Recently in Food Category

BY JOHN BENDER
GUEST DAD
It's taken me years, but I've finally figured out how to get my sons to eat leftovers.

The secret: You have to use your imagination and completely repurpose the meal.

So, instead of reheating the holiday turkey, gravy and stuffing, I followed the recipe on Bisquick box for Hearty Chicken pie, but with some changes.

I cubed the turkey and used it instead of chicken. I added a layer of left-over stuffing on top of the turkey, and covered it with two cans of turkey gravy instead of the cream of chicken soup. (Be sure to use lots of turkey and have some extra gravy on the side.)

The result: My sons, 20 and 17, and my wife gobbled it up.

I even liked it, and I usually groan at the idea of leftovers. So the next time I was asked to make dinner, I tried the repurposing approach again.

This time, we had a lot of leftover Shake N Bake chicken thighs. So, I decided to make crispy tacos using cubes of chicken.

I deboned and cut up the chicken — Shake N Bake seasoning and all — and got it crispy by heating it in a lighty oiled skillet. Then, I served it on warm corn tortillas with salsa, shredded lettuce and cheese.

It was really good, much better than even I expected.

I think the key is to use ingredients that you already know the family likes.

So, don't reheat, re-imagine!

Grocery chain Safeway recently conducted a family shopping survey called the "ABCs of Healthier Mealtimes" with Babble.com, which looked at various aspect of grocery shopping for parents. Here are some of the details:

When grocery shopping for your family, how much time do you spend reading nutrition labels on packaged foods?

I thoroughly check every label: 16%
I check only the items I don't regularly purchase: 48%
It depends on how much time I have: 18%
I rarely do this: 17%
There are labels on the food?: 1%
Other: 1%

Which category of food causes the most arguments with your kids while grocery shopping?
Desserts: ice cream, cookies, cakes, candy: 25%
Snacks: chips, crackers: 20%
Other: 13%
Mealtime entrees, sides dishes: 12%
Breakfast foods: cereals, oatmeal, breakfast bars: 11%
Beverages: sodas, juices: 10%
Fruits and vegetables: 8%

If you had to choose between the following benefits of a food,
which one is the single most important factor that determines which foods you purchase for your kids?
Organic: 20%
Natural: 35%
Calorie Smart: 16%
Low Fat: 15%
Other, please specify: 12%
Gluten Free: 3%

With these tidbits in mind, Safeway included some tips for happier mealtimes as well that include some great ideas.

Baskin-Robbins at 3760 Tyler St. in Riverside is newly remodeled and to celebrate, the store is holding a family-friendly Grand Opening event from noon to 4 p.m. Saturday, Aug. 27.

Franchise owners Arshad and Sahresh will host the event, which will include a ribbon cutting ceremony with Riverside Mayor Ron Loveridge, Councilman Michael Gardner and Councilman Steve Adams. The franchise owners will also be donating a $250 check to the Community Foundation of Riverside.

Throughout the afternoon there will be live entertainment, balloon animals, face painting, prizes and music.

The City of Riverside Parks, Recreation and Community Services Department will be providing a free summer food program throughout the summer.

The program, provided by the California Department of Education Nutrition Services Grant, will be offered Monday through Friday from June 6 to Aug. 26.

All sites will be closed on Monday, July 4. Meals are free for youth ages 18 and younger and are served on a first-come, first-served basis.

Here are the locations and serving times.
Bobby Bonds Park, 2060 University Ave., noon-1:30 p.m.
Bordwell Park, 2008 MLK Blvd., 11:30 am-1 p.m.
Bryant Park, 7950 Philbin St., noon-1:30 p.m.
Hunt Park, 4015 Jackson St., noon-1:30 p.m.
La Sierra Park, 5215 La Sierra Ave., noon-1:30 p.m.
Lincoln Park, 4261 Park Avenue 11:30 a.m.-1 p.m.
Nichols Park, 5505 Dewey Ave., 11:30 a.m.-1 p.m.
Patterson Park, 1846 Linden St., 11:30 a.m. - 1 p.m.
Reid Park, 701 N. Orange St., noon-1:30 p.m.
Villegas Park, 3091 Esperanza St., noon-1:30 p.m.

For additional information about the 2011 Summer Food Program, please call 951-351-6142.

Get ready to say farewell to the food pyramid. A few days ago, the USDA announced plans to scrap the food pyramid icon - reworked a few years back for an updated appearance - for a symbol rumored to look similar to a dinner plate. The new icon will be released tomorrow, June 2.

Food portions will instead cover sections of the plate and there will be a smaller circle off to the side that will represent dairy.

