Butterscotch-Cornflake-Peanut Butter Treats and What may Be Keeping You From Stocking Your Pantry....

Hi everyone and please click on the title of this post to read more. First off, I wanted to tell you that I attended a very interesting moderated discussion of how to deal with managing our children's screen time. There were various perspectives given by various panel speakers (all of whom were very accomplished psych people and media people). After an hour and a half of a very interesting discussion, I realized that the bottom line is that I am guilty of allowing my kids to watch too much t.v. Sorry, but my kids either stay safe and alive or have a mushy brain. I need to choose my battles....

That being said, let's talk about a battle we really do need to fight so that not only our brain but our entire body can be healthy-stocking a pantry. How many times have we all heard from cooking shows and magazines that cooking would be made so much simpler if we had a stocked pantry? Well, for many of us, the concept of creating a stocked pantry is completely alien, overwhelming, irritating and may make us want to run in the other direction, arms flailing. It is a reminder of what we should already know how to do but don’t. It may be embarrassing that at present we have only condiments, chips and a boatload of other carb snacks in there and maybe even some winter sweaters that we are storing in there because we ran out of space in our closet.

One client of mine said she wants to stick a fork in her eye every time some well intentioned friend or family member explains how easy it can all be if we just had a “stocked pantry”. “Enough with the freakin’ stocked pantry! What does that mean, anyway? How do I do it? Can’t some pantry fairy dressed like Martha Stewart just make my pantry magically stocked for me and then the cooking will just naturally flow from there? Is it really even that easy once we have a stocked pantry?"

Well, I hate to tell you but the answer is yes, it will make cooking easier which is why everyone keeps trying to convince us to do it. If you’re still listening and not running off to McDonalds , let’s talk about our incentive to even think about listening to all these people telling us to keep a stocked pantry. Although it seems like a big pain in the butt to invest any time or energy in this activity when there are myriad projects we would rather be engaged in (like reconnecting with our middle school boyfriend on facebook or researching the cheapest place to get a facial in our neighborhood-O.K., so now you know how I spend my day), there are many gratifying reasons to stock a pantry. Get ready because this part is very exciting:

Imagine pulling a few items out of a cupboard and fridge and creating a delicious, quick and healthy meal.

Imagine a world in which it is dinnertime, you are exhausted, and you realize you do not need to feed your family Cheerios for dinner because that was all you had in the house.

Imagine not feeling guilt and fear wash over you because your kids have not had to eat delivery pizza three times this week when every news show talks about the childhood obesity epidemic.

Does it seem like a fantasy? Well this can be our reality if we follow just a few simple steps. However! Before we go to the practical steps of creating a pantry, let’s think about why we haven’t stocked a pantry before. This is an important step because we are all busy and tired of wasting time and want to try to avoid any obstacles that may try to rear their ugly heads, sabotaging our valiant efforts to take back our panties-I mean our pantries. Some things to consider:

Did we have old, nasty expired food in our cupboards growing up and we are concerned we will also have rancid, bitter peanut butter as well?

Are we concerned we may buy stuff that we will never use, thus wasting money and time shopping for these items?

Was there mouse poop in the pantry which grossed us out?

We may have our own reasons keeping us from pursuing our stocked pantry dreams but it is time to move on.

Now is the time to convince ourselves to do it for our own good, like eating steamed broccoli or paying our taxes so we don’t get arrested. Let’s break it down: Instead of being overwhelmed by this stocking project that seems daunting, boring and/or overwhelming, let’s think about it in terms we can more easily understand. For example, just like your bathroom has your toothbrush and toothpaste in the medicine cabinet and your make up, soaps, creams, tweezers, eye lash curlers, etc. in a pretty little basket for easy access, your pantry can be organized in a similar fashion with food and tools to help you get where you need to go-to make that meal-as quickly and efficiently as possible.

Much like transforming our face into something presentable in as little time as possible during our rushed mornings, having a pantry that is organized with ingredients we like and often use can help us whip up a meal in as little time as possible. Capiche?

More on this later but for now, a recipe that I whipped up from my pantry and fridge for my husband’s poker game-delicious Cornflake clusters. No, they are not healthy but this is sort of my middle finger to the people who made rude raw food comments about me-remember, everything in moderation! All the ingredients, which I always have, were just sitting in my pantry, waiting for the right time. See how Matt Queler in the video below cannot get enough!


