Happy Holidays, Scramblers!

Hey you Scramblers, happy holidays and thanks for all your suggestions and support in '08. We're working on some terrific new updates to the site that we hope to launch in January, and I've got some great new recipes coming up soon (baked coconut ginger chicken, all American stir-fry, ravioli with sundried tomatoes and spinach...yum). Let me know if you have any ideas to share or any great appetizer recipes that aren't too rich.

Thank you for helping us make this the most successful year yet for The Scramble!

Warmly, Aviva

P.S. Last December, I'm not sure I would have thought that this year I'd be twittering (@thescramble), blogging, and facebooking, all in one day! I feel young again!

Fun Mango Geography Game for Kids

This is totally adorable and your kids may even learn a thing or two about Central and South America and delicious and healthy mangoes: http://www.mango.org/en/mango-kids/jangogeography.aspx.aspx

Beyond Wine: Host and Hostess Gifts that Make you a Welcome Guest

Now is a time of year where parties seem to be a dime-a-dozen, whether it’s a holiday party, a family gathering or a social get together with friends. As we’ve ventured our way into adulthood, we’ve realized that it’s nice to bring a small gift for the host/hostess of the party. While there’s always the old stand-by of a bottle of wine (which is always appreciated), I like to branch out sometimes with more interesting or memorable gifts (in hopes I'll be invited back!). Maybe the suggestions below can give you a little inspiration:

Cocktail Tags: For those of you who may not know what these are, they are little “hooks” that you can attach to the bottom of your wine/cocktail glass to differentiate yours from everyone else’s. What I love about these is that there are so many different kinds out there and you can buy a pack that reflects an interest of the host. An example is, if they love the beach, you could get cocktail tags that have a beach- related theme. Pier One always has some great affordable options at holiday time.

Beautiful Candles: Fortunately there are so many choices, that you can find something as simple or as ornate as you want.

Gourmet Olive Oil or Vinegar: If you’re attending a party at someone’s home, chances are, they cook at least a little bit! Someone who enjoys cooking probably always appreciates having a special bottle of oil and vinegar for dressing salads, dipping breads, or making almost any dish taste a little better.

Tapenade or other Gourmet Spread: If you’re lucky, maybe they host will put it out that night with the other appetizers and you’ll get to sample your purchase!

Do you have other ideas for host/hostess gifts? If so, please share your idea by leaving a comment here. (Thanks to Scramble Customer Advocate and consummate guest, Betsy Goldstein, for her contributions to this column!)

Barney Butter--Great Stuff!

One of the neat perks of having my own food website is I occasionally get to try new products for free, as companies hope that if I like their product I'll tell you about it. Once in a while this clever marketing tactic even works, as in the case of Barney Butter, the peanut free, all natural almond butter created by Calfornia mom, Jennifer Barney.

First, let me assure you that I am open-minded, but choosy. I recently tried Better'n Peanut Butter and almost gagged on that fakey sweetey tasting stuff. I also have no problem with regular peanut butter, love it in fact. But for those of you who can't eat peanuts, or who love almonds and their health benefits, or who just want to try something different, I wholeheartedly recommend Barney Butter. I've tried it on a spoon, on a cracker, and most recently, on a chocolate rice cake for an afternoon snack--delightful! B.B. is available on the website or in many stores in the Western U.S.

Cookies in a Jar

This is straight from Family Fun magazaine, and makes a wonderful homemade holiday gift:
How to Make It: In a 1-quart widemouthed jar, add the ingredients in the order listed. Pack them down firmly after each addition (the layers should be as flat as possible).
Ingredients:
1/4 cup sugar
1/2 cup packed brown sugar
1 1/2 cups all-purpose flour
3/4 tsp. baking soda
1/4 tsp. baking powder
1/2 cup M & Ms or other candy coated chocolate (holiday colors are fun)
1/2 cup rolled oats
1/2 cup cocoa crisped-rice cereal (or regular flavor)
1/2 cup white chocolate chips

Screw on the cover and prepare a decorative gift tag with the following instructions:
"To make your holiday cookies, cream together 1/2 cup of butter or margarine, 1/2 tsp. vanilla extract, and 1 egg in a large bowl. Add the contents of the jar and stir until well blended. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 10 - 12 minutes. Makes 4 dozen.

My family ate a Frozen Dinner!

Yes, it's true, I took a store-bought frozen meal out of the freezer tonight, heated it in the oven and served it. But this was no ordinary frozen meal! We enjoyed delectable Sofrito Chicken Breasts with Apples in a Red Wine Reduction Sauce by renowned Spanish chef, Jose Andres. What's more, this frozen dinner cost more than $40 (I had to buy 2 to feed all 4 of us) and proceeds from the sale of the dinner benefit DC Central Kitchen, which trains low-income DC residents in professional cooking careers.

While this meal cost about 4 times what it usually costs to feed my family dinner, I wanted to support this creative initiative between DC Central Kitchen, Cuisine Solutions, and famous DC chefs. I looked at this as an alternative to a dinner in a restaurant. My dauther, Celia, who is 9, thought the best part was that she didn't have to wait ages after ordering for the food to arrive.

I must admit it was kind of fun to just wait for a meal to heat in the oven, though aside from steaming some peas to serve with it, I didn't really know what to do with myself while dinner baked. But tomorrow I'll be glad to be back to making homemade dinner.

For more information about this innovative partnership and these delicious frozen diners, visit http://www.dccentralkitchen.org/article.php?id=174.

New Feature Update: Custom Menu Plans can now be Edited

Okay, Scramblers, you asked for it and now you've got it. Your custom menus can now be edited and deleted. Please give this new feature a try and let me know if all goes smoothly before I announce it more widely in the newsletter. Thanks for your help! (And thank you, Sarah, for making this happen.)

Revisiting a great recipe--Mulligatawny Stew

Last night, I hosted my book club for our monthly dinner and discussion. A few of the women in the club are great cooks and really go all out for the dinners, so I get a little intimidated when it's my turn to host. For the meal, I revisited a recipe I hadn't made in a long time, Mulligatawny Stew, and served it over basmati rice, garnished with lemon wedges and fresh cilantro. I served roasted cauliflower on the side, and the kids made a beautiful apple crisp for dessert, which I served with low-fat vanilla ice cream. All in all, it was a great meal, and one I would definitely repeat:

Mulligatawny Stew (Indian Lentil Stew)

Prep (20 minutes) + Cook (30 minutes)
6 servings, about 2 cups each

Ever since watching Kramer and Elaine rave about it on the “Soup Nazi” episode of Seinfeld, I’ve been intrigued by Mulligatawny stew. Now, after making a batch, I can see what all the fuss was about. This Indian stew is rich, aromatic and delicious. Serve it with Roasted Cauliflower Poppers.

2 Tbsp. vegetable oil
2 medium onions, chopped (about 3 cups)
2 tsp. minced garlic (about 4 cloves)
1 Tbsp. minced ginger (or 1 tsp. ginger powder)
1 tsp. curry powder
1 tsp. garam masala
3/4 cup dried yellow or green lentils, soaked in water overnight, if possible
1 can (15 oz.) diced tomatoes with liquid
1 box (32 oz.) chicken or vegetable broth
1 1/2 cups uncooked basmati or long grain rice
1/2 cup light coconut milk (you can freeze remaining coconut milk for a future need)
lemon wedges for serving (optional)
1 cup fresh cilantro, for serving (optional)

(If you have soaked the lentils for faster cooking, drain them before proceeding with the recipe.) Heat the oil in a stockpot over medium-high heat. Add the onions, garlic, ginger, curry powder and garam masala and sauté it, stirring occasionally, until the onions are lightly browned, about 6-8 minutes. Stir in the lentils to coat them and add the tomatoes and chicken broth (if you presoaked the lentils, you may only want to use 3 cups of the chicken broth because the lentils have absorbed extra water). Bring the soup to a boil and simmer it, stirring it occasionally, until the lentils are tender, about 25-30 minutes (or 10-15 minutes for presoaked lentils). Meanwhile, cook the rice according to the package directions (and prepare the cauliflower if you are making it).

Puree the soup to desired thickness in a blender or right in the pot using an immersion blender—it can be smooth or chunky, depending on your preference. Stir in the coconut milk until it is heated through, and ladle it over the rice, squeezing fresh lemon juice over it, if desired, and garnishing with fresh cilantro (optional).

Side Dish Suggestion: To make Roasted Cauliflower Poppers, preheat the oven to 400 degrees. Cut 1 head of cauliflower into florets. Toss them with 1 Tbsp. olive oil, 1/2 tsp. (or more to taste) chili powder, 1/4 tsp. (or more to taste) cumin, 1/4 tsp. salt. Roast for 20 – 30 minutes until they are browned and soft, tossing once.

Tip: If you can’t find the Indian spice mixture, garam masala, at your store, use extra curry powder or
make your own garam masala by mixing coriander, cumin, cinnamon, pepper, cardamom, and cloves.

Nutritional Information per serving (% based upon daily values):
Calories 230, Total Fat 10g, 15%, Saturated Fat 4.5g, 23%, Cholesterol <5mg, 2%, Sodium 105mg, 4%, Total Carbohydrate 28g, 9%, Fiber 10g, 40%, Sugar 8g, Protein 11g

Nutritional Information per serving (with 1 cup cauliflower) (% based upon daily values):
Calories 275, Total Fat 12g, 18%, Saturated Fat 5g, 25%, Cholesterol 5mg, 2%, Sodium 368mg, 15%, Total Carbohydrate 33g, 11%, Dietary Fiber 13g, 50%, Sugar 10g, Protein 13g

Bye-bye farmer's markets--boo hoo

Thanksgiving weekend has passed, and that also means that the last farmer's market near my home has shut down for the winter. I'm trying to steel myself for 6 months without fresh, locally grown fruit, vegetables, and other delicacies. I must admit that I envy my mom, sister, and all you Scramble subscribers that live in places with year round produce markets. Maybe this will be the year I find a sunny patch to plant my own vegetable garden in the Spring. Either way, I'll be counting down the long cold days until asparagus, artichokes and peas arrive in Maryland once more.

Note from a 10 year old to a Scramble subscriber

This is an excerpt that Scramble subscriber Jeanne R. shared with me, from a note her 10 year old son left on her desk this weekend:

"Here are some reasons you are the best mom ever! First of all, you make better meals than most of the other moms because you've got Aviva's Six O'clock Scramble recipes."

Thank you for all of us...

Jeanne

Carrot and Celery Pan-Flute

Scramble marketing Queen, Jeanne Rossomme, suggests we get this guy to compose and preform a new Scramble theme song. What do you think? http://www.youtube.com/watch?v=vHV5ukFL0NU

I hope he turns them into a delicious stir-fry when he's done playing!