The food pyramid was created in 1992. Advances in nutrition research prompted the change to My Pyramid in 2005, with the colorful stripes and figure running up the steps, but nutrition and health care professionals were concerned that the stylized My Pyramid shape didn't include detailed food information, forcing consumers to go online for specifics.

So the USDA is planning to simplify matters with a fresh new look that's entirely different.

Can't wait to see it!

Momarama contributor Rebecca McDaniel will be hosting a series of cooking classes at Riverside Community College in Corona this summer.

As author of "This Week's Menu," a collection of family recipes, McDaniel will share kitchen basics in the four classes, which will take place June 14, June 21, June 28 and June 30.

Class one dish will be salmon in créme sauce and berry tartlet; class two will be blackened catfish and banana fosters; class three will be chicken curry and mango mousse; and class four will be coconut shrimp and pineapple cake.

Registration costs $39 and the materials fee is $30. You must be 21 to register because there will be wine tasting.

To register for a class visit www.rcccommunityed.com.

The Network for a Healthy California--Desert Sierra Retail Program (Network), and Stater Bros. Market are hosting the fifth annual Fruit and Veggie Fest today in Redlands to help shoppers bridge the nutritional gap and improve their health by snacking smart.

The theme, "snack every day the healthy way" is part of a statewide effort to empower families to be Champions for Change who make healthy, active living a priority.

Studies show eating fruits and vegetables can help lower the risk of obesity and other serious health problems. Although California is doing better than most states, Californians are still not consuming fruits and vegetables 5 or more times daily, which would meet the recommended dietary guidlines for fruits and veggies.

Today's Fruit and Veggie Fest event educated shoppers on the amount of fruits and vegetables they need and reminded them even small steps like snacking smart can lead to big health improvements.

Activities included Nutrition Decathlon of fun outdoor games and activities; store tours with tasty snacking tips and ideas to help shoppers take small steps to improve their family's health; food demonstrations and samples; kids and adults blending Paradise Freeze smoothies on a stationary bike.

Fruit and Veggie Fest in Redlands was part of a series of events happening throughout California during the month of May. The event was just one example of how the Network partners with small and large retailers across California to improve the health of families. The Network also provides tips, newsletters, recipe cards and other materials to help retailers encourage shoppers to make informed food purchasing decisions.

The California Department of Public Health's Network for a Healthy California (Network) is a public health effort working with hundreds of partners and organizations to empower low-income Californians to live healthier lives through good nutrition and physical activity. Funding is from USDA SNAP, known in California as CalFresh. For CalFresh information, call 877-847-3663. For important nutrition information, visit www.cachampionsforchange.net.

Written by guest author Rebecca McDaniel, author of "This Week's Menu:"

Recently I've learned that Foster Farms is conducting their 2nd annual chicken contest open to the residents of California, Oregon and Washington. The idea is to come up with an original recipe using Foster Farms fresh chicken and incorporating ingredients locally grown in your town or state. This is great news for Californians since we supply 80 percent of our country's fruits and vegetables and have numerous choices.

Grand prize is $10,000 with a trip to Napa Valley. If interested, check out their website for contest rules and deadline submissions. I plan on entering several submissions and would appreciate any feedback from readers who would like to try my recipes. Please send any comments to pinkslippub@sbcglobal.net Thank you.

Chicken and Avocado-Pear Salad with Lime Dressing
3 Foster Farms chicken breast, boiled and chilled
2 ripe avocados
2 Bosc pears
2 celery stalks, chopped into bite sized pieces
1 cup mayonnaise
1 lime

Momarama writer and author of "This Week's Menu," Rebecca McDaniel will have a book signing at "The Book Store" at 31760 Casino Dr. in Lake Elsinore on Saturday, April 16 at 10 a.m.

"This Week's Menu" is a cookbook written by McDaniel after she was "pink slipped" from her job as a special education teacher. She had compiled recipes from her years as a single parent to her young daughters, and so, after the layoff she created Pink Slip Publications.

Her dedication to writing the book came after seeing and experiencing the massive budget cuts in public education.

"Our younger generation is not offered the opportunity to learn how to cook and this cookbook is designed specifically for them," she said.

For more information on the book visit www.rebeccamcdaniel.com.

As part of the childhood obesity prevention efforts at First 5 Riverside, the organization is offering free resources to families with young children.

"Obesity in children causes health problems that aren't typically seen until adulthood like high blood pressure, type 2 diabetes and elevated blood cholesterol levels," said Dr. Pamela Luna, a health administrator for First 5 Riverside, a Riverside County agency that supports early childhood development through educational outreach, partnerships and funding. "These health problems negatively impact children for years, including their success in school and beyond."

