Mark your Calendars!

More Kids cooking classes starting  September 2009!

I am excited to announce that we will be holding another session of  Kids Cooking classes this Fall !   Join us for Cultural recipes from around the world once again, but with a new twist!  Lots of great new recipes will be included so if you came last time, no worries, come again and try some recipes.   Sure to impress your friends and familiy !  We will be adding some fabulous desserts, and tasty pastries!  May even have my dear friend Jeff give us some pointers on pastry making.

I  hope you will join us so please tell your friends and spread the word and have a blast with us in the Kitchen!!

Register  now online at UNM Continuing Education under - Under  Youth classes ,  Course # 17414 at    http://dce.unm.edu/youth-programs.htm

Look forward to seeing you there!

• Classes will be held on Saturdays from 3 to 5pm
• One 4 week session / dates are September 26,  October 3, 10, 17th. 

I want to thank Jeff Rubin for so graciously allowing us to rent his space.  Remember to stop by Savory fare 7400 Montgomery Blvd NE,  and bring home something for dinner or join them for lunch or dinner.  A great place for meals, catering and delicious desserts!

Feel free to Contact me with any questions or comments  @ info@cookwithmisslane.com

Be sure and sign up for my newsletter for more updates and information on upcoming events!!

In honor of this National Day of Independence I am informing all my friends of a new and upcoming holiday that will soon be upon us!

National Zucchini Day!  For all of us who know what its like to have a garden overrun with many shapes and sizes of summer squash and zucchini…….this ONES For YOU!  Some suggestions to help you celebrate this day are below and I have also added some delightful easy recipes for you to try with or without your little ones!@

I hope you and yours have a very Happy 4th of JULY……remember to Celebrate the Independence and Freedom we have here in the good old USA!

Thank you to Allrecipes Staff

Celebrate this fun holiday on August 8!

Established by Pennsylvanian Tom Roy, this day encourages sharing.

“Due to the overzealous planting of zucchini, citizens are asked to drop off baskets of the squash on neighbors’ doorsteps.”

About the Holiday

Inspired by the “Submit an Entry” form in a copy of Chase’s Calendar of Events, Roy and his wife, Ruth, have launched several creative holidays.

A few suggestions from Tom Roy’s “Top 20 List for successful sneaking of Zucchini or otherwise ridding yourself of unwanted surplus summer squash:”

(Note: Allrecipes does not endorse any of these activities.)

• Look for out-of-the-way places which have signs posted, “Clean Fill Wanted.”

• Under light of full moon, either stark naked or wearing full army camouflage, carrying a machete or any garden implement, run amuck in your zucchini patch, cutting and slashing. Be sure to thank Mother Nature for her bounty before and after this cathartic experience.

• Buy a large roll of freezer paper–the kind that sub shops use. Then proceed to wrap each zucchini that has managed to grow to a foot or more in length. Next time your child has a fundraiser, send him or her out supplied with these phony subs. Tell child to drop them off with neighbors or relatives and leave quickly. It’s advisable that a responsible adult hover nearby in a get-away car.

• Gather all available plastic containers and freezer bags. Drink a vat of your favorite caffeinated beverage, in preparation for staying up ’round the clock to purée large quantities of zucchini.
  

• This can then be packaged neatly and artistically labeled: “For Zucchini Nut Bread Recipe.” These packages can be freely given, along with copies of recipe, to anyone on your Christmas list.

Rich Chewy Zucchini Bread

INGREDIENTS

• 3 eggs
• 3/4 cup unsweetened apple sauce
• 1 2/3 cups packed brown sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup raisins
• 1/2 cup chopped walnuts

DIRECTIONS

1. In a large bowl, beat eggs well. Add applesauce, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into a greased and floured 9 x 5 inch loaf pan.
2. Bake at 350 degrees F for 1 hour. Cool.
   
3. Enjoy!!!!

Baked Zucchini Chips

INGREDIENTS ( makes 4 servings)

• 2 medium zucchini, cut into 1/4-inch slices
• 1/2 cup seasoned dry bread crumbs
• 1/8 teaspoon ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp tabasco – or red pepper flakes ( optional, but adds some nice spiciness )
• 1/3 cup fresh grated Parmesan cheese
• 1/4 tsp salt
• 2 egg whites or whole eggs

So its a brand New Year. A time when many of us look at ourselves and consider making some resolutions to start the year out right .  Many of us  begin the year determined to make changes to our diet and exercise routine in a desire to shed unwanted pounds that we have gained over the holidays.  Healthy eating is an important part of the process, and making even small changes to our diet can make all the difference in getting results!  I’m no scientist, but we have all read about the benefits of eating healthy natural foods and adding more fruits and vegetables to our diets and cutting back on fats and sugar.

