Dieta Si Nutritie

December 2010
www.TDN-Digital.com
HEALTH NUTRITION FITNESS LIFESTYLE DIET & WEIGHT CUISINE
Healthy Holidays!
Crunchmaster , America's #1 brand of gourmet, gluten free crackers. Crunchmaster crackers are the perfect complement to your healthy dips, spreads and toppings.
This holiday season, treat your friends and family to
Gluten Free Pecan Cranberry Tart t

Ingredients: For Filling 1- cup roasted* pecan halves, divided 2/3 cup sugar 3 eggs 1/3 cup dark corn syrup 2 tsp. cider vinegar 1 tsp. butter, melted 2 tsp. vanilla extract pinch of salt 1/2 cup dried cranberries chopped 1 tsp. tahini (sesame paste)
*Roast pecans 5-10 minutes at 350F. Remove from oven and cool.
Preheat oven to 350F. Finely grind the Crunchmaster Original Multi-Seed Crackers in a food processor. In a large bowl, combine cracker crumbs, sugar, and salt. Mix until ingredients are well blended. Add melted butter and stir until the crumb mixture is thoroughly moistened. Press crumb mixture firmly into a 9 deep dish pie pan, distributing mixture evenly throughout the bottom and sides of the pie pan. Bake for 10 minutes. In another large bowl, combine sugar, egg, corn syrup, vinegar, butter, vanilla extract, tahini, and salt. Mix until smooth. Gently stir in dried cranberries and roasted pecans. Pour the filling mixture into the prepared crust, spreading evenly. Bake the tart about 30-35 minutes at 350F. Filling will become golden. Cool before serving.
Ingredients: For Crust 1 cup finely ground Crunchmaster Original Multi-Seed Crackers 4 tsp. sugar 1/4 tsp. salt 4 tsp. butter, melted
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Editors Note
President & CEO Kathleen Czermanski Vice President & COO Mara e. Honicker
The Footless Turkey

Digging Into the Roots of Family Food Traditions
While reviewing a new book, Gluten-Free Girl and the Chef: A Love Story With 100 Tempting Recipes by Shauna James Ahern and Daniel Ahern (see page 37), I came upon a familiar quote from Home Cooking: A Writer in the Kitchen by the late Laurie Colwin, a novelist and possibly one of the best food writers of all timean appropriate header to the Aherns acknowledgements section: No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers. Colwins grateful reminder of influences brought to mind a story my friend Laura used to tell about an unusual family tradition. My apologies to Laura if I get the details wrongthe story is at least two decades oldbut the point remains the same even if the facts are slightly skewed. At one of her familys holiday gatherings where three generations were represented, the hostess brought to the table a turkey beautifully nestled on a platter but with its legs amputated at the ankle. A member of the youngest generation wondered about the turkeys unusual appearance. Thats the way Ive always made it, said the cook. But why? the youngster persisted. Because thats the way my mother always made it, replied the cook. Now curious herself, she asked her mother why the turkeys legs had always been cropped. Because thats the way my mother always made it, her mother said. You see where this is going. They all turned to her motherthe matriarch of the familyand asked why she cut the turkey legs off at the ankles. Oh, she said. Because the pan I had wasnt big enough. Thats the only way they would fit. What ghosts haunt your kitchen? Who influences your cooking? Wed like to hear about your unique family food traditions. Tell us your stories and well publish the best on our website. From Todays Diet & Nutrition, happy holidays.
Publisher Mara e. Honicker

EDITORIAL
Editor Kate Jackson Senior Production Editor Tracy Denninger Editorial Staff Lee DeOrio, Heather Gurk, Jim Knaub, Marianne Mallon,
brandi redding, Juliann Schaeffer, barbara Worthington

EDITORIAL ADVISORY BOARD
Suzanne bowland; Shelley Case, rD; Nancy Collins, PhD, rD, LDN; David Feder, rD; Laura Pensiero, rD; brenda Ponichtera, rD; Jennifer e. Van Pelt, MA, CWe, CWC
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All articles contained in Todays diet & Nutrition, including letters to the editor, reviews, and editorials, represent the opinions of the authors, not those of Great Valley Publishing Company, Inc., or any organizations with which the authors may be afliated. Great Valley Publishing Company, Inc., its editors, and its editorial advisors do not assume responsibility for opinions expressed by the authors or individuals quoted in the magazine, for the accuracy of material submitted by the authors, or for any injury to property resulting from reference to ideas or products discussed in the editorial copy or the advertisements. Great Valley Publishing Company, Inc., 2010
Kate Jackson
4
TODAYS DIET & NuTRITION
contents
Volume 6, Number 11
December 2010
Keftedes (Greek Meatballs), page 29
on the cover
20 26 34 37 Healthy Holiday Desserts Entertain With International Flair Q&A With Amy Sedaris Gluten Free Goes Gourmet
20 26
Healthy Holiday Desserts
With just a few tricks up your sleeve, you can whip up holiday treats that you and your guests can enjoy without guilt.
Foreign Intrigue
about the cover

Bourbon Balls (page 8) Photo by Gary Dolgoff
Need some fresh ideas for holiday entertaining? Scan the globe for new flavors.
DECEMBER 2010
departments
health
8 Cooking for Health
A Heart-Healthy Sweet
Volume 6, Number 11
December 2010
lifestyle
32 Pet Page
Cold Weather Pet Care
12
10 Strategies Beating Stress
34 Q&A Amy Sedaris
nutrition
14 Etcetera 15 The Latest Scoop
Portion Control
diet & weight

36 Etcetera 37 Gluten-Free Living
Gluten Free Goes Gourmet
41
fitness
16 Etcetera 17 Good Moves Top 5 Moves
for Women at Menopause
cuisine
40 Etcetera 41 On the Side
Mushroom Relish
18 How To 4 Ways to Squeeze

in Exercise
42 Books for Cooks 44 Gift Guide

Gifts for Food Enthusiasts
52
48 Chefs Table Sylva Senat
48
50 What I Cant Live Without

Gail Dosik
in every issue
4 7 7
Chilled Tea Soba Noodles and GingerGlazed Mushrooms With LemongrassSesame Broth
Editors Note Contributors/Advisors Coming Next Issue/ Whats Cooking Online
52 uncommon Taste
Contributors
Coming Next Issue

All About Tea Diabetes Prevention Fitness Plans That Work Dancing for Health
The Gentler Side of Garlic
CAROL M. BAREUTHER, RD, is a u.S.
DEBORAH R. HUSO is a freelance
Virgin Islands-based book author, radio and television program host, and freelance writer who has written for a variety of regional and national publications, including Cooking Light, Vegetarian Times, Veggie Life, Caribbean Travel and Life, and Shape.
MICHELE DEPPE is an award-
writer based in Blue Grass, Virginia. Author of the book Moon Blue Ridge & Smoky Mountains, she frequently writes about travel, agriculture, wildlife, the environment, and outdoor recreation (www.drhuso.com).
CAROL SORGEN, who writes
Infant and Kids Nutrition
winning freelance writer based in Bothell, Washington (www.micheledeppe.com).

LYNN GRIEGER, RD, CDE, cPT, is a
Whats Cooking Online

Visit our website at www.TDN-Digital.com for exclusive articles, book reviews, product news, editors picks, and a new recipe each weekday. Nutrition for Healthy Teeth Make Your Own Herb-Infused Oils
about health and wellness issues, is based in Baltimore. Shes a frequent contributor to publications such as WebMD, The Washington Post, and The Baltimore Sun (www.carolsorgen.com).
JENNIFER VAN PELT, MA, CWE, CWC,
health, food, and fitness coach in southwestern Vermont and online at www.lynngrieger.com.
MARYANN HAMMERS is a
California-based writer who contributes to national health and lifestyle magazines and websites, including Shape, the Los Angeles Times, and AARP. org. She is also mind/body/soul editor for 805 Living.
is a Reading, Pennsylvania-based fitness instructor who also works as a healthcare research analyst and freelance writer. With nearly 20 years of experience in the fitness industry, shes a certified wellness educator and consultant.
TD&N Nutrient Analyses A nutrient analysis for each recipe (except those already containing analyses) is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed for calories, total fat, saturated fat, monounsaturated fat, polyunsaturated fat, cholesterol, protein, carbohydrates, fiber, and sodium. Each amount is rounded to the nearest whole number. Nonspecific amounts (for example, salt and pepper to taste), decorative garnishes, and ingredients that are not consumed (such as marinades or excess dipping sauces) are not included.
Advisors
Suzanne Bowland, founder and president of GF Culinary Produc tions, Inc and author of The Living Gluten-Free Answer Book Shelley Case, RD, a leading international expert on celiac disease and the gluten-free diet and author of Gluten-Free Diet: A Comprehensive Resource Diet Nancy Collins, PhD, RD, LDN, executive director of RD411.com David Feder, RD, former top chef and magazine editor, now director of S/F/B Communications Group, a cooperative of experts consulting on nutrition, food, health, and lifestyle Laura Pensiero, RD, owner of Gigi Trattoria and Gigi Market, founder and director of Chef4Life, and author of Hudson Valley Mediterranean: The Gigi Good Food Cookbook Brenda Ponichtera, RD, president of ScaleDown Publishing, Inc and author of two Quick & Healthy cookbooks Jennifer E. Van Pelt, MA, CWE, CWC, fitness instructor, healthcare research analyst, and freelance writer For our advisors full bios and websites, visit www.TDN-Digital.com.
DECEMBER 2010
Health cooking for health
A Heart-Healthy Sweet
ou dont have to deprive yourself of great taste to keep your ticker in tip-top shape. The proof? The New American Heart Association Cookbook, 8th Edition. Reflecting the associations most current dietary and lifestyle recommendations, its brimming with recipes600 dishes created to be long on taste and short on fat, salt, and cholesterol. If you think less cant be more, put these Bourbon Balls out when you have holiday guests and see how quickly theyre devoured.
Per Serving: Calories 118; Total fat 3.0 g (Saturated fat 0.5 g; Trans Fat 0.0 g; Polyunsaturated Fat 1.0 g; Monounsaturated Fat 1.5 g); Cholesterol 5 mg; Sodium 33 mg; Carbohydrates 21 g (Fiber 1 g; Sugars 15 g); Protein 1 g Dietary Exchanges: 112 carbohydrate, 12 fat
Bourbon Balls
Serves 24; 2 cookies per serving These tasty morsels are a hit at holiday parties. Make them about a week in advance so the bourbon can permeate the cookies.
3 cups finely crushed low-fat vanilla wafers 1 cup confectioners sugar, sifted, and cup sifted confectioners sugar, divided use
1
Recipe used with permission from The New American Heart Association Cookbook, 8th Edition by the American Heart Association, www.crownpublishing.com, www.clarksonpotter.com
2 cup chopped pecans, dry-roasted
3 tablespoons light corn syrup 112 tablespoons unsweetened cocoa powder

1
4 cup plus 2 tablespoons bourbon (plus more as needed)
In a large bowl, stir together all the ingredients except 14 cup confectioners sugar. Form the dough into about 48 small balls. (If the balls tend to crumble, stir in a few extra drops of bourbon.) Put the remaining 14 cup confectioners sugar on a saucer. Roll each ball in the sugar. Put the cookies in an airtight container. For best results, refrigerate for about one week to mellow before serving. 8
Life is tough to balance. Diabetes doesnt have to be.

