Archive for the ‘Editor Post’ Category

Being a Role Model for Good Health

As a parent, you want to instill healthy lifestyle habits in your children early on. Elizabeth M. Ward, M.S., R.D. suggests some great tips for helping yourself and your children to good health.

Moms encourage their children to finish their milk, eat their veggies, and stay away from too many cookies and chips.

If you’re a mother, it may seem like your admonitions to eat better fall on deaf ears, but research and personal experience say otherwise. As it turns out, mothers possess the power of persuasion in more ways than one, especially when it comes to influencing what their daughters eat.

My mother often jokes that my grandmother, who arrived in the U.S. from Italy at the age of 17, was the original dietitian in the family. “Nana” didn’t have all the scientific facts and figures about food that I often spout to my children, but she did have the right idea about preparing balanced meals. She passed that knowledge on to her daughter.

My mother worked full-time outside of the home, yet resisted the temptation to serve us processed foods for meals and snacks. She was raised on the idea that a balance of colors on the plate made for a healthier meal. In a way, she was right: brightly colored vegetables, such as carrots, contain different beneficial compounds than paler produce, such as mushrooms, yet both vegetables are equally good for you.

Don’t get me wrong: We didn’t eat perfectly. My family’s love of bread and desserts (my brothers, parents, and I often overate), created weight control challenges for all of us.

While my mother struggled with her weight, she never strayed from serving healthy, balanced meals. That’s noteworthy, since moms who constantly diet influence their daughters to think about dieting, possibly leading to disordered eating.

As the mother of three girls, I can see how strongly daughters identify with their moms, and how actions speak louder than words. I’m like my mother in that I am nearly militant about family meals. We eat together as often as possible.

 

 

The meal may be as simple as take-out pizza, salad, and fruit. That’s okay, because family meals need not be elaborate to be effective: Studies show that the more often you eat together, the greater the chance of consuming fruits and vegetables, whole grains, calcium-rich foods, such as milk, and fewer soft drinks.

Being a mom is no small feat. You serve as a role model for healthy eating and an active, healthy lifestyle, and you support your child in doing the same. Mothering can be exhausting, but it’s important to remember you don’t need to feed your family perfectly every day. Do the best you can and you’ll be paying it forward by passing on the healthiest lifestyle possible to your children, and beyond.

Here are tips for helping yourself and your child to good health:

  • Eat the healthy foods and drink the beverages (water, low-fat milk, and 100% juices) that you want your children to consume. For example, research shows a mom’s own milk drinking habit is linked to more milk and fewer sugary drinks in her child’s diet.
  • Make every effort to have family meals at home and serve as a healthy role model. Keep those meals full of enjoyment and free of criticism.
  • Exercise together (take a walk, bike ride or do yard work) and exercise independently to serve as active role models.
  • Avoid pressure or restrictive feeding practices at mealtime. Pressuring, cajoling, and threatening will not get kids to favor healthier foods in the long run, and the opposite may occur.
  • Engage in healthy lifestyle changes to address a healthy weight, rather than restrictive, unhealthy diets.

 

How do you encourage your children to lead a healthy lifestyle?

 

Preparing for the (Flexitarian) Feast

Two weeks from today, many of this country’s citizens will still be recovering from what is traditionally the heaviest feast day of the American calendar year- Thanksgiving. Now I could never knock a holiday built around food (let’s be honest, most holidays are built around food so far as I’m concerned) but the Mushroom Channel would love to help you avoid that overstuffed food hangover that sets the stage for the kind of winter layer we can’t pull off like a wool sweater once the heat kicks on.

Mushrooms are a key ingredient to filling your feast with a lot of beloved fall flavors, minus the big time calories. For the next two weeks, we’ll be highlighting a few recipes per post that would make for a meal the whole family can enjoy- including the vegans or vegetarians at the table (or in the kitchen, for that matter).

The goal is simple: providing options so that no one feels like they need to skip their favorite dishes to keep from feeling like they swallowed Plymouth rock for days afterward. Do you have a favorite Thanksgiving dish you think we should feature? Leave us a link in the comments!

