Chicken Noodle Soup for the Cold and Flu

PinExt Chicken Noodle Soup for the Cold and Flu

Some say the flu is winding down. Whether this is true or not, there are some age-old tested methods of helping reduce the effects of cold and the flu. One of these has to do with an old stand-by – chicken soup.

300px Bowl of chicken soup Chicken Noodle Soup for the Cold and Flu

This soup is known to help alleviate the symptoms of colds and flu. Others say chicken soup strengths the immune system. We know that good health starts with a well functioning immune system.

Here is an easy recipe from Cooking Around the Calendar with Kids – Holiday and Seasonal Food and Fun by Amy Houts. Yes, even children can make this soup, known as the go-to comfort food.

Amy’s Easy Chicken Noodle Soup

4 quarts water
4 boneless chicken breasts
1 tablespoon chicken bouillon
1 carrot, diced fine
1 stalk celery, diced fine
1 (6-oz.) package fine egg noodles

Bring water to a boil in an 8-quart pot. Adult can add chicken and bouillon, turn down heat, and simmer for 20 minutes. Remove chicken from pot.

Children can help add carrots and celery; simmer 15 minutes. Meanwhile, dice chicken. Add noodles and diced chicken. Simmer 5 minutes more.

Makes 6 servings

There is a great deal to learn yet about the healing power of food. In the meantime, if you want to work on staying healthy or feeling better during a cold or flu, get plenty of rest, drink lots of fluids, and have a bowl of chicken soup.

See this and other healthy food choices in Amy Houts childrens cookbook, Cooking Around the Calendar with Kids – Holiday and Seasonal Food and Fun. You’ll want to try some of her other seasonal foods, such as recipes for Valentine’s Day, President’s Day, and St. Patrick‘s Day.

To your good health and that of your family,

Lee Jackson, CFCS
http://www.ImagesUnlimitedPublishing.com

 Chicken Noodle Soup for the Cold and Flu

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Preschool Teachers & Home-School Parents – Get this E-Book on your Kindle

PinExt Preschool Teachers & Home School Parents – Get this E Book on your Kindle

Filed under Cooking and kids51DR4yYnnmL. BO2,204,203,200 PIsitb sticker arrow click,TopRight,35, 76 AA278 PIkin4,BottomRight, 71,22 AA300 SH20 OU01  Preschool Teachers & Home School Parents – Get this E Book on your Kindle

A new ebook has just been posted on Amazon.  Kids Cooking and Learning Through Food Activities by Amy Houts  is a Kindle edition filled with fun and educational activities.

These activities help children:

  • learn about nutrition
  • predict outcomes of temperature changes on food
  • learn math through cooking
  • learn about foods of different cultures
  • and introduce many other food related projects

Get this ebook on Kindle today. Have it to use tomorrow.

Be the first to review it. Tell your friends.

Preschool and kindergarten, home-schooling parents, families with young children – here is just what you need to get kids learning about the world of food.

 

 Preschool Teachers & Home School Parents – Get this E Book on your Kindle
PinExt Preschool Teachers & Home School Parents – Get this E Book on your Kindle

Pumpkin Bread for the Season

PinExt Pumpkin Bread for the Season
300px Pumpkin bread Pumpkin Bread for the Season

Photo credit: Wikipedia

Pumpkin bread is one of my favorite breads to have on hand during the fall season and on into the holidays. It combines the mellow pumpkin flavor with cinnamon and nuts for a great fall flavor.

Bread baked in the  smaller miniature loaves are great for gift giving. Children like to make cupcakes using this recipe. Just  pour batter into muffin tins about two-thirds full and viola..a tasty snack.

Pumpkin Bread

3 1/3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup vegetable oil
4 eggs
1/3 cup milk or water
2 cups (16 oz. can) pumpkin
3 cups sugar
1/2 cup chopped nuts

In large bowl, mix the flour, baking soda, salt, and cinnamon; add the rest of ingredients. Mix well. Stir in nuts. Fill two well-greased 9 x 5-inch loaf pans one-half full. Bake in 350 degrees oven for 60 minutes, or until a toothpick inserted in the center comes out clean. Leave in pan for 15 minutes, then turn out on cooling rack.

Makes 2 loaves

This bread is high in sugar and oil so keep the slices thin and without butter!  But pumpkin is loaded with much
nutritional value and I like to think the high sugar and oil consequences are overshadowed somewhat by the
pumpkin’s nutrients! Again, moderation is the key.

The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant,
beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.

Current research indicates that food containing beta-carotene may reduce the risk of developing certain types of
cancer and offers protection against heart disease. It has also shown to be effective against the degenerative aspects of aging.