Good thing theres Glucerna. Because convenient, delicious Glucerna shakes, bars, and cereal help minimize blood sugar spikes, which can lower A1C.* So go ahead. Try Glucerna and find balance, no matter what else is on your shoulders. Or hands, arms, and feet.
For more ways to find balance, visit us at glucerna.com
Helping people with diabetes find balance.
Look for Glucerna products in your supermarkets pharmacy or nutrition section.

*Clinically shown to help minimize blood sugar spikes, which can help lower A1C when used as part of a diabetes management plan. Use under medical supervision. 2010 Abbott Laboratories Inc. 73902-001/December 2010
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Todays
Health strategies
Beating Stress
L
10
ets face it: Stress seems to be a part of everyday life and an even bigger part of the holiday season. Not only is it bad for both body and mind, it can also wreak havoc on even the most virtuous of eating plans. If you cant eliminate stress from your life altogether (and if you can, please let us know how!), you can make an effort to get it under control and to keep you from reaching for the nearest bag of M&Ms. By developing a nurturing way to relate to yourself, you can reduce stress and get more in charge of your eating, says California psychotherapist Tina B. Tessina, PhD, MFT. Her tips for beating stress? l Know how to pamper and comfort yourself. Make a list of your favorite personal rechargers. They can be anything from a bubble bath, a yoga session, or
listening to your favorite music to a nap, a long walk in the country, or a phone conversation with your best friend. Make sure the list includes simple things you can do inexpensively, such as relaxing with a cup of tea and reading a favorite book, to special treats, such as spending a night at a bed and breakfast or having a massage and a facial. l Schedule time to relax and play. If you write personal time on your schedule the same way you do other appointments, youll be more likely to actually take it. Join a class or group that meets regularly for a relaxing activity such as yoga or tai chi or schedule a regular manicure so youll have a guaranteed place to relax. l Laugh. Getting yourself a desk calendar with a new cartoon every day, sharing a joke you got via e-mail, telling a coworker the cute thing your kid
said or listening to his story, or talking about a funny scene in the latest hit movie will lower your blood pressure, calm your pulse, and generally help you release a lot of stress. l Let go of minor issues. Put them in perspective: Will they be important an hour from now or even 15 minutes from now? Most wont be. l Take a time-out. Time-outs arent just for kids. If someone behaves badly in your presence, giving that adult a time-out is a powerful and subtle way of fixing the problem. Just become distant but polite around the person who is not treating you well. Most of the time, the other persons behavior will immediately become more subdued. Once youve got a handle on stress in general, you can take a look at how to keep yourself from plunging into an eating frenzy. Soothing stress with food is never a good option, notes Alison Massey, MS, RD, LDN, an outpatient clinical dietitian at St. Joseph Medical Center in Towson, Maryland. When food cravings kick in, the best strategy is to be prepared, says Massey, who recommends preparing healthy food alternatives for all environments: your pantry, your desk, and when youre on the go. Keeping healthy alternatives on hand not only saves money but allows you to satisfy snack cravings without going overboard on calories and fat. Here are some of her suggestions: l Prepare your pantry, fridge, and freezer. If there are foods you know trigger overeating episodes, it may be best to keep them out of your pantry, fridge, and freezer. Make your own microwave meals ahead of time for days when you know youll be stressed and the thought of cooking a meal is out of the question. Make double batches of homemade soups and freeze them in individual containers (make sure you measure the correct portion). Warm each serving in the microwave and add a nice garden salad and a slice of whole grain bread for a meal in 10 to 15 minutes. Keep frozen fruit in the freezer to make instant smoothies or yogurt parfaits.
Prepare your desk. Keep black, green, or flavored teas in an airtight container in your desk. Theres something soothing about a hot beverage and if you dont add cream or loads of sugar, tea can be a lowcalorie treat. Masseys favorites are Bigelow Spiced Chai and Liptons Black Tea Bavarian Wild Berry. Craving crunchy? Nuts, even flavored nuts in the correct portion (14 cup, or 1 ounce), can be a satisfying snack that provides protein, vitamins, minerals, and healthful fats. If youre watching your sodium intake (and most of us should), plain or roasted nuts are good choices. Fill a resealable plastic bag with a portion or buy 100-calorie packs to store in your desk drawer. Stocking fruit cups (packed in juice) is a nice way to help you get an extra serving of fruit in the afternoon. l Be prepared on the go. Especially on a hectic day, it is easy to get stressed and hungry when youre on the run. The best strategy is to grab a few healthy snacks to put in your purse or gym bag. Granola bars, especially those made with whole grains and 4 or more grams of fiber, are great choices along with trail mixes (as long as theyre premeasured), fresh fruit, string cheese, and yogurt (just remember to bring a cooler with an ice pack if you are packing cheese and yogurt to go).
l
Carol Sorgen
DECEMBER 2010
11
Health strategies
STreSSbuSTerS
If you find that a little selfpampering reduces your stress levels, try treating your face to Glorious Skin Visible Lifting Tensor Maskdesigned to tone and hydrate the skin and reduce lines. Just apply, put your feet up for 10 minutes, and rinse it off. www.comfortzone.it You cant help but relax if you practice BreathCentered Yoga With Leslie Kaminoff. The new DVD emphasizes breathing techniques that have multiple benefits, including relaxation, and leads you in an effective full-body workout. To a backdrop of Robert Spalding Newcombs serene music, Kaminoff, coauthor of the best-selling book Yoga Anatomy, teaches users how to modify moves and target postures and sequences to their own needs, and hes modified certain popular yoga practices to reduce risk and strain to the upper body. The DVD has lots of helpful bonus features. www.humankinetics.com One way to combat stress is by educating yourself about it and then taking action. A good place to start is The Chemistry of Calm: A Powerful, DrugFree Plan to Quiet Your Fears and Overcome Your Anxiety. Henry Emmons, MD, will help you quiet your mind and find relief whether you suffer from everyday stress or more debilitating anxiety.
Emmons, a psychiatrist who embraces integrative practices, offers a holistic seven-step programeach step focusing on a particular aspect of resiliencethat encourages you to harness your mind to restore calm. www.simonandschuster.com There are few things more relaxing than a long hot soak. You can make it even better with Ones Bath Fizzer, in four soothing scents derived from essential oils. No harmful chemicals, just natural ingredients. And its eco-friendly packaged with recyclable, biodegradable materials. The fizzer is just one item in a large line of pampering products from One. www.onebathandbody.com Theres probably not a soul who couldnt benefit from reading Sharon Salzbergs Real Happiness: The Power of Mediation, A 28-Day Program, packaged with a CD of guided meditations. Cofounder of the Insight Meditation Society and a leading teacher and writer, Salzberg offers truly transformative tools that anyone can use to cultivate a more tranquil life. If youre one of the many people who insist that meditation is too difficult, this book is proof that it simply isnt true. Salzberg dispenses truly good medicine that goes far beyond soothing our frazzled nerves. www.workman.com
12
Nutrition latest scoop
Too Much of a Good Thing?
ccording to Lisa R. Young, PhD, RD, an adjunct professor of nutrition at New York university and author of The Portion Teller Plan, portion sizes have increased tenfold since the 1970s. And its not just heftier portions of junk food. Case in point: The National Heart, Lung, and Blood Institute estimates that 20 years ago a turkey sandwich contained 320 calories while today it may have 820 calories. In todays world of super-sized foods, is it possible to get too much of a good thing? Absolutely. Nuts are a great source of healthy monounsaturated fats but theyre also calorie dense, meaning a small amount contains a lot of calories. A 1-ounce serving of almonds has 160 calories, so when you eat a handful (about 12 cup), you take in roughly 410 calories. Theres also a big calorie difference between fresh fruit and dried fruit. Just 12 cup of grapes has 50 calories, while 12 cup of raisins contains 250 calories. And you may think that because 100% fruit juice contains natural sugars, it must be OK to drink a lot of it. Wrong. One serving is 4 ounces, yet most bottled juices contain at least 12 ounces, so if you drink the whole bottle, youll consume at least three servings. Olive oil contains monounsaturated fats that help protect the heart. Yet all oils, including olive oil, contain 100 calories per tablespoon, so be careful not to use too much. Fill up your cereal bowl with granola and you will likely eat four to six servings of a calorie-dense food. Instead, sprinkle granola on fruit or yogurt and keep the serving size to no more than 14 cup. Too much milkeven nonfatadds extra calories and potentially crowds out other good foods from your diet. This happens so often in young children
who drink a lot of milk and then arent hungry for other foods that it has a name: milk anemia. Calories arent the only reason to avoid going overboard on good-for-you foods; its also possible to get too much of some nutrients. For example: Its easy to go overboard with protein shakes, powders, and bars. Most adults dont need more than 0.5 grams of protein per pound of body weight. Even elite athletes dont need more than 0.75 grams. Choose a lot of processed foods and you may get more vitamins than you expect to getor than you need. Breakfast cereals, cereal bars, energy bars, and many beverages are fortified with several vitamins that our bodies use only in small amounts. The bottom line: No matter the food, portion counts!
Lynn Grieger, RD, CDE, cPT
DECEMBER 2010
15
Fitness good moves
Top 5 Moves for Women at Menopause
osca Renos latest book, Your Best Body Now: Look and Feel Fabulous at Any Age the Eat-Clean Way, is packed with tips women age 40-plus can use to look their best and improve their health. Renos message? Its never too late to transform your body. We asked Renowho at 40 reversed a lifetime of unhealthy habits and at 50 has a body women decades younger might envyabout the best moves for women at menopause. Heres her advice: l Weight-bearing exercise of any kind is essential for women during menopause because lifting weights strengthens bones in a direct and effective way. During menopause, hormonal changes predispose women to osteoporosis and other bone loss. Strive to exercise three to four times a week for best results. If I only have 20 minutes to train, I reach for the weights and exercise two body parts at a fast pace. l Be sure to train the big muscle groups at least twice a week. These include the quadriceps muscles in the leg and the glute muscles (your butt). Doing so not only lifts and tones those muscles but hyperactivates your metabolism for several hours afterward. What does that mean? Youve stimulated your own fat-burning capacity to work harder for hours on end. l Pay more attention to lower abdominal training than upper ab training. Why? We dont work our lower abs much. But when you train the lower abs, which are much harder to tone and shape, the upper abs are incorporated anyway. Try this: While standing in the grocery checkout
line or at the ATM, tighten your core muscles while standing. No one will see you, but you will see results. l Practice yoga as a way to strengthen and lengthen your muscles and to calm your mind and do away with some of lifes stressors. Yoga builds flexibility and agility and helps offset their loss with increasing age. l Walking is painless and pleasant and if you keep a steady pace, you will reach the bodys natural fatburning point where fuel is burned at a consistent pace. Its also a nonthreatening activity for anyone who has not trained much in the past. For more information, visit www.toscareno.com.
DECEMBER 2010
17
Fitness how to
4 Ways to Squeeze in Exercise
he current guidelines for exercise to prevent weight gain are ambiguous. Government guidelines issued in 2008 encourage Americans to perform at least 150 minutes of moderate-intensity aerobic activity each week to achieve substantial health benefits related to chronic disease prevention. But its unclear whether this amount of exercise can prevent weight gain. The Institute of Medicine, on the other hand, noted in 2003 that 60 minutes of moderate-intensity activity daily may be necessary to prevent overweight and obesity, but the scientific basis of this recommendation has been questioned. In March, a study in The Journal of the American Medical Association reported that women who successfully maintained a healthy body weight and gained fewer than 5 pounds in a period of 13 years exercised at moderate intensity for roughly 60 minutes a day. The study followed more than 34,000 women (with an average age of 54) from 1992 to 2007, tracking body weight, physical activity, and diet. But most of us cant fit 60 continuous minutes of exercise into our busy daily schedules. And if 60 minutes per day is necessary to prevent weight gain, then even more than that is likely needed to lose weight. Blocking an hour or more per day every day to exercise may not be practical for everyone. However, medical and fitness professionals generally agree that those 60 minutes of exercise can be spread over the course of a day in 18
shorter blocks of time. So dont give up if you dont have a solid hour in which to exercise. Instead, work out for 10, 15, or 30 minutes at a time, tallying an hour by days end. And remember, the Institute of Medicine guidelines and the new study recommendations specify moderate-intensity activity;
exercising at a more vigorous intensity for less time can burn as many calories or even more, depending on the activity. How do you know whether you are exercising moderately or vigorously? At a moderate intensity, you will breathe faster but be able to hold a conversation, and you may break a light sweat. At a vigorous intensity, you will sweat and breathe rapidly, and conversation will be difficult without gasping. If youve noticed the middle-aged spread setting in, try revamping your exercise program by increasing your daily exercise time and intensity as much as possible. Different things motivate different people, so choose the options that will help keep you most inclined to move more throughout the day. Here are four ways to help you squeeze in more daily exercise: l Commit to a fitness, dance, or martial arts class. Having a set time on your daily schedule can help. Mix up the types of activities to prevent boredom
and if youre a parent, try a family-oriented class such as parent-child swimming or martial arts on the weekends. l use an Internet-based or cell phone app to get e-mail or text message reminders to exercise. Some research has shown that getting electronic reminders can increase adherence to a regular exercise and diet program. l Exercise in 15-minute intervals four times daily. Fitting in a fast 15-minute walk before work, at lunch, and twice in the evening may be more manageable than 60 minutes all at once. l Join a gym and sign up for personal training or hire a trainer to come to your home. Investing money is a motivator for some, as is the one-on-one attention. Personal trainers can also help evaluate your fitness goals and design an exercise routine best suited for your fitness level. Jennifer Van Pelt, MA, CWE, CWC
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One of my favorite things about the holidays is the opportunity (or perhaps I should say excuse!) to stir up all those old family recipes that have been passed down through the generationsfruit pies, pumpkin and banana breads, and cookies that seem to be loaded with everything but the kitchen sink. And one challenge of all this heavy baking is enjoying the goods without putting on the pounds, clogging the arteries, or derailing the diets of guests with diabetes. To make it still more difficult, I like to try to add some nutritional benefit to the tasty mix, too. Ive always replaced oils in cakes with fruit pures, margarine with light olive
oil, and white flour (where it works) with wheat flour, but some tricks of the trade arent so obvious. Just ask Janet Zappala, author of My Italian Kitchen: Home-Style Recipes Made Lighter and Healthier. Ive always been interested in more healthful eating, but what really got me thinking about the foods I make was when my mother died of cancer, she says. The family tragedy inspired her to rewrite all her moms beloved recipes.
FIND THE CULPRITS