But by using simple prevention strategies, parents can help reverse the trend of childhood obesity, Luna said.

Here are some tips:

Nutritionists recommend toddlers eat five or more servings of fruits and vegetables every day. Aim to include at least one with every meal, including snack time.

Keep portion sizes small. Toddlers don't require many calories, so it's important to serve age-appropriate servings. The general rule of thumb is one tablespoon of each food for each year of age.

Stick to a regular meal schedule. Toddlers as young as 1 year old should eat three meals and two snacks daily, three to four hours apart.

More tips, games and resources, or a free "Yummy for Your Tummy" recipe booklet by celebrity chef LaLa, visit www.eatmovegrow.org or call 800-266-3880.

Written by guest author Rebecca McDaniel, author of "This Week's Menu:"

Here is one of my family's favorite recipes from "This Week's Menu." The cookbook has some italicized words or phrases to indicate that they can be referenced back for a quick description. On the Helpful Tips page I suggest for anyone recreating the recipes to tailor them to their personal taste. For instance, the recipe below doesn't include an onion. If that is your preference I would recommend a scallion so as not to overpower the essence of the marinade.

Carne Asada in Citrus Marinade
1½ lbs. beef loin flap meat
2 cloves garlic, pressed
½ cup orange juice, pulp free
⅓ cup olive oil
Squeeze of lime
1 red pepper, sliced
1 bunch of cilantro, chopped (half will be used in marinade)
Some flour tortillas
Yields 6 - 8

Whisk the orange juice, garlic, olive oil, lime and cilantro together in a bowl. Add the flap meat to the marinade, cover and chill for at least an hour. Cut the stem off the top of the red pepper. Slice the pepper in half and rinse out the seeds. Slice into thin strips and set aside.

When ready, turn the oven on to custom broil. Line a baking sheet with foil and place the meat in the center of the pan, leaving room for the peppers on both sides. Spoon some of the marinade onto the meat and peppers and discard the rest. Place the baking sheet on the center rack of the oven and broil for 7 minutes. Turn the meat over and continue broiling another 7 minutes. Once finished, cover and rest before shredding. Turn the broil off, keeping the oven closed for warming the tortillas. Wrap the tortillas in foil and place on the center rack for 5 minutes. Fill the tortillas with the shredded meat, peppers and cilantro.

For more information visit www.pinkslippublications.com or the Twitter account thisweeksmenu.

Written by guest Author Rebecca McDaniel, author of "This Week's Menu:"

One of the first things I learned early on from my mother was that planning a menu was an integral part of our family's glue. Being a coupon clipper gave her the flexibility to save money by shopping wisely and providing great tasting meals for a family of five. My mother knew how to stretch a dollar and was very savvy with her money.

Being young at that time, I thought it was pretty neat that when she came back from the grocery store there was a prize in one of the bags; blue chip stamps! If you don't remember these, they were distributed by S&H and came in colors of green and blue. For every dollar spent at the grocery store or gas station, stamps were awarded. These could be pasted into booklets and later redeemed for merchandise from catalogues. Blue chip stamps eventually fizzled out in the 70s, and coupon redemption was gaining momentum.

Nowadays, I too am stretching the almighty dollar and shopping wisely with my coupons. On page 8, in "This Week's Menu" I laid out a five step lesson plan for creating a weekly menu. The first step is to check out your local grocery store's "ad flyers" which post their weekly sales. These typically come out Wednesday morning and run through Tuesday. After reviewing my coupons, I'm ready to begin. This Valentine's week featured a sale on my favorite seafood, which meant, "Honey, we're going to eat like Kings!"

Here is my "This Week's Menu" that I posted on the side of my refrigerator. Please note that there is a disclaimer at the bottom which states menu is subject to change. Everyone should leave room for the unexpected. The recipe for Carne Asada Citrus Marinade will be posted next week. "This Week's Menu" cookbook is available on my website at www.rebeccamcdaniel.com.

This Week's Menu
Saturday: Snow crab clusters, caraway baguette, Caesar salad & mango mousse
Sunday: Carne asada in citrus marinade, home-made salsa w/chips and Mexican rice
Monday: "Happy Valentines" Lobster tails, mozzarella & tomato baguette, blackberry tartlet
Tuesday: Country style spare ribs, coleslaw & penne sorrento
Wednesday: (leftover night) clean out fridge
Thursday: Sesame-ginger chicken, rice, & green beans
Friday: Blackened catfish & bananas fosters
Saturday: Bacon wrapped shrimp & salad
Menu subject to change or modify with another night. Any complaints see the manager.