Reindeer Faces--adorable snack or lunch

Here's a really cute idea from Connie Evers at nutritionforkids.com: http://www.nutritionforkids.com/emlnews/FK-December01.htm#sal

Cooking and Parenting Milestone for Me

It brings to mind the horrifying opening scene from the book The Glass Castle by Jeannette Walls, but then I have to remember that Jeannette was 3 when she caught on fire making her own hotdogs unsupervised, while Celia is already 9. And Celia did managed to take the chicken out of the oven without burning herself or setting the kitchen on fire.

Our kids are now old enough to stay home alone for short periods, and they are eager to do so. Earlier this week, I got home from taking Solomon to his guitar lesson at 5:45, and I had to go to an evening event at 6:30. Andrew couldn't get home from work until 7, so I decided to leave Solomon and Celia home for half an hour, which is no big deal. But, I didn't manage to get their dinner into the oven until 6:15, and it had to come out at 6:45. Celia eagerly volunteered for the job of head chef while I was gone. I was nervous--this was a first, but I decided that she was ready for the responsibility. Though she's the younger of our children, she cooks with me a lot and has taken a professional cooking class.

I set the kitchen timer, set out the oven mitts, and went over her duties with her: she'd need to turn off the alarm, put on the mitts, take the chicken out of the oven and put it on top of the stove, and turn off the oven. I was only mildly terrified, but when I called to check in at 6:50, all was well. Celia was so proud of her accomplishment, and the three of them polished off the apricot chicken.

More Thanksgiving Advice

My friend, Jackie Kelley, Personal and Professional Organizer Extraordinaire (http://clearinghousenow.com) , adds these suggestions for preparing to host Thanksgiving dinner. If you have your own tips, questions, or suggestions, please add them here as a comment.

I’ve done my share and grew up watching my mother and aunt put on amazing meals for 30+ people every year (my immediate family growing up was 11 people!)

1. Delegate, delegate, delegate as much as possible – easiest if you are planning the menu and can farm out dessert, side dishes, table arrangements and extra chair duties.

2. Plan menu and shop for staples the week before. This prepares you to make dishes ahead of time that you can freeze or store for a few days in the fridge (pies, cheesecakes, soups). Also helps if you are hosting out of town guests and need meals for days after the holiday. Keep a separate list for perishables and fresh vegetables to shop for a day or two before.

3. Review items in your refrigerator and pantry before you food shop to inventory what you have and to clear space of old items. Food in your fridge and pantry should always be food with a plan; make use of them or move them out.

4. Keep flat surfaces and counter tops in your kitchen cleared. A clear countertop makes the kitchen more organized and feel more welcoming. Especially important if others will be working at your side during the holiday.

5. Before Thanksgiving, quickly inventory your food container collection to assess storage needs for leftovers, to aid in a quick cleanup and doggie-bag delivery for parting guests (there’s always someone who wants that leftover stuffing!) Make sure you have enough lids that fit or at least an extra box of foil!

6. Set out empty serving dishes (and flag with post-it) for each menu item to prepare for the last minute get-on-the-table rush, and to make it easier for others to help dish out.

7. Involve the kids by assigning jobs for each. Prepare list of guests to aid them in setting table, making place cards and setting out nibbler snacks.

Thanksgiving Recipe: Cornbread Stuffing with Pomegranate Seeds

Cornbread Stuffing with Pomegranate Seeds

Prep (25 minutes) + Cook (40 minutes)
10 side dish servings

I spotted this recipe on the POM Wonderful web site a few years ago, and tinkered with it a bit to make it healthier—it’s heavenly on the Thanksgiving table. You can make the stuffing up to a day ahead and heat it in the oven before dinner.

1 pomegranate
2 Tbsp. canola oil
1 cup chopped dried apricots
1 cup dried cranberries
2 – 3 stalks celery, chopped (about 1 cup)
3 – 4 scallions, sliced (about 1/2 cup)
12 oz. cornbread stuffing mix
4 Tbsp. butter, melted
1 egg, lightly beaten
20 oz. reduced-sodium chicken or vegetable broth

To remove the pomegranate seeds from the fruit, deeply score the pomegranate and place it in a bowl of water. Break it open underwater to free the seeds (also called arils). Keep breaking and freeing seeds until they’re released from the pomegranate’s skin. Remove the white membranes that are floating in the water and drain the seeds. Reserve 1 cup of seeds and refrigerate the remainder for another use (or, if you’re like me, eat them immediately).

Preheat the oven to 350 degrees and spray a large round casserole dish with nonstick cooking spray.

In a large skillet, heat the oil over medium heat. Sauté the apricots, cranberries, celery, and scallions for about 5 minutes until softened. Remove them from the heat.

Place the stuffing mix in a large bowl; add the apricot mixture, pomegranate seeds, melted butter, egg, and broth, and mix well. Smooth the stuffing mixture into the casserole and cover it with foil. Bake it for 25 minutes, remove the foil, and return it to the oven for 15 more minutes or until the stuffing is golden brown.


Nutritional Information per serving(% based upon daily values):
190 calories, 6 g fat, 2 g saturated fat, 32 g carbohydrate, 62 mg cholesterol, 332 mg sodium, 2 g fiber, 4 g protein

Thanksgiving Recipe: Sweet Potato Pie

Thanksgiving Delight: Sweet Potato Pie

Prep (20 minutes +) + Cook (2 hours)
8 servings

This wonderful side dish has graced my family’s Thanksgiving table for as long as I can remember, and everybody seems to want the recipe—so here it is! The sweet potatoes don’t need to be tended to while boiling, so you can cook them any time during the day, and you can make the filling up to a day in advance. This pie can be part of a weeknight meal with cornbread and a rotisserie chicken.

3 Tbsp. butter
3 medium sweet potatoes
1/4 cup flour
1 tsp. baking powder
1 egg, beaten
1/2 tsp. nutmeg or cinnamon
3/4 tsp. salt
2 Tbsp. sugar
1/4 cup nonfat or low fat milk
1 prepared pie crust, or make your own (see directions below)

Remove the butter from the refrigerator to soften it. In a stockpot, immerse the sweet potatoes in water and bring the water to a boil. Reduce the heat and simmer it until the potatoes are soft when pierced with a fork, about 50 minutes. (New directions 12/07) Peel and cut potatoes into large cubes. Add to heating water and boil for 20 – 25 min. until fork tender). When they are done cooking, immerse the potatoes in cold water and pull their skins off. Put the flesh of the potatoes in a large bowl, and discard the skins.

Preheat the oven to 350 degrees. Mash the sweet potatoes with the butter and all the remaining ingredients except the crust. Whip the mixture by hand until it is mostly smooth. (At this point, you can refrigerate the filling for up to 48 hours). Spoon the sweet potatoes into the crust and bake it for an hour (or up to 1 1/2 hours if you like a browner top). Let it cool for 10 minutes before serving it.

To make your own 20 minute pie crust: Combine 1 cup of flour and 1/2 tsp. salt in a bowl. With two forks, cut 1/3 cup plus 1 Tbsp. butter or Crisco into the flour mixture until it looks like coarse cornmeal. Sprinkle 2 Tbsp. ice water, 1 Tbsp. at a time, over the pastry mixture, tossing lightly with the fork after each addition and sprinkling only the dry portion. Pastry should be just moist enough to hold together, but not sticky. With a large piece of waxed paper underneath and on top of the dough so it doesn’t stick to the rolling pin, roll the dough into a circular shape. Lift off the top piece of wax paper, and flip the dough into a pie plate, gently pressing it into the plate and removing the waxed paper. With your fingers, flute the crust to the rim of the pie plate to adhere it. Trim the edges with a paring knife and patch the crust if needed. Refrigerate the crust until you are ready to fill it.

Nutritional Information per serving (% based upon daily values):
Calories 210, Total Fat 10g, 15%, Saturated Fat 3.5g, 18%, Cholesterol 40mg, 13%, Sodium 270mg, 11%, Total Carbohydrate 28g, 9%, Dietary Fiber 1g, 5%, Protein 3g, Sugar 10g

Nutritional Information per serving (with 1/6 rotisserie chicken and 1 piece of cornbread) (% based upon daily values):
Calories 596, Total Fat 19g, 38% Saturated Fat 8g, 40%, Cholesterol 184mg, 61%, Sodium 1215mg, 50%, Total Carbohydrate 58g, 19%, Dietary Fiber 2g, 11%, Sugar 6g, Protein 41g

Thanksgiving Recipe: Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Prep (20 minutes) + Cook (1 hour +)
6 servings, about 2 cups each

The soup is easy to make, but it takes some time for the squash to bake. (I don’t think the squash is quite as good when cooked in the microwave as it gets sweet and caramelized in the oven.) The soup can also be made a day or two in advance or frozen for up to 3 months. Serve it with whole grain bread and potato pancakes (we love Dr. Praeger’s vegetable pancakes, sold frozen) topped with nonfat sour cream and naturally sweetened applesauce.

3 – 4 lb. butternut squash
2 Tbsp. butter
1 tsp. chopped garlic (about 2 cloves)
1 large yellow onion, chopped
2 celery stalks, chopped
1/4 tsp. cinnamon
1/4 tsp. ground ginger or 3/4 tsp. minced fresh ginger
2 cups chicken or vegetable broth
1/2 tsp. salt (or to taste)
1 Tbsp. honey or pure maple syrup

Preheat the oven to 400 degrees. Line a rimmed cookie sheet with aluminum foil and spray the foil with nonstick cooking spray.

Slice the ends off the squash, stand it on one end, and slice the squash in half, lengthwise. Scrape out the seeds and place the two halves, cut side down, on the baking sheet. Bake until it is very tender when pierced with a fork, 50-60 minutes.

After the squash has baked for 50 minutes, melt the butter over medium heat in a heavy duty saucepan. Add the garlic and cook it for about 1 minute. Add the onions, celery, cinnamon and ginger and sauté it, stirring occasionally, until the onions and celery are softened, 5-8 minutes.

When the squash is tender, remove it from the oven and let it cool for a few minutes. (Meanwhile, prepare the potato pancakes, if you are serving them.) Peel off the squash’s skin or scrape out the flesh (whichever is easier), chop it coarsely, and add the squash to the pot with the onions. Add the broth and bring it to a boil. Stir it thoroughly and simmer it gently for about 10 minutes.

Puree the soup in a blender (or with a hand blender) and return it to the pot. Stir in the salt (optional) and honey. Serve it immediately, or refrigerate it for up to 2 days, or freeze it for up to 3 months.