To lighten those holiday cakes and cookies you love, the first step is to figure out which ingredients pile on the calories. Richard Coppedge, Jr, a
DECEMBER 2010
21
HealtHy HOliday desserts

certified master baker at The Culinary Institute of America, says the two chief culprits are fat and sugar. If you want to stick with your plan to increase nutrition and decrease calories, he says, its important to make it as easy on yourself as possible. Try a fat replacer thats commonplace, he advises. Applesauce and nonfat yogurts, for example, which are readily available, can replace oil or butter in many common holiday baked goods. Think about where its easiest to cut calories, Coppedge adds. Its easy to replace sugar with a sugar substitute. And you can replace one third of high-fat or high-calorie ingredients with a low-fat version so you can keep the texture and consistency while still reducing calories. Another major calorie hauler is chocolate, which is loaded with fat. Coppedge suggests replacing it with cocoa powder for the color and flavor, using unsweetened chocolate, or (if youre using it in cookies) pressing chocolate chips onto the cookie surface instead of baking them into the cookie as a whole.
IT WONT ALWAYS TASTE THE SAME

Zappala says one of the tough aspects of overhauling some of her familys recipes was adjusting her palate to the different textures and flavors. One of her favorite holiday recipes is her moms buttery Crescent Cookies. They just melted in your mouth, she says. But she wanted to clean them up. So Zappala now uses Earth Balance or Smart Balance spreads instead of butter and whole wheat pastry flour in place of all-purpose flour. Substituting just those two ingredients, she explains, cuts the cookies calorie load in half. She admits that an ingredient switch will often result in a somewhat different end product. The Crescent Cookies no longer have the creamy texture and theyre thinner, but they taste essentially the same, she explains.
AND FOr SOMeTHING MOre INDuLGeNT

From time to time, especially at the holidays, you may want something just a little more indulgent. Youll find more than 100 temptations by renowned bakers and bakeries in Green & Blacks Organic Ultimate Chocolate Recipes. For the holidays, you can make Chocolate Christmas Pudding or Bche de Nol. There are cupcakes from the Hummingbird Bakery, Brownie Crisps from Maida Heatter, and LArtisans Chocolate Martini. But its not all about decadence. If you want to remain virtuous, caloriewise, youll find recipes for luscious low-fat items, such as Annie Bells Guilt-Free Chocolate Cake, and for gluten and allergen-free treats, like Gluten-Free Chocolate Fudge Pudding. (Its also a great gift for all the chocoholics on your list.) But remember, a little goes a long way so, in the spirit of the holidays, share. www.kylecathie.com KJ
Reduced-Calorie Rice Pudding
22
rePLACeMeNT reFereNCe GuIDe: FAT, SuGAr, AND CALOrIeS

Butter and oil: Replace butter or oil with mashed or pured fruits such as bananas, dates, or apples. Avoid margarine, as it usually contains trans-fatty acids and can give baked goods a strange flavor. If you do use oil, try healthier alternatives such as olive, coconut, or canola, which contain good-for-you fats. Flour: You can often use whole wheat pastry flour instead of regular all-purpose flour. Just be sure its pastry flour and not just whole wheat flour, which is fine for breads but not pastry items. use whole wheat white flour if you cant find whole wheat pastry flour, says Zappala. Coppedge says you can get away with
Reduced-Calorie Banana Bread
using whole wheat flour in combination with white flour, replacing about 25% of the flour weight with whole wheat. using more than that, however, will change the products texture.
Zappala has worked some similar healthy magic with her familys Sour Cream Coffee Cake recipe, incorporating Earth Balance, whole wheat pastry flour, low-fat sour cream, and organic raw sugar. She keeps the eggs in the recipes and discourages home bakers from omitting or reducing them. Eggs are good for you if youre a healthy person, she points out. While a serving of this healthier coffee cake version still weighs in at 571 calories, there is no trans fat or saturated fat. Its a mindset, Zappala says. Your palate is used to certain tastes. You may have to adjust expectations. And, of course, about those recipes that you just cant bear to change at all, dont worry. You dont have to give up everything. If youre all about quality, says Coppedge, then you need to train yourself to eat less of the food. Eat a half portion of that crme brle. DEBORAH R. HUSO is a freelance writer based in Blue Grass, Virginia. Author of the book Moon Blue Ridge & Smoky Mountains, she frequently writes about travel, agriculture, wildlife, the environment, and outdoor recreation.
Sugar: Replace high-calorie sweeteners like sugar with agave nectar (a little goes a long way), real maple syrup, brown rice syrup, molasses, honey, or Sucanat. Chocolate: Substitute unsweetened cocoa for chocolate. If youre melting chocolate, try a combination of cocoa powder and buttermilk. Eggs: use two egg whites to replace one egg. Dairy: use low-fat evaporated or condensed milk in place of heavy cream. Nuts: Nuts are good for you but generally contain a significant amount of fat, so use them in moderation if a recipe calls for them. Lower-fat varieties include almonds, hazelnuts, and peanuts. If youre really concerned about calories, however, you can replace nut toppings with a crunchy cereal. Pie crusts and fillings: For pie crusts, use cookie crumb crusts instead of buttery crusts. For fillings, skip the butter and use sugar alcohols instead of sugar.
DECEMBER 2010
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HealtHy HOliday desserts

