Opening Day

This past week, I have talked to you several times about the joys of spring. With the official first day of spring just two short weeks away, I thought I would keep the theme going and talk about the greatest part of spring: Baseball.

Baseball is one of the great past times of our country. Since the 19th century, people have turned out to watch their local nine do battle on open green fields. And for just as long, people have been thinking about the food they want to eat when they watch a game.

Everyone knows about the hot dogs, peanuts and Crackerjacks. But today, going to the ballpark also means Italian sausages, pizza, clam chowder, steak sandwiches and any other food a team can get in a stand and onto a plate--and some stuff that maybe shouldn't be put on a plate. In fact, the new Yankee Stadium has it's own butcher shop!

For my money though, nothing beats a warm, soft pretzel. Put on a little spicy mustard and the snack is complete. A homemade pretzel is a fantastic snack, and you don't have to go to the ballpark to get one.

Baking up golden pretzels is relatively easy too. Even tying the trademark pretzel shape is easier than you think. With a little practice, and you will have a regular cottage industry. If you don't want to make whole pretzels, pretzel bites are good alternative. They're cute and delicious. They are not only great when watching games at home, but they are perfect for taking a snack to Little League games too.

But don't take my word for it, head on over to Betty Crocker to try out our special Ham-Twisted Pretzels with Beer Dip. It is a guaranteed hit the next time the crowd comes over to check out the game.

And as always, we invite you to send in your favorite game time decisions. We look forward to hearing from you!

Betty

To Add or Not to Add

A common question I get, even from kitchen veterans, is how much spice and herb should I use in my cooking?

The general, unhelpful answer is, it depends. It does, in part, come down to personal taste and the dish you are cooking. However, there are some general guidelines to follow when spicing up that dish.

First, remember that herbs and spices are meant to bring out the flavor of food, not overpower it. This is often ignored, especially when using meat that was frozen. Sometimes people fall in love with an herb and load up their dish so that the rosemary chicken becomes chicken rosemary. There is always room for personal taste, but if you aren't just cooking for yourself, it is best not to get loose with that shaker.

If you are trying a recipe for the first time or inventing your own, it is best to be modest with your use of spices. Another general rule when measuring spices is fresh herbs are not as potent as dried herbs. In general, one teaspoon of dry is equal to one tablespoon of fresh.

Secondly, it matters when you add the herbs and spices. If you are using whole herbs, put them in at the start since whole spices take longer to release their flavors. These are commonly used in soups and stews. Be advised though, it is best to use a tea ball or some other device to contain the herbs in order to more easily remove them when you are done cooking. I have yet to meet someone who enjoyed biting into a bay leaf with his or her soup.

If you are using chopped or ground herbs, these can typically be added in the last 15 minutes or so of cooking. Unlike whole herbs, it does not take as long for the flavor to come out of chopped herbs. If you are serving a cold dish, add the herbs about an hour beore serving so the flavor can seep in. Steaks and other BBQ meats should have a couple hours with the spices to get to know one another before cooking.

Those are the main rules. Otherwise, have fun and experiment. And just to have some fun, and confuse everyone, here is a great recipe for tuna where you add cilantro at the beginning, the middle, and the end!

Enjoy!
Betty



Pan-seared Tuna with Avocado, Soy, Ginger and Lime*

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced

1. In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and two tablespoons of olive oil.


2. Stir the ingredients together until well incorporated.


3. Place a skillet over medium-high heat and coat with the remaining two tablespoons of olive oil.


4. Season the tuna generously with salt and pepper.


5. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust.


6. Pour 1/2 of the cilantro mixture into the pan to coat the fish.


7. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

*Recipe courtesy of the Food Network's Tyler Florence.

Food Grows on You

Hi, everyone. What a beautiful Sunday we had today. A little rainy, but you can't complain about weather in the 60s after the winter we had.

Who knew that by talking about the warm weather coming, it would just show up. It must be in anticipation of all your summer time recipes.

Today, I actually saw people out raking the lawn. Two weeks ago, lawns were completely covered in snow. Now, just barely in March, and people are out in their gardens getting ready for the spring. I have to admit, I took a walk by my garden to see if the tulips I planted last fall had started to poke out. I know, it is a little early, but the warm weather gets your hopes up.

Speaking of gardens, depending on your growing zone, it is almost the perfect time to start planting those hardy cold-weather vegetables. Up here in Minnesota, we still have a ways to go, but most of the country is either in-season or just a few weeks away.



Now is the time to start planning the leafy greens you will want for the fresh spring salads. Some vegetables to start thinking about are kale, lettuce, collards, snow peas, beets, carrots, cabbage and broccoli.

Vegetables from your own garden are a great way to save money--not to mention the satisfaction you get from being self-sufficient.

Of course, I know a lot of us don't have gardens to get down and dirty in. No worry, even a small apartment can sustain an herb garden. There are plenty of herb garden kits that can survive indoors. Maybe you can't grow your own tomatoes, but the fresh sprig of parsley from your herb garden will spice up any dish.

I have been keeping gardens for most of my life. It is a great way to relax, as well as added motivation to come up with great dishes for your hard work.

