FROM THE COOKBOOK SHELF
When Betty Rosbottom started a cooking school over twenty-five years ago, her soup classes were always the first to fill up. Soup is a universal staple, thanks to the versatility and adaptability to seemingly endless variations. In Soup Nights: Satisfying Soups and Sides For Delicious Meals All Year, Rosbottom presents soups ranging from updated classics to those featuring fresh combinations of ingredients and garnishes. Drawing on her deep knowledge of cuisines around the world, Rosbottom tempts readers with more than one hundred recipes from far and near, from Onion Soup Gratinee, Vietnamese Shrimp and Noodle Soup and Brodo with Asparagus and Gnocchi, to closer-to-home favorites like New England Corn and Lobster Chowder and Louisiana Seafood Gumbo. Well-loved classics such as Chicken Noodle Soup and Gumbo. Well-loved classics such as Chicken Noodle Soup and Tomato Gazpacho are elevated by respective additions sautéed mushrooms and icy cucumber granite. Easy-to-prepare with accessible ingredients, these are recipes that soup lovers will want to make again and again. Practical and helpful cooking tips and market notes are bonus features included with the recipes. She founded and directed the cooking school La Belle Pomme in Columbus, OH and written for Bon Appetit, the Los Angeles Times and Tribune Media Services.
HOW FOOD CAN AFFECT YOUR FOCUS AND BRAIN FUNCTION
You know that some foods and nutrients are beneficial for your body and the same is true for your brain. Some dietary choices can improve your focus, concentration and even memory, while other choices may have the opposite effect. “Whole, nutrient-dense foods are the best choices to fuel mental functioning throughout your day, and they may also help cognitive decline with age,” says Abigail Arday, RD, CDN,CNSC, a dietitian at New York-Presbyterian Hospital/WeilCornell. Research has shown that certain nutrients including omega-3 fatty acids, vitamin D, folic acid and flavonoids, are associated with better brain function such as fatty fish and nuts, dark leafy greens, berries, caffeine and hydration. Regarding hydration, aim for six to10 glasses of water per day, depending on your activity level. If you’re well hydrated, your well hydrated, your urine will be consistently light yellow to clear.
Source: Weill Cornell Medicine Women’s Nutrition Connection, October, 2016.
WHAT ABOUT GRANOLA CEREALS AND BARS?
Granola is an oat-based product that has been touted as a healthy cereal and snack option for many years. Oats are a good source of fiber, iron and folate. They are also complex carbohydrates, digesting slowly keeping you feeling full longer. Granola also contains nuts and seeds which provide protein and healthy fats. However, many granola products are loaded with sugar. The sugar may seem healthier on the label under names like “brown rice syrup” or “evaporated cane juice.” But it’s still sugar and the calorie count in granola products can rise quickly. Look for healthier granola options that contain 200 calories or less per ¼ cup, and contain eight or fewer grams of sugar.
Source: Weil Cornell Medicine Women’s
RECIPE FROM A FRIEND
You’ve heard of the spice cake made with canned tomato soup. Loraine Robinet of Bryan shared a recipe for banana muffins made with Miracle Whip.
BANANA MUFFINS
• 1 cup Miracle Whip
• ¾ cup sugar
• 1 cup mashed bananas (2)
• 2 cups flour
• 2 teaspoons baking soda
• ½ teaspoon salt
Beat salad dressing and sugar into bananas. Stir in flour, soda and salt just until moistened. Fill muffin cups 2/3 full. Bake in preheated 350ºF oven for 20 to 25 minutes. Recipe makes 12 large muffins.
Source: Loraine Robinet, Bryan OH.
A SEASONAL COOKIE
Frosted Pumpkin Drops from my cookbook is a great after-school snack for children or good enough to share with friends.
FROSTED PUMPKIN DROPS
• 1 cup butter
• 1 cup granulated sugar
• 1 cup canned pumpkin
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 cups unsifted all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ cup chopped dates
• ½ cup chopped nuts
FROSTING
Cream together butter and sugar. Add pumpkin, egg and vanilla and beat thoroughly. Mix dry ingredients together. Add to creamed mixture. Stir in dates and nuts. Drop by teaspoonful’s onto parchment cover cookie sheets. Bake in moderately hot 375ºF oven for 8 to 10 minutes. Do not overbake. Cool on rack; spread with frosting. To make, combine ½ cup packed light brown sugar, ¼ cup milk and 3 tablespoons butter. Bring to a boil and cook 2 minutes, stirring constantly. Remove from heat and cool. Stir in1cup confectioner’s sugar and ¾ teaspoon pure vanilla extract.