Home Food Safety: Facts for All

More and more, I have become aware of food safety faux pas when I go out to eat, watch cooking demos, or even go to a barbeque. Foodborne illness is all around us, and not to get all rapture-ish on you, but eaters get foodborne illness way more than one would think. The number hovers somewhere around 1 in 6 Americans annually. I won't go into the less-than-sexy details of what foodborne illness looks like (I'm sure you can use your imagination). Protect your food, especially now that summer is here and we may be attending more barbeques and parties that feature potluck and homemade foods.

(source)

Here are four useful tips from Home Food Safety:

1. Wash Your Hands! I don't know how often I see home cooks (and, my pet peeve, are the girls serving ice cream at ice cream stands) forgo washing his or her hands before preparing or touching foods, after touching money (or flipping their ponytail with their hand.) Keeping your hands clean is the numero uno way to keep your food safe for yourself and your guests.

2. Keep Raw Meats and Ready-To-Eat Foods Separate. This goes for transporting, cleaning, cutting, plating, etc. No one wants their salad or cooked burger to touch a plate that just held raw meat. That's just gross.

3. Cook foods to the proper temperatures. I have never been one for pink hamburgers (or hamburgers in general, for that matter) but by eating raw meat or meat not cooked to its proper temperature, you increase your risk of getting foodborne illness.

4. Refrigerate foods promptly at 40 degrees or below. There's nothing like a macaroni salad that's been sitting out on a picnic table while everyone swims in the pool at your block party barbeque. I can almost see the bacteria growth from here.

In order to protect yourself from foodborne illness, you've got to be a food safety vigilante. Here are some of the things I do at home to keep my food so fresh and so clean:

• Wash hands frequently, especially before, during, and after food preparation
• Regular cleaning and sanitizing of utensils, cutting boards, food preparation surfaces and sink
• Prompt refrigeration of leftovers, and periodic check of refrigerator thermometer to make sure it's running at the appropriate temperature
• Use a food thermometer when cooking meat
• The old adage, "when it doubt, throw it out" is one I follow religiously. Don't go eating food that might be bad. It's just not worth it.

For more information and quick tips relative to keeping your food safe and avoiding foodborne illness, visit www.homefoodsafety.org

For helping spread the word about the importance of food safety, I was entered into a drawing for a $15 Starbucks gift card and an iPad through Summertime Food Smarts, a contest run by the American Dietetic Association and ConAgra Foods' Home Food Safety program. Home Food Safety is dedicated to raising consumer awareness about the seriousness of foodborne illness and providing solutions for easily and safely handling foods. Learn more at www.homefoodsafety.org

Ben and Jerry's Factory Tour

I'd be lying if I said I didn't love Ben and Jerry's ice cream. Actually, I love all ice creams, but certain kinds are close to my heart, and two of my top four flavors are made by these two hippies who started an ice cream stand in Burlington, VT in 1978.

But let's back up a moment. On Sunday, Tim and I traveled to Vermont for the UVM graduation (the real reason we were in Vermont on Sunday; we weren't there just to eat ice cream). Despite the consecutive string of rainy days we've been having in Massachusetts it was at least dry, albeit overcast, in the Green Mountain State; a good day for a graduation.

Congrats Kate!

Graduation was followed by a delicious lunch at Arvad's Grill and Pub in Waterbury, Vt. My first choice was actually Michael's on the Hill, known for their locally-driven European cuisine, but dinner did not start until 5:30 p.m. We had also tried The Alchemist, but the place did not begin to serve food until 4 p.m.

Perhaps people in Vermont only eat dinner.

And I vowed we would not be leaving Northern Vermont without a trip to the Ben & Jerry's Factory. So after finishing up at Arvad's we drove the one mile to the factory. The ice cream factory offers tours of the facility and lets tourists in on the fun history of this legendary ice cream and successful business model.

The 30-minute tour started with a reminder of Ben & Jerry's product, social, and economic missions.

We then pondered our favorite flavors.

After a short video and a look at the factory operations, we sampled one of the newest flavors: Late Night Snack, inspired by Jimmy Fallon. It had little clusters of chocolate-covered potato chips, which personally I felt were a little strange (I am somewhat of an ice cream purist and potato chips don't belong in ice cream; feel free to disagree.)

Next we headed down the ice cream Hall of Fame. My two favorites made the cut: Chocolate Fudge Brownie and New York Super Fudge Chunk. (Despite being an ice cream purist, I make an exception for chocolate chips, brownies and fudge).

