"Fuel your body...Delight your senses"
Stephanie Brina-Herres, MS, RD, CDN
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Nov
17
2012
Many people are considering the merits of a Whole Food focus basis for planning their upcoming Thanksgiving meal.
Of course, the most important aspect of Thanksgiving is truly the opportunity give thanks for the blessings in our lives and to share that sentiment while being able to spend time with family and friends, so any food choices should enhance that overall experience.
Memories of Thanksgivings past are connected to our emotional perceptions of those times, so there are sounds, sights, smells/aromas, tastes, textures that all contributed to the sensory perceptions we have locked in our memory banks of those special times. When we again hear similar sounds, perceive similar smells, etc., it brings back a rush of emotion that makes us feel connected to that past and to hopefully many cherished memories that we can enjoy re-experiencing in the present.
Adults often want to recreate and evoke those sensory memories for themselves, while at the same time helping younger members to create similar sorts of hopefully happy memories for children and grandchildren, nieces and nephews, cousins, etc.
For many families, Thanksgiving conjures up memories of home and home is a safe haven most of us yearn for at holiday time.
To help insure those memories are as happy as they can be this year, it is important to take into account any particular dietary needs of family and/or other guests.
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Jun
12
2012
This salad favorite is perfect for late “springtime” or else “summertime” enjoyment. We look forward to eating every year (especially at a “BBQ” type event).
Once mint is again growing in the garden, it is time to make Tabbouleh!
Tabbouleh is a classic chopped vegetable salad of which there are many variations, depending upon where in the Mediterranean or Arab/Middle Eastern world the recipe version originated from.
Photograph ©Stephanie B-H/SensoryNutrition/US12
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Feb
22
2012
Dining at sea means both the expected and the unexpected are now being offered for an additional cover charge beyond the cruise fare, allowing cruise ship guests more options than they ever previously had.
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Nov
11
2011This recipe dates back in time to before I was married and is proof that moderation is key and a little bit of a treat is sometimes worth having–the key is a little bit!At the time, I had just completed my M.S. degree elsewhere and was working as the assistant to the State Extension Specialist in Food and Nutrition in the State of PA and we had received inquiries for some new recipes featuring sweet potatoes and/or yams. One of the other Extension Specialists actually loved to cook, whereas my boss did not really enjoy spending time in the kitchen, so I brainstormed instead with her colleague, Carolyn Schrock.
I happen to like souffle recipes that work every time. I’ve made this side dish many times in a ceramic casserole dish and actually, it is delicious even when left over, so I use that dish because it has a cover to boot. Honestly, this souffle could even be served at the end of a meal as a dessert!
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Nov
7
2011
Sometimes called Green Beans Almondine, this is a classic vegetable side dish that has increased herb pungency and added punch to it with the inclusion of some fresh or dried rosemary sprigs.
(Image of 1# of steamed green beans/haricots verts courtesy of webmaster ©2011).
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Nov
6
2011Even fully ripe cranberries that ripen between September and November in North America (ripe color range is from bright to dark red–actual colors depend upon the variety) in and of themselves are not naturally sweet. In reality, they are quite bitter, and unripe pale ones are especially bitter and shouldn’t be eaten. To prepare a tasty relish or sauce with them, you need to add something more.
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Nov
6
2011Sweet potatoes were made for baking as their flavor intensifies inside their jacket skins as they bake. It is your choice how you chose to bake them. Some folks like the convenience of using the microwave; others prefer to have them in a conventional oven, and some even like to use a potato baker on the cooktop. In a warmer climate you might even be able to grill them at Thanksgiving time.
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Nov
5
2011By mixing several types of rice together, you get a pleasing mouthfeel, taste and visual appeal with this rice pilaf dish.Read the rest of this entry >
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Nov
4
2011The inspiration for this soft, moist stuffing came after reading a recipe where the ingredients were originally destined to become a soup, but I thought, why not a moist, flavorful stuffing instead?! Sometimes you can “re-purpose” a recipe and this is an example of that concept.Read the rest of this entry >
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Nov
3
2011Years ago, various types of poultry were literally stuffed until almost bursting for an upcoming Thanksgiving feast, and unless one was very careful, the potential existed for serious issues with food safety.Today, to discourage unwanted food safety issues, we discourage packing a bread stuffing inside of any poultry cavity as the poultry cooks. It really is unnecessary to place stuffing inside a poultry cavity to achieve good flavor in the stuffing, and the risk of food safety issues is just too great to take the risk at home and try to stuff a very large turkey to the gunwales!
Why not prepare a variety of stuffing options to please various palates and preferences? You can adjust your offerings to also allow any family, friends, and guests who may have specific dietary restrictions to also enjoy the holiday meal.
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