Nutritional Information per serving (% based upon daily values):
Calories 160, Total Fat 4g, 7%, Saturated Fat 2.5g, 12%, Cholesterol 10 mg, 3%, Sodium 240 mg, 10%, Total Carbohydrate 30g, 10%, Dietary Fiber 7g, 27%, Protein 3g, Sugar 11g

Nutritional Information per serving (with 1 slice whole grain bread and 2 pancakes with sour cream and applesauce:
Calories 433, Total Fat 16g, 25% Saturated Fat 3g, 17%, Cholesterol 31mg, 10%, Sodium 663mg, 29% Total Carbohydrate 67g, 23%, Dietary Fiber 16g, 63%, Sugar 15g, Protein 9g

Italian Pancakes

I received this funny note today from subscriber, Katie E. of New Hampshire:

Hi Aviva,

I thought you'd enjoy this little anecdote. We prepared the eggplant parmesan a week or two ago. I was serving them up from the pan, using a spatula, as the kids walked by on the way to the table. When they asked "What's for supper?", my husband jumped in with "Italian pancakes." My 8 yr old daughter was very intrigued and her eyes lit up. They dove in to trying it and decided it was pretty good. Later the 8yr old asked if it was maybe really eggplant (which she generally likes), so we owned up and she happily finished it up. The 5 yr old isn't as thrilled with eggplant, but she managed to finish hers too. I think we'll continue to call this recipe "Italian pancakes", to differentiate it from our other (easier) eggplant parmesan recipe.

Katie

One good reason to take your young children grocery shopping with you

Sure, they can be a pain at the supermarket, but this Reuters article gives us a good reason to take our kids shopping with us, especially if we're buying healthy foods. The article reports on a study of children "shopping" in a pretend grocery store. The kids whose parents tended to buy healthier foods at the store also put more healthy foods in their own carts (in addition to some sugary and salty treats). The conclusion is that kids are influenced by what their parents purchase and eat:
http://news.yahoo.com/s/nm/20081104/hl_nm/us_kids_mimic_parents_diets_an_early_age_2

Brussels Sprouts Recipes that Your Family May Actually Eat

In my column in the newsletter this week I describe how my kids finally ate Brussels sprouts last week. Here are two preparations your family may enjoy. The first recipe is the one that my kids didn't reject last week:

Roasted Brussels Sprouts

To make roasted Brussels sprouts, toss 1 lb. Brussels sprouts with 1-2 Tbsp. olive oil and 1/4 - 1/2 tsp. kosher salt and roast them in the oven for 25 - 30 minutes at 400 degrees, tossing them occasionally, until they are browned and tender.

Delectable Brussels Sprouts (Really!)

To make Delectable Brussels Sprouts (Really!), heat 2 Tbsp. olive oil in a heavy skillet over medium heat. Add 1/2 yellow onion, finely chopped, 16 oz. chopped Brussels sprouts, and 1/2 tsp. minced garlic (about 1 clove), and sauté it for about 10 minutes, stirring occasionally, until the Brussels sprouts are lightly browned and very tender. Add 2 tsp. balsamic vinegar and salt and pepper to taste, and continue cooking it for about 5 more minutes, stirring occasionally, and reducing the heat if it is getting too deeply browned. Serve it hot.

Do you or Don't You Dessert

This week's Scramble column is devoted to how families approach desserts at their homes. Please add a comment below to let me know what your family's approach is to eating or avoiding after dinner desserts. Thanks!

Whipping up Scary Halloween Treats on NBC

In case you want to see me in a goofy hat on TV, here's a segment from our local NBC affiliate, WRC, with the host and I making healthy Halloween treats: http://www.nbcwashington.com/news/local/Scaring_Up_Treats_That_Wont_Bring_Boos.html

San Francisco Chronicle readers share tips for cooking at home more

Including, The Scramble, thanks to Scramble subscriber Carolyn Rashby: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/10/25/HO6013NUQ7.DTL. Thanks for the great salespitch, Carolyn!

Lisa's Letter

October is Breast Cancer Awareness Month and I wanted to share with you a moving letter I just received from my friend Lisa:

Dear Aviva,

I have been meaning to write to you for a while, but for a number of health related reasons have not been able to sit at the computer and compose a letter. As the leaves change color, and the cool air sweeps in, I realize the seasons are changing again. But one thing is not changing, and that is my appreciation for the Six O'Clock Scramble. You and the Scramble have helped me and my family in so many ways, and this is my way small way of saying "thank you”.

Five months ago, I had a recurrence of breast cancer. So far, I am doing okay, but without the Scramble, I would have had a harder time taking care of my husband and three young children. For months, many friends brought me meals from the Six O'Clock Scramble Cookbook. Recently, out of necessity, we hired a young woman to help us, and she did not know how to cook. I gave her the Scramble Cookbook and print out the weekly newsletter and now she picks out meals for the week, using the planning tips and weekly menus. She is learning to cook by following the directions, and has even improved her English. In these economic hard times, the Scramble is saving us money, and cutting back on my stress as I continue with treatments, sometimes too tired to think about food for my family.

I want to suggest to people who have a friend going through hard times that they make a meal from the Scramble Cookbook or newsletter and bring it over. As someone who has received many meals, and has made many meals for others, it's so nice to have one place to go to, a place that is warm and delicious, where I know I will find a nourishing meal, which can make all the difference in a day of fighting breast cancer.

Thank you, Aviva, for your hard work and dedication, for making a difference in my life. You are a positive force in the world.

With sincere appreciation and gratitude,,

Lisa Flaxman-Martel, author of Glances at Time, A Young Mother’s Journey with Breast Cancer (http://www.musikids.com/glances/)

In honor of Lisa’s struggle and courage, and that of so many breast cancer survivors in our midst, The Scramble will make a special contribution to Lisa’s favorite national breast cancer charity, www.breastcancer.org, a nonprofit organization dedicated to providing the most reliable, complete, and up-to-date information about breast cancer. I hope you will also consider making a donation to breastcancer.org or your favorite breast cancer charity this month in honor of our sisters, mothers and friends with breast cancer.

Looking for feedback on new features

Have you tried saving a custom plan yet or commenting on recipes in your recipe box? If so, I would love to hear if you had a smooth experience or if you would recommend any improvements. We've had a couple of raves, a couple of complaints, but I need more data! Thanks so much.

P.S. Recipe ratings are coming soon!

7 year old Hannah shares her favorite spinach salad recipe

Hi Aviva, It's Hannah. Here's my recipe for the salad. I used a bag of baby spinach and I used a little lemon juice (1/4 - 1/2 of a lemon), 1 - 2 Tbsp. olive oil, and I sprinkled some sea salt (1/4 - 1/2 tsp.) Then I mixed it all up. You can add anything you want in the recipe. This salad is the only one my brother Max will eat! Bye bye from Hannah.

New Recipe Preview: Salmon Salad with Lemon and Dill

I just had to share this new recipe that has so much going for it, except it's not quite right for Fall and Winter. So you won't have to wait until next Spring to try it, you can have a preview here:

Salmon Salad with Lemon and Dill

Prep (no cook) = 15 minutes
4 servings

My family couldn’t believe how delicious this salad was. Not only is it inexpensive to make and heart-healthy, but it is so versatile—you can serve it over greens, stuffed in pita or a whole grain bun, or eat it on crackers. However you serve it, it’s a super combination of tastes. This recipe is adapted from the HEARTy Salmon Salad recipe from City Harvest food rescue program. Serve it with hummus and pita chips and red pepper strips and baby carrots.

15 oz. canned wild salmon
4 Tbsp. reduced fat mayonnaise or plain nonfat or low fat yogurt
1 lemon, juice only (1/4 cup)
1 small bunch dill, finely chopped (1/4 cup)
¼ - ½ yellow or white onion, finely diced (1 cup) or use celery
10 oz. frozen peas, thawed

Drain the salmon in a colander and discard any skin or bones (thought they are edible and very healthy if you don’t want to discard them.) In a medium bowl, combine the salmon, mayonnaise or yogurt, lemon juice, dill and onions and stir to combine. Gently mix in the peas. Serve it immediately or chill the salad until you are ready to serve it, up to 24 hours.

You Asked for it--Scramblers can now save their custom plans

Another item on your wish list has now been fulfilled, thanks to our supremely talented programmer, Sarah Chamberlin. Scramblers can now save their custom menu plans in their "recipe box" so they can use it again.

When you choose to create a custom menu plan, you will now see a box at the top that allows you to name and save your custom plan--that's all there is to it. Your custom plan will now be in your recipe box in case you want to use it again some day.

Hooray, Sarah!

4 Kids' Cereals Called Very Good by Consumer Reports

Cheerios, Honey-Nut Cheerios, Kix and Life cereals are all good bets for kids because they are low in sugar and salt, had a decent amount of fiber, and had additional iron, calcium or other nutrients: http://www.webmd.com/food-recipes/news/20081001/kids-cereals-some-are-50-percent-sugar

Based on this study, check your family's favorite cereals to make sure they have less than 9 grams of sugar per serving, at least 2 grams of fiber (3 or more is even better), and no more than 210 mg. of sodium.

Your suggestions for making grocery trips count, Healthy Halloween Snacks

This week's Scramble column has my suggestions for getting the most out of your grocery trips, so you can go to the store as infrequently as possible. Shopping less is a great time to save money, time and energy. Do you have suggestions for making grocery trips more efficient or for saving time or money at the grocery store? If so, please share them here with other Scramblers and I'll add them to my list next time. Thanks!

While you are sharing, please let me know if you and your kids have made any easy, healthy Halloween snacks to celebrate the holiday at home or at school parties. I'll share my favorite suggestions in next week's Scramble.

Funny Cats Working Out

Okay, this has absolutely nothing to do with healthy dinners, but this hilarioius (at least in my opinion) video from my new favorite blog, all adither, had me laughing until I cried: http://alladither.typepad.com/all_adither/2008/10/cat-video-friday.html

My lazy cat, Siena, couldn't even be bothered to watch those silly cats run so fast on the treadmill.

Freezing Herbs before Fall Does it For Us

I wanted to share these excellent suggestions for freezing our fresh herbs, for those of us who will lose most of them when the air dips below freezing this fall. The advice below come from my epicurean friends, Bettina and Suzanne, at www.loulies.com:

A Word About Herbs (from Loulies)

Growing herbs is one of the most rewarding aspects of our summer "gardens" (albeit, pots on the back porch and scrappy front yard plantings). Before you put your garden to bed, consider freezing them to enjoy their flavor during the winter months. Although the herbs will become limp and darken in the process, their flavor will be intact making them useful in cooked dishes, but not ideal as an accent or garnish.

Frozen herbs will keep their flavor for several months and, unlike dried herbs, where the flavor gets more concentrated when drying, frozen herbs can be used in the same proportion as fresh herbs. Added bonus: You will not have to buy all of those overpriced little grocery store packs. Think of the savings.

To Freeze Herbs:
1) Harvest the freshest, healthiest leaves.
2) Wash, if necessary, and pat dry with paper towels.
3) Spread the individual leaves on a small tray or cookie sheet. Freezing the leaves flat and individually will prevent them from freezing together into a brick.
4) Cover and place the tray of leaves into the freezer.
5) When frozen solid, place in airtight containers or bags and return to the freezer. (Note: Frozen individually, the herb's leaves will not meld together.)