Leek Pear and Chanterelle starter from Happy Yolks

Sauteed Mushrooms with Caramelized Shallots side from Eating Well

Vegetarian Thanksgiving Stir Fry from the New York Times Eating Well blog

Breakfast for Dinner: Feels Like an Indulgence But Isn't

This is not a fancy kind of post. We can definitely dress it up around here (thanks to a phenomenal crew of contributors) but this is,essentially, the “favorite pair of sweatpants” sort of post. I’m talking about making breakfast for dinner. Any other fans out there?

As someone who has been on a personal quest for healthy menu planning in the last six months, I made a discovery this week that I think might make some of you pretty happy as well.  I was looking in my fridge, totally perplexed, one weeknight after work and a workout and had a Eureka! moment.

I, as an adult and mistress of my own menu, can absolutely have scrambled eggs for dinner but in my mind, plain scrambled eggs would be a sacrilege. Eggs are vehicles for other great food in my book. I think you know where this is going.

I had an 8 oz (pink!) till of sliced mushrooms and I wanted all of them. I sauteed that entire package with half of a jalapeno and a little red onion. Once we were good and browned, I added two fresh eggs scrambled with about a tablespoon of water and I turned the heat way down to medium-low, stirring constantly from the bottom.

What I ended up with was a creamy pile of light yellow fluff, filled with an entire container of mushrooms and some heat from that jalapeno. As with anything I intend to eat more than the recommended serving size of, I checked the packaging. The results were significantly more fun to consider than say, an entire pint of Cookies n’ Cream (ahem, not that I have any experience with that…).

I got 3 grams of fiber and a nice selection of nutrients, including well over 100% of my daily vitamin D, for all of 50 calories in mushrooms. This could vary depending on which mushrooms you pick up but raw mushrooms are always a low calorie option. Topped with a pillow of shredded sharp cheddar, it was one of the best dinners of the week and is officially on a regular rotation.

Happy First Annual Food Day!

Food Day is a grassroots campaign organized by the Center for Science in the Public Interest (CSPI) that encourages people to “eat real” by focusing on healthy, affordable food produced in a sustainable, humane way.

As you might imagine, everyone at the Mushroom Channel is quite on board with the concept of Food Day. Mushrooms offer a versatile and tasty solution for unprocessed, low-calorie entrees, side dishes and snacks. Their flexibility and friendliness toward virtually any kind of diet makes them an easy addition to any “real” shopping list. We’re proud to bring them to your stores, markets and tables and excited about what lies ahead.

How are you celebrating? Attend a Food Day event near you or get festive at home tonight by make this recipe for Oven Roasted Mushroom and Vegetable Salad.

Seasonal Soups with Mushrooms

It would seem that a solid half of the US is experiencing a classically damp, cool fall day and that is nothing if not the ultimate in soup weather.  This particular editor has a  handy dandy “test kitchen” that’s been waiting for a night like this one to share a few fresh ideas. Both of these soups are lighter on calories but will leave you toasty and satisfied the whole night through.

Pictured up top is the Mushroom Barley Soup found via Post Punk Kitchen. Her photo is miles prettier than the one a snapped minutes before digging in but I stand heartily by the deliciousness of that recipe. Don’t skimp on the freshly shopped herbs on top- extra dill brightens the whole bowl!

The second soup in our arsenal could really be any soup- my point is that it’s all about the accessorizing.  The soup pictured just happens to be a beautiful Potato, Celery Root and Sunchoke Soup from Cannelle et Vanille. I love pureed soups because they taste so rich but I rarely find they need cream.

Instead I want to load in extra texture, which is where my mushrooms came into play.  Forget the bacon bits in potato soups, you guys. Just chop a mixed lot of mushrooms, saute them in a little extra virgin olive oil and season accordingly.  I added a little cinnamon when I paired them with Butternut Squash and Apple Soup and I added a little cumin for the Potato, Celery Root and Sunchoke Soup pictured above. In both cases, the mushrooms provided just the right amount of variety in the midst of a warm, creamy stew.

Do you share our love of a warm, hearty bowl for lunch and/or dinner? Any favorite mushroom varieties you’d care to share on a dark and stormy night?