Butterscotch-Cornflake-peanut butter Treats:

5-6 cups corn flakes-the Kellogg ones do work better for this over the all natural corn flakes
1/2 cups peanut butter-smooth is what I prefer
2 pkgs. butterscotch chips or one pkg. butterscotch, one pkg. chocolate chips, whatever combo you prefer

Melt peanut butter and chips in a microwaveable bowl. Stir and let cool. Add corn flakes and stir lightly so the cornflakes stay as whole as possible. Drop by spoonfuls onto waxed paper and refrigerate. Thanks, Joela, from College for teaching me how to make these over 20 years ago.

Cajun Popcorn, Too Much Make-up and Be Too Legit To Quit!

Hi everyone and please click on the title of this post to read more. First off, Happy 4th of July-so glad we are independent, aren't you?

Well, this past week I attended my 12th year of the International Fancy Food Show at the Javitz Center in New York. If you have never been, imagine a land the size of a few football stadiums with little kiosks , one after another, where one can learn about new food products and stuff one's face with samples of food items from lobster dip to Fresh Mozzarella to organic 75% dark chocolate to pickled peppers and artichokes for 7 straight hours. Pure heaven....

To get to the show from my home, I took the commuter bus and was in awe of a woman who departed Port Authority looking like a completely different version of the original suburban lady who embarked in Montclair. She applied make up the ENTIRE trip to make this successful transformation. I couldn't help but see myself in this woman...but in reverse.

You see, I have a confession to make (yes, another confession): For many years (O.K., 10 years) I sort of "bent" the truth to get into the Fancy Food Show. For the first few years I was an "assistant" to my friend who was a writer for the NY Post, "helping" him find interesting and new products to write about. For a few years after that, I was the President of my made up company but one which I had intended to start someday called "Mother's Milk Cafe" (name created by friend Nancy). This company, with potential partner and friend, Linda, was a healthy catering company for new mothers. All the food would be nursing-mother-friendly, like no broccoli which would give the baby gas, fenugreek spice in the dishes to increase milk flow, etc. Good idea, huh? (see my video below with the other good ideas at the Show as well as my celebrity interview with the Top Chef lady and restauranteuse).

Anyhoo, I would have these companies listed on my big name tag that I wore around my neck for all to see and ask questions about. Although I could always answer the vendors questions without missing a beat, I always felt a touch of guilt because I was a liar, I didn't really hold these positions and I didn't really deserve to be a guest at the Fancy Food Show.

Well, I deal with a lot of clients who feel they are living a lie like I was and like the lady on the bus. There are a lot of us who feel we are just getting by , that if people knew the dirty little secret of what we actually do to get by, like buy unhealthy prepared food or spend a fortune on prepared foods, we'd be busted and feel even worse.

People, just as I am now legit and can hold my kitcheny head up high with my Take Back the Kitchen name tag, please follow my example. It took me years of sneaking into the Fancy Food Show, feeling the guilt and fear that I would be found out, to change my ways. I truly thought about what I wanted, considered what was standing in my way, sought out the support I needed to achieve my goals and worked really hard to get Take Back the Kitchen going.

So, get those aprons tied, put on that hair net and believe that it is never too late to realize your dream of making a pot roast, some potatoes and carrots and a side salad from scratch. It really can be done, I promise.

As for the lady on the bus, if you are reading this, you were beautiful when you entered the bus and you don't need all that make up to prove anything to anybody, including yourself. Let's all be the best that we can be for ourselves and our families, healthfully and honestly.

Here is a recipe using the delicious all natural and new Cajun seasoning I sampled at the Show. They were nice enough to give me a VAT of it to bring home. This easy popcorn recipe is a great, healthy snack:
P.S. here are the links to the TBK winners of the Food Show in the video below:
Best restaurant and celebrity siting: www.culinariane.com
Best community activist chocolate: www.romanicoschocolate.com
Best Parents Who Rock performer's crispy cracker: www.34-degrees.com
Best seasoning name: www.slapyamama.com
Congratulations!