I'd love to see the fruits of your labor. Send me pictures of your gardens, and we will feature you on our website.

Here's to all the green thumbs out there.

Betty

Warm Weather Around the Corner

Now that it is March, spring is right around the corner. That means warm weather and barbecueing; and who doesn't love a good BBQ?

Here at Betty Crocker, we look forward to getting outside and cooking on an open flame. We also love potato salad, pasta salad, corn on the cobb, and a good old fashioned New England clambake.

Anyway, with all the snow we have had this year, I thought it would be nice to think about the summer cooking that we have just ahead of us. In order to help everyone achieve this warmer state of mind, we are having a cookout contest! We invite you to send in your favorite cookout recipes. We will choose 50 finalists, and post the recipes on our website. Then you all can vote on your favorites, with the top ten recipes winning a Weber grill!

This contest is open to every kind of recipe. Have a great marinade or rub for your ribs? Send it in. How about a great summer time beverage? Every cookout needs good drinks, so send those in too.

The only requirement is that you get your entries in by March 31. And of course, it must taste delicious. Send in as many entries as you can. Voting will continue the entire of month of April. Please send all entries to contest@notbetty.com.

In line with the summer theme, I am posting a favorite summer treat of mine: Clam Cakes. This is a simple, but delicious deep-fried treat. The best part is, most people will have all the ingredients they need already.

2 cups Gold Medal Flour
2 eggs
1 tsp. paprika
1 tsp. fresh chives or parsley, chopped
1/2 tsp. onion powder
1 tsp. salt
1/8 tsp. pepper
1 tbsp. sugar
1/2 cup milk
2 small cans minced clams
1/2 cup clam broth or liquid
2 tsp. baking powder

One of the great things about this recipe is its simplicity. First step, mix everything in a mixing bowl. Be sure to drain the clams, but save the juice. Depending on the clams, you should be able to get half a cup of juice out of one can of clams. Once everything is mixed, drop the batter, a tablespoon at a time, into a deep fryer or a pan of hot oil. Try to keep the oil around 375 degrees. The cakes should float, so make sure to flip them so both sides get golden brown. They should take about 3-5 minutes to cook. Dry them on a paper towel before serving. Then, enjoy!

Hopefully, this inspires all of you.

Good luck, and get cooking.

Betty

Cooking to the Music

It's Friday, and a lot of our friends are getting ready to kick back and relax. So, I decided to answer a particularly fun question that came to me the other day.

Hi Betty,

I love cooking. There is something envigorating about making a home cooked meal. But, so much of the prep work can make me nuts. Peeling potatoes and chopping vegetables is just so boring. Usually, I try to put on some music to make it go by quicker. I was wondering, do you like cooking with music? And if so, what are your favorite songs?

Sincerely,
Rockin' Around the Kitchen.

This is a great question. I do enjoy music to liven up the work. It certainly makes waiting for the water to boil more tenable, as well as cleaning up after the meal. The radio is almost always playing as I dance around the dishes.

As for my favorite songs, I guess that depends on what kind of mood I am in and what I am cooking. If I am cooking delicious desserts, like a bundt cake or cheesecake, I prefer something upbeat that helps you move around the kitchen. Nothing gets you up and moving like a good R&B mix. I enjoy Marlena Shaw's "California Soul" or Carol King's "I Feel the Earth Move." But anything that gets you moving and dancing is great for mixing up some batter and strutting out your desserts. Great desserts take confidence and bravado, anything that can inspire that only adds to the dish.

Of course, if I am making a dinner for two, I want to be inspired in a different way. Maybe it is a Valentine's Day meal. A little love mood music is in order. "The Best Is Yet to Come" by either Frank or Tony is probably echoing off the linoleum. Another standard of the Crocker kitchen is "Cause I Love You" by Lenny Williams. If that song doesn't inspire love in your food, nothing will.

Music is great for helping you get in touch with your inner chef. The best cooking comes from the soul. Whether it reminds you of your grandmother's kitchen or makes you think of how special the people you are cooking for are, music can really help that dish strike the right chord.

That's all for this week. Have a great weekend.

Betty

Active People Can Still Eat Well

These days, people lead busier and busier lives. The result too often is we take shortcuts when it comes to eating. Even if you are busy, you still need to refuel, and a protein shake is no substitue for a dinner. We need to take care of ourselves, both inside and out.

Now be honest with me, how many times this week was your supper rice cakes and peanut butter?

Here at Betty Crocker kitchens, we know how difficult it is to find the energy to cook a good meal. Still, good food is the best fuel. I know what you are thinking, but it doesn't have to mean boring salads or stale tasting food.

Yesterday, we mentioned a real life saver: the slow cooker. They are great kitchen tools for busy people who want to eat healthy. Just drop in all your ingredients and flip a switch. Then, head off to work, the gym, pick up the kids, and come home to an aroma filled house and a ready to eat meal. Coming home to a ready, home-cooked meal is not only delicious, but refreshing. There are so many great options for the slow cooker, it's not just soups.

One of my favorite foods is sweet potato. Using your slow-cooker, you can make