Winners Crowned in 2011 “Mushrooms: Every Day, Every Way” Recipe Contest!

We’re pleased to announce the results from our “Mushrooms: Every Day, Every Way” recipe contest with Taste of Home. With more than 1,000 recipes submitted this year, it took much testing, tasting and deliberating to narrow it down to three marvelous, mouth-watering mushroom recipes that are simple and practical enough for the everyday home cook. Check out the winning recipes below and try one today!

Main Dish winner, Sheron Campbell, hails from Gilbertsville, PA. Sheron not only earned ultimate bragging rights from us, but also high praises from her husband, who dubbed this Chicken and Mushroom Marsala “Outstanding!” A succulent sauce of sautéed mushrooms, garlic and Marsala tops breaded, pan-fried chicken in a harmonious melody of flavors that will have you singing praises of your own.

Appetizers and Sides winner, Nadine Mesch, calls Mount Healthy, OH home. Her Triple- Mushroom au Gratin Potatoes boasts a plethora of flavors and textures from white buttons, criminis and shiitakes. This mushroom triple-threat melds with red potatoes, sherry, Gruyere cheese and rosemary in a palate-pleasing dish that can accompany your favorite meats or hold its own as a meatless main.

Breakfast category winner, Lisa Huff, resides in Wilton, CT. Lisa took breakfast to a whole new level with this savory Mushroom-Herb Stuffed Fresh Toast. Sautéed criminis and an herbed-cheese mixture are sandwiched between slices of hearty Texas toast and cooked until golden brown (then devoured with gusto).

Congratulations to all of our winners and a BIG thanks to everyone who entered. We had a blast giving away Weber Grills each week to 22 lucky entrants and we love seeing your creative ideas for cooking mushrooms every day, in every way. Share your tasty creations with us on Facebook and Twitter and we will shower you with lots of mushroom love! 

The Mushroom Masters App Attack with Elana's Pantry

We’ve reached Week 4- the final week of the Mushroom Masters- and we are going out on the offensive with stuffed mushrooms from gluten free guru Elana Amsterdam! These bite size beauties are perfect for every kind of party but make sure you account for extras.  Not only will your guests want “one more bite” but these make great snacks at home- no party necessary.

Hustle on over to Tastespotting to vote for a truly superb recipe anyone at your table can enjoy!

Herb Stuffed Mushrooms

  • 1 (1 pound) package white button mushrooms
  • 8 ounces goat cheese
  • ¼ cup minced parsley
  • 1 tablespoon minced chives
  • 1 teaspoons minced garlic
  • ¼ teaspoon celtic sea salt
  1. Gently wipe mushrooms with a paper towel
  2. Remove stems and place mushrooms on a parchment paper lined baking sheet
  3. Place goat cheese, parsley, chives, garlic and salt in a food processor
  4. Process until mixture is well blended and tinted green
  5. Scoop mixture 1 teaspoon at a time into mushrooms
  6. Bake mushrooms for 20-25 minutes at 350° until edges of goat cheese mixture are lightly browned
  7. Cool and serve

Makes about 24 individual mushroom appetizers and serves 4-6 people

Equipment: paper towel, baking sheet, food processor

Preparation time: 10 minutes

Baking time:  20-25 minutes

A Very Fall Friday Post

I am intentionally writing this at the very end of the day on Friday. That’s how much we care about preserving your productivity. I say that because once you know Pinterest, it’s easy to be fully sucked in by the visual bookmarking glory. Never again will you forgot where you saw that beautiful recipe for Portabella Benedict  or Mushroom Stroganoff.

Now you easily find those photos among your pins and click through to the recipes themselves….all while sharing with a community of like-minded (err like-appetited) friends.

We’ve been collecting mushroom recipes via Pinterest for awhile now and would like to share three of our favorite fall finds for you to try out this weekend!

