Wouldn’t you like to come home from a hard day to find dinner practically made? Or start the morning off with an easy, healthy breakfast? Your friends and neighbors will appreciate these gifts!Spicy Italian Seasoning1 tsp fennel seed1 tsp dried rosemary1 tsp crushed red pepper flakes1 Tbsp dried parsley1 Tbsp dried basil1 Tbsp dried oreganoGrind fennel, rosemary, red pepper and parsley in spice grinder or blender. Remove from grinder and stir in basil and oregano. Package it in a spice jar and include some pasta with the gift. Attach directions for sauce: Add one tablespoon seasoning to two cups crushed tomatoes or a jar of spaghetti sauce and simmer briefly.Tortellini Soup Mix1 cup dried Great Northern beans1/4 cup brown lentils1/4 cup green split peas2 Tbsp dried parsley flakes1 Tbsp vegetable or chicken broth granules2 Tbsp chopped sun-dried tomatoes2 tsp grated Parmesan1 tsp onion powder1/2 tsp instant minced garlic1/2 tsp thyme3/4 cup dried tortelliniSort beans carefully and discard any debris. Layer them in the bottom of a pint jar. Combine the remaining ingredients except tortellini and put in small zipper or twist-tie bag and place on top of beans. Put tortellini in another bag and put at the very top.Attach directions: Rinse beans. Put into a 4- to 5-quart heavy pot with 8 cups water. Bring to a boil, reduce heat to medium, cover and simmer until the white beans are tender (1-1/4 to 1-1/2 hours). Add 4 cups water, the seasonings, the tortellini and, if desired, 1 cup each coarsely chopped carrots and celery. Return to a boil. Reduce heat to low, cover and simmer 1/2 hour, until tortellini and vegetables are tender. Makes 6 servings (1-1/2 cups each). Each serving: 205 calories, 2 g fat, 1 g saturated fat, 3.5 mg cholesterol, 266 mg sodium, 34 g carbohydrate, 7.5 g fiber, 13 g protein.Holiday Granola4 cups rolled oats1/4 cup honey1/4 cup apple juice concentrate1/2 tsp cinnamon1/4 tsp almond extract1/2 cup chopped nuts1/2 cup toasted wheat germ1 cup dried cranberriesIn a large baking pan toast the oats in a 350° oven, stirring every 3 minutes, until golden (about 9-10 minutes).In the microwave or a small saucepan, heat the honey and juice concentrate just until the honey liquifies. Pour into a large mixing bowl and stir in the cinnamon and almond extract.As soon as the oats are toasted, add them to the honey mixture. Stir quickly to coat everything well. Spread the mixture into the baking pan again and return to the oven for 5 to 6 more minutes, stirring once or twice, until just starting to brown. Allow the oat mixture to cool in the baking pan then stir in the wheat germ and dried cranberries. Package in airtight containers for giving.Serves 12. Each 1/4 cup serving: 244 calories, 6 g fat, .5 g saturated fat, 0 mg cholesterol, 5 mg sodium, 43 g carbohydrate, 4.5 g fiber, 7 g protein.By Cheryl Sullivan, MA, RD.Easy Ideas...Meal of the MonthGive an elderly shut-in or a working mom a year’s subscription to your very own bread-, soup- or dinner-of-the-month club. Give them a few days notice each month before delivering your gift.Herb MixThe American Heart Association has a recipe for a salt-free All-Purpose Herb Mix. Mix the following well and put in spice jars for giving - 1/2 tsp. ground red pepper, 1 Tbsp. garlic powder, and 1 tsp. each of the follow ground herbs: basil, black pepper, mace, onion powder, parsley, savory, sage and thyme.Make up extra gift mixes to have on hand as hostess gifts all year long - and don’t forget to make some for your own use!More Suggestions...You may be able to adapt your own favorite recipes for giving, or find other recipes already designed as mixes if you look online or in a library or bookstore:• Herb Mixtures & Spicy Blends by Maggie Oster• http://busycooks.about.com/food/busycooks/msubmyocf.htm• http://www.SoupRecipe.com• http://recipes.alastra.com/dry-mixes/default.html
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.