Written by guest author Rebecca McDaniel:

Hello everyone,

This is my first blog and I'm very excited to reach out to everyone who reads Mamarama by Jennifer Dean. I recently published a cookbook called This Week's Menu and it was homage to my family about making meals, side dishes, and some personal stories sprinkled throughout.

Growing up in my family, the main focus was centered on that night's dinner. We heard stories about where the dish came from (its origin), their culture, you name it! I literally received a history lesson from my dad every night about the food we were going to eat. My father was Irish Catholic and very appreciative of food. He was also an attorney who drilled into my head every night that I too was going to be an attorney, that's my destiny, blah blah blah. Guess what? I went to college and became none other than a history teacher and a great food experimenter as well.

Over the years I began to save my index cards with recipes until I had the free time to write a cookbook for my daughters. My free time came after I was pink slipped from my job as a teacher. The need to write my book became more of a necessity than ever, because I saw firsthand many changes that were occurring. For instance, the massive budget cuts nearly three years ago forced school districts to cut out programs, one of which was home economics. This used to be a mandated course to teach young men and women the basics of cooking, and now it's gone.

Teenagers will happily drive through a fast food window to feed them but at the risk of becoming obese and for some diabetic. I've seen the statistics on the American Diabetes Association home page so I know this is a real threat for our younger generation.

My cookbook, This Week's Menu is designed to teach beginner chefs of all ages. It is a highly informative book that includes a helpful tips page and italicized words which can be referenced back for a short description. Most of the recipes also include a side suggestion for the main entrée and I have a one page lesson plan for creating your own weekly menu.

I'll be writing on Momarama periodically with tips and ideas for parents and teens alike! For more information visit www.pinkslippublications.com.

Kids - get your aprons on for the City of Highland's 15th annual Citrus Harvest Festival. Adults can break out the oven mitts too. The city has released its annual baking contest entry form. The criteria is simple. The baking entry must be homemade and contain a citrus product.

Participants must submit one entry form per entry, but multiple entries are accepted. Refrigeration will be available for the dishes, but don't sent the item in grandma's antique casserole dish. The dishes won't be returned.

Adult categories include cookie/bar, pie/tart, cake/cupcake, bread/muffin and jam/jelly/relish. Children's categories include cookie/bar, pie/tart and cake/cupcake.

Entries must be submitted at Highland City Hall at 27215 Baseline Ave. between 7:30 a.m. and 1 p.m. Thursday, March 17.

Recipes turned in with the entries may be published in the Highland Community News and Citrus Harvest Festival Cookbook. Winners will be announced in the Highland Community News on Friday, March 25.

A presentation of awards will take place at 11:05 a.m. on the Main Stage during the Citrus Harvest Festival on the 26th. First place in both adult and child categories will get $25 and a ribbon. Ribbons will be awarded to both adult and child entries in second and third place. There will also be a "People's Choice" award and a "Presentation award."

Call Cindy Calvert at 909-862-4837 with any questions. The entry form can be downloaded at www.ci.highland.ca.us/Events/?Events=CHF.

The Art Institute of California - Inland Empire will host the Best Teen Chef Competition at the institute on April 30. High school seniors graduating in 2011 are invited to showcase their talents at the competition. Applications must be turned in by Feb. 4

Each participating Art Institutes school will crown a local Best Teen Chef and offer the winner a $5,000 scholarship towards a culinary degree program at The Art Institute.

The Best Teen Chef Competition, now in its 12th year, is an opportunity for high school seniors in the U.S. and Canada interested in pursuing a culinary career to experience the industry.

"Evert year we continue to be inspired by the talents of the emerging culinarians that enter the Best Teen Chef Competition. These students show a real love for the culinary arts and an enthusiasm for exploring fresh new meal ideas for friends and family," said Chef James Kellenberger, Academic Program Director of Culinary Arts at The Art Institute of California - Inland Empire.

To be eligible to enter the competition, high school seniors must first submit a completed Entry & Rlease form by Feb.4 to The International Culinary School at The Art Institute of California - Inland Empire. Deadline for complete entries is Feb.25.

Selected entrants will progress to a local cook-off competition at the institute on April 30.

To learn how to enter the Best Teen Chef Competition 2011 and to view the competition rules, visit www.artinstitutes.edu/pr.aspx?ID=AI2127 or contact Vincent Japson, vjapson@aii.edu and 909-915-2107 at The Art Institute of California - Inland Empire.

Join Executive Chef Roberto Argentina of Farm Artisan Foods for a day of cooking demonstrations, recipes, and gourmet brunch at the Asistencia in Redlands on Saturday, October 30 from 10:30am to 1:30pm. Cost is $75 per person, and reservations are required.