Mushrooms and Kale Hash from our friends over at Tastespotting:

Mushroom Pesto Lasagna from Italian Food Forever:

Mushroom Stroganoff from The Svelte Gourmet (wonder how it compares to ours?):

The Mushroom Masters Dinner Duel with Savory Sweet Life

Week 3 of the Mushroom Masters competition is upon us and I think we know what’s for dinner. I have a hard time looking at this photo without releasing an audible sigh. It just looks too good, too perfectly fall with those mushrooms in a rich thyme marsala sauce over braised beef and mashed potatoes.

As I’m writing this, we’re edging up on lunchtime in the Midwest and I’ve already made a grocery list and extended dinner invitations for tonight. My guess is that you’ll find yourself in a similar position.

We are eternally grateful to Alice of Savory Sweet Life for her stunning entry. Harness that hunger for a moment and please do take a moment to go vote for this bit of beauty on Tastespotting.

Recipe: Marsala Mushroom Cream Sauce over Beer Braised Beef

Serves 4-6

Head note: This recipe for Marsala Mushroom Cream Sauce over braised beef is the ultimate comfort food on a cool fall or winter day.  Perfect for serving any day of the week, this dinner is also fancy enough to serve guests.  Made with both button and crimini mushrooms, the Marsala Cream sauce is what makes this dish special.

Ingredients:

Beer Braised Beef (recipe below)

Buttermilk Mashed Potatoes (recipe below)

Marsala Mushroom Cream Sauce (recipe below)

Fresh Thyme Sprigs (garnish)

Directions:

This recipe is assembled in three parts.  The Beer Braised Beef, Buttermilk Mashed Potatoes, and the Marsala Mushroom Sauce.   Prepare the beer braised beef according to the recipe below.  Forty-five minutes before the beef is ready, prepare the buttermilk mashed potatoes.  Fifteen minutes before the beef is ready to come out of the oven, prepare the Marsala mushroom sauce.   To assemble this dish, scoop a generous scoop of mashed potatoes in a bowl or plate.  Take 1-2 pieces of the braised beef and place it on top of the mashed potatoes.  Spoon a few spoonfuls of the gravy from the pot over the beef.  Top off the beef with a few generous spoonfuls of the Marsala mushroom cream sauce.  Garnish with a fresh sprig of thyme before serving.

Beef Braised Beef

Ingredients:

1 (2-1/2 pound) boneless beef chuck roast

Kosher salt and ground pepper

1/2 cup all-purpose flour

4 tablespoons vegetable oil

2 medium yellow onions, halved and sliced thinly

2 tablespoons balsamic vinegar

2 (12-ounces) bottles lager beer, like Budweiser

3 beef bouillon cubes

3 sprigs fresh thyme

1 6-inch sprig rosemary

Directions:

Preheat the oven to 300 degrees F.  Cut the beef in large 2 or 3-inch chunks.  Season the beef generously with salt and pepper.  Place the beef in a ziplock bag and add the flour.  Seal the bag and shake the beef until each piece is dredged and coated in flour. Add three tablespoons vegetable oil to a large heavy duty pot and heat over medium-high heat.  Brown the beef on all sides, and then transfer to a plate.  Add the remaining tablespoon of vegetable oil to the pot and add the onions.  Cook the onions for 20 minutes until they are soft and slightly caramelized.  Stir in the balsamic vinegar, beer, and bouillon cubes.  Bring the mixture to boil, scraping up the brown bits from the bottom.  Add the beef and the juices from the plate back to the pot and give everything a good stir.  Cover the pot with a lid and place it in the oven for 2-1/2 hours.

Buttermilk Mashed Potatoes

Ingredients:

2 pounds Yukon gold potatoes, washed and quartered

1/2 cup (1 stick) butter, sliced

3/4 cup buttermilk

salt and pepper

Directions:

Bring a large pot of salted water to boil.  Add the potatoes and cook for 20 minutes until fork tender.  Carefully strain the potatoes and place them in a large bowl.  Add the butter and allow it to melt.  Stir in the buttermilk.  Using a potato masher, carefully mash the potatoes until creamy.  Season with salt and pepper

Marsala Mushroom Cream Sauce

Ingredients:

2 tablespoons butter

2 tablespoons vegetable oil

8 ounces sliced crimini mushrooms

8 ounces sliced white button mushroom

3/4 cup Marsala wine

1/2 cup Heavy Cream

3 sprigs fresh thyme

salt and pepper

Directions:

In a large skillet, heat the butter and oil over medium-high heat.  Once the butter is melted, add the mushrooms.  Sauté the mushrooms for 3-4 minutes until the mushrooms are barely cooked through.  Add the Marsala wine and cook for 5 minutes allowing the wine to slightly reduce.  Stir in the heavy cream and thyme.  Reduce the heat to medium and cook the mushroom sauce for 10 minutes, stirring occasionally.