1 teaspoon vanilla
1 1 1
2 teaspoon cinnamon 4 teaspoon nutmeg 4 teaspoon allspice
Whole or chopped pecans for garnish

To Make CrusT: Preheat the oven to 350F. Lightly
grease a 9-inch springform pan. Wrap the outside of the pan with foil. In a food processor, pulse together the cookies and pecans until theyre finely ground. In a medium-size bowl, combine the cookie mixture with the melted butter alternative and the Sucanat; mix thoroughly. Press the crust mixture onto the bottom and 2 inches up the sides of the pan. Bake for 5 minutes. Remove the crust from the oven; set it aside. Keep the oven on.
Pumpkin Cheesecake
This dessert will make you a star! Given to me by my dear friend Frank, this cheesecake has elevated me to star status in my home. Its great for the holidays or any time you want an exceptional treat. Prep time: 15-20 minutes Cook time: 1 hour, 5 minutes Serves 8 Crust
1 10-ounce bag gingersnap cookies, crushed (about 2 cups)
1 1
To Make Filling: In a large mixing bowl, blend the
cream cheese and Sucanat until smooth. Add the pumpkin, eggs, vanilla, cinnamon, nutmeg, and allspice; beat until smooth.
To asseMble and Cook: Pour the filling into the
baked crust. Scrape the sides of the bowl with a rubber spatula to get all the filling. Bake the cheesecake until the center is set and the edges begin to crack, about 1 hour, 5 minutes. Remove the cake from the oven; cool for 20 minutes. Chill uncovered for 6 hours. Garnish with whole or chopped pecans. *Sucanat is an unrefined, unprocessed sugar that is a more healthful alternative to refined brown sugar.
nuTriTional noTe: Pumpkin is loaded with beta-
2 cup chopped pecans 4 cup natural buttery spread (such as Earth Balance or Smart Balance), melted
carotene and vitamin E.

Nutrition Facts (per serving): Calories: 260; Total Fat: 15
1 tablespoon Sucanat*
Filling
3 8-ounce packages reduced-fat cream cheese, softened 1 cup Sucanat 1 cup canned pumpkin 3 eggs
gms; Sodium: 298 mgs; Carbohydrates: 39 gms; Protein: 12 gms; Fiber: 5.1 gms
Recipe by Janet Zappala, used with permission from My Italian Kitchen: Home-Style Recipes Made Lighter & Healthier, www.addicusbooks.com
24
Crescent Cookies
Mom and her close friend Faye made these butter cookies for every holiday, every year, and no matter how many they made we always begged for more. Let that be fair warning: Double your recipe, double your pleasure. Prep time: 25 minutes Cook time: 20 minutes Makes approx. 60 cookies
1 cup natural buttery spread (such as Earth Balance or Smart Balance), softened 1 cup powdered sugar, sifted, plus a little more for sprinkling 1 teaspoon vanilla 212 cups whole-wheat pastry flour or unbleached white whole-wheat flour, sifted 1 2 cup finely chopped walnuts
1 1
nuTriTional noTe: Walnuts and pecans contain
heart-healthy monounsaturated fats. Also, the fiber in these nuts may help lower cholesterol levels.
Nutrition Facts (per cookie): Calories: 60; Total Fat: 4 gms; Sodium: 25 gms; Carbohydrates: 5.6 gms; Protein: 3 gms; Fiber: 2 gms
Recipe by Janet Zappala, used with permission from My Italian Kitchen: Home-Style Recipes Made Lighter & Healthier, www.addicusbooks.com
2 cup finely chopped pecans
Preheat the oven to 350F. In a large mixing bowl, cream the butter alternative. Add 1 cup of the powdered sugar, a little at a time. Add the vanilla, then gradually add the flour and nuts alternately (start with flour and end with flour); mix thoroughly. Take a heaping teaspoon of dough and roll between your palms; place on nonstick cookie sheet and form into a crescent shape. Repeat to make approximately 60 cookies. (Youll need 2 large, nonstick cookie sheets.) Bake for 20 minutes. Cool on the cookie sheets for 15-20 minutes. Remove the cookies to a plate. Sprinkle them with powdered sugar.
DECEMBER 2010
25
Greek Youvarlakia Soup (Rice and Meatball Soup)
F
26
or your next holiday party, abandon tired recipes and add some foreign intrigue by serving foods that reflect the savory tastes from the seaside of Italy, the fancifulness of France, or the earthy flavors of Greek cuisineor all three!
ENTERTAINING ITALIAN STYLE: ANTIPASTI FROM THE OLD COuNTRY

These light but flavorful antipasti recipes from Anthony Caturano, executive chef and owner of Prezza restaurant in Boston, are wonderful small-plate options for any holiday gathering for up to a dozen people.
Red Wine-Braised Calamari

I remember my first sous chef making this and serving it at a party at Prezza. Its really great and I serve it now each year. Its sort of a sleeper at a party: People have to dare to try it, but when they do, they are surprised at how good it is!
3 garlic cloves, chopped 3 tablespoons olive oil 1 pound calamari bodies (slice the bodies into rings about 14 -inch thick) 1 bottle red wine 4 tablespoons chopped parsley 1 tablespoon crushed red pepper flakes 1 baguette, sliced and toasted
Cannellini Bean and Shrimp Salad

This is a very traditional Italian dish. I love beans, especially in the winter, and the shrimp adds really great flavor.
1
2 cup plus 1 tablespoon extra-virgin olive oil
3 garlic cloves, chopped

3
4 pound medium shrimp cannellini beans
2 cups cooked (or rinsed and drained canned) 1 bunch scallions, sliced thin 2 sprigs fresh rosemary
1
2 teaspoon balsamic vinegar plus more to taste
Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh basil leaves
In a large skillet, heat 1 tablespoon of olive oil and the garlic over medium-high heat. When the oil is hot but not smoking, add the shrimp and cook, stirring frequently, until they turn pink, about 4 minutes. Remove the shrimp from the pan, reserving the garlic and oil. Chop the shrimp into pieces slightly larger than the beans. In a serving bowl, toss the shrimp with the beans, adding the reserved oil and garlic. Strip the rosemary leaves from the stems and add to the beans. Toss, then add the vinegar and season with salt and pepper. Toss again before adding the basil. Just before serving, toss the beans once more and adjust seasoning. Add more oil, salt, pepper, and balsamic vinegar as desired.
TD&N Nutrient Analysis (based on 12 servings): Calories: 227; Total Fat: 10 g; Saturated Fat: 1 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 7 g; Cholesterol: 43 mg; Sodium: 50 mg; Carbohydrates: 21 g; Fiber: 6 g; Protein: 14 g
In a medium saucepan, saut the garlic in the olive oil until it begins to golden. Add the calamari and bring to a simmer. Add enough red wine to cover and drink the rest. Bring mixture back to a simmer and reduce until it really thickens, about 45 minutes to 1 hour. (The calamari will be tender, then will toughen and then become tender again). Add the parsley and chili flakes and let cool. Spoon onto the baguette toast points and serve.
TD&N Nutrient Analysis (based on 12 servings): Calories: 182; Total Fat: 4 g; Saturated Fat: 1 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 3 g; Cholesterol: 88 mg; Sodium: 154 mg; Carbohydrates: 15 g; Fiber: 1 g; Protein: 8 g Note: Based on the use of a 750-milliliter bottle of red wine.
DECEMBER 2010
27
Foreign Intrigue
Baccala Salad
This is a very traditional New Years Eve dish. In my family, we fight over who will make it each year! Members of the older generation dont allow mine because its not quite as traditional as theirs.
1 pound salt cod (soak for two days in cold water in the refrigerator, changing the water twice daily)
1
Simmer a pot of water and poach the rehydrated cod until tender, about 10 to 15 minutes. Flake apart the fish and let cool. Mix all the ingredients together, season with salt and pepper. This can be made ahead of time and is best made at least a day before.
2 cup chopped pickled sweet cherry peppers, seeded, and 3 tablespoons of the vinegar they come in
1 1 1
4 cup extra-virgin olive oil 4 cup chopped scallions 4 cup chopped parsley
28
uNIQuELY GREEK
Indianapolis chef and cooking instructor Katherine Haidar grew up eating the cuisine of her parents homeland. Remembering her Greek-style upbringing, she says, We would start cooking and baking days ahead, just like any typical family during the holiday season. Our table would be stacked with pastitsio (Greek lasagna), dolmades (stuffed grape leaves), an assortment of cheeses, holiday breads, Greek stuffed turkey (stuffed with a beef and rice mixture), and so many desserts Galaktobourko (Greek custard in phyllo dough), kourambiedes (Greek Christmas/ wedding cookies), and so much more! Here, Haidar shares her traditional crowdpleasers, which serve 10 to 12 as appetizers.
Keftedes (Greek Meatballs)
Dolmades
Dolmades (meat-stuffed grape leaves) is another recipe we use at the holidays and year-round. It makes a great appetizer or main course.
2 pounds ground beef 1 large chopped onion
1
2 cup chopped parsley
1412 ounces diced tomatoes 2 teaspoons salt 1 teaspoon pepper 1 to 112 cups rice
1
Boil water or chicken broth in a medium saucepan. Place drained grape leaves in the pan for a few minutes to soften and remove some of the pickling juice. Remove stems from grape leaves. Take one grape leaf at a time and place 1 teaspoon of the rice mixture in the center. Roll the bottom first and then the sides, one at a time. Continue to roll until it forms a tight cylinderlike shape. Layer the bottom of a large pot or baking pan with grape leaves (or meat or sliced vegetables) and place rolled grape leaves on top. Make sure the rolls are at least 2 inches from the top of the pot. Pour the lemon juice and olive oil over the rolls. Place a heatproof plate on top and press down slowly. Add enough water into pot until you see it just near the edge of the plate. Cover and cook at medium heat for at least 45 minutes to 1 hour, or until rice is tender. (You can also bake it in a 350F oven for about 30 to 40 minutes, or until rice is tender, or pressure cook for about 20 to 25 minutes, or until rice is tender.) If desired, serve with lemon sauce, thick yogurt, or sour cream.
TD&N Nutrient Analysis (based on 12 servings): Calories: 326; Total Fat: 18 g; Saturated Fat: 4 g; Polyunsaturated Fat: 3 g; Monounsaturated Fat: 10 g; Cholesterol: 47 mg; Sodium: 1,880 mg; Carbohydrates: 22 g; Fiber: 1 g; Protein: 20 g Note: Calculated using one third of the olive oil soak.
2 cup margarine, olive oil, or butter

