Friday, August 5, 2022

Stay Away From Sugar!

  


It may be sweet, but there's a problem with too much of a good thing. We're talking about sugar, and it's overuse in our daily diets. Samantha Cassidy, who wrote the new book Sugar Shock, came by Tonia's Kitchen to shoot the sugar as it were, and talk about it's problems. Samantha told Tonia everyone knows that sugar is in ice cream and candy, but did you know it's also in a lot breads, soup, condiments and even plant-based milks? In fact, Samantha relayed the sugar is found about 80-percent of all packaged foods. Overeating sugar can be serious health risk, especially when it comes to those at risk for Type 2 Diabetes. Samantha says she's trying to get the word and help others make more informed choices.

From the Publisher:

Did you know that you may be consuming the equivalent of 22 teaspoons of added sugar a day? Added sugars are in practically everything you eat, and you probably eat much more of them than you think. In fact, 80 percent of the 600,000 consumer packaged foods sold in the United States contain added sugar. Most of us are eating way too much of the sweet stuff and don’t even know it.
 
Sugar Shock is the ultimate resource you need to break the hold sugar has on you. This easy-to-use guide will help you understand and gain control of the amount of added sugar you consume. It shares the science behind sugar: what it does to you, why your body is wired to crave it, and how to keep track of your intake. Plus, the extensive at-a-glance photo gallery shows hundreds of sugary packaged foods in the market, along with smart swaps for less sugary (but still delicious) options. There are also surefire low-sugar swaps for kids' cereals, snacks, and drinks that even your pickiest eater will love.
 
Sugar Shock is packed with hundreds of nutritionist-approved sugar-zapping strategies:

· Get Your Sugar Score – Take the Sweet Tooth Quiz and find out if your daily sugar dose is okay or out of whack.
· 7-Day Sugar Tracker – Crack the deceptive code words and measurements that food labels use to fool you, and uncover the truth about your food choices.
· Go Clean & Lean  Wean yourself from added sugars with an easy, painless 7-Day Sugar Step-Down Plan. Go further with a 21-Day Sugar-Detox Meal Plan chock-full of hearty meals and satisfying snacks.
· 50 Shades of Sugar – Discover the 50+ (!!) types of sugar disguised in many of the foods you eat (hint: Just because a sweetener like honey is “natural” doesn't mean it's better).
· Smart Sugar Swaps – Trade up to healthier foods that are just as crave-worthy with the Sugar Shock photo guide to beverages, snacks, breakfast, baked goods, soups, sauces—even cocktails!
 
With everything you need take back control of your well-being and your waistline, Sugar Shock is your path to sweet victory and a slimmer, healthier you!

Thursday, August 4, 2022

Fig This!

  

And with the Fig, we also add some walnuts and turn it all into tasty tartlets. Grace Wells, who edited the Pillsbury Big Book of Easy Baking with Refrigerated Dough stopped by Tonia's Kitchen to talk about a recipe for Gorgonzola, Fig and Walnut Tartlets. Grace told Tonia it's far easier to make then the name would indicate. In fact, she says this was a standout at Pillsbury's 40-minute bake-off competition. Serve as an appetizer or enjoy as a snack!




Recipe
Gorgonzola, Fig & Walnut Tartlets

1 Pillsbury refrigerated pie crust, softened
6 dried figs or pitted dates, coarsely chopped
1 TBSP packed dark brown sugar
1/8 to 1/4 tsp. cinnamon
1/4 cup chopped walnuts
1/2 cup crumbled Gorgonzola cheese
1 TBSP honey

Heat oven to 425. Unroll pie crust on work surface.  Using 2 inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.

In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 tsp. fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 tsp. of cheese.

Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle with honey. Serve warm.

Excerpted from PILLSBURY THE BIG BOOK OF EASY
BAKING WITH REFRIGERATED DOUGH © 2014 by Pillsbury. Reproduced by permission
of Houghton Mifflin Harcourt. All rights reserved.

Wednesday, August 3, 2022

A Summer Cobbler!