Help us Fill Some Empty Bowls for the Hungry on October 15th

If you live in the Washington, DC area, I hope you can join The Capital Area Food Bank and The Six O’Clock Scramble as we try to “End Hunger, One Bowl at a Time” on October 15 from 11:30 to 2:30. The minimum donation is only $25, and you will receive a delicious lunch and a lovely bowl handmade by local potters in return for your tax deductible donation. If you can join us (or you want to make a donation), please see RSVP to Shamia Holloway at the Capital Area Food Bank, at 202.526.5344 ext.230 or holloways@cfoodbank.org .

The event takes place at DLA Piper, 500 8th St., NW, Washington, DC.

I hope to see you there!

Wow, this is a good recipe (if I do say so myself)

I served this chicken last night to my family and my visiting in-laws (I doubled the recipe because there were 9 of us, so I baked the chicken for 20 minutes instead of 15 minutes in the first round of cooking). I served it with Green Beans Almondine, a Ceasar Salad, and homemade bread, and every member of the family was in heaven. The chicken is just so moist and flavorful! I had the whole meal on the table in less than 45 minutes. Consider serving this dish the next time you have company for dinner--then sit back and enjoy!

Spiced Chicken with Maple Butter Glaze

Prep + Cook = 30 minutes
6 servings

This scrumptious chicken received raves from subscribers when I ran it in the newsletter last year. It cooks so quickly because of the high heat and the chicken’s proximity to the oven’s heating element. Serve it with quinoa or rice and Lemony-Garlic Spinach.

1 1/2 tsp. paprika
1 tsp. salt
3/4 tsp. ground cinnamon
3/4 tsp. ground cumin or chili powder
1 whole chicken, cut up (purchase it already cut up for greater ease) (4-5 lbs.)
3 Tbsp. maple syrup (preferably pure maple syrup)
1 1/2 Tbsp. butter or margarine
1 1/2 Tbsp. Dijon mustard

Preheat the oven to 500 degrees. Line a baking sheet with aluminum foil and spray the foil with nonstick cooking spray. In a small bowl, combine the four dry spices.

Place the chicken pieces skin side up on the baking sheet. Sprinkle and rub the mixture evenly over the chicken (leave the drumsticks without spices for picky eaters). Position the sheet in the upper third of the oven, about 4 inches from the heating element, and bake it, without turning it, for 15 minutes.

Meanwhile, in a small saucepan combine the maple syrup, butter, and mustard. Stir it over low heat until the butter melts. Remove it from the heat. (If you are making the quinoa or rice and spinach, get those started now, too.)

After the chicken has baked for 15 minutes, remove it from the oven and brush it with the maple glaze and bake it for 5 more minutes. Brush the chicken with the glaze again and bake it 5 minutes more. Remove it from the oven and serve it.


Nutritional Information per serving (% based upon daily values):
Calories 310, Total Fat 16g, 24%, Saturated Fat 5g, 26%, Cholesterol 105 mg, 34%, Sodium 360 mg, 15%, Total Carbohydrate 7g, 2%, Dietary Fiber 0g, 0%, Protein 33g, Sugar 6g

Need Recipe Feedback: Twisted Noodles with Broccoli and Peanut Sauce

Dear Scramblers, I need help--I get the conflicting feedback on this recipe, everything from fabulous to awful, and I want to know if you think it is Scramble-worthy. If you have made this recipe from Vol. 259, can you take a moment to comment here or send me a note at aviva@thescramble.com to let me know what you think? Thanks!

Two New Scramble Features to Crow About

Two of your most requested upgrades to The Scramble become a reality this week!

1) Your grocery list now lists the side dishes for the week in addition to the main course, so you can more easily decide if you are going to make the side dishes I suggest or replace them with your own.

2) You can now add your own comments to your recipes when you save them in your recipe box. Did your family love a recipe, wish it was spicier, or did you make your own twist to a recipe that you'd like to remember? After saving a recipe to your recipe box, click on the comment option. When you print that recipe in the future (or just view it), your comments will print right along with it.

These improvements are a direct result of suggestions from subscribers like you. Please keep the great suggestions coming and thank you for helping me improve The Scramble!

If you have a chance, let me know how you like these new features.

More Resources for Scramblers Who Want to Learn More about Eating Locally

In addition to the great suggestions from subscribers below, here are a few websites with more information about methods and impact of eating locally produced foods:

(to learn about environmental benefits of eating locally) http://www.nrdc.org/health/foodmiles

http://www.animalvegetablemiracle.com/

(to find CSAs and farmer's markets near you) http://www.localharvest.org/

http://www.eatlocalchallenge.com/

Have fun browsing, but even more fun is browsing at your local farm stands and farmer's markets!

Scramblers Share Their Views and Suggestions on Eating Locally Grown Foods

Hi Aviva,

I’m reading Barbara Kingsolver’s book right now, as well. But, living in Alaska forces me to think of it all a little differently. There are no roads to Juneau, my home town, only the ocean and the sky are available for shipping… so costs are high. The subsistence lifestyle (hunting, fishing, and gathering) can sustain a family, and does in many of the villages in our state, but is rarely compatible with a full-time job and kids in grade school. But it must be admitted, though we have no local farms or dairies, we live in a region that still has pristine fishing grounds, abundant game, and forest and beach harvests that make international gourmets drool. People pay thousands of dollars to visit what we have right out our back door.

So here are the steps I’m taking to eat more locally:
1) We have crab pots to harvest every few weeks from May-Sept.
2) Fishing with my kids… we don’t catch much yet, but we sure have fun.
3) We buy wild salmon from a local fisherman.
4) With 3 girlfriends I’m taking hunting and shooting lessons from a local expert and, even though I’ve been petrified of guns my whole life and a devout pacifist, I intend to get (I can almost say it now… “kill”) at least one deer a year to feed my family, while hunting with my best friends (so much for a book club!).
5) I live in a hilly downtown neighborhood where yards are rare, but I planted a 50 SF garden this summer… in planters and pots on my deck. I grew lettuce, chard, onions, celery, and chives (and broccoli and cauliflower that didn’t do well). Next year I’ll add a potato barrel, climbing peas and beans, and some tomatoes in our sunniest window. I’ll also start composting.
6) In the winter months I subscribe to a Community Supported Agriculture farm in Washington State (Full Circle Farm) that many Southeast Alaskans have discovered is the closest “local” farm. They fly a shipment up once a week.
7) My neighbors and I are seriously considering a flock of laying chickens, though we’ll need to have their run weave between several houses to get enough space… and we’ll have to cover their entire run with chain link to keep the local bears from snacking.
8) I’ve been trying to think of a place to house a goat, for milk and cheese… I may try to start a goat co-op with others near our local horse barns (pretty much the only “livestock” in Juneau).
9) My father is an expert jam and jelly maker, all from berries (thimble, blue, salmon, huckle, elder, watermelon, and cranberries) he harvests from the Tongass rainforest.

So… there are few farmers’ markets in my future (though we did have our first one this year and I sold my dad’s jams and the last of my lettuce and chard!), but even in Southeast Alaska we have local food options that we’ve left to the tourist hunters and fisherman for too long.

Thanks for giving me an opportunity to list all this out… I didn’t actually realize how good I have it here in this beautiful place!

And thanks for your menus! I alter all your fish recipes to salmon, make our CSA vegetables the sides, and hope soon to swap venison for beef. I’ll let you know how it goes.

Take care,
Sarah (not the one from Wasilla!)

Hi Aviva,

I just had to write in response to your note this week, because I am also reading Animal, Vegetable, Miracle right now. It really has changed the way I look at buying and eating food! I love The Scramble, because I am a disaster at meal planning and it has turned me into what my husband calls "a domestic goddess"! I would love to see Scramble recipes and meal plans in line with what we can buy locally, seasonally and organically. Inspired by Barbara Kingsolver, I shopped at the farm market yesterday and they still have tons of fresh fruits and vegetables available.

Thanks for The Scramble!
Beth H., Fairfax, Virginia

Aviva,

Kingsolver's wonderful book was among my summer reading, too; I'm glad to hear it inspired you -- for selfish reasons! I was feeling a bit of conflict between my recipes from the Scramble and the desire to eat/buy/use what's in season. I'd be thrilled to see more "seasonal" options in the scramble and fewer out-of-season recipes (like strawberries any time but early summer). I don't envy your position; I'm not sure how you can create seasonal recipes for such a large country.... (My peach season in SE Texas was over long before my parents' peach season in NJ even started!) But I hope you're up for the challenge. We're members of a CSA group and will start getting our "shares" for fall (which extends into December here in Houston!) soon after the Jewish New Year. I'll be able to get local meat through the CSA, as well. Now I'm hoping to combine my local veggies with my scramble convenience.

BTW, you can compost long before you have a garden. Although we had a huge garden when we lived in Idaho, now that we're urban-dwellers, we only have a few plants. Yet, we still compost: the bin in the back yard is a convenient place to dump food waste and doesn't take a lot of effort.... and no garden is required!

Margaret J., Houston, Texas

Aviva,

I'm SO glad you wrote about supporting local, sustainable farms. I too read Barbara Kingsolver's book, and then read The Omnivore's Dilemma--which cemented my commitment not to spend my food dollars on industrial (unhealthy, ecologically harmful, and unnatural) agriculture. I was shocked to find out how many industrial corn byproducts are in my life everyday!! From ethanol to high fructose corn syrup, it's everywhere and it is destroying REAL farming that is sustainable and healthful.

Those of us living in colder climates have a lot more seasonal limitations, but I know that I could learn how to can and preserve...anyway, please keep reminding your subscribers that not all food is equal. Even those of us on modest budgets can choose to spend our money on high-quality food. My CSA allows people to pay gradually over the course of the season if they can't pay upfront. And it's always worth it.

Rebecca H., Rosendale, New York

Dear Aviva,

We LOVE your recipes. They have made a huge difference in our dining lives.

I also value your attention to what we eat and where we buy it from. If you liked Barbara Kingsolver, you might also enjoy a book she mentions called The 100 Mile Diet. It is from my neck of the woods (Vancouver) but of interest to anyone on the path of eating local and eating well.

Cheers,

Anne G., Vancouver, British Columbia

Aviva,

I am so glad you're reading that book! I loved it. It made me want to go plant asparagus in my garden. And I am dying to try that zucchini cookie recipe. It has inspired me to go a little out of
my way to this great farm that has the best tomato's on earth.

Consie M., El Dorado Hills, California

Dear Aviva,

I try to eat as much local as possible. There are a number of farm stands in my immediate area, so it is fairly easy in the summer. There is a food delivery service, called Natural Direct, that I also order from in the colder months. I order a box of veggies and fruits every other week. Included are locally grown and/or organic choices and they put it in a cooler on the porch if I'm not home. I bet there are other services like this around the country.

Janice L., Naperville, Illinois

Great way to use up the mint overtaking your garden

Middle Eastern Green Salad with Mint

This is an addictively good summer salad from subscriber extraordinaire, Diana Molavi, and a great way to use up some of that mint taking over your garden. The kids at our house all wanted seconds!