Sometimes just a few changes like portion control and substituting different types of foods to our diet can result in lots of healthy benefits including weight loss, and lower blood pressure.

So…….. on that note, I have printed down a list of 7 easy changes you can make to your diet this year and added a couple of healthy recipes for you and your     kiddos to enjoy!   Happy 2009.

Reprinted from: Allrecipes.com

Replacing high-calorie items with lower-fat and lower-sugar versions is a good place to start.

1. Think baked tortilla and potato chips instead of fried ones

2. Use low-fat or nonfat sour cream, mayonnaise, cheese, cream cheese and salad dressing instead of full-fat versions

3. Substitute evaporated skim milk or fat free half and half in place of cream (for everything except whipping)

4. To thicken soups, gravies, and sauces, use puréed vegetables, mashed potatoes, or a slurry of cornstarch and cold water instead of cream or roux.

5. Its a painless sacrifice to use leaner cuts of meat too: skinless chicken breast, pork loin, ground turkey breast and beef round and flank steak are all good choices.

6. Start turning to non-meat sources for some of your protein needs, too: beans come in all kinds of interesting varieties, as do tofu and soy-based meat substitutes.

7. Try whole grains in place of refined ones more often. You just may find that you prefer the taste of whole wheat bread, brown rice, bulgur, barley and quinoa instead of white bread and white rice.

Changing our eating habits takes some effort, but it is definitely possible to make great strides in weight management by simply making some changes in our eating habits and substituting  some ingredients in your recipes like the ones mentioned above~!

Apple Broccoli Salad:Easy to make and yummy to eat!

Makes  2 servings:

• 2 Cups chopped broccoli

• 1 large organic  apple chopped

• ½ cup plain low fat or vanilla yogurt

• ¼ cup raisins or dry cranberries

• ¼  cup chopped walnuts (optional)

• 1 tbsp chopped red onion

Directions:

In a medium bowl combine all ingredients and refrigerate until  ready to serve.

Honey Mustard Chicken

This is another easy, healthy and tasty recipe that I enjoyed as a kid.  I think your kids will enjoy it too!

INGREDIENTS:

• 6 boneless, skinless chicken breast halves
• salt and pepper to taste

• 1/2 C honey

• 1/2 C prepared yellow mustard

• 1 tsp basil

• 1 tsp paprika

• 1/2 tsp parsley

DIRECTIONS:

Preheat oven to 350.  Sprinkle salt and pepper to taste over chicken breasts.  Lightly spray a glass baking dish 9×13 with cooking spray. Place chicken breasts in pan.

In a small bowl combine the honey, mustard, basil, paprika and parsley.  Mix well. Pour half of the glaze over the chicken and brush to cover.  Bake for 30 minutes uncovered.

Remove from oven, turn the chicken and coat the chicken with the remaining honey/ mustard mixture and let cook another 10-15 minutes, or until it is no longer pink in the middle.

Crunchy Orange-Almond Salad

Okay…….so this one isn’t totally low cal, but it is healthy and delicious !

Its easy to make and the kids can do this with a little help from mom or dad for sure!

Remember: You can add diced cooked chicken breast if you desire to make this salad into a great meal!

Makes 8 servings:

Ingredients:

• 2 tablespoons brown sugar
• 1/2 cup sliced almonds
• 4 cups torn iceberg lettuce
• 4 cups torn romaine
• 1 (11 ounce) can mandarin oranges, drained
• 1/2 cup diced celery
• 2 green onions, sliced
• 1 3oz bag of ramen noodles crushed or 1/2  cup of chow mein noodles for garnish
• Optional (2 Cups of diced cooked chicken breast )

DRESSING:

• 1/4 cup canola oil
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 2 teaspoons minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS

1. In a small skillet over medium-low heat, cook sugar, without stirring for 12 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool.
2. In a large serving bowl, combine the two lettuces, oranges, celery, onions and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle a small amount over salad; toss gently to coat. Top with cooked diced chicken if you desire  and if you aren’t watching your calories, go ahead and sprinkle some chow mein noodles over the top and serve.