Cajun Popcorn:

A big bowl of Whole Foods or Trader Joe's reduced fat popcorn
Slap Ya Mama brand all natural Cajun seasoning (or any other Cajun seasoning)

Sprinkle desired amount of seasoning on popcorn and indulge...

Thai Curry Chicken Dumplings and Our Family's Legacy of Healthy Cooking Modeling...

Hi everyone and please click on the title of this post to read more. I hope everyone enjoyed their weekend. I had a great time at my brother and sister-in-law's baby shower in Brooklyn this weekend. One of the highlights was the surprise visit by my mother's brother, Irwin (in the featured photo on the subway)and his wife, Susan, who live in North Carolina. Catching up with them was not only fun but shed some light on my family's cooking tree.

I may have mentioned that my mother was a true model of healthy-meal-consistency throughout our lives as well as a model of eating what you want but always in moderation. Well, something I had never thought about was from where she got her modeling.

What I learned yesterday was that my grandfather was diagnosed with type 2 diabetes at the age of 30. Believe it or not, over 70 years ago, way ahead of his time, he decided to try to control his diabetes with diet and exercise. He began lifting weights and watching what he ate and was able to control his sugar levels until he turned 60 which is when he began his insulin regimen. ( BTW, I had always heard about the weightlifting as a bonding experience my mother shared with her dad but did not know the origins).

With the support of my grandmother, becoming very interested and informed about nutrition by listening to nutrition radio shows, she altered the family's diet and became the model of healthy cooking. Who knew?

All to say that cooking modeling , like many other family behaviors both good and bad, can be passed down through the generations, all the way to my grandmother's great-granddaughter who is cooking up some healthy and delicious dumplings in the video below (although you will see how hers differ from mine-she is using turkey meatballs and brown rice noodles).

Keep up the good work everyone-you are really planting a seed when you show your family that healthy cooking and feeding can be a daily reality. P.S. The best part about this recipe is that you can salvage TOTALLY dried out chicken and morph it into a delicious dish.

Thai Curry Chicken Dumplings:

3/4 of a cooked chicken breast (steamed or baked is fine)
2 cups cooked chick peas
1 cup chopped cilantro
1 tsp black pepper
1 tsp salt
1-2 tsp red curry paste (Whole Foods or and Asian market)
2 tsp oyster sauce (Whole Foods or any Asian market)
1/2 tsp fish sauce (Whole Foods or any Asian supermarket)

wonton wrappers (most supermarkets)

On a baking sheet lined with wax paper or a large cutting board, lay out as many wonton wrappers that will fit. Leave aside.

In a food processor, shred the chicken breast. Add the chick peas and process until fully pulverized. Add cilantro and the rest of the ingredients, up to but not including the wonton wrappers, until all ingredients are fully processed and combined. Remove from processor and form into balls the size of a tsp. If the balls are too dry, add a few drops of water to make them more moist so that you can form them into balls.

Place the balls in the center of the wonton wrapper, place a tiny bit of water along 2 sides of the wonton square and fold over to make a triangle. Press down on the moistened sides and pinch the dough together a bit to keep together like an empanada.

When all the dumplings are prepared, place dumplings in a steamer or boil until the wonton wrappers become a bit translucent. Can serve as is or, as I prefer, browned in a non-stick pan with a little bit of canola oil. Heat a tsp of oil in a pan over med. heat. When oil is hot, cook dumplings for a few minutes on each side until browned. Serve immediately with a small bowl of the sauce below or a Thai chili sauce that you like.

Dipping sauce:

1 TBS fish sauce
2 TBS lime juice
1 tsp sugar
1/2 tsp apple cider vinegar
1/4 clove minced garlic
1 tiny, minced Thai chili pepper

Combine all ingredients in a small bowl and stir until combined

This recipe is enough for an entree of dumplings for about 4 people . i served with a big kale and beet salad from the last post.

Sweet and Savory Beet and Kale Salad and I was DISSED!

Hi everyone and please click on the title of this post to read more. I hope everyone is enjoying (or not dreading) the end of the school year. I, personally, look forward to the not-so-rushed schedule and the time to really spend quality days with my family.