1 head crunchy green lettuce
1/4 – 1/2 cup mint leaves, coarsely chopped
1 cucumber, peeled and diced
1 cup chickpeas, drained and rinsed
1 cup crumbled feta cheese
1 tomato (optional)
1/2 cup olive oil
1 lemon, juice only
1 tsp. honey

In a large bowl, combine the lettuce, mint, cucumber, chickpeas, cheese, and tomato.

In a large measuring cup, whisk together the oil, lemon juice and honey (this makes enough for at least 2 salads). Add the dressing, a couple of tablespoons at a time, until the salad is dressed to taste. Save the remaining dressing for a future meal.

Question about the Scramble Grocery List

I have a question for you Scramblers: Would you like to see the names of the side dishes, in addition to the main dishes, listed on the Scramble grocery list that you print out each week?

I think this request from a subscriber that makes sense, but I would like some more feedback from subscribers before we implement it. Her point is that she doesn't always want to make the side dishes I recommend, so she'd like to be able to remember to buy the ingredients for the side dishes she does want to make when she's at the grocery store.

Let me know what you think! Thanks, as always, for your help.

Make your Cuppa Coffee Count

I started drinking coffee when I was about 16, probably to be feel grown up while I was "studying" with my best friend, Ann (who is still my buddy!), at Sonny's Pizza. At that time, we both tried to be really hard-core by drinking it black, but during college we sheepishly admitted to each other that we had both started adding milk to our daily coffee to make it more palatable. Decades later, I'm still a devoted coffee drinker, though I usually drink half-caf now to stay calm while I'm working. Besides, that way I can justify drinking two big mugs of java every day!

Andrew and I prefer brewing our own coffee at home rather than spending big bucks (and generating more waste) by buying it at expensive coffee shops. Did you know that you can buy a whole pound of coffee (which can last you weeks) for the same price as buying 4 cups of coffee at gourmet coffee shops? Buying coffee "on the outside" is a nice treat, but I don't see a need to spend that much of my hard earned money for a cup of Joe on a daily basis.

Until recently, I didn't know about the politics and environmental impact of growing coffee, and how important it is for us to buy our beans from coffee growers who care as much about the planet and their workers and community as they do about making great tasting coffee. That's why I buy shade-grown, bird-friendly coffee from my friends, Anavela and Carl, of Cafe Xinca (https://www.cafexinca.com/). I hope you'll check out their "humanitarian beans" and try their rich tasting, Guatemalan coffee that you can also feel good about drinking. Cheers!

Products that can help make school lunches waste free

This week The Scramble newsletter tackles ideas for healthy school lunches you can pack for your kids. While I often use regular plastic containers with lids and wash and reuse reclosable plastic bags and plasticware, when we need to use it, here are a couple of great products, suggested by Scramblers, that are specifically designed to help you pack a waste-free lunch for yourself or your children:

http://www.reusablebags.com/store/wrapnmat-p-2.html#

http://www.containerstore.com/browse/Product.jhtml?CATID=69729&PRODID=69697

If you have any waste savers that you use to pack lunches, please post them here. Thanks!

I've pledged to reuse my own water bottles--have you?

Join me in a pledge to Break the Bottled Water Habit by Thinking Outside the Bottle!
http://water.newdream.org/campaigns/water/register/130b42a39fc094fe218918a9997fc24a/
Did you know you can reduce your carbon footprint, help eliminate waste and pollution, and give yourself a chance at some great prizes in one simple step? It's a win-win situation for you, the community and the ecosystem - and you can even win a $5,000 prize package from Brighter Planet that includes a trip to Glacier National Park.

What do you have to do? Just fill out the pledge form at http://water.newdream.org/campaigns/water/register/130b42a39fc094fe218918a9997fc24a/ and then start using reusable water bottles instead of buying bottled water. It's that easy. You'll be doing your part to reduce the 2.5 million tons of carbon dioxide produced in the manufacture of plastic bottles for the US consumption last year. Imagine saving the energy equivalent of a quarter bottle of oil for every bottled water you would have consumed - not to mention the money! Plus you'll curb your carbon footprint by almost 41 pounds a year!
Visit the Break the Bottled Water Habit site to sign up.

Go to: http://water.newdream.org/campaigns/water/register/130b42a39fc094fe218918a9997fc24a/ to join the campaign.

Farmer's Markets offer Loads of Kitchen Inspiration

The farmer's markets here in Maryland are truly in their glory right now. When I pulled up to the curb of one of my regular spots last Saturday, the market looked paltry with only a few vendors, and I worried that I may have disappointed the friend I had brought along for the ride. But on closer inspection, we had hit the pot of gold at the end of the rainbow. The farmer's 12 year old son, Oliver, helped me select juicy peaches and watermelon and beautiful beets, broccoli, eggplants, and onions, which have inspired this week's meals. These treasures were only a small fraction of the variety the farmer's had to offer, but I had to remember just to buy enough for the week, to hold me over until next week's visit.

Tonight we enjoyed eggplant, tomato and mint stew, and roasted broccoli that was so flavorful and tender I could have eaten it for my main course!

I hope you are getting a chance to support your local farms this season and enjoy their truly wonderful, flavorful foods and come face to face with the good people who get up so early in the morning to harvest our wonderful foods.

Are you Queen or King of the Grill?

As I am putting together next week's menu (I hope even you tofu-phobes try the new delectable Crispy Sweet and Sour Tofu!), I wonder, are Scramblers getting tired of grilling or are they loving the recipes for the grill in the newsletter? During the warm months, especially in the late Spring, Summer and early Fall, I include a recipe for the grill in The Scramble nearly every week. While I often give alternative methods for cooking these recipes, I'd love your thoughts on whether there are too many grilling recipes, not enough, or about the right number.

Do you like to use the grill or does your spouse/partner prefer using it? Do you even have a grill that's in working order?

I'm burning for your feedback!

Greatest letter and recipe from 10 year old Caroline

I received this adorable letter last night from the daughter of a loyal subscriber. I love how her recipe even includes a Scramble Flavor Booster and a Tip!!

Dear Aviva,
We are big fans of the Six O'Clock Scramble. The meals are delicious and my mom says that the preparing is easy. Enclosed is a recipe that I got at my camp that people came back for thirds of. It is a delicious and creamy Alfredo Pesto Sauce that will please children and adults alike! We made it at home, too.
Love,
Caroline S. (Age 10)

Serves: 5 people Prep: 10 minutes Cook: 15 minutes

Alfredo Pesto Sauce

This dish is quick and easy to make and is always a crowd pleaser. Serve with Harvest Salad (I made up this salad.)

Ingredients:

1 cup fresh basil leaves
1/3 cup pine nuts or walnuts
2 garlic cloves
1/3 cup olive oil
1 cup grated parmesan
1 cup whipping cream
1 pound capellini or spaghetti, freshly cooked

Directions:

Finely chop basil, nuts and garlic in processor. With machine running, gradually add olive oil through feed tube and process until smooth. Add 1/2 of parmesan. Transfer finished pesto to small jar. (This can be prepared four days ahead. Pour in enough olive oil over sauce to cover. Cover and refrigerate.)

Bring cream to boil in a heavy medium sauce pan. Whisk in pesto. Season sauce and remaining 1/2 cup parmesan in large bowl. Toss to coat pasta evenly and serve.

Scramble flavor booster: Don't forget the parmesan cheese!

Tip: Continually stir cream so that it won't burn.

Serve with Harvest Salad.

Needed:

Lettuce
1 Apple
Grated Carrots
Grated Swiss Cheese

Cut apple. Mix all of above and sprinkle with swiss cheese.


Enjoy.

Love,

Caroline S.

Homemade Hummus without Tahini

Homemade Hummus (tahini-free)

Prep = 10 minutes

I love hummus, and even enjoy making my own once in a while, but I have one problem with it—tahini, the sesame paste that is traditionally used to make hummus, is not a pantry staple for most people, including me. Therefore, it takes up space in our pantry and eventually goes bad if I don’t make a lot of hummus. Well, now that problem is solved with my tahini-free hummus. If you have a chance to make it, let me know what you think!

15 oz. canned garbanzo beans, drained and rinsed
1/4 cup olive oil
1 lemon, juice only
2 – 3 garlic cloves, to taste (coarsely chopped)
1/8 tsp. cayenne pepper, or to taste
1 tsp. ground cumin
1/4 cup roasted red peppers or pitted black olives
pita wedges or pita chips and/or baby carrots for serving

In a food processor, puree all the ingredients until it is very smooth. Serve it with pita and baby carrots.

Throw it all in a salad

Tonight was a rare night that I found myself home alone for dinner at the last minute. I had planned to serve a pasta with prosciutto to my family, with some pan-fried yellow squash. But when Andrew had to work late and Celia got a last minute invitation to a friend's house for dinner (Solomon's still at camp in Maine) I was all alone for the 6:00 Scramble! I didn't want to make pasta just for myself, so I threw all the leftovers in a salad, including lettuce that was starting to turn brown, corn kernels I had cooked and scraped off the cob last night, a hot pepper that didn't have much life left, and some shredded Cheddar cheese. I tossed it all with fresh lime juice and some of my favorite olive oil--voila, a healthy and pretty tasty salad for one (it's not worth sharing the recipe, but it was a decent meal).

How does this experience relate to your life, you might ask? Whether it's for one person or for the whole family, making a salad with all the leftover vegetables, meats, and cheeses at the end of the week is a great way to stretch your groceries, so you can waste less food and money. If it turns out to be Scramblicious, even better!

Suggest ways for Scrambling Familes to Reduce our Environmental Impact

This week in The Six O'Clock Scramble newsletter, I wrote about ways my family has been able to reduce our environmental impact. I hope you will post additional suggestions for preserving the environment here for me and other Scramblers to see. Every bag, plastic container and foil wrapper that doesn’t get manufactured or thrown in landfills because of our efforts, helps preserve the health of our planet.

To job your memory, here are the suggestions I made in this week's newsletter:

Recycle it: Though we try not to use it very often, when we do, we rinse and recycle aluminum foil.

Reuse it: When we send the kids off to school or camp, we pack their lunches and snacks in reusable containers—we even wash and reuse their plastic utensils and baggies.

Unplug it: We recently realized that we can live without the extra refrigerator in the basement. We still have it down there just in case, but it’s unplugged so it’s no longer draining energy. We’ve also started unplugging our laptops at night to conserve energy.

Say no to plastic or paper: I have now converted to bringing my own bags to the grocery store, farmer’s market, and other errands nearly 100% of the time. I keep the bags in the car at all times so I don’t have to challenge my faulty memory by remembering to bring them when I shop.

Bundle errands to save on gas and reduce traffic and pollution: When we have an errand to do, we try to think of every other routine errand that’s in the same direction so we can make them all in one trip.

We've had Breakfast for Dinner--How about Dinner for Lunch?

I don't know about you, but my family very rarely sits down to a hot lunch together. Usually we're at school or our jobs, or we're grabbing some yogurt and berries or leftovers from the 'fridge if we are home for lunch.