The tour conveniently ends close to the gift shop and closer to the ice cream stand, where you can purchase your own cone. And that we did. We also visited the Flavor Graveyard, a place where old, retired flavors go to die.

It was a great twelve hour round trip to Vermont and back. Highly recommend! Oh yes, and along the way we had made a pit stop for some gas and coffee and found some locally grown asparagus and rhubarb. At a convenience store, no less! Wish more convenience stores in Massachusetts would have local vegetable offerings.

And finally, my four favorite ice cream flavors, in specific order:

1. mint patty explosion (can be found at Meola's Ice Cream)

2. New York super fudge chunk

3. chocolate fudge brownie

4. plain ol' vanilla

Question of the Day: What's your favorite ice cream flavor?

Rhuberry Crisp

That culinary trip to Southern Food, Texas took a lot out of me. Immediately after making that meal of BBQ Chicken, beans, cole slaw, and cornbread, I reverted back to my New England roots and cooked something with fresh, local rhubarb and almost freezer-burned cranberries left over from Thanksgiving. Nothing's more New England than a cranberry, right?

My go-to spring dessert is always fruit crisp. So much so that I actually posted similar crisp recipes within two months here and here without even realizing it.

But back to rhubarb and cranberries. An unusual combination? Probably.

Don't make that pucker face just yet. Rhubarb and cranberries can be friends, as long as there's a lot of wine sugar involved. I was inspired by Diary of a Locavore's Rhubarb and Meyer Lemon Cobbler, but changed it considerably based on my quest to marry rhubarb and cranberry. I know, no one likes a match maker.

Rhubarb-Cranberry ("Rhuberry") Crisp

2 cups rhubarb, sliced lengthwise and chopped into 1/2 inch pieces

2 cups cranberries, fresh or frozen (local!)

1/4 cup honey (local!)

1/2 cup sugar

juice of 1/2 lemon
2 Tbsp flour
dash of cinnamon
dash of salt

6 Tbsp cold butter, chopped into pieces
1/2 cup rolled oats

1/2 cup whole wheat pastry flour (local!)

1/2 cup sugar

1 tsp lemon zest

dash of cinnamon
dash of nutmeg

In a small 8x8-inch baking dish, mix rhubarb, cranberries, honey, lemon juice, sugar, flour, cinnamon, and salt well. Set aside. In a small bowl, mix oats, flour, sugar, lemon zest, cinnamon, and nutmeg. Using your fingers, cut in butter until the batter is the consistency of course gravel. Sprinkle mixture over fruit and bake for 30 minutes at 400 degrees, or until topping has browned.

What I loved most about this dish is that the rhubarb and cranberries gelled and the outcome tasted almost like a fruit bar/square than a crisp. Regardless of its amoeboid shape, the taste was sublime. The sugar lassoed in just enough of that tartness from the cranberry and bitterness from the rhubarb and made it delectable.

Question of the Day: What fresh, locally-grown food are you most looking forward to this month?

A New Englander's Take on BBQ

So I'll admit, I know nothing about BBQ, ribs, or southern cuisine in general.

I can count on one hand the number of times I've been south of the Mason-Dixon line.

I love country music but admit that I only listen to the pop variety.

Okra scares me.

I wouldn't be caught dead stopping at a roadside place called Bub's BBQ (although such place DOES exist in Massachusetts, no less... but I've never been.)

But I was really in the mood for some tasty, sweet, spicy food, so here comes my take on southern comfort: BBQ Chicken, Cole Slaw, Classic Sweet Cornbread, and Baked Beans. Of course, this might not be southern comfort food at all for all I know, but this is what I imagine it to be. Doesn't it look so Texas-y?

BBQ Pulled Chicken

1 medium yellow onion, chopped

1 tsp canola oil
1 tsp minced garlic
1 cup water
1 4.5-oz can chopped green chiles
1 18-oz Sweet Baby Ray's Sweet and Spicy BBQ sauce
1 1/2 lb chicken breast
1 lb chicken thighs

In a 5 1/2 quart dutch oven, heat to medium and saute garlic and onion in oil until translucent. Add water, chiles, BBQ sauce, and chicken. Reduce heat to medium-low, cover, and simmer for 1 hour. Remove lid and mash chicken with a potato masher. It should be moist and easily break apart.

