselors/
Angie Tillman, RD, LDN, CDE - You Are Beautiful Today
http://angiesappetite.wordpress.com/2009/07/14/you-are-beautiful-today/
Anthony J. Sepe- Women's Health and Migraines
http://fromadietitiansperspective.blogspot.com/2009/07/blog-fest-womens-health-migraines.html
Ashley Colpaart Women's health through women
http://usfoodpolicy.blogspot.com/2009/07/womens-health-through-women.html
Charisse McElwaine - Spending too much time on the "throne?"
http://fashionablyhealthy.wordpress.com/2009/07/14/spending-too-much-time-on-the-%e2%80%9cthrone%e2%80%9d/
Danielle Omar - Yoga, Mindful Eating and Food Confidence
http://danielleomar.blogspot.com/2009/07/yoga-mindful-eating-and-food-confidence.html
Diane Preves M.S.,R.D - Balance for Health
http://newlifeforhealth.blogspot.com/2009/07/balance-for-health.html
Joan Sather - A Woman's Healthy Choices Affect More Than Herself
http://nutritionknowhow.org/wordpress/?p=1177
Laura Wittke - Fibro Study Recruits Participants
http://laurawittke.wordpress.com/2009/07/12/fibro-study-recruits-participants/
Liz Marr, MS, RD - Reflecting on Family Food Ways and Women's Work
http://www.lizonfood.com/2009/07/reflecting-on-family-food-ways-and-womens-work.html
Marjorie Geiser, MBA, RD, NSCA-CPT - Healthy Women, Healthy Business: How Your Health Impacts a Powerful Business http://meg-enterprises.com/blog/2009/07/healthy-women/
Marsha Hudnall - Breakfast Protein Helps Light Eaters Feel Full
http://www.fitwoman.com/blog/2009/07/breakfast-protein-helps-light-eaters-feel-full.html
Michelle Loy, MPH, MS, RD - A Nutritionista's Super Foods for Super Skin http://nutritionandwellnessbytes.blogspot.com/2009/07/nutritionistas-super-foods-for-super.html
Monika Woolsey, MS, RD - To effectively work with PCOS is to understand a woman's health issues throughout her life http://incyst.blogspot.com/2009/07/to-effectively-work-with-pcos-is-to.html
Motherwear Breastfeeding Blog - How breastfeeding helps you, too
http://breastfeeding.blog.motherwear.com/2009/07/how-breastfeeding-supports-womens-physical-and-emotional-health.html
Rebecca Scritchfield, MA, RD, LD - Four Keys to Wellness, Just for Women http://rebeccascritchfield.wordpress.com/2009/07/15/four-keys-to-wellness-just-for-women/
Renata Mangrum, MPH, RD - The busy busy woman
http://nurturingnotes.blogspot.com/2009/07/busy-busy-woman.html
Sharon Solomon - Calories, longevity and do I care http://diaryofadietingdietitian.blogspot.com/2009/07/calories-longevity-and-do-i-care.html
Terri L Mozingo, RD, CDN & D. Milton Stokes, MPH, RD, CDN of One Source Nutrition, LLC - Crossing the Line: From Health to Hurt
http://miltonstokes.blogspot.com/2009/07/crossing-line-from-health-to-hurt.html
Wendy Jo Peterson, RD - Watch Your Garden Grow
http://ediblenutrition.blogspot.com/2009/07/blogfest.html

I Just Ate 1/4 of a Watermelon....By Myself. Is That So Wrong?

The answer is no, that's not wrong at all! In fact, it's RIGHT! According to www.watermelon.org, Americans consume about 16 pounds of watermelon per person per year. I'm just doing my part to help the watermelon industry. You should too.

Here's why:

1. It's Oh So Versatile
From wedges, chunks and balls to watermelon spiked drinks, gorgeous watermelon, feta and basil salads (see photo-compliments of Chef Mynetta Cockrell, Milestone Culinary Arts Center www.milestoneculinary.com) to fabulous watermelon and tomato gazpacho (thanks to Chef Tyler Florence for tweeting me this recipe at www.tylerflorence.com), the possibilities are endless. In fact, a RD colleague of mine actually wrote that he was grilling watermelon today-thanks Dave Grotto, RD! (www.101foodsthatcouldsaveyourlife.com)




2. It's Like Taking a Vitamin! (almost)

Not only does our friend the watermelon contain high levels of lycopene-the stuff that may act as antioxidants-protectors of cells, but Vitamin A-great for the eyes and boosting immunity, just to name a few- and Vitamin B6-now who doesn't need a few brain chemicals boosted-are both present and accounted for in watermelon. Also in the line up is Vitamin C, a terrific immune builder. It also helps our bodies utilize iron better! 2 cups worth of the red stuff also gives us potassium, a mineral needed to keep the water balanced in our system.

3. It's called WATERmelon. Get it-WATERmelon?

1 cup of the good stuff is about 92% water. Here in Dallas, it hit 100 degrees today. This is an automatic signal to me that hydration needs to be on the brain. (it needs to be on the brain everyday, but when it hits 100, its REALLY on the brain) Sometimes water and other fluids aren't just enough. Heading to the fridge for the watermelon can help get the fluid you need to maintain the massive amount of water that is found floating around in the body!

4. There are Festivals Created around this Cherished Fruit!
Check out the www.watermelon.org and click on festivals. You'll be amazed at the amount of festivals going on around the country that celebrate the melon.

5. It Just Makes Us Happy
Really, who doesn't love watermelon? It's a sign of the summer, a time for easier days and fun nights, lazy weekends and good times with friends and families. Riding bikes, unlocked doors, flipflops and swimsuits til bedtime, and watermelon. Watermelon is one of those food memory foods that many of us build upon and look back upon with fondness. It is for me, anyway. What about you?

Yellow Cupcakes and Chocolate Icing, Take 2

If you've been reading my blog for a year now, you'll recognize something familiar here... I posted similar photos approximately 12 months ago. (see 5/30/08). The occasion? My husband's birthday. His favorite food is-without question- the Duncan Hines Yellow Cake Mix Cupcakes and Chocolate Icing out of the can.

Last year, I wrote about his sheer delight and the uncontrollable smile that came across his face when he saw his beloved cupcakes. The same was true for this year. In the previous post, I wrote about food memories and how and when they are created. For him, these delicious cupcakes made an indelible mark over 30 years ago and I found that the same is true for his parents as they partook in some of the birthday cupcakes this year. They, too, had the look of happiness and recalled fond memories as they bit into the moist yellow cake, being careful not to smudge the icing. They even took leftover cupcakes home to enjoy them for a few days after the actual birthday. I know that his brother had the same smile and exact same memories of the cupcakes as my husband described his birthday treat to him over the phone.

These cupcakes are definitely a family favorite and I have the pleasure and enjoyment of sitting back and watching the entire thing unfold-the exact same way-year after year. You see, I did not grow up on these cupcakes so my food memories are not rooted in them..in fact, I am okay without having even one of them. While one would think that would be horrific for my husband-to have his wife not share in his bliss for this beloved food-the exact opposite is true. It's actually quite blissful as this means more for him to enjoy. And I'm just fine with that.

Photos: Left: Pre-iced. Right: Post icing with candles for the Happy Birthday Song