Today we turned our usual practices on their head and had grilled flank steak and a tomato and basil salad for lunch, with some fresh blackberries. We've been running around lately, and I knew that if I didn't cook this steak soon it wasn't going to be edible anymore, so I fired up the grill on this 93 degree day and marinated the steak in some lime juice, ground cumin, Dijon mustard, vegetable oil and salt and black pepper for about 15 minutes. Half an hour later, we sat down to juicy grilled steak and sides and bubbly lemonade for a summer time treat. Solomon's away at camp, but Celia and Andrew were tickled to have such a deluxe lunch for a change.

Once in a while it reminds us that we're alive and free to make new choices when we completely mix up our routines, especially in such a delicious way.

The Scramble Celebrates 5 Wonderful, Healthy Years

This week I am marking the 5th anniversary and 250th menu of The Scramble! Whether you're a recent or long time Scrambler, I am so glad to have you as part of the Scramble family and am thrilled to be able to share dinner recipes and food thoughts and ideas with you. If you have a birthday wish for The Scramble, or a suggestion to improve it in it's 6th year, please post it here.

Delicious Summer Salad

Corn and Barley Salad

Adapted from “Raising the Salad Bar” by Catherine Walthers (Lake Isle Press, 2007).

This is a simply delicious whole grain summer salad -- it would be perfect for a potluck or party, but also makes a wonderful side dish or light lunch. I might add 1/2 finely diced red pepper for color next time, but I haven’t tried that yet.

4 ears unshucked corn
1 cup cooked barley (cook it according to package directions)
1 large lime
1 – 2 tsp. ground cumin
1 Tbsp. olive oil
2 Tbsp. fresh chopped chives
1/4 - 1/2 red bell pepper, minced (optional)

Shuck the corn and steam it until it is just cooked, about 3 – 4 minutes. (this can be done in advance). Let it cool, and cut the kernels off and transfer them to a medium serving bowl. Add the cooked barley.

In a small bowl, whisk together the zest and juice of the lime, the cumin, olive oil, and salt and pepper to taste (optional). Pour the dressing over the corn and barley, and stir in the chives.

Make your own Mocha Frappucino

It's merely 85 degrees here, cool for a Washington, DC summer afternoon. Anyhow, I saw an ad for a blended coffee drink on our way home from running some errands and decided to save $7.00 and make them myself for Andrew and me. These are so refreshing!

Blended Iced Mocha

2 servings

This is a refreshing but guilt-free treat for grown-ups for a hot summer afternoon.

2 heaping cups of ice cubes
3 tsp. instant coffee, regular or decaf
3/4 cup nonfat or low fat milk
2 Tbsp. chocolate syrup, or more to taste
1 tsp. unsweetened cocoa powder
1 packet splenda, equal or 1 tsp. sugar

Blend everything in a standing blender until smooth. Enjoy immediately!

Miraculous Macaroni and Cheese?

Here's the note I received today from subscriber Michele H.: "Hi Aviva! I know you value feedback so I just had to respond. I love mac n cheese and have tried many recipes - I was so excited to try this recipe I did it tonight. I have to say I am extremely disappointed - actually it was the worst ever. The cheese/milk curdled, the macaroni was cooked but it just was not good. Just want you to know."

Though it's been one of the most popular recipes I've run in the Scramble in the past year, a couple of subscribers report that they didn't like or had problems with the Miraculous Macaroni and Cheese. I can't explain how various home cooks can have such divergent results with a recipe, but if you've made this recipe and it turned out great or awful, please let me know!

Beets: An Underrated Vegetable

Call me crazy, but I love beets, with their ruby red color and sweet flavor. I've known that beets are nutritional powerhouses, with powerful nurtients and anti-oxidents, sometimes credited for the long and healthy lives of many Russian people. While I've been known to eat beets out of a can, I've enjoyed them most as part of salads, often combined with spinach, goat cheese and orange sections at some of my favorite restaurants.

I'd been intimidated about cooking them myself until recently, when I purchased some at the farmer's market and challenged myself to conquer my fears. Well, it couldn't be much easier to cook perfect beets myself, I've now learned. I created this salad to cut the sweetness of beets, and I now have a new favorite way to enjoy these root vegetables. I'd recommend serving these with a simple French omelet with salami and cheddar. Next, I'm going to figure out how to cook those lovely green and purple leaves that I cut off the beets.

French Beet Salad

Prep (10 minutes) + Cook (45 minutes)
6 servings

3 medium to large beets
2 tsp. grainy Dijon mustard
2 tsp. white wine vinegar

Scrub the beets, cut off the greens, leaving about 1 inch of stems, and steam them in about 1 inch of boiling water for 45 minutes, until they are fork tender. Drain the beets, rinse them in cold water, and peel the skins, using your fingers or a vegetable peeler. (Note: you can cook the beets up to 24 hours in advance.) Dice the beats and place them in a medium bowl. In a small bowl, combine the mustard and vinegar, and pour them over the beets, stirring thoroughly. Refrigerate the salad for at least 20 minutes and up to 48 hours. Serve it with a salami and cheddar omelet.

Happy Birthday to The Scramble--how should we celebrate?

The 5 year anniversary of The Scramble is coming up next month--it's hard to believe. This has now officially become the longest job I've ever held, and it's certainly the best (even better than selling salt water taffy on Stearn's Wharf in Santa Barbara and serving lunch on a leisure boat in Turkey!).

But here's the dilemma--how to celebrate? Should I run birthday wishes from longtime subscribers in the newsletter, dedicate an issue to recipes with 5 ingredients or my favorite recipes (and how would I choose?), or, as my friend and colleague Jeanne suggests, create a musical cooking video on You Tube? Let me know if you have any suggestions for how to celebrate 5 years of healthy, easy dinner menus. Thanks, as always, for your support!

Enjoy summer fruits and vegetables and Boost your health

Few things can get me more inspired to cook than stopping by one of our local farmer's markets. Today I pulled over at a roadside stand and picked up freshly picked broccoli, white corn, juicy cherries and tart blueberries.

While the fresh flavor of local fruits and veggies can't be beat, it's encouraging to know that these delicious fruits are also health boosters for my family. Sally Squires, health writer for the Washington Post, likens them to powerful health-boosting drugs in her column this week (thanks to our friend and fellow fruit smoothie fanatic Hampton Dellinger for sending me the link!): http://www.washingtonpost.com/wp-dyn/content/article/2008/06/20/AR2008062002600_pf.html

If you are lucky enough to have a farm stand or farmer's market in your town, take advantage of what's fresh, local and delicious this summer.

P.S. After numerous recommendations from Scramblers, I finally purchased my own copy of Barbara Kingsolver's latest book, Animal, Vegetable, Miracle, to learn more about her experience of growing all of her own foods for a year.

Should we stop eating Salmon?

Or, as my grandfather who lived to be 94 used to say, "Everything in Moderation." This op-ed in the New York Times about the depletion of wild salmon is unsettling: http://www.nytimes.com/2008/06/09/opinion/09grescoe.html?ex=1213675200&en=7a1186909233042e&ei=5070&emc=eta1

I'm pretty convinced that if the world population continues to grow, and the earth's people continue to eat more meat and fish and fewer vegetables, and we continue to overeat and waste so much food, our planet is going to have a heck of a time sustaining our eating habits.

For now, I'm going to stick with my philosophy of eating a wide variety of foods in a sustainable manner by buying only what I intend to use, using what I buy, focusing on plant based foods as much as possible, and trying not to overeat, which is an unhealthy form of wasting food.

Let me know if you have any other ideas for sustainable eating.

Costa Rica Adventure

Ah, vacation. It sounds so relaxing, especially since we're heading off on an exotic eco-adventure in Costa Rica with the kids. Then why am I so stressed out? It must be that pre-vacation lengthy to do list that I have to get through--laundry, packing, drop off the animals at the kennel, get haircuts, medicines, find passports, cancel newspaper delivery, get ahead on work--you know the drill. If only we didn't have to get so stressed out getting ready for vacation, then get wound up again when we get back and need to get our lives back in order and unpack, do laundry, catch up on work... Then we feel like we need a vacation all over again!

Still, I do feel incredibly lucky that we are able to go on such an exotic vacation this year and I am very eager to try the cuisine of Central America--I hear from friends who have been to Costa Rica that the mangos, bananas and fish are all exquisite--speaking of mangos, I hope you have a chance to try my new dish inspired by a Mexican recipe for Mango and Black Bean Salad this week--let me know what you think! I'll look forward to sharing my new recipe discoveries with you when we get back from our adventure (and get through that awful post-vacation to-do list!).

Adapting recipes for vegetarians or canivores

If your family is made up of both vegetarians and meat eaters, you may have developed some tricks for adapting recipes so you don't have to make multiple meals. Clearly, meat eaters can also enjoy meatless meals, but the reverse isn't true for someone who is a true vegetarian.

Subscriber Mary Brown suggested this adaptation for chicken nuggets: "I love your recipes because so many of them are vegetarian friendly, so wanted to add another tip for you. I was making chicken strips for the majority of our family but wanted protein for my vegetarian daughter. I simply took a soy burger, cut it into strips, dipped it in the same mixture that I was going to use for our chicken strips and cooked it in butter and olive oil in a second pan. My daughter loved it."

If you have more tips for converting your recipes, please post them here.

Business Working Parents Blog Loves The Scramble!

I was tickled to read a terrific (and entertaining) review of The Scramble on the Business Week Working Parents blog. Author Lauren Young has been trying to cook more for her family after work and decided to give The Scramble a try, which she learned of from our mutual friend, Beth Levison. Her favorite recipe so far is the Smokin' Barbecue Meatloaf--I hope you've had a chance to try it, too! Here's Lauren's write-up: http://www.businessweek.com/careers/workingparents/blog/archives/2008/05/the_six_oclock.html

Is this Recipe too Exotic for Your Family? We Loved It!

I'm trying to decide if this recipe is Scramble-worthy. Can you find the Asian Sweet Chili Sauce at their local supermarkets? Is it too exotic? Let me know what you think if you decide to give it a try--we thought it was delicious!

Thai Sweet and Sour Chicken Lettuce Wraps

Prep + Cook = 20 minutes
4 servings (6?)

The key ingredient in these wraps, Sweet Chili Sauce, is a popular Thai seasoning sauce, which is getting easier to find in US grocery stores as those flavors gain in popularity. Serve it with steamed rice and diced mango or pineapple.

1 – 1 1/2 lb. boneless, skinless chicken breasts
1/4 cup Asian Sweet Chili Sauce (also called Mae Ploy)
1 – 2 limes (2 Tbsp. juice, plus 4 lime wedges)
1 red bell pepper, cored and thinly sliced
2 scallions, thinly sliced
1/4 – 1/2 cup fresh cilantro or mint leaves (optional)
1 head Boston lettuce, leaves separated

Put the chicken in a microwave save dish with a lid. Partially cover it and microwave it on high until the chicken is just cooked through, about 6 – 8 minutes, turning once or twice. Drain it.