I find that it's not so easy to function in this world, doing all that we need to do to get by and still be healthy and balanced (gee, really?). That is why I was so happy to host a raw food workshop with Catherine Moon (www.rawfoodhealthretreat.com) last week. She showed our workshop participants how easy it is to incorporate healthy food in its most nutritious state-the raw state, into our diet without wasting too much time.

One of the reasons many of us don't even bother cooking is because there are a lot of steps. Well, I learned that even just making a simple salad can be sufficient to get a ton of calcium if you are using raw kale which is loaded with nutrients. Kale is pretty tough and difficult to chew in its raw state but if you chop it up really fine and massage olive oil into it, it softens up and actually is pretty pleasant to eat. Combine that with some really red raw beets and it is not only GORGEOUS to look at , but we are eating two amazingly healthy superfoods in one meal.

Another reason one may not consider taking the time to add some raw foods to their diet is that people may ridicule or malign you, like they did to me with their comments on a popular local website, www.baristakids.com, when they read my quotes (and discussed the Cupcake lady, MeMe Roth) about how much junk food is in school and how I was hosting this raw food workshop:


heres a concept. Worry about your own kids.

Send a note saying no cupcackes for the little raw foodies.

All to often today to many people are telling me how to raise my kids. Thanks but no thanks. You can simply have your kids removed from said program instead of being the moral/food/whatever police you want to be. Don't hold up what I might want for my kid because you think you know better.

Better yet move to Montana and homeschool. Then you wont have to worry about anything and you can grow your own food ect.

Honestly it all seems like bad parenting to me. I can't control my kid so I have to make sure its not available to anybody.

Such stupidity.

I'm betting that these two moms have a stash of candy that they devoure when nobody is looking. Its like politics today. I am very suspect of anybody who is way too into a topic.

You got a ex-gov who made anti hooker laws who was going to hookers.

You got a senator who is so gung-ho on family values and cheats on his wife with a friend and spouse of a worker

You got a priest who cheating for 2 years while giving advise that he doesn't practice.

You got senetors and loudmouths who talk about anti-gay blah blah blah who are tap tap tapping under the stall and enjoying meth with gay prostitutes.

You got some dumb family who are parading around a teenage unmarried daughter who got knocked up and who ran on family values and are now preaching abstinance?

the lists go on and on. So I'm betting there is a shoe box full of snickers and m&ms somewhere high up in the back of a closet.

It all comes down to do as I say not as I do.
Author Profile Page Aflarfin

Dag! Sorry to spread this negativity, but I thought being compared to a prostitute- using-governor who hordes candy was a bit much and needed to be shared (although I do horde candy and always have)....

Anyhoo, here is Catherine's tasty and VERY healthy recipe for kale salad which is very much in season right now. It takes a bit more time than your regular salad but you will feel so healthy after eating it and your kids might eat it just because of the bold colors. Have your kids help you make it like I did with my eldest-she wouldn't try the kale but , shockingly, tried a beet for the first time during this salad prep time. Also, the dumplings in the video below paired up with the salad are not raw and will be discussed soon so stay tuned...

Beet and Kale Salad:
1 large bunch of kale chopped pretty finely
3 beets peeled and chopped or julienned (cut into small thin strips) Save the beet greens, wash them and and chop them up for the salad
2 cloves garlic (i didn't use these)
1/2 vidalia onion finely diced (I used a few chopped scallions)
1/2 lemon juiced
1 tsp apple cider vinegar
1 tsp agave nectar (whole Foods-if you don't have this, use a little maple syrup)
1/2 tsp chili powder (I didn't use this)
1 tsp cumin
1 tsp sea or kosher salt
1/4 tsp cayenne
optional -nuts, dried fruit
olive oil

Wash and cut the greens removing the stems. Coat the greens with olive oil. Add lemon, vinegar, agave, onion, garlic and other seasonings. mix well and massage the greens with your hands to soften them. Add the beets and let marinate. The longer you marinate, the more flavor.

Strawberry Rhubarb Crumble for a Happy Father's Day...

Hi everyone and please click on the title of this post to read more. For starters, Happy Father's Day to all you Dads out there. I realized today that I am a big hypocrite: Although I expect a great deal on Mother's Day like to be showered with gifts, hours of free time, well planned out brunch reservations, breakfast in bed, cards from the kids, etc., I really don't do nearly as much for my husband on Father's Day.