1
14 2 ounces tomato sauce One 16-ounce jar grape leaves Juice of 1 2 lemons
1
1 cup olive oil
Mix the first nine ingredients thoroughly.
DECEMBER 2010
29
Foreign Intrigue
A FANCIFuL LITTLE TASTE OF FRANCE
Peggy Bucholz has a passion for entertaining. The self-taught cook and grande dame of dinner parties has a deep love of good food that includes French cuisine. Amuse bouche (pronounced uh-myuzboosh) is a French term meaning amuse the mouth, Bucholz says. Its a little flavorful bite that wakes up (amuses) the taste buds. Five-star, elegant restaurants often offer an amuse bouche to diners as a special treat, compliments of the chef, before any courses are served, Bucholz explains. Such a small gesture but a pleasing way to delight their customers. Any home cook can do this, too.
Vichyssoise in a Shot Glass

Everyone loves vichyssoisepotato leek soupso it makes an ideal amuse bouche, presented in a shot glass for added drama. Just a few spoonfuls are all you need to start a dinner party. Serves 6 to 8
3 tablespoons leeks, thinly sliced, white portion only
1
4 small onion, thinly sliced
112 teaspoons butter

3 1
4 cup potato, peeled and sliced 2 cup chicken broth
Salt to taste 6 tablespoons whole milk

1
4 cup heavy whipping cream
Snipped fresh chives for garnish
Wonton Mushroom Purses
In saucepan, saut leeks and onion in butter until tender but not brown; add sliced potato, chicken broth, and salt according to taste. Bring to a boil, then cover and simmer for 35 minutes. Pure vichyssoise in food processor or blender with the milk and cream. Transfer to a container with a pouring spout and refrigerate. Pour vichyssoise into shot glasses; garnish with chives and serve.
MICHELE DEPPE is an award-winning freelance writer based in Bothell, Washington.
30
Parmesan Tuile and Green Pea Mint Sorbet

Serves 8
8 ounces Parmigiano Reggiano or Asiago cheese, coarsely grated 5 ounces frozen peas, thawed 1 tablespoon fresh mint, roughly chopped 1 tablespoon crme frache or sour cream Pinch of salt
Preheat oven to 325F. Measure 1 tablespoon of cheese and form it into 2-inch rounds or ovals. Repeat until you have eight rounds or ovals and place them 2 inches apart on a parchment-lined baking sheet or silicone mat. Bake for 3 to 5 minutes, or until lightly golden. Remove from oven with a spatula. Working quickly, form into cone shapes to make tuiles. If the cheese becomes too brittle, return to oven for 1 minute. The tuiles can be made two days ahead; store them covered at room temperature. In a food processor, pure peas, fresh mint, crme frache or sour cream, and salt until smooth. Transfer to a small bowl, cover, and freeze. Pure again and return to freezer to set. Pipe or spoon the sorbet into the Parmesan tuiles and serve immediately.
Parmesan Tuile and Green Pea Mint Sorbet
Want your table to look as inviting as the food you place on it? You dont have to spend a fortune to make an inviting table. Before your next holiday gathering, check out Perfect Table Settings: Hundreds of Easy and Elegant Ideas for Napkin Folds and Table Arrangements by consummate party pro Denise Vivaldo. The author of The Entertaining Encyclopedia shows you how to work with what you have to make any table more festive. www.robertrose.ca
DECEMBER 2010
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Lifestyle pet page
Creature Comfort
Keep Your Pets Safe in Cold Weather
aby, its cold outside! We humans can layer on sweaters, coats, and mittens. But what about our furry friends? Take these six tips for keeping your pets warm and safe all winter long: l Send them to the doghouse: If its not cold enough to prevent your pets from being outside, still be sure to keep them protected. Offer outdoor cats a cozy box and dogs a dry, draft-free doghouse thats large enough to allow them to sit and lie comfortably but small enough to hold in the animals body heat. Raise the floor several inches off the ground and cover it with cedar shavings, hay, or straw for insulation. Turn the house away from the wind and cover the doorway with waterproof burlap or heavy plastic, says Betsy McFarland, senior director of companion animals and a companion animal expert for the Humane Society of the united States. Dont forget to leave outdoor pets plenty of water (in a plastic, not metal, bowl) and check to make sure it doesnt freeze. l Give em shelter: If its too cold for you to be outside, its too cold for your pet to stay out as well, says Susan Nelson, DVM, a veterinarian and assistant professor at Kansas State university Veterinary Medical Teaching Hospital. Freezing weather and wind chills can threaten your pets life.
Very young, old, and arthritic pets are especially vulnerable to the elements and prone to frostbite and hypothermia, Nelson says. So have a heart and bring them inside. l Protect them from poisons: Just 1 tablespoon of antifreeze can kill a dog; a teaspoon will kill a cat, warns Ohio veterinarian Carol Osborne, DVM, who specializes in holistic medicine. Keep pets away when you change or drain your antifreeze and clean up spills immediately. (She suggests using a brand such as SIERRA, made from propylene glycol, which is less appealing to pets). l Prevent the agony of da feet. Ice-melting products and rock salt can irritate and burn sensitive paws. After your pet has been outdoors, remove all ice and snow, rinse paws with warm water, and towel them off. Consider booties. I prefer those with nonskid bottoms and breathable fabric on top, says veterinarian Kristen Nelson, DVM, author of Coated With Fur: A Vets Life, which discusses the triumphs and trials of opening an animal hospital in Minnesota (brrr!). l Knock and honk if you love cats: Even if you keep your pets inside (good for you!), give the hood of your car a sharp knock before getting in and honk the horn before starting the engine. Neighborhood cats sometimes climb up under the hood of a car to get warm. The noise will wake them up and give them time to escape, says Betsy Saul, cofounder of Petfinder.com, a database of homeless, adoptable pets. And speaking of cars, never leave your pet in one. Cars are like refrigerators in cold weather and may cause hypothermia, Saul notes. l Dont let curiosity kill the cat: Potpourri, scented oils, and candles are all hazardous for your kitty as well as electrical cords, Christmas lights, and tinsel, says Susan Nelson. Maryann Hammers
32
JoSef s Gluten Free line is the result of a parents quest to find great tasting products for those who suffer from celiac disease. After a great deal of research, experimentation, and test-tasting, we created an array of scrumptious gluten-free recipes that were proud to call our own. Youll find our cookies bursting with flavor, and youll enjoy a fresh, satisfying crunch with every bite. JoSef s reputation for the tastiest gluten-free baked goods is richly deserved. Every cookie is baked with premium ingredients, and with the discriminating palate in mind, for the very best in taste and wholesome goodness.
These products contains no eggs, wheat or dairy. Made in a dedicated gluten, lactose, casein, peanut and tree nut free bakery.
Simply Delicious
Sandwich Os
Chocolate, Vanilla & Cinnamon
Animal Cookies
Chocolate & Vanilla
Cookie Squares
Chocolate, Vanilla & Cinnamon
Improved! New and