Cut the chicken crosswise, and using two forks, shred the chicken into bite-sized pieces. Toss it with the chili sauce and lime juice, and the cilantro or mint (optional).

Put the chicken, peppers, scallions and lettuce in serving bowls, and have each member wrap the chicken and vegetables in the lettuce. (note: use 2 lettuce leaves for each wrap to prevent tears in the lettuce). Squeeze lime juice over the fillings before wrapping, if desired.

Scambling Kids, I Want to Hear from You!

I'd like to know more about how your junior Scramblers feel about meal time, Scramble recipes, cooking and nutrition. Please ask your children to post on the Scramblog or email me their opinions as junior Scramblers on these or any other topics:

• Do they like cooking and helping in the kitchen?
• Do they think family dinners are a good idea?
• What do they think about kids doing chores and cooking?
• Do they have a favorite Scramble (or other) recipe?
• Do they make a recipe for a meal or snack that they think I should try?
• What would be their ideal dinner?
• Do they think kids should get dessert every night?

If you’d like to share photos of your kids enjoying a Scramble meal, please send them my way, too!

Mango Madness

I've got a case of ripe mangoes that came cheap and I'm trying to figure out how to use them while they are still in good shape. Here's what we've done to conquer mango-overload so far:

• Slice and eat them straight from the case or 'fridge--so juicy and delicious!
• Share some with a friend who helped me out in a pinch
• Made a black bean, brown rice, and mango salad

Tomorrow I plan to keep the mango supply dwindling by making a steak, mango and avocado salad for dinner, and I'll probably serve diced mangoes to the kids before soccer practice or make a mango banana smoothie.

If you love mangoes, will you share your favorite way to enjoy them? Please hurry!

By the way, in celebration of mango month in June, the National Mango Board is having a cooking contest for kids ages 8 – 14 who want to create their own recipe incorporating healthy and delicious mangoes. For more information, check out their site www.mango.org/risingstar.

How to Convince Your Friend to Try a New Food

My 9 year old daughter, Celia, wrote this illustrated booklet for school--I guess the (organic) apple doesn't fall far from the tree! I wish I was clever enough to scan in the funny illustrations that go with it:

How to Convince your Friend to Try a New Food, by Celia Goldfarb

First, say to your friend, "You're right, you win, don't eat it." (picture of a couple of very mad-looking little girls glaring at each other over a table)

If that doesn't work, tell him/her you will give them something and under your breath, whisper/murmur "Psych!". (picture of a happy girl giving a skeptical girl a present.)

If that doesn't work, say "It's soooooooooooooo good." (You're kidding, right?)

If that doesn't work, yell "It's rude to say something is bad before you try it!" (Slap a hand over your mouth after saying that.)
(Picture of an astounded girl gasping with a hand over her mouth.)

If that doesn't work, demand, "Try it right now!"
(Angry girls are pictured at a standoff)

If all that doesn't work, hold your fork to your mouth and say "I have a dream for (your friend's name.) For example, I have a dream for Sophie to try this food."
(Picture of reluctant girl now saying "Well....")

What food is your rival?

In response to my column last week about my fear that Andrew would leave me for a tortilla, I received this funny note from our friend Karen Murray, the wife of one of Andrew's college roommates:

"I was cracking up, reading about Andrew’s tortilla fetish. I have always thought David would leave me for a bottle of Cholula hot sauce. He douses everything in hot sauce: eggs, mac n cheese, minestrone soup. When I made the taco chili last week, I put a chopped jalapeno pepper in, and doubled the chili powder, just to spice it up for him. He came home, spooned the chili into a bowl, and poured in the hot sauce. I said, “You haven’t even tasted it yet! How do you know how much hot sauce it needs?” I may have actually shrieked at him…"

I'd like to hear what food your spouse/S.O. is passionate about.

Creative Uses for Leftover Ingredients

Longtime Scrambler, Julie Rocchio, shared her creative way to use up leftover parsley and feta cheese from a recent Scramble menu. She wonders whether other Scramblers would share their tips for using up ingredients before the next weekly trip to the store:

Julie Reports:"One weekend recently, I was pondering what to do with extra fresh parsley and feta crumbles from that week. So ... I did "breakfast for dinner" and made an egg dish served with bagels and fresh orange slices. The eggs were scrambled with minced parsley and feta stirred in. I think I used about 1/4 cup minced parsley and about 3TB feta with six eggs. It was pretty good.

The big bonus was that the eggs were very green! So, the kids were tickled that we were eating "Green Eggs" a la Dr. Suess, especially my three-year-olds. Not the most brilliant recipe in the world but just thought I'd share. I am extra vigilant these days about being creative with extras as I'm sure others are given recent high grocery prices.

P.S. The parsley was minced in the food processor. I do not think the effect would have been the same had it not been finely minced."

Let us know how you've used up your last tidbits in the 'fridge.

101 Uses for a Tortilla

This week in the Scramble, I write about how much my family, especially my DH Andrew, loves using tortillas into our meals, side dishes, snacks and desserts. We use tortillas to make quesadillas, burritos, tostadas, wraps, chimichangas, taquitos and tacos, tortilla pizzas, even homemade tortilla chips. We favor whole wheat tortillas, especially the handmade version from Trader Joes. Do you have any other recipes or uses for tortillas? My latest favorite is in this week's Scramble newsletter, Tangy Apple and Brie Quesadillas with Mango Chutney.

Also, if, like me, you celebrate Passover (no tortillas for a whole week!) and are trying to use up your leftover matzos, check out this hilarious utube video: http://www.youtube.com/watch?v=xMSEFCQCKPo

I Have a New Toy: An Electric Skillet

When we were visiting my mom last month in California, I made dinner for everyone one night and had a chance to use my mom's beloved (and ancient) electric skillet. I loved it because it's size and shape (large and square) allowed me to cook about 6 boneless chicken breast halves at once, something I can't do in even my biggest conventional skillet. Andrew heard me kvelling over her skillet and surprised me with an electric skillet of my own for my recent birthday.

I'm still getting to know my new toy, but so far it has become my pan of choice for cooking larger meals on the stovetop. I'm still getting used to setting the dial according to temperature rather than heat level (low, medium, high), but the results so far have been great.

It makes me wonder--why has this popular pan from decades past faded in popularity? Is it because the electric skillet is often associated with deep frying, which we Americans do much less frequently now that we are more health and diet conscious?

I'm on Fox Business News This Morning (Wednesday, April 16)

If you're reading your Scramble early, you might be able to catch me at around 8:40 a.m. Eastern Time on Fox Business News talking about how consumers can combat skyrocketing grocery costs. I'm continuing to reach out to Americans through the news media on this topic. If you have any ideas for me to add for my list of tips for saving money on food bills, please post them here.

Happy Passover

Speedy Quick Matzo Ball Soup

Prep (20 minutes) + Cook (30 minutes)
8 servings, about 2 cups each

If you have never tried matzo ball soup, it’s a treat. During the Passover Seder this filling soup signifies the beginning of the meal and is always the kids’ favorite part of the dinner. Our kids like it so much that I usually make it at least once more during the year. The round floating dumplings are so delicious and fun to eat. They even make a great soft baby food. Traditional matzo ball soup takes a couple of hours to make, and involves many pots, strained herbs and vegetables, and too many steps for a Scramble meal. This version takes only about 20 minutes of actual work, and makes enough for a couple of meals--it's not quite as good as my mom's traditional version, but it's a great quickie version.

1 box (4.5 oz) matzo ball mix (sold in supermarkets with kosher foods)
4 eggs
1/2 cup vegetable oil
2 tsp. salt
2 boxes (32 oz. each) chicken or vegetable broth
3 large carrots, sliced
3 stalks celery, sliced
1 Tbsp. chopped fresh dill (or use 1 tsp. dried)

Prepare the matzo ball mix according to the package directions. (For most packages, mix the matzo meal with 4 beaten eggs and 1/2 cup oil, stir and refrigerate for 15 minutes.)

Set a large pot of water to boil. Once it boils, add the salt to the boiling water. Using wet hands, gently form the matzo ball mixture into 1 inch balls and carefully drop them into the water. Cover the pot and cook them for 30 minutes (reduce the heat, if necessary, so the water doesn’t boil over, but keep it at a low boil).

After adding the matzo balls to the boiling water, bring the broth to a boil in a separate large pot. Add the carrots and celery and simmer for 15 minutes. When the matzo balls are cooked, using a slotted spoon, carefully remove them from the salted water and add them to the pot with the broth and vegetables. Add the dill and serve it hot, making sure to put a matzo ball and some vegetables into each bowl.

Is it Scramblicious? Tart Apple and Brie Quesadilla with Mango Chutney

I invented this recipe last week and would love feedback on whether it's Scramble-worthy! I loved it, but the kids weren't convinced (but this is so easy to modify to family members' taste). Let me know what you think:

Tart Apple and Brie Quesadillas with Mango Chutney

Prep + Cook = 20 minutes
8 servings

This interesting twist on Tex-Mex grilled cheese will tingle your taste buds! It would also work well as a hot appetizer, sliced into smaller wedges. For the kids, you can make the quesadillas with just the cheese and serve the apple slices on the side. Serve it with a green salad with dried cranberries and parmesan cheese?

8 large whole wheat tortillas
8 oz. light Brie, thinly sliced into wedges
4 Tbsp. mango chutney, Duck sauce or apricot jam
2 Granny Smith apples, cored and thinly sliced

Preheat two large skillets (alternatively, bake all the quesadillas on baking sheets at 375 degrees for 8 – 10 minutes, until they are lightly browned and crispy.) over medium to medium-low heat.

Lay one tortilla in the bottom of each, topped with 1/4 of the brie and apples. Spread one side of two more tortillas with 1 Tbsp. of the chutney, and put those tortillas on top of the tortillas in the pan, chutney side down. Let the quesadillas cook for 3 – 4 minutes per side until they are starting to brown, then carefully flip then and brown the second sides, and remove them from the pan. Repeat with the remaining tortillas, cheese, apples and chutney.

With a pizza cutter or sharp knife, cut the quesadillas into quarters to serve.

Earth Day Tips for Reducing Waste

Next week, Scramble suscriber Heather Gradowski plans to write a guest column on reusing packaging and reducing waste in honor of Earth Day (April 22nd). Do you have tips to suggest, ways to recycle stuff you already have around your house, suggestions for reusing containers to pack lunches, store food, pack snacks, etc.?

Or, do you have suggestions for using food containers in other creative ways - like using plastic baby food containers to store jewelry when travelling, using wipes containers to hold household items, etc.? Heather and I are eager to share your tips! Please post them by commenting on the Scramblog.