The main reason is because I really do do most of the work at home with the kids and really deserve a HUGE break and an out of this world day ;-) but the real reason is because my dear husband just doesn't really care for any hulabaloo except a nap. He also expects and appreciates a pie or a crumble made with blueberries or rhubarb. I am happy to oblige and have been preparing for this dessert for weeks.

How have I prepared? Well, when I received my rhubarb from my vegetable coop last week, I promptly cut it up (the stalks are really long) into 1 inch pieces and stored them in a ziploc in the fridge. They last a good long while, as they are pretty sturdy. Cutting them up allowed me to have an easier process when the time came to actually prepare the dessert.

In the end,he loved his crumble, got a short nap, and we all had a pretty great day. Happy Father's Day to the best Dad in the world (that would be my husband) and all you other Dads enjoy your future Crumbles!

Strawberry Rhubarb Crumble:

Preheat oven
About 3 cups raw rhubarb cut into one inch chunks
1 pint washed, trimmed and thickly sliced strawberries
4 TBS agave syrup (can get at Whole Foods or any Health food store) or 3-4 TBS sugar

Topping:

1/2 cup white flour
2/3 cup brown sugar
1/2 cup uncooked oatmeal
1 stick butter, softened

In a medium sized bowl, combine all ingredients with a fork until it is all crumbly

Step one: Steam the rhubarb until it is a little soft. Be careful because it can get totally mushy very quickly (like mine always does). It is fine if this happens but it is preferable to have firmer chunks. The truth is , you can even putthe rhubarb in raw but I am always scared it won't fully cook through but it should.

Step two: In a pie plate, stir together steamed rhubarb, sliced strawberries and agave (or sugar)until combined. Place topping on top of mixture, evenly, and bake at 350 degrees for about 30 minutes in the middle of the oven. For the last 5-10 minutes, place pie plate on the top rack of the oven until the topping turns golden brown. Best served with whipped cream or vanilla ice cream.

Indian Coconut Curried Vegetables and Change Your Guests, NOT Your Dishes!

Hi everyone and please click on the title of this post to read more. I just ate an AMAZING chocolate mousse that I will post about next time. For today, however, I'd like to touch on the subject of making the same dish for different friends which will doubly impress with half the work. I do believe it was Peg Bracken who wrote the "I Hate To Cook Book" who said, " It's much easier to change your friends than your cookbook".

Although I do love to cook and love the creative process, what I also like is a positive reaction from my guests about my food that feeds their bodies and their compliments after they eat that feeds my culinary ego :-.) Who doesn't like to be praised when they have worked hard? It is even better to have provided a delicious meal and have it go toward TWO or more festive events, feeding a whole slew of guests!

For example, I made such a big batch of my new Indian Curry dish that I was able to serve it at my bookclub dinner AND the birthday lunch I had for a friend the following day. Twice the pleasure, half the labor! You will see by the video below that, even the second day, this food brought a local celebrity to song (that may have had to do with the midday Proseco, however).

In summation, if you would like to focus on one dish and practice it to perfection, keep serving it to as many friends as you have until you run out of friends. Then, you can start focusing on another dish and build your repertoire in that fashion. Trust me, this method works. Enjoy the recipe!

Indian Coconut Curried Vegetables

1 head cauliflour chopped into bite sized pieces and steamed
7 potatoes, cut into 1/2"X 1/2" pieces, steamed until almost fully tender-keep checking so they don't get mushy and put into ice cold water to stop cooking
3 cus cooked chick peas
1 onion, chopped
1 TBS canola oil
1 inch ginger, grated
2 TBS yellow mustard seeds
1 TBS cumin seeds
3 tsp salt
3 tsp ground black pepper
1 1/2 TBS curry powder
1 tsp garam masala spice (can get at Whole Foods or any Indian Market)
4 curry leaves (can pretty much just find in Indian food stores-not vital)
4-5 whole cardamom seeds (can get at Whole Foods or any ndian Market-they are for flavor so do NOT eat them)
1 cup golden raisins
1 15 oz. can coconut milk

yoghurt sauce:
Mix fat free yoghurt with any Indian condiment like chili sauce, mango salsa or coriander chutney

In a very large saute pan or big pot, heat up oil. When hot, add mustard seeds,cumin seeds, curry powder, garam masala, cardamom pods and curry leaves and stir for a minute or so. Add ginger and stir. Add chopped onion and keep stirring until onions wilt and become clear. Add coconut milk and stir until combined with all the spices . When it starts to simmer, add cooked cauliflour, chick peas and potatoes. Add raisins and salt and pepper. Keep cooking until all the vegetables are hot. Serve with brown rice and some yoghurt sauce. dee-licious!