Classic Cole Slaw

Adapted from eatingwell.com

1 small head green cabbaged, thinly sliced with a mandolin

2 medium carrots, grated

1/3 cup low-fat mayonnaise
1 1/2 Tbsp cider vinegar
1/3 cup non-fat plain Greek yogurt (all I had on hand was honey yogurt, and it was still delicious!)
1 Tbsp yellow mustard

2 tsp sugar

A pinch of salt and pepper

Mix cabbage and carrots in a bowl. Set aside. In another small bowl, mix mayo, vinegar, yogurt, mustard, sugar, salt, and pepper. Mix into cabbage/carrot mixture and toss well. Refrigerate an hour before serving.

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As I served this up and proceeded to devour this cole slaw, I sheepishly admitted that I loved it so much because it tasted like the Kentucky Fried Chicken cole slaw I used to get as a kid. As long as I can remember, my father and I have been on a quest for the greatest-tasting cole slaw. I think it's safe to say (even though I hate to do it) that KFC wins, hands down.

Moving on...

Dessert, you say? Rhubarb-cranberry crisp, coming right up...

Question of the Day: Can someone please tell me what southern food really is??!

I LOVermont

If you were looking for me this weekend, I was not in the kitchen. I was here.

This place is one of my favorite places to go in the whole wide world. And the farm fresh egg breakfasts aren't bad, either.

If you're looking for some recipes, I have some pulled chicken, cole slaw, and a rhubarb-crisp you'll die for. Com'n right up...

Spring Roll(less) Salad

I'm a big fan of homemade spring rolls. Made fresh, the textures and flavors meld in perfect harmony. But if you've ever tried to refrigerate them or take them in your little bento box for lunch, you know the rice paper roll gets soggy, falls apart and is just generally unappetizing.

So I took my leftover tray of spring roll fillings and mixed them all together in a salad bowl for this spring roll salad.

Spring Roll(less) Salad

Makes 2 servings

2 carrots, ribboned ("peel" ribbons off with a peeler right onto the plate)

1 bunch cilantro, finely chopped

1 bunch green onions, finely chopped

1 cucumber, cut into long thin slices

1 tsp ginger, finely chopped

8 oz firm tofu, drained, cut into long thin slices

Soy Ginger Sesame dressing + 1 Tbsp creamy peanut butter (sounds weird but I promise is delicious)

Heat a frying pan to medium and add one tsp soy ginger sesame dressing. When hot, add tofu and fry on each side, turning every 2-3 minutes. Once each side is crispy, remove from pan and set aside. In a salad bowl, Add carrots, cilantro, green onions, carrots, ginger, and tofu. Drizzle 2 Tbsp dressing over the top and enjoy!

Question of the Day: What's your favorite ingredient in salad?

Giveaway Time: Fitness and Health Bloggers Conference

Spring finally feels like it's here! The tulips are up, the winter jackets are packed away, and outdoor recreational exercise is fun again!

I have a fabulous giveaway for you all, probably one of the biggest on this blog.

The fine folks at the Fitness and Health Bloggers Conference (say that five times fast) have offered to give a free registration to one lucky reader! The conference is happening June 24-26 and includes quite a few informative talks on health- and blog-related topics and all sorts of active living activities including a guided hike, yoga, a running form clinic, martial arts, and a mountain bike ride. The activities alone are worth the trip!

And get this, it's in Boulder, Colorado. Last time I visited Colorado I was WWOOFing. Personally, I've wanted to visit this area of the country for ages, and since I'll be speaking at the conference, I'll finally get to visit! And here's your chance to visit too:

Comment on this post, telling me why you'd like to attend the conference. If you live in the Boulder/Denver area, this would be perfect for you! If you're traveling from out-of-state, you would be responsible for hotel/travel.

I'll pick a winner on Friday, May 13. It's a $250 prize! Good luck!

Cinco de Mayo Taco Casserole

I started thinking I'd make his and hers nachos and cheese for dinner tonight, but somehow that morphed into this taco casserole.

Cinco de Mayo Taco Casserole

10 corn tortillas, cut into thin slices

4 cups chili (I used chili I had made last night with tomatoes, black beans, pinto beans, poblano pepper, green peppers, onions, and spices) or refried beans

2 oz shredded cheese (I used Cabot Pepper Jack cheese)

guacamole (made from 2 ripe avocados + 1 bunch of finely chopped cilantro)

4 strips turkey bacon, cooked and crumbled

In a casserole dish, layer corn tortillas and chili and sprinkle cheese over the top. Put 10-12 1 Tbsp scoops of guacamole over top and sprinkle bacon. Broil at 500 degrees for 10 minutes until golden brown.

Enjoy with a festive Cinco de Mayo drink. I did.

Question of the Day: Are you a burrito, taco, enchilada, or taco casserole kind of person?