"Chef Roberto will demonstrate techniques and ways to create the perfect Californian cuisine suing locally grown produce," said Curator of History Michele Nielsen. "Peek in the kitchen and watch the staff as they work, sip refreshing libation, then enjoy a delicious gourmet brunch. Guests will also be able to meet and chat with local growers and farmers."

To make reservation or for more information, call the Museum Association at 909-307-2669 ext. 225 or e-mail lavery-brown@sbcm.sbcounty.gov. A portion of the program proceeds will be used to support the exhibit renovations at the Asistencia.

The Asistencia is located at 26930 Barton Road in Redlands. For more information, call (909) 307-2669 ext. 240, or visit www.sbcountymuseum.org.

Weekly Family Dining Profile: We're looking for places that are kid friendly, have good prices and healthy menus. Here is the rundown on our Penfold's Cafe experience.

Over the weekend we were visiting the Old Town Temecula Farmer's Market and decided to try nearby Penfold's Cafe for a late breakfast. The restaurant serves breakfast and lunch and is a well-known location among locals.

Jennifer Dean/The Press-Enterprise

We encountered a bit of a line but were seated outside on the patio within about 20 minutes.

Our first look at Penfold's reminded me of a cross between Bob's Big Boy and the Midwest chain Cracker Barrel. The décor is bright and airy with a comfortable feel.
The food fits with the comfort theme. Penfold's is known for its biscuits and gravy, chicken fried steak and something called "The Mess: Everything but the Kitchen Sink," which includes eggs, hash browns, onions, spinach, mushrooms, pepper and ground beef topped with cheese and salsa with a side of biscuits and gravy or toast.

Our server was fast and friendly. We ordered breakfast dishes made up of scrambled eggs, hash browns, sausage, a muffin and biscuits and gravy (I had to see what all the fuss was about).

Weekly Family Dining Profile: We're looking for places that are kid friendly, have good prices and healthy menus. Here is the rundown on our Los Primos Mexican Food experience.

We were doing some shopping in Perris over the weekend and by the end of the trip, I had some hungry kids. We spotted a little Mexican food restaurant nearby and decided to stop.

The interior of Los Primos Mexican Food was bigger than it appeared outside. It's a quick-service restaurant, so we placed our orders at the counter before taking a seat.
The restaurant is part of a family-owned chain that has two locations in Murrieta, one in French Valley and another in Chino Hills, as well as others in Orange and San Diego counties.

Each restaurant is decorated with handmade murals depicting a different location in Mexico. Those featured in the Perris location were lovely, brightly colored paintings.
The menu includes traditional Mexican food dishes, as well as hamburgers.

Weekly Family Dining Profile: We're looking for places that are kid friendly, have good prices and healthy menus. Here is the rundown on our Famous Betty's Hamburgers experience.

School started up again and after the first successful day, the kids and I thought we deserved a treat. So we stopped at Famous Betty's Hamburgers in downtown Redlands for some first-day-of-school grub.

Betty's has been around for quite a while now, although I seem remember a time when it went by a different name. The name and ownership may have changed a few years back, but the retro-diner décor is still as cool as ever.

As soon as we walked in my son was drawn like a magnet to the big old jukebox and was busy picking out a playlist for our meal.

They're famous, so we had to stick with the burgers, which came in a combo meal with fries and a drink for just over $4 each. Betty's burgers come with thousand island dressing, lettuce, tomatoes and pickles. We're a picky trio, so one came with no lettuce, another with no lettuce or tomatoes and one with no tomatoes.

Weekly Family Dining Profile: We're looking for places that are kid friendly, have good prices and healthy menus. Here is the rundown on our Polleros Mexican Food Show experience.

Rich Linton/Special to The Press-Enterprise

Chris Medrano starts a customer's order with fresh tortillas.

On a recent trip to Wildomar, we stumbled across a brand new Mexican food restaurant that was quite a find.

Polleros Mexican Food Show at Bear Creek Village is a bit like Chipotle and a little like El Pollo Loco, but with a lot more options including Mexican pizzas, salads, soups, nachos, quesadillas and wings. The décor is also a bit more upscale, but still very comfortable for families.

The restaurant, which opened about four months ago, features both "build-your-own" options for burritos, tacos, bowls and sandwiches, "design-your-own" options for the chicken plates for individual or family meals, as well as a full kitchen for a variety of other meals.

After talking to the owner, Alex Medrano, I wish I had sampled the pizza during my visit. The pizza options include BBQ chicken, tostada, carne asada, enchilada and fajita.
"We decided to try a new concept with the Mexican pizzas and went with traditional crust - not a tortilla," Medrano said. "They are really good."