Parve
Product of the USA
Josef Gluten Free | 199 Lee Ave. Suite 171| Brooklyn, NY 11211 Tel. 718.599.0707 | Fax. 718.228.7881 | www.josefsglutenfree.com
of fruits and vegetables. I go to the grocery store every day, and I cook for myself. I boiled a chicken the other night for dinner, and I can live off that for three days. And lemon waterI drink it every day. TD&N: Whats your top guilty food pleasure? Sedaris: Popcorn! Its horrible for your teeth, but I stay up late with a big bowl of popcorn, and I just bought a gigantic bag of Dum-Dums. I love them! But I had to throw it out because I couldnt stop eating them. TD&N: Who has been the biggest health/fitness/ food inspiration in your life? Sedaris: When I was growing up, my dad always had workout rituals. So I got it in my head it was good to do that. Im not a smoker or a big drinker. My mom was the cook, and my dad was the grocery shopper. I love it when Im in a really big grocery store; the choices we have are crazy. TD&N: What do you do to fight stress or help you relax at the end of a crazy day? Sedaris: I walk around the block. When you go outside in New York, youre stimulated the minute you step outside. Im also obsessed with making those potholders with the cotton loops. Theyre fun and everyone loves to get them for presents. TD&N: How does your new book, Simple Times, reflect your personal health philosophy? Sedaris: I give everything in my life the Simple Times test: Make things simple and not so complicated. I love the idea that you can make things on your own. Its great to have a hobby. Doing things with your hands is therapeutic. TD&N: Whats your favorite recipe? Sedaris: I improvise when I cook anything. I like cooking in fall and winter and having the oven on with root vegetables cooking. My favorite recipe is for Greek Beans, which is featured in I Like You: Hospitality
Greek Beans
112 pounds of green beans 3 tablespoons of olive oil 1 bunch green onions, chopped 1 small onion, chopped 2 carrots, peeled and chopped 2 crushed or minced garlic cloves Oregano, basil (maybe about 112 teaspoons each) 1 28-ounce can of crushed tomatoes
1
2 6-ounce can of tomato paste
1 bouillon cube (optional) Salt and pepper
Wash beans. Saut onions, garlic, and carrots in oil and bouillon (if using). Add can of crushed tomatoes, oregano, basil, and beans. Add 12 cup of water. Cook covered on low heat for 45 minutes. Take lid off and add tomato paste, then cook for another 15 minutes. Add salt and pepper to taste.
Recipe used with permission from I Like You: Hospitality Under the Influence by Amy Sedaris, www. hachettebookgroup.com
Under the Influence. Its a big hit with vegetarians. Its based on a recipe from my grandmother, but Ive changed it some and made it my own. DRH
DeCeMBer 2010
35
Visit TDN-Digital.com for our Recipe of the Day

and bookmark our recipe page!
Lifestyle q & a
Amy Sedaris
PHOTO BY DANIELLE ST. LAuRENT
ctress, comedienne, and best-selling author of I Like You: Hospitality Under the Influence, Amy Sedaris is at once zany and down to earth. Her latest book, Simple Times: Crafts for Poor People, is a goofy mixture of fun and quirky crafts (ever wonder how to make a shower curtain for a dollhouse?) and overthe-top commentary on how to manufacture tools at home for enhancing fun in the bedroom. And yes, its loaded with full-color photographs, many of which will have you chuckling even if you never read a line. Her favorite part of the book project was the costume section. I love getting dressed up in characters, she remarks. We never would have guessed! Sedaris latest project is the newly released film The Best and the Brightest, a comedy about parents trying to get their children into an exclusive kindergarten, in which she stars alongside Neil Patrick Harris, Bonnie Somerville, and Kate Mulgrew. The writer and director were so passionate about it, I decided to do it, she says. And it was a blast. Born in New York but raised in North Carolina and of half Greek descent, Sedaris now lives in New York City with her imaginary husband, Glenn, and their pet rabbit. She has a wonderfully eclectic outlook on food, fitness, and everything elseso we think anyway. As for the rest, just how serious is she? Read her book and you can decide. TD&N: What is your favorite way to stay fit? sedaris: I live in a walking city, so walking is a big thing for me. I go to the gym CLAY on 14th Street and work out with my trainer two to three times a 34
Stars
week. I do mostly free weights; its a hard workout. Then I do Pilates when I can, but I had to cut back on that because it was making me lazy and I wasnt getting the cardio. TD&N: What foods are always in your kitchen? sedaris: I always have greens because Im a rabbit, and I eat a salad every day. I always have rice, canned soup, oatmeal, and peanut butter and jelly. Growing up in the South, we always had lots
of fruits and vegetables. I go to the grocery store every day, and I cook for myself. I boiled a chicken the other night for dinner, and I can live off that for three days. And lemon waterI drink it every day. TD&N: Whats your top guilty food pleasure? sedaris: Popcorn! Its horrible for your teeth, but I stay up late with a big bowl of popcorn, and I just bought a gigantic bag of Dum-Dums. I love them! But I had to throw it out because I couldnt stop eating them. TD&N: Who has been the biggest health/fitness/ food inspiration in your life? sedaris: When I was growing up, my dad always had workout rituals. So I got it in my head it was good to do that. Im not a smoker or a big drinker. My mom was the cook, and my dad was the grocery shopper. I love it when Im in a really big grocery store; the choices we have are crazy. TD&N: What do you do to fight stress or help you relax at the end of a crazy day? sedaris: I walk around the block. When you go outside in New York, youre stimulated the minute you step outside. Im also obsessed with making those potholders with the cotton loops. Theyre fun and everyone loves to get them for presents. TD&N: How does your new book, Simple Times, reflect your personal health philosophy? sedaris: I give everything in my life the Simple Times test: Make things simple and not so complicated. I love the idea that you can make things on your own. Its great to have a hobby. Doing things with your hands is therapeutic. TD&N: Whats your favorite recipe? sedaris: I improvise when I cook anything. I like cooking in fall and winter and having the oven on with root vegetables cooking. My favorite recipe is for Greek Beans, which is featured in I Like You: Hospitality
Greek Beans
112 pounds of green beans 3 tablespoons of olive oil 1 bunch green onions, chopped 1 small onion, chopped 2 carrots, peeled and chopped 2 crushed or minced garlic cloves Oregano, basil (maybe about 112 teaspoons each) 1 28-ounce can of crushed tomatoes
1
2 6-ounce can of tomato paste
1 bouillon cube (optional) Salt and pepper
Wash beans. Saut onions, garlic, and carrots in oil and bouillon (if using). Add can of crushed tomatoes, oregano, basil, and beans. Add 12 cup of water. Cook covered on low heat for 45 minutes. Take lid off and add tomato paste, then cook for another 15 minutes. Add salt and pepper to taste.
Recipe used with permission from I Like You: Hospitality Under the Influence by Amy Sedaris, www. hachettebookgroup.com
Under the Influence. Its a big hit with vegetarians. Its based on a recipe from my grandmother, but Ive changed it some and made it my own. DRH
DECEMBER 2010
35
Diet & Weight gluten-free living
Gluten Free Goes Gourmet
teak and potatoes: Its the catch phrase for an all-American meal. This, or perhaps a plain baked chicken breast and steamed vegetables, also describes the standard safe meal that, until recently, those seeking to dine out gluten free had no choice but to order. Not anymore. Today, gluten free has gone gourmet. As more restaurants began offering glutenfree items, which were essentially plain and simple, a shift happened, says Suzanne Bowland, the Denver-based founder and executive producer of GF Culinary Productions, Inc. Chefs started learning more about different ingredients and methods to create gluten-free items that raised the bar in taste and creativity to compete with other restaurants. So now you have this lovely sense of creativity among chefs within the industry. Its become almost a friendly competition of sorts over who can create the most amazing gluten-free dish to wow diners. Good examples of gourmet gluten-free cuisine are the selections offered on a dedicated menu at the Roppongi Restaurant & Sushi Bar in La Jolla, California. One of the signature dishes is Ahi Poki. We serve the ahi tuna on a thin slice of cucumber instead of a crisp wonton, explains executive chef Stephen Window. The dish is flavored with green onions, sesame oil, and a gluten-free soy sauce. Window and his team, spurred by customer demand as well as their own culinary prowess, dissected each item on the Asian Fusion-style menu and re-created the most popular in glutenfree forms that live up to the taste reputation for which the restaurant is known. The gluten-free transformation was simple for some dishes. For example, the Polynesian Crab Stack, layered with slices of fresh mango, cucumber, tomato, red onion, avocado, pea
shoots, and peanuts and drizzled with a spicy ginger-lime dressing, needed only the side of bread removed to make it gluten free. Other dishes, however, required a little more inspiration. The Indian-Spiced Kefir Cheese is served wrapped in fresh romaine lettuce rather than pita bread. Continued on page 38
Black Bean Soup With Red Pepper Relish
PHOTO BY LARA FERRONI FROM GLUTEN-FREE GIRL AND THE CHEF
DECEMBER 2010
37
Diet & Weight gluten-free living
Bowland, who works with a number of chefs to stage her Gluten-Free Culinary Summits, offers other gourmet gluten-free recipe examples. One chef made tabbouleh with quinoa instead of bulgur wheat, another created a tortellini pasta using amaranth flour and potato flour instead of wheat flour, and yet another created a wonderful rosemary bread using a blend of gluten-free flours, including sorghum flour, corn flour, potato flour, white rice flour, and millet grain for a topping. Perhaps the best indication that gluten free and gourmet are no longer mutually exclusive is the now-famous, magnificent, 4-foot, nine-tier wedding cake made for former first daughter Chelsea Clinton when she tied the knot with Marc Mezvinsky in July: vanilla sponge cake layered with dark chocolate mousse and decorated by 1,000 sugar flowersall gluten free. Carol M. Bareuther, RD
reCIPeS FrOM GLUTENFREE GIRL ANd THE CHEF