   



As you host those summer food parties, you might be looking for a way to feed a lot of people dessert.  Pastry chef Paula Shoyer says there's an easy way to satisfy a lot of sweet teeth at once!  She told Tonia's Kitchen to consider the fruit cobbler.  Paula told Tonia that not only is it delicious, but it also feeds up to 20 people!  She says the key to her recipe is to put the fruit compote on the bottom the pan, with the crust on top. Paula also says you might want to consider chickpea flour, which gives the cobbler a subtle nutty flavor.

  • 8 cups mixed berried and fruit (I used blueberries, raspberries, strawberries and mangoes)
  • ½ cup brown sugar (I used coconut palm sugar)
  • 1 tsp ground ginger
  • ¼ cup potato starch
  • 2 tsp cinnamon
  • ½ cup brown sugar, packed (I used coconut palm sugar)
  • 1½ cups almond meal
  • 1 Tbsp potato starch
  • 5 Tbsp dairy free margarine (I used butter)
Instructions
  1. Place the fruit in a 9x13 pan.
  2. Combine the brown sugar, ginger and ¼ cup potato starch and toss with the fruit.
  3. In another bowl, mix together the cinnamon, brown sugar, almond meal, potato starch and margarine until crumbly.
  4. Sprinkle the almond mixture over the fruit.
  5. Bake in a preheated 375 degree oven for 40 minutes or until the fruit is bubbly.
  6. Let cool from hot to warm before eating.
  7. This is really good served with vanilla ice cream

Tuesday, August 2, 2022

Chinese Takeout...Hold the Takeout

   



No restaurant required here!  Andrea Chesman, who wrote the cookbook 101 One-Dish Dinners, stopped by Tonia's Kitchen, to talk about her her delicious take on a Chinese-noodle bowl.  Andrea told Tonia she combines a number of ingredients to make the both, including Chinese Rice Wine or Dry Sherry. She also adds cooked chicken and a number of Asian-inspired vegetables like Bok Choy. Andrea says a big key to this recipe is to simmer the broth for about 30 minutes, until it's nice and rich.  She adds that one of her first jobs was in a Chinese restaurant, where she got a first-hand look at classic Chinese cooking.  This bowl was inspired, in part, by her time there. 

8 cups stock, chicken (or neutral-tasting vegetable broth)
2 tablespoons sherry, dry (or Chinese rice wine)
1 tablespoon soy sauce (or to taste)
1 ginger, fresh (1-inch piece, peeled and sliced)
3 cloves garlic (minced)
3 scallion (white and tender green parts, finely chopped)
3⁄4 pound noodles, egg (Chinese, udon noodles or thin spaghetti)
1 pound tofu, firm (or silken, cubed)
6 cups kimchi (chopped, drained)
  sesame oil, asian (to serve)
  cilantro (to serve)
  sriracha (to serve)

Combine the broth, sherry, soy sauce, ginger, garlic, and scallions in a large saucepan.  Simmer for 25 minutes.

Meanwhile, bring a large pot of salted water to a boil.  Add the noodles and and cook until just barely tender.  Drain well and return the noodles to the pot to keep warm.

Remove the ginger from the broth.  Add the tofu and kimchi to the broth and simmer for 2 minutes. Taste and add soy sauce as needed. It may not need any, depending on how hot and salty your kimchi tastes.

To serve, place a nest of noodles in each bowl.  Ladle the soup over the noodles, drizzle with sesame oil, sprinkle with cilantro, and serve hot, passing the Sriracha at the table.


Monday, August 1, 2022

A Cookbook to Expand Your Horizons



She says they've taken in different approach when crafting this book, in that all the recipes are presented on boards, hence the title of the new cookbook Boards. Author and host of America's Test Kitchen Elle Simone Scott stopped by Tonia's Kitchen to talk about the book and why it's such a departure from other cookbooks. She told Tonia she loves to entertain, and lot of that happens on a charcuterie board. Elle wanted to take things past charcuterie and over to the main course, dessert boards and of course appetizers. It's not just about the food though, Elle told Tonia she has point on presentation, style and what kinds of food goes on them. For example, Elle has ideas for do-it-yourself Bloody Mary and Baked Potato topping boards. She likes boards because they're social and really bring a party together.