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