Curried Lentil Salad, Building Your Pantry of Spices and Building Confidence...

Hi everyone and please click on the title of this post to read more. First off, I am hosting a free Raw Food Workshop by certified Raw Foodist Catherine Moon this Thursday from 9:30-11:30. If you are interested in attending, please email me at alma@takebackthekitchen.com. You may not want to become a full raw foodist, but wouldn't some raw , healthy food be a nice addition to your diet???

Well, I hope everyone had a great weekend. I am proud to say that, this weekend, I was fortunate enough to witness my 8 year old run a 5K Run with an awesome program called Girls on the Run (www.girlsontherun.org)which helps young girls develop positive self esteem via discussions and physical exercise. I watched my daughter who has never run in her life, drag her feet and ask not to have to go to the program at our local park every week leading up to the actual race. My husband and I were very careful to be understanding and supportive yet firm about the fact that she had made a commitment and needed to follow through.

Believe me, it was not easy for any of us early on Saturday mornings to get to the practice with her resistance and it was even harder getting our four small kids up and out of the house by 7AM this weekend to get her to the final race in a town 1/2 hour away. As you will see by the smile on her face in the video below (and every week when I would pick her up), however, even after she refused to eat or drink to fuel up, still pleading that she not have to do it, we were all thrilled, including her, when she received her medal and finished the race.

What we all learned was that our young child felt overwhelmed and afraid that she would not be able to do something that she had never done before and that she might be embarrassed by her performance in the end (actually, that's my and my husband's psych 101 theory). Once she stuck with the plan, with our consistent support, she accomplished her goal, felt GREAT about it and may even consider doing it again which would be a healthy choice.

How similar this is to the experience of people over the last decade to whom I have given the following curried lentil salad recipe. They taste it,love it, ask for the recipe and then are completely blown over when they see all the spices involved. "Oh, I'm not a chef-who the hell has all those spices in their kitchen?".
"I'll never be able to pull that one off-look at that long list of ingredients. I'll just eat it when you make it".

I must admit that I have even enabled all of you because I have never given you this staple recipe of mine-until now. I feared you would be overwhelmed by the list of spices. I am now here to support you and tell you that you are SO up for the challenge because all this recipe requires is to have the confidence to build your spice pantry. Instead of looking at the negative, "I have none of those spices", act positively and productively and PURCHASE the spices that you will now have for future recipes. Have the confidence to say, "No, I do not have these spices, but I will buy them". Don't dwell on the fact that you may be 35, 40, 50 years old and are embarrassed that you have never had these in your pantry. It's time to move on, take back your kitchen, take back your pantry and get to the friekin' store. I promise, you will not be sorry.

Now, watch my adorable daughter on the video below and start this recipe that is perfect for summer brunches, BBQs, to bring to a new mother or to have as an entree or side dish. You deserve it! P.S. Thanks to Julie Rosenberg for serving this to me over 15 years ago and passing on the recipe :-)

Curried Lentil Salad:

1 1b dry green lentils, boiled until tender-NOT mushy
1 cup finely chopped red onions
2 cups cooked orzo pasta or cooked brown rice
1 cup of chopped pecans
1 cup currants or golden raisins
optional: 2 handfuls of sugar snap peas, thawed frozen peas or cooked string beans cut into inch sized pieces or any other green vegetable or legume like edamame

Dressing:

1/2 cup canola oil
1/2 cup red wine vinegar
1 tsp dijon mustard

spices:

3-4 TBS sugar
2 tsp salt
2 tsp ground pepper
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp mace
1/2 tsp coriander
1/2 tsp cardamom
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp cinnamon

In a big bowl, combine all cooked salad ingredients. In a small bowl, whisk all the dressing ingredients and spices until combined and stir into salad until fully combined. Serve warm or cold.