You dont have to live gluten free to appreciate the charms of Gluten-Free Girl and the Chef: A Love Story With 100 Tempting Recipes by Shauna James Ahern and Daniel Ahern. But you do need to be a sucker for both romance and good food. One of the authors (the gluten-free girl, of course) is a well-known figure in gluten-free media. When Shauna James Ahern, the force behind the blog Gluten-Free Girl and author of the memoir of the same name, was diagnosed with celiac disease, it was life changing but, in the end, in a surprisingly good way. You might say shes the ultimate optimist, looking at the culinary glass as half full with marvelous discoveries rather than half empty thanks to a long list of prohibited foods. She seems to have reveled in the challenges that accompany dietary restriction, finally finding a joy in eating and a thrill in cooking that shed never known prior to her diagnosis. When by a happy accident she met and fell in love with a talented chef, Daniel Ahern, he fueled an already burning passion for food and began to share his culinary skills with the object of his affection. The result is their engaging cookbook, the story not only of their courtship and romance but also of their mutual love of good food. Its that odd cookbook that youll actually read, not just peruse for recipes, because the authors entice you with vignettes about their relationship and make the recipes seem like a bonus. Throughout the journey youll find cooking tips and mini-lessons, but youll keep reading to find out what happens next. One of the books peculiar strengths is how incidental it really is that the recipes are gluten
A GO-TO GuIDE
Theres no longer any reason for individuals newly diagnosed with celiac disease to struggle for information. Adding to an increasingly long list of essential references (such as dietitian Shelley Cases classic Gluten Free Diet: A Comprehensive Resource Guide and Suzanne Bowlands The Living Gluten-Free Answer Book) is the Complete GlutenFree Diet & Nutrition Guide by Alexandra Anca, MHSc, RD, with Theresa Santandrea-Cull, which covers the basics of the disease and the diet and offers handy shopping tips and lists, a primer on gluten-proofing the kitchen, and a 30-day meal plan with more than 100 recipes. www.robertrose.ca 38
free. The focus is far more on tantalizing food that happens to be gluten free. The recipes arent timehonored favorites reworked to be safe for people with celiac disease but entirely new dishes that are appealing because theyre fresh and flavorful. When was the last time you saw a dish like Crisp Pork Belly With Wild Rice, Cabbage, Sour Cherries, and HoneySage Gastrique in a gluten-free cookbook? Or ShisoCranberry Sorbet? Garlic Flan? Its a celebration of food and an especially good choice for people who are truly excited by cooking, passionate about ingredients, and eager to experiment.
Keep in mind, though, that the Aherns havent crafted the sort of cookbook you might use on a daily basis, though youd certainly want to, because a number of the dishes are not only delicious but also somewhat indulgent, rich with butter, eggs, and heavy cream. Youll find plenty of recipes youll want to use for entertaining and special occasions and some that should be shared to reduce the calorie load, but there are many healthful options that wont break the calorie bank, such as these perfect for any day or even the holidays. KJ
Black Cod in Black Rice Flour
PHOTO BY LARA FERRONI FROM GLUTEN-FREE GIRL AND THE CHEF
DECEMBER 2010
39
Cuisine on the side
Wild Things
m inexplicably enthralled by Connie Green, an Indiana Jones of wild foods who forages for mushrooms and other edibles that find their way into the dishes of some of the San Francisco Bay Areas most renowned chefs. Since Im typically more dazzled by glittering cities than wild places, by works of art than wonders of nature, Im at a loss to explain why Im suddenly daydreaming about being the kind of person who digs sassafras and knows what scuppernong grapes are, whose windowsills are lined with bowls of elderberries and mulberries, who kneels in silence to gather morels, chanterelles, or wild huckleberries in a basket and, with dirt on her knees and twigs in her hair, rushes them to an impeccably white-coated chef who drops everything to admire her offerings as if they were precious jewels. It must be the romance of Greens new book The Wild Table: Seasonal Foraged Food and Recipes, with recipes by Sarah Scott and a foreword by The French Laundrys Thomas Keller. Green communicates in broad, graceful
strokes a reverence for nature, a passion for foraging, a zeal for preservation, and a simple gratitude for the manner in which nature provides. Maybe its the spell of her subtle meditation on the way foraging tethers us to our hunter-gatherer ancestors. Or perhaps its how she suggests, without quite saying so, that for her, an ordinary day on the job is an occasion for awe and wonder. Scott, formerly the executive chef for the Robert Mondavi Winery in California and an educator and culinary consultant, has created a cache of seasonal recipes as wild as the ingredients she uses, with flavors and combinations youve likely never experienced, such as Persimmon Pudding With Brandy Hard Sauce, Juniper-Rubbed Pork Loin With Prunes and Savoy Cabbage, or Huckleberry Lemon Pudding Cake. If you want to cultivate Greens sense of wonder, go out in the wild and gather the fixings for dinner, and let Scott show you how to make magic. KJ
Johnnys Marinated Mushroom Relish

DECEMBER 2010
41
Cuisine book s for cook s
Let Martha Rose Shulman be your guide to the Mediterranean way of eating and youll develop a repertoire of deeply flavorful, highly nutritious meals. The prolific food writer and cookbook authors bible of the regions best dishes is now in paperback. In Mediterranean Harvest: Vegetarian Recipes From the Worlds Healthiest Cuisine, Shulman shares more than 500 ways to make it delicious, with the best vegetarian dishes from Spain, Italy, France, the Balkans, Greece, Turkey, the Middle East, and North Africa collected over years of travel and study. The books only downfall: The recipes are all so enticing, you wont know where to start. Tunisian Omelet? Persian Rice? Provencal Pumpkin Torte? Youll want to try them all. With this great resource, its easy to adopt a Mediterranean diet that will stay fresh and appealing over years. www.rodalestore.com Slow cooking is great any time of year but in the holiday season, its triple great. The technique is just right for all the comforting soups and stews we crave during the chilly days; it makes it simple to whip up a dish for a holiday potluck; and it saves time you could better spend with your friends and family. Now Stephanie Ashcraft and Janet Eyring have made it even better, offering a slew of recipes you can prepare in 10 minutes or less. Their new book, 200 Slow Cooker Creations, offers quick-prep recipes for everything from beverages to desserts. Many of the recipes are ideal for any-night family dinners, but 42
there are plenty for special occasions. Any holiday party will be off to a good start with cups of their Rich Holiday Cocoa or Sweet Cherry Cider and hit a perfect endnote with any of their cakes or cobblers. www.gibbs-smith.com If Beef Bourguignon, Ossobuco, and Ragout of Lamb sound like your idea of comfort foods yet meat seems like a luxury when your budget is tight, theres good news. You can pinch pennies and get stick-to-yourribs-good food thanks to Jean Anderson, who shows you how to make delectable dishes with inexpensive cuts of meat in Falling Off the Bone. She doesnt promise youll get these meals on the table in a flash. Anderson preaches the gospel of slow cookingbraising and simmeringfor tender meat and intense flavor. www.wiley.com The last thing you have time for on a busy weeknight is cooking a great meal, right? Just pick up a copy of High Flavor, Low Labor: Reinventing Weeknight Cooking and youll find out how wrong you are. Food writer J. M. Hirsch promises a lot and deliverswith an approach he calls blunt-force cooking, relying on intensely flavorful ingredients that require less effort to cook. A dad who knows how tough it is to get food on the table at the end of the day, Hirsch creates dishes that are family friendly yet anything but boring (Stovetop Brocc Mac and Cheese), creative but unpretentious (BLT Linguine),
and exotic sounding but down to earth (Fig and Manchego Puff Pastries). He rounds up lots of international flavors, from Bangers and Mash to Doro Wat Chicken, yet theres little here that takes more than 20 minutes. Dont even bother to put this book on the shelf. Just leave it on the counter because its likely to become your go-to, please-everyone, everyday guide for weeknight cooking. www.randomhouse.com An interesting new book comes from an unexpected source. Two thumbs up for film critic Roger Eberts ode to an applianceThe Pot and How to Use It: The Mystery and Romance of the Rice Cooker. Read it if you want a small stash of good, nutritious recipes for dishes that can be cooked in a rice cooker (which, Ebert suggests, are practically any), but dont mistake it for a cookbook. As Ebert, who cant completely set movies aside, says, There are countless rice cooker cookbooks. We dont want no stinking cookbooks. Yes, there are some recipes youll certainly want to trybut its more about the Zen of the method and the spirit of experimentation. Mostly, its fun reading. Whod have guessed that the Pulitzer Prize-winning critics musings on the culture of food and the preoccupation of cooking (which began with a blog and includes comments from readers) would be so entertaining? www.andrewsmcmeel.com In this magazines pages, youll frequently see advice to cut the salt. So why are we wholeheartedly recommending Mark Bittermans wonderful new book, Salted: A Manifesto on the Worlds Most Essential Mineral, With Recipes? One, because virtually everyone loves salt and it simply makes food
taste better. Two, because its key to good cooking, and Bitterman shows you how surprisingly versatile different salts are and how nearly magical they can seem when used skillfully. And three, because it makes a persuasive case for the notion that the masterful knowledge and use of salt will actually decrease your consumption and thereby improve your health. Thats delicious news. Oh, theres more. Selmelier of The Meadow, an artisanal-product boutique, and lecturer on salt at institutions such as Le Cordon Bleu, Bitterman isnt only a wizard of salt, but hes also a very engaging writer. And theres simply no question that this one book almost instantly will make you a better cook. www.tenspeed.com Have a passion for Italian wine? Travel the countryside with restaurateur and wine producer Joseph Bastianich, who shares an encyclopedic knowledge and gives you deep background in Grandi Vini: An Opinionated Tour of Italys 89 Finest Wines. Bastianich, an award-winning wine writer with three vineyards in Italy, takes you behind the scenes and weaves fascinating, colorful stories about the regions and the winemakers. True enthusiasts will be delighted by Bastianichs eye for evocative detail and humbled by the breadth of his knowledge. Spend some time with Grandi Vini and youll surely want to book a flight to Italy and make room in your wine cellar. www.crownpublishing.com www.clarksonpotter.com
DECEMBER 2010
43
Cuisine gif t guide
Gifts for Food Enthusiasts