Here are the nutrition facts for 1 cup cooked, boiled, drained, pumpkin without salt:
Calories 49
Protein 2 grams
Carbohydrate 12 grams
Dietary Fiber 3 grams
Calcium 37 mg
Iron 1.4 mg
Magnesium 22 mg
Potassium 564 mg
Zinc 1 mg
Selenium .50 mg
Vitamin C 12 mg
Niacin 1 mg
Folate 21 mcg
Vitamin A 2650 IU
Vitamin E 3 mg

This is the wonderful season of glorious colors and tempting foods.

May you enjoy good, healthy foods.

Lee Jackson
Books for cooks and apple lovers
children, families and parenting professionals
http://www.imagesunlimitedpub.com

 Pumpkin Bread for the Season
PinExt Pumpkin Bread for the Season

Timely Pumpkin Trivia

PinExt Timely Pumpkin Trivia

Here  is a little pumpkin trivia:

300px Pumpkins Timely Pumpkin Trivia

Photo credit: Wikipedia Photographed in Canada

Pumpkins have been grown in America for over 5,000 years.

Six of the seven continents grow pumpkins. Antarctica is the only continent where they won’t grow. They are even grown in Alaska.

Colonists made pumpkin pies by filling a hollowed out pumpkin shell with milk, honey and spices and then roasting them over hot ashes. Did they learn this from the Indians?

Many consider the  pumpkin a vegetable but it really is a fruit. As a type of squash, it is member of the gourd family and is related to cucumbers, gherkins, and melons.

Pumpkin is 90 percent water.

Pumpkins range in size from less than a pound to over 1,000 pounds.

The weight of the world’s largest pumpkin has been variously listed as 1,061 lb., 1140 lb., 1385 lb., and 1,502 lb. Take your pick. That would make quite a few pies!

One record indicates that the  largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake.

Another survey states that the world’s largest pumpkin pie weighed 2,020 pounds and measured more than 12 feet! It took 5 hours to bake and produced over 3000 slices!

Pumpkins were once recommended for removing freckles and curing snake bites.

Indians used pumpkins as food and medicine.

Enjoy pumpkins – ’tis the season!

 Timely Pumpkin Trivia
PinExt Timely Pumpkin Trivia

What to Do With All Those Apples?

PinExt What to Do With All Those Apples?
 What to Do With All Those Apples?

Now, what are you going to do with all those apples? With hundreds of ways to enjoy apples, will you use them in pies, desserts, salads, breads, jellies, or other?

Following is a recipe for a super easy way to use apples in a coffee cake for Sunday morning breakfast or anytime. It’s from my apple cookbook, From the Apple Orchard – Recipes for Apple Lovers. Kids will enjoy making this simple but yummy and quick coffee cake.

APPLE BISCUIT COFFEE CAKE

2 cooking apples, peeled and sliced
2 tablespoons butter or margarine
1/4 cup raisins
1 can refrigerated ready-to-bake biscuits

1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup corn syrup
1 egg
1/4 cup walnuts
1 tablespoon butter or margarine

Melt 2 tablespoons butter in bottom of 9″ round cake pan. Arrange sliced apples over butter. Sprinkle raisins over apples. Cut each of the 10 biscuits into fourths and place over apples.

Mix together the brown sugar, cinnamon, corn syrup and egg until well blended and sugar is dissolved. Pour over biscuits. Sprinkle walnuts overtop. Dot with 1 tablespoon butter.

Bake at 350° for 35-45 minutes. An adult needs to invert on serving plate, spooning juices over top. Place larger plate over cake pan and invert – use hot pads and lots of care as it is hot and gooey and can be tricky.

Yield:   6-8 servings

Enjoy the fruit of the season!

Best to you,

Lee Jackson
Apple cookbook author: From the Apple Orchard – Recipes for Apple Lovers and
Apples, Apples Everywhere – Favorite Recipes From America’s Orchards

 What to Do With All Those Apples?
PinExt What to Do With All Those Apples?

Apple Season is Here – Enjoy!

PinExt Apple Season is Here – Enjoy!

Many years ago when I was a family and consumer sciences teacher, the students could hardly wait to work

300px Apples Apple Season is Here – Enjoy!

in a foods lab. “Are we cookin’

today” was an often heard remark.

Fall especially brought an abundance of different foods to prepare and sample.

One of the most versatile and interesting was the use of apples.  At that time we had five unit kitchens with four students in each. Each kitchen was to choose a different method of preparing apples and then all would sample the results.