The Mushroom Masters Lunch Row with La Fuji Mama

The Mushroom Masters continue this week with our next Team USA contender- the lovely and talented Rachael from La Fuji Mama.  A little bit about Rachael:

Rachael is a freelance food writer and author of the blog La Fuji Mama, which focuses on bringing world flavors to the family dinner table. Rachael has eaten her way around the world, having lived in a variety of locations, including Paris, Tokyo, Memphis, and Los Angeles.  She is a self-proclaimed Japanese cuisine advocate who loves introducing people to such things as the wonders of homemade tofu, the importance of sustainable seafood, and the secrets behind making professional-looking gyoza.

Now just because Rachael’s one of the nicest people we know doesn’t mean she isn’t prepared to serve a warm, comforting bowl of second and third place to the competition with her Mushroom Miso Ramen.  Please take a moment to exercise your click click of support for Team USA and Rachael by heading over to Tastespotting to vote!

Spicy Mushroom Miso Ramen

Rachael of www.lafujimama.com

Makes 3 to 4 servings

Recipe Notes: This recipe uses a vegetarian mushroom stock made from dried shiitake mushrooms and kombu, a thick kelp used extensively in Japanese cooking for adding extra flavor to dishes.  Paired with the dried shiitake mushrooms, it adds a bit of extra oomph to the stock.  If you don’t have any kombu, don’t worry, the stock is still delicious when made with just the dried shiitake mushrooms!  The recipe calls for 1 teaspoon to 1 tablespoon of crushed red chili flakes.  This is so that you can adjust the recipe to suit your tastes.  If you don’t like a lot of heat, only use 1 teaspoon.  If you like things nice and spicy like me, add the full tablespoon!

  • 8 small dried shiitake mushrooms
  • 8 square inches dried kombu (optional)
  • 4 ½ cups water
  • 4 teaspoons toasted sesame oil
  • 6 – 8 ounces cremini mushrooms, stems removed and sliced
  • 6 cloves garlic, finely chopped
  • 1 teaspoon – 1 tablespoon crushed red chili flakes (to suit your tastes)
  • 1 ½ tablespoons shiro miso (white miso paste)
  • 1 ½ tablespoons aka miso (red miso paste)
  • 10 ounces dried ramen noodles (aka, chukka soba), freshly cooked
  • Fresh cilantro leaves, to garnish

1. Make the mushroom stock: Place the dried shiitake mushrooms and kombu a pot with the water.  Bring the water almost to a boil and then turn down the heat to maintain a simmer.  Cook for 5 minutes.

2. Remove the pot from the heat and let the stock stand for 3 minutes.  Strain the stock through a fine-mesh strainer and set the stock aside.

3. Make the soup: Heat 3 teaspoons of the toasted sesame oil in a large skillet or wok over high heat.  Add the sliced cremini mushrooms and cook for about 20 seconds.  Drizzle in the remaining 1 teaspoon of toasted sesame oil, then add the finely chopped garlic and crushed red chili flakes, and stir-fry for another 20 seconds.

4. Pour the mushroom stock through a fine-mesh strainer held directly over the pan.  (Discard the solids left in the strainer.)  Adjust the heat to maintain a steady simmer, and separate the cooked noodles into 3 or 4 bowls.

5. Place the shiro miso and aka miso in a small bowl and ladle some of the hot stock from the pan into the bowl. Whisk the miso pastes and broth together until smooth, then add to the simmering stock in the pan.

6. Turn off the heat, then ladle the broth over the noodles in each bowl.  Garnish with fresh cilantro leaves and serve immediately.