Gifts from Your Kitchen
Wouldn’t you like to come home from a hard day to find dinner practically made? Or start the morning off with an easy, healthy breakfast? Your friends and neighbors will appreciate these gifts!Spicy Italian Seasoning1 tsp fennel seed1 tsp dried rosemary1 tsp crushed red pepper flakes1 Tbsp dried parsley1 Tbsp dried basil1 Tbsp dried oreganoGrind fennel, rosemary, red pepper and parsley in spice grinder or blender. Remove from grinder and stir in basil and oregano. Package it in a spice jar and include some pasta with the gift. Attach directions for sauce: Add one tablespoon seasoning to two cups crushed tomatoes or a jar of spaghetti sauce and simmer briefly.Tortellini Soup Mix1 cup dried Great Northern beans1/4 cup brown lentils1/4 cup green split peas2 Tbsp dried parsley flakes1 Tbsp vegetable or chicken broth granules2 Tbsp chopped sun-dried tomatoes2 tsp grated Parmesan1 tsp onion powder1/2 tsp instant minced garlic1/2 tsp thyme3/4 cup dried tortelliniSort beans carefully and discard any debris. Layer them in the bottom of a pint jar. Combine the remaining ingredients except tortellini and put in small zipper or twist-tie bag and place on top of beans. Put tortellini in another bag and put at the very top.Attach directions: Rinse beans. Put into a 4- to 5-quart heavy pot with 8 cups water. Bring to a boil, reduce heat to medium, cover and simmer until the white beans are tender (1-1/4 to 1-1/2 hours). Add 4 cups water, the seasonings, the tortellini and, if desired, 1 cup each coarsely chopped carrots and celery. Return to a boil. Reduce heat to low, cover and simmer 1/2 hour, until tortellini and vegetables are tender. Makes 6 servings (1-1/2 cups each). Each serving: 205 calories, 2 g fat, 1 g saturated fat, 3.5 mg cholesterol, 266 mg sodium, 34 g carbohydrate, 7.5 g fiber, 13 g protein.Holiday Granola4 cups rolled oats1/4 cup honey1/4 cup apple juice concentrate1/2 tsp cinnamon1/4 tsp almond extract1/2 cup chopped nuts1/2 cup toasted wheat germ1 cup dried cranberriesIn a large baking pan toast the oats in a 350° oven, stirring every 3 minutes, until golden (about 9-10 minutes).In the microwave or a small saucepan, heat the honey and juice concentrate just until the honey liquifies. Pour into a large mixing bowl and stir in the cinnamon and almond extract.As soon as the oats are toasted, add them to the honey mixture. Stir quickly to coat everything well. Spread the mixture into the baking pan again and return to the oven for 5 to 6 more minutes, stirring once or twice, until just starting to brown. Allow the oat mixture to cool in the baking pan then stir in the wheat germ and dried cranberries. Package in airtight containers for giving.Serves 12. Each 1/4 cup serving: 244 calories, 6 g fat, .5 g saturated fat, 0 mg cholesterol, 5 mg sodium, 43 g carbohydrate, 4.5 g fiber, 7 g protein.By Cheryl Sullivan, MA, RD.Easy Ideas...Meal of the MonthGive an elderly shut-in or a working mom a year’s subscription to your very own bread-, soup- or dinner-of-the-month club. Give them a few days notice each month before delivering your gift.Herb MixThe American Heart Association has a recipe for a salt-free All-Purpose Herb Mix. Mix the following well and put in spice jars for giving - 1/2 tsp. ground red pepper, 1 Tbsp. garlic powder, and 1 tsp. each of the follow ground herbs: basil, black pepper, mace, onion powder, parsley, savory, sage and thyme.Make up extra gift mixes to have on hand as hostess gifts all year long - and don’t forget to make some for your own use!More Suggestions...You may be able to adapt your own favorite recipes for giving, or find other recipes already designed as mixes if you look online or in a library or bookstore:• Herb Mixtures & Spicy Blends by Maggie Oster• http://busycooks.about.com/food/busycooks/msubmyocf.htm• http://www.SoupRecipe.com• http://recipes.alastra.com/dry-mixes/default.html
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.
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