( click tags for gift description)
44
Wine and Spirits
Kitchen Tools and Gadgets

DECEMBER 2010
45
Cuisine gif t guide
( click tags for gift description)
Kitchen Tools and Gadgets
46
Stocking Stuffers
DECEMBER 2010
47
Cuisine chef s table
Sylva Senat
Chef de cuisine at Philadelphias famed Buddakan restaurant
etting a taste of culinary arts in high school, Sylva Senat dreamed of attending the prestigious Culinary Institute of America (CIA). But because he was one of six children from a family with limited finances, it wasnt going to happen. I regretted not being able to go to the CIA. I was infatuated with that school, says the Frenchspeaking, Haitian-born chef who came to the united States with his family at age 7. Still, Senat ended up on the fast track to his destiny. Determined to become a chef diploma-bedamned, Senat was diligent in his studies. With the help of Richard Grausman, who founded the Careers Through Culinary Arts Program, the 17-year-old snagged an entry-level job at a three-star restaurant in New York. Then another opportunity arose. At the urging of a teacher, Senat entered a cooking contestand won. The prize? Four months of study at one of the best cooking schools in France. Education really helps, Senat says. But at some point, I realized that its up to each person to advance themselves; the dynamic is to push yourself to learn. You are always working, reading, going to the market, experimenting with new flavors, eating out, and discussing food with other chefs. Evolving from that philosophy, Senat, by age 25, was promoted to sous chef by Marcus Samuelsson at New Yorks Aquavit restaurant and, at 30, became chef de cuisine at the Mercer Kitchen in Soho. Eventually leaving New York for Koco at El San Juan Hotel in Puerto Rico, Senat not only was executive chef but also had a hand in the restaurants design and dcor. Now, hes keen on having his own restaurant by the time he is 40. For now, hes chef de cuisine at Buddakan restaurant in Philadelphia. 48
Whats his idea of creative entertaining? If youre having people over, small plates can be fun to share, and they dont have to be complicated or intimidating. He suggests building on a few ingredients and serving only three to five plates, which lessens your workload but still provides plenty of interesting flavors. For example, cook some shrimp or grilled, seared, or steamed fish, and then prepare three different dipping sauces. Technically, thats three different foods, and you only need several more, he says, adding that chefs of French cuisine frequently offer such duos or trios. He was impressed with the small plates offered during a recent visit to his wifes home country of Japan. We went to a restaurant where the kaiseki meals include as many as 30 different foods, with simple flavors and lines: steamed tofu, soups, rice, pickled vegetables, sauces, fresh fruit, all in small
Chilled Tea Soba Noodles and Ginger-Glazed Mushrooms With Lemongrass-Sesame Broth
amounts. If you served those people an 8-ounce piece of fish, they wouldnt know what to do. Theyre used to so much variety and lighter food. Another idea is to blend ingredients into a pure and then use a hand blender at an angle to add air so the pure is lightened into froth. Froth can add so much intensity and flavor but in a light way, Senat explains. Although brilliant in his professional kitchen, Senat doesnt often cook at home. Every chefs secret for good cooking at home is having a great spouse! he says, laughing. I go to cook dinner and two hours later, I am not done yet! MD
6-Spiced Ahi Tuna Soba Noodles in Soy-Papaya Froth
DECEMBER 2010
49
Cuisine what i cant live without
Gail Dosik
From Fashion Maven to Haute Couture Baker
ail Dosik was a top fashion executive when, at age 50, she left Seventh Avenue behind to enroll in The French Culinary Institutes Pastry Arts program. It sounds very trite and clich, but its true: Follow your passion and the money will come, says Dosik, now the boss and head baker of One Tough Cookie, which offers custom-designed, hand-decorated cakes, cupcakes, and cookies in New York City. Youll never be happy doing something you dont feel good about. Ive always loved baking, so it was an easy decision for me. What are your five favorite cookbooks or cooking technique books? l The Cake Bible by Rose Levy Beranbaum. Its a scientific look at cakes, their properties, different uses, and how to troubleshoot problems. Theres nothing worse than cutting into a beautiful cake and seeing giant tunnelsa sure sign of a poorly mixed cake. Its like wearing a beautiful dress with ripped underwear. l Baking: From My Home to Yours by Dorie Greenspan. Theres an abundance of delicious cake, muffin, and cookie recipes that make the home baker a success every time. You cant read this book without being inspired by Greenspans unbridled passion. l The Craft of Baking: Cakes, Cookies, and Other Sweets With Ideas for Inventing Your Own by Karen DeMasco and Mindy Fox. DeMasco is one of New Yorks best pastry chefs, and now shes sharing her knowledge (and recipes) with us. Her streusel 50
topping for fruit crisps is the most delicious ever. l The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming. Fleming was the first pastry chef at New Yorks Gramercy Tavern. She was a true pioneer in that she was the pastry chef in that kitchen, not the pastry cook. The book is out of print, but if you can find a copy, youll be thrilled. Her caramel chocolate ganache tart is a real standout. l Lest you think all I eat are sweets, I could not live without my Essentials of Classic Italian Cooking by Marcella Hazan. Italys my favorite place to visit, and when I come back from a trip, all I want to do is eat the way I did there.
What kitchen appliance do you use most and for what? Thats an easy one: My stand mixer is as valuable to me as my right arm. Mine takes a beating on a daily basis with all the cakes, cookie dough, and frostings that I make. What kitchen gadget couldnt you live without? A digital scale. Bakers weigh their ingredients for the most accurate results, but I weigh everything nowincluding my dogs food! Do you know how easy it is to overfeed a small dog? If you had to limit your spice rack to five spices, which would they be and why? l Tellicherry black pepper: a wonderfully sharp and powerful pepper. l Vietnamese cinnamon: the least sweet of all the cinnamons and a very full spice. I sprinkle it liberally on my morning coffee because cinnamon has wonderful
antioxidant and anti-inflammatory properties. l Fleur de sel de Camargue: my favorite basic finishing salt. Its less astringent, mild, and wonderful. l Cumin: love it in certain Middle Eastern bean dishes and Mexican dishes and in guacamole. l Curry: You can turn an everyday dish into something exotic with curry. What single dish or food could you not live without? I love asking people what their last meal would be if they were facing the electric chair. My last meal would be pizza with tomatoes and cheese. What dish do your family and friends request most? I make Marcella Hazans Bolognese sauce. Merely making it is an act of happiness for me. MD
SometimeS you PeeL, CHoP, Saut and Simmer. otHer timeS you onLy Have minuteS to make a deLiCiouS aLL naturaL meaL.
Look for our all natural, gluten free soups, chilis and chowders in your grocers freezer. Ten unique varieties ready to heat and serve. www.kettlecuisine.com
Created 3.11.09 Two Color CMYK for Coated Paper Brown: 20C 78M 100Y 78K Orange: 6C 71M 100Y 32K
Uncommon Taste
Christmas in Santa Fe
hey call Santa Fe the City Different and if youve ever experienced Christmas in the New Mexico capital, you know theres no place like it. No contrived commercial displays, just a stunning collision of cultures, a festival of simple lights and quaint traditions. On Christmas Eve, for example, the locals, side by side with tourists, stroll up Canyon Road where farolitos light the way and the air is scented with the pinion wood smoke from luminaries (bonfires) around which the chilled warm their hands and sing carols. Christmas in Santa Fe, a charming book by Susan Topp Weber, owner for more than 30 years of Susans Christmas Shop on the Plaza in Santa Fe, captures the customs and the images that make the city magical each holidayfrom the Pueblo dances and traditional folk plays and concerts to the midnight Masses. If you cant make it to Santa Fe for the holidays, enjoy a taste of its traditions with this recipe from Webers book.
Biscochitos, New Mexicos State Cookie
52
Size definitely
matters
and when it comes to portion sizes, bigger is definitely not better! Eating well isnt just about what you eat- its also about how much you eat. In recent years, super size has become the norm and weve simply lost the ability to judge what a right sized portion looks like.
Introducing Precise Portions, a dietitian-designed portion control dinnerware system that makes it easy to eat well. Our products take the guesswork out of healthier eating, training you to eat the right amounts of the right foods; while providing a very easy method to make sure you eat the right balance of foods. Each and every item in our product line is made entirely of microwave-friendly porcelain, perfect for the today's busy lifestyle. Our gorgeous designs also allow you to entertain guests in style while still maintaining focus on your diet . In addition to the dinnerware, each set comes with instructional materials and a quick start guide as well as a specially designed placemat which doubles as a daily meal planner and worksheet. By using Precise Portions, you and your entire family will always be consuming the right foods in the right combination- in the right proportion. Order yours today and starting feeling better about what you eat and how you eat.
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December 2010

HEALTH NUTRITION FITNESS LIFESTYLE DIET & WEIGHT CUISINE

This holiday season, treat your friends and family to

Gluten Free Pecan Cranberry Tart t

For FREE coupons & recipes, visit us at: Crunchmaster.com

$15.95 Includes Shipping

The Footless Turkey

Publisher Mara e. Honicker

brandi redding, Juliann Schaeffer, barbara Worthington

Director of Finance Jeff Czermanski

Circulation Coordinator Nicole Hunchar

Keftedes (Greek Meatballs), page 29

Healthy Holiday Desserts

about the cover

10 Strategies Beating Stress

34 Q&A Amy Sedaris

diet & weight

18 How To 4 Ways to Squeeze

42 Books for Cooks 44 Gift Guide

48 Chefs Table Sylva Senat

50 What I Cant Live Without

Editors Note Contributors/Advisors Coming Next Issue/ Whats Cooking Online

TODAYS DIET & NuTRITION

Coming Next Issue

The Gentler Side of Garlic

CAROL M. BAREUTHER, RD, is a u.S.

DEBORAH R. HUSO is a freelance

Infant and Kids Nutrition

winning freelance writer based in Bothell, Washington (www.micheledeppe.com).

Whats Cooking Online

Health cooking for health

2 cup chopped pecans, dry-roasted

3 tablespoons light corn syrup 112 tablespoons unsweetened cocoa powder

4 cup plus 2 tablespoons bourbon (plus more as needed)

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If you LIKE what you see in

TODAYS DIET & NuTRITION

Nutrition latest scoop

Too Much of a Good Thing?

Fitness good moves

Top 5 Moves for Women at Menopause

4 Ways to Squeeze in Exercise

Promotes Digestive Health Boosts Immune Function

FIND THE CULPRITS

HealtHy HOliday desserts

IT WONT ALWAYS TASTE THE SAME

AND FOr SOMeTHING MOre INDuLGeNT

Reduced-Calorie Rice Pudding

TODAYS DIET & NuTRITION

rePLACeMeNT reFereNCe GuIDe: FAT, SuGAr, AND CALOrIeS

HealtHy HOliday desserts

2 teaspoon cinnamon 4 teaspoon nutmeg 4 teaspoon allspice

Whole or chopped pecans for garnish

To Make Filling: In a large mixing bowl, blend the

carotene and vitamin E.

TODAYS DIET & NuTRITION

nuTriTional noTe: Walnuts and pecans contain

2 cup finely chopped pecans

Greek Youvarlakia Soup (Rice and Meatball Soup)

ENTERTAINING ITALIAN STYLE: ANTIPASTI FROM THE OLD COuNTRY