There was much “ours is better than yours”. “No, wait ‘til you try this” and “I didn’t think you could do all this with apples”.

Thus began the basis for my apple cookbook, From the Apple Orchard Recipes for Apple Lovers.  Who would AllBooksRushScanned 001 Apple Season is Here – Enjoy!AllBooksRushScanned 0011 Apple Season is Here – Enjoy!have thought this cookbook would be one folks tell me they refer to every fall?

If you have a problem wondering what to do with all those apples, I invite you to check out this book at 10 book AppleOrchard e1347384664951 Apple Season is Here – Enjoy!http://www.imagesunlimitedpub.com and get one for yourself – and a friend. Apples continue to be one of nature’s most beautiful and bountiful fruits.

Best to you and your family,

Lee Jackson, CFCS

Family and Consumer Life Studies

http://www.imagesunlimitedpub.com

 Apple Season is Here – Enjoy!
PinExt Apple Season is Here – Enjoy!

10 Top GMO Foods to Avoid (From NaturalNews.com)

PinExt 10 Top GMO Foods to Avoid (From NaturalNews.com)

Information in my last post had to do with the dangers of GMO foods and why we must avoid them. As consumers we’ve been trained to read labels, but GMO per se doesn’t show up on labels. Then how do we know we are eating GMO foods?  Infographic Top 10 GMO Foods to Avoid Eating v2 167x300 10 Top GMO Foods to Avoid (From NaturalNews.com)

Here is an article by J.D. Heyes with a list of GMO foods to avoid published in NaturalNews.com on 6/1/12.

Learn more: http://www.naturalnews.com/036063_GMOs_foods_infographics.html

We here at NaturalNews.com pride ourselves in providing our readers with the most valuable, up-to-date news and information on a wide range of health-related issues, but we especially like to discuss nutrition because so much of our health depends on what we put in our bodies – and what we don’t put in them.

See the NaturalNews infographic at:

http://www.naturalnews.com/Infographic-Top-10-GMO-Foods-to-Avoid-Eating.html

Be aware and beware

With that latter thought in mind, we’ve developed an infographic to highlight the top 10 GMO (genetically modified organism) foods to avoid, in no particular order:

1. Zucchini: It goes without saying that many biotech companies say genetically modified foods are safe for you, but as GMO science expands, researchers are finding more evidence that such foods can harm your health. One of those is zucchini. While not as potentially harmful as other GM foods, zucchini is nonetheless “engineered” to resist some strains of virus.

2. Cotton: Considered a food item because its oil can be consumed, cotton – in particular, genetically modified Bt cotton, common to India and China – has damaging consequences. According to recent Chinese research, while Bt cotton is capable of killing bollworms without the use of insecticides, its decreased use has increased the presence of other crop-harming pests. Also, Bt cotton production has been linked to drastic depletion of soil nutrients and lower crop yields, as well as much higher water requirements.

3. Canola: This is probably one of the most misunderstood, misguided “healthy” food choices out there right now, but there is little about canola – and similar oils – that is good for you. Extracted from rapeseed, canola oil and others must be chemically removed from the seeds, then deodorized and altered, in order to be utilized in foods. They are among the most chemically altered foods in our diets.

4. Aspartame: An artificial sweetener found in a number of products, aspartame – discovered by accident in 1965 by a chemist testing an anti-ulcer drug – accounts for as many as 75 percent of adverse reactions to food additives reported to the Food and Drug Administration (FDA), according to some reports. Some seizures and even some deaths have been blamed on aspartame.

5. Dairy: A disturbingly high number – as many as one-fifth – of dairy cows in the U.S. today are given growth hormones to increase milk production, a figure that has been rising since the FDA approved a genetically engineered recombinant bovine growth hormone known as rbGH or rbST for use in dairy cows in 1993. While said to boost production by 5-15 percent, scientists have expressed concern that the increased levels of IGF-1 (insulin growth factors-1) from hormone-treated cows may boost the risks of colon and breast cancer. Since 2008, Hiland Dairy has stopped using milk from dairy farmers who inject their cows with growth hormone.

6. Corn: Modified now to create its own insecticide, as many as half of all U.S. farms growing corn for Monsanto are using genetically modified corn, with tons of it now being introduced for human consumption, according to the FDA. Doctors at Sherbrooke University Hospital in Quebec recently found Bt toxin from modified corn in the blood of pregnant women and their babies, as well as in non-pregnant women.

7. Papayas: Genetically modified papayas have been grown in Hawaii commercially since 1999, designed to combat the Papaya Ringspot Virus. Approved for sale and consumption in the U.S. and Canada, GM papayas cannot be imported or sold in the European Union.