Scrambling for Smaller Families

Deciding on portion and recipe size is one of the challenges in designing Scramble menus. I am very interested in your feedback on how the amount of food I suggest in Scramble recipes works for your family. Do the recipes generally make too much food, not enough, or are they just about right? What adaptations do you make to recipes to make them work for your family? Tonight my family of four had the Cheesy Tortilla Pie (see the Scramble recipe search) and we had zero leftovers, not even enough to pack Andrew a lunch for work tomorrow! But the good news is the kids absolutely loved it--I am thrilled about how their tastes just keep expanding, and they will eat almost everything I serve now! P.S. Next time I make this recipe, I'm going to try cutting the cheese down a bit and possibly adding some chopped vegetables or 1 can of drained and rinsed beans to make it even healthier.

Girls' Night In

A great website, The Well Mom (http://www.thewellmom.com/), created by journalist and mom, Heather Cabot, featured The Scramble cookbook and newsletter this week, along with a "Girls' Night In" menu for book clubs or other gatherings. Of course, "boys" would find this meal delicious, too. Here's the recipe for the sundried tomato and goat cheese spread I recommended on the site:

Sundried Tomato and Goat Cheese Spread

4 oz goat cheese
1 1/2 Tbsp. finely chopped sundried tomatoes
1 Tbsp. olive oil
1/4 – 1/2 tsp. finely chopped rosemary
1/2 tsp. minced garlic (about 1 clove)
1 tsp. pine nuts, toasted
1 sprig of rosemary for garnish (optional)
Pita chips or crackers for serving

In a medium bowl, combine the cheese, sundried tomatoes, oil, rosemary and garlic and stir until completely blended. Transfer the mixture to a small serving bowl. Top it with the toasted pine nuts and garnish it with a sprig of rosemary, if desired.

Give me a Break! You can blog for me...

Do you have a food-related topic on your mind that you want to share with other Scramblers? Are you struggling with kids and table manners, losing weight, lessening the environmental impact of your meals? You can be a guest blogger and start a new "thread"--just send me a note at aviva@thescramble.com with your thoughts and I can post them for you.

Great review of The Six O'Clock Scramble cookbook on Parent Hacks

This is a neat site and I was delighted to stumble upon this review of Scramble cookbook today: http://www.parenthacks.com/

The author grocery shops on Monday for the week--one thing I've noticed is that Monday is the worst day for grocery shopping because much of the produce looks like it's been sitting around for the weekend and shelves often haven't been restocked--this is unfortunate for me, because Celia's Monday soccer practice is just a few blocks from Trader Joe's, making that hour the ideal time for my weekly shopping! I wonder if any of you have noticed that Mondays aren't the best days to grocery shop?

Economic Concerns in the Kitchen

How much are our economic fears or realities affecting what we do in the grocery store and the kitchen? To gain a sense of how the economy is affecting our actions, I put a poll on my website (http://thescramble.com/) and in the Scramble newsletter. So far, many of those polled said they cook at home more and use more leftovers in their meals. One subscriber who lives in Hawaii, where food costs are especially high, asked me for some suggestions for lowering costs of dinners she makes at home. While I think that cooking at home is one of the best money-saving strategies, there are some ways to make those costs even lower. For those of us who love fresh herbs, one great way to save money is to plant a little herb garden in your yard, window sill, or on your deck, so you can use those instead of buying expensive herbs at the market.

Let me know if you have other money saving tips when it comes to meals.

Microwave "Baked" Apples

For a magazine I write for, I needed a healthy preparation for baked apples that could be ready in 30 minutes or less. This one was a treat--if you try it, let me know what you think.

Microwave Baked Apple for One

Prep + Cook = 15 minutes
Serves One

You can make yourself this sweet and delicious dessert, or skip the ice cream and serve it for breakfast—it takes just minutes to prepare and a few more until you have a fragrant and juicy treat.

1 Fuji or Gala apple (or variety of your choice)
3/4 cup water
1 tsp. butter or margarine
1 tsp. raisins
1 Tbsp. granulated brown sugar
1/8 tsp. cinnamon, or to taste
1 – 2 Tbsp. low fat cookies and cream or vanilla ice cream (optional)

Core the apple, removing all the seeds, and peel the top 1/2-inch of the apple. In the core of the apple, put the butter, raisins, and brown sugar and pack it down with your thumb.

Put the water in the bottom of a flat microwave-safe dish with sides, and put the apple right side up, in the middle of the dish. Sprinkle the cinnamon over the opening and top of the apple. Cover the dish with plastic wrap, leaving a small space for air to escape. Microwave the apple on full power for 10 minutes (if you are making more than one, add 10 minutes for each apple), or until it is fragrant and soft to the touch (microwave oven cooking times vary).

Remove the apple from the microwave, put it in a small bowl, and pour about 1 tsp. of the liquid from the bottom of the dish over the apple. Serve it while it’s still hot, with the ice cream.

Manhattan is for (food) lovers

Just back from a wonderful girls birthday celebration weekend in Manhattan with 6 friends from college days. That city is throbbing with life, but it sucks the wallet dry, for sure. I wanted to share some of the great places we ate, a few among the zillions of wonderful restaurants lining nearly every corridor of the city. What really amazed us was how indulgent the service was and how friendly New Yorkers were to our clearly non-native group of rowdy women.

Here are the restaurants we loved:

For our celebratory dinner, we dined at Hearth (http://restauranthearth.com/) in the East Village, where nearly every morsel was well planned and executed. I particularly liked the beet and brie salad and the olive oil poached salmon.

Great breakfast at Cafe Luka (70th and 1st) with terrific omelettes and fresh squeezed juice.

Real New York pizza at Fratelli Brick Oven Pizzeria & Wine Bar, 1317 1st Ave (between 70th and 71st). The hands-on owner, Mark, couldn't have been more indulgent and the pizza was thin, crispy and flavorful. We also loved the garlic crisps made out of pizza dough, the risotto bites, and the creamy tiramisu--and the limoncello (an Italian lemon flavored liqueur) went down smooth!

Beyond food, we couldn't get enough of the DJ at the Underbar ($16 cocktails!) and we were utterly indulged at the fabulous Eden Day Spa (http://www.edenspany.com/08/) in Soho (heated toilet seats and towels, complementary fresh fruit and lunch, hot lava stone massages--need I say more?).

While it's never easy to make enough time for old friends in our harried lives, it is truly invigorating to spend a couple of days reconnecting to life before marriage and children, no matter how much we love our grown-up lives. Andrew did a fabulous job of keeping things running at home in my absence, and even made his own yummy dinners for the kids: his amazing pizza (as good as any New York pizzeria!) and Celia's chicken (baked in honey and soy).

Desert (or dessert) Island Food?

If you were stranded on the proverbial desert island, what foods would you long for, or hope to have in endless supply? For my husband, Andrew, I'm sure it would be bagels. My daughter, Celia, would likely choose mangoes. Solomon would probably bring peanut butter. Me? I might have to pick Nutella--that creamy, chocolately hazelnut spread, that I would eat by the gallon if I didn't fear the consequences. In my healthier moods (i.e. not after 10 p.m.) I might prefer nectarines. What would you choose?

Miraculous Macaroni and Cheese

If you have a chance to try this new recipe, which hasn't appeared in the newsletter yet, please let me know how you like it.

Prep (10 min.) + Cook (60 min.)
6 servings (or 8?)

I am so excited about this new recipe for macaroni and cheese (can we ever have enough?) inspired by a recipe from Scramble subscriber, Katie Ellis. Besides the creamy restaurant-quality texture and taste, the best thing about this recipe is that you don’t have to cook the macaroni in advance—it cooks perfectly in the oven! Serve it with steamed broccoli.

2 Tbsp. butter or margarine
2 1/2 cups uncooked macaroni noodles
1/4 – 1/2 tsp. salt, to taste
1/4 tsp. dry mustard
1/4 tsp. nutmeg
2 cups shredded Cheddar cheese
1 cup diced pre-cooked andouille sausage (or other sausage), diced (optional)
3 3/4 cup skim milk (or whatever milk you have)

Preheat the oven to 350 degrees. Put the butter or margarine in a 2 quart casserole dish and melt it in the oven. Remove it from the oven, add the macaroni to the dish, and stir to coat the noodles. Stir in the salt, mustard, nutmeg, sausage and cheese. Pour the milk over everything and stir gently. Bake it for one hour, uncovered (be sure not to stir it while it’s cooking). Let it cool for 5 – 10 minutes before serving it.

Next Scramble cookbook?

It's been 2 years since The Six O'Clock Scramble was released, and I'm starting to think about the next cookbook, which probably wouldn't come out until 2010. I have so many fabulous new family recipes that I've developed since the last cookbook went to print, and I want to share them! The publisher, St. Martin's Press, says they do want to publish another Scramble cookbook, but I need your help. Keeping in mind that my specialty is easy, healthy dinners, is there a theme you would like to see? What about:

Earth-friendly meals? International Flavors? Meatless recipes? Meals and Menus for Casual Entertaining? One-Pot Meals?

Let me know if you have any ideas or if any of these sound perfect to you. Thanks for your help.

Snikiddy Snacks--healthier snacks for kids

Crunch, crunch, crunch--that's all I've heard since my kids got home from school and dug into the Snikiddy Snacks (www.snikiddy.com), a new line of organic snacks started in 2006 by a husband and wife team in Bethesda, Maryland (around the corner from my family). I like the fact that the snacks are relatively low in calories and fat, and are made with all natural and organic ingredients whose names you can recognize. Solomon's and Celia's favorite Snikiddy Snacks are the chocolate chippers. Celia also likes the grilled cheese puffs and Solomon likes the pizza pie puffs, but both are a little salty for my palate (as are nearly all snack crackers and chips). My favorites are the Cherry Oaties, which are not overly sweet and taste healthy and natural. None of us are wild about the banana cookies, but they may hold more appeal for toddlers and younger children.

While my first choices for snacks will still be fruit, vegetables, cheese and yogurt, I'll feel good about serving these snacks to my kids, too! Snikiddy Snacks can be purchased at Whole Foods and many other natural food stores. Let me know how your family likes them.

Inside Scoop to Win a Million Dollars

Here’s another way your Scramble subscription can really pay off! I recently began writing a lifestyle newsletter ("Food for Good Living") for a new online company, Jackpot Rewards. As part of their plan to draw new customers, Jackpot Rewards will be giving away $1 million every Sunday to one member. Since they just launched their site last week, you will never find a better chance to win than this week, as Jackpot Rewards will be giving away $1 million regardless of the number of participants. If you are interested, go to www.jackpotrewards.com (and sign up to receive Food for Good Living or one of their other featured newsletters). All I ask in return is that if you win, you send me a picture of yourself holding your million dollar check!

Help feed needy people while improving your vocabulary!

I just learned about this addicting site: http://freerice.com/index.php

Test your vocabulary skills by choosing the correct definition for certain words, and for each correct answer, 20 grains of rice are donated to the UN World Food Program to end hunger.

The site also brings to mind of one of our favorite children's book, the gorgeously illustrated One Grain of Rice: a Mathmatical Folktale by Demi. Through a story about a clever girl who outsmarts a greedy Raja and saves her community from starving, the book shows you how quickly small numbers can compound.