Kale

marthaschueneman February 16th, 2015, 9:00 AM
Martha Schueneman
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kaleWhen the talk turns to favorite vegetables, I’m the odd one out. Others choose picked-that-day corn on the cob, sun-warmed tomatoes, baby peas fresh off the vine, or buttery-rich mashed potatoes—and that’s just fine, because it leaves more kale for me.

I first encountered kale in the early 1990s, when I subscribed to an organic-produce delivery service. Every Monday, I’d get a box of fruits and vegetables, one of which was invariably kale. Few cookbooks mentioned it, but a friendly gardener told me that it was delicious sautéed with bacon or…

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Incredibly Easy and Utterly Delicious Cranberry Sauce

marthaschueneman November 17th, 2014, 8:00 AM
Martha Schueneman
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cranberriesMakes about 4 cups, or 12 servings

This has been part of my Thanksgiving dinner since I’ve been responsible for cooking it. You can make it a few days ahead or during the lull between getting the turkey in the oven and starting the mashed potatoes. Serve it chilled or at room temperature. Any leftovers are perfect as a spread for leftover turkey sandwiches. It also keeps for eons in the refrigerator.

1 bag (12 ounces) cranberries

3/4 cup firmly packed brown sugar

1/2 cup coarsely chopped pecans

1 teaspoon crystallized ginger or ½ teaspoon…

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Sweet-and-Sour Braised Red Cabbage

marthaschueneman October 20th, 2014, 6:00 AM
Martha Schueneman
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red-cabbage-smallIt’s important to cook the cabbage in a nonreactive pot—one made of stainless steel, anodized (e.g., heavy, dark) aluminum, or that has an enamel or nonstick coating—to keep it from turning blue or developing off flavors. Avoid using shiny aluminum, copper, tin, or cast iron, unless it is very well seasoned. (Follow this link, then scroll down to “Refurbish Your Finish” for step-by-step instructions for seasoning cast iron.)

Serves 6–8

1 small head red cabbage

1 Granny Smith apple, cored and chopped (do not peel)

¼ cup packed brown sugar

¼ cup cider vinegar

½ teaspoon…

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Benefits of Nuts and Seeds

guest October 16th, 2014, 3:04 PM
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nuts-and-seedsThis guest blog is by Lisa R. Young, PhD, RD, CDN. Dr. Young is a nutritionist in private practice, an adjunct professor at New York University, and a blogger for the Huffington Post.

While you may have been told to avoid nuts and seeds due to their high fat and caloric content, these tasty gems contain heart-healthy unsaturated fats, and are truly terrific to include in your diet. They contain protein, fiber, and plant stanols, which may help lower cholesterol, and antioxidants including vitamin E.

Research has found that including a serving…

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Too Hot to Cook

marthaschueneman August 12th, 2014, 8:24 AM
Martha Schueneman
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toohotMy house was built in the 1880s. Over the years, it’s been renovated and updated to include such modern conveniences as indoor plumbing and electricity, but neither I nor any previous owners have installed the ducts necessary for central air conditioning.

For most of the summer, this isn’t a problem. Plenty of tall trees shade the house, and several industrial fans and strategically opened windows keep the air moving.

When the temperatures soar, though, there’s only so much that trees and fans can do. During a heat wave, I’m not about to…

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Fun Ways to Stay Hydrated in Summer

stav July 25th, 2014, 8:10 AM
Stav Birnbaum
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Here is our summer drink round up for staying hydrated and healthy. Check out more hydrating summer drinks on our Pinterest board at http://www.pinterest.com/vnsny/hydrating-summer-drinks/ and if you have any favorite drinks of your own, add the link to the comments and we will add them to the Pinterest board.

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Garlic-Crusted Steak on Greens

marthaschueneman June 10th, 2014, 7:00 AM
Martha Schueneman
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garlic-crusted-steak_735

In Tuscany, bistecca alla fiorentina, or Florentine-style beefsteak, is traditionally made by grilling a thick porterhouse over a wood-burning fire. I use a different steak and a different cooking method, and those two changes aren’t the only ones. Bistecca alla fiorentina, like all traditional recipes, seems to invite liberties—consult twenty cooks and you’ll find twenty recipes. Some use no garlic at all and just rub the steak with olive oil before seasoning with salt and pepper; others use a dozen cloves. Some add rosemary or sage to the garlic paste,…

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Linguine with Asparagus and Chicken

marthaschueneman May 20th, 2014, 12:32 PM
Martha Schueneman
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Linguine with Asparagus and ChickenOnce upon a time, asparagus heralded spring. Times have changed, and asparagus is in stores for more than just a few weeks in April and May. Just because you can buy asparagus in December and pomegranates in July doesn’t mean you should. I’m a big believer in eating foods when they are in season. They’re fresher and tastier, and they cost half as much as those that are imported from halfway around the globe.

No matter when you buy asparagus, here’s a secret to choosing the best spears: Look at the…

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Parkinson’s Disease & Bone Health

marthaschueneman April 17th, 2014, 6:30 AM
Martha Schueneman
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Dairy

Image courtesy of the National Milk Producers Federation / Flickr

Unfortunately, there’s no magic bullet—or even a recommended diet—that can help to prevent or even relieve the symptoms of Parkinson’s disease. But that doesn’t mean you can eat anything you want! It’s always important to eat a balanced diet, focusing on nutrient-rich foods. Medications used to treat Parkinson’s often cause nausea or decreased appetite, so you want to make sure that you’re getting the vitamins and minerals your body needs—especially when it comes to calcium and vitamin D.

Those with Parkinson’s are…

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National Nutrition Month: Deciphering Food Labels

margeryk March 11th, 2014, 12:08 PM
Margery Kirsch, MS, RN, CDE, BC-ADM, Clinical Nurse Specialist and Diabetes Educator
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128px-US_Nutritional_Fact_Label.svgMarch is National Nutrition Month. Have you ever wondered what the difference is between fat-free, saturated fat-free, low-fat, reduced and less fat? Certain nutrition claims used on food packaging have been legally defined. For example, you’ll see the claim “less sodium” on some brands of chili with beans. This means the product has at least 25% less sodium than the regular version.

It’s important to pay attention to serving sizes. The next time you grab a handful of “fat-free” pretzels for a snack, measure or count the amount. If it’s considerably…

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