8. Sugar: Sugar from genetically modified sugar beets hit the market in the U.S. in 2009. They were modified by the Monsanto Corporation to be resistant to the company’s Roundup herbicide. In 2010 a group of Oregon farmers sued to stop planting that year of Monsanto’s genetically altered sugar beets over fears the crops could cross-contaminate other nearby fields.

9. Soy: Like other foods, soy, too, has been genetically modified to resist herbicides. Soy is included in soy flour, tofu, soy beverages, soybean oil and scores of other products, especially baked goods and pastries. According to one report, “[a]fter feeding hamsters for two years over three generations, those on the GM diet, and especially the group on the maximum GM soy diet, showed devastating results. By the third generation, most GM soy-fed hamsters lost the ability to have babies. They also suffered slower growth, and a high mortality rate among the pups.”

10. Yellow squash Like zucchini, yellow squash is also a fast-rising GMO crop in the U.S., and as such, should cause you concern. If you like squash – and scores of Americans do – check out a farmer’s market that doesn’t sell GMO squash or grow your own using non-modified seed.

Sources for this article include:

http://www.naturalnews.com/Infographic-Top-10-GMO-Foods-to-Avoid-Eating.html

http://www.naturalnews.com/035734_GMOs_foods_dangers.html

http://www.deccanherald.com

http://www.hilanddairy.com/green/no-artificial-growth-hormones

http://www.huffingtonpost.com

Learn more: http://www.naturalnews.com/036063_GMOs_foods_infographics.html#ixzz24rR5JYWd

 10 Top GMO Foods to Avoid (From NaturalNews.com)
PinExt 10 Top GMO Foods to Avoid (From NaturalNews.com)

Keep You and Your Family Safe From GMO’s

PinExt Keep You and Your Family Safe From GMOs

For the sake of your health, please read the following article about the hazards of GMO products from Leanne Ely at her website: http://savingdinner.com/articles/love-good-holy-gmo/

6799877486 c50d5a1766 m Keep You and Your Family Safe From GMOs

Please, for the love of all that’s good and holy, say no to GMO

 Keep You and Your Family Safe From GMOs
PinExt Keep You and Your Family Safe From GMOs

Young Chefs as Food Critics, Food Writers, and Culinary Enthusiasts

PinExt Young Chefs as Food Critics, Food Writers, and Culinary Enthusiasts
2046140323 94d9209d87 m Young Chefs as Food Critics, Food Writers, and Culinary Enthusiasts

Young Chef (Photo credit: Javier Delgado Esteban)

Interesting story and slideshow about 10 young cooks who already have promising culinary careers in their future. http://www.thedailymeal.com/10-most-famous-kid-critics-and-cooks

Kid can never start too young to get interested in food and cooking.

 Young Chefs as Food Critics, Food Writers, and Culinary Enthusiasts
PinExt Young Chefs as Food Critics, Food Writers, and Culinary Enthusiasts

Secrets of a Blog Writer

PinExt Secrets of a Blog Writer
Spain and Louisburg CiderFest 009 145x300 Secrets of a Blog Writer

I'm at an apple orchard event.

I’ve been writing this blog for the past 3-4 years. I know a little about you – that you’re interested in kids and cooking. But you probably don’t know a whole lot about me because I’m usually on some topic about eating tips and helping kids stay healthy or about Mom’s helping kids stay well – my top passions.

Today I want to include some things you may not know about me. Yes, I’m a long-time blogger, but here are 5 other things about me:

1. I taught high school family and consumer science classes for over 20 years.

2. In my first year of teaching, I taught all the “home ec” classes, biology classes, and PE (physical education) classes.

3. Love apples. Growing up, we had an apple orchard on our farm -  this whetted my appetite for that bountiful fruit.

4. I was a child-recipe-clipper. While my young friends cut out paper dolls, I cut out recipes.

5. I just sent out a large mailing for my apple cookbooks this week. If you’re one of my customers, expect some mail. If you’re not, just email me at Lee at images unlimited pub.com and I’ll send you a charming flyer with all our books illustrated in full color. Be ready for apple season.

I know I’m off topic today but I thought this might be fun – besides, it’s too hot to think too deeply. Please continue to visit  here– share your thoughts and concerns and ask questions. What are some topics  about which you’re needing more information? I’ll try to help by searching for answers. Let me know – I’d love to hear from you.

Best to you and your family,

Lee Jackson
Food Writer
http://www.imagesunlimitedpub.com

 Secrets of a Blog Writer
PinExt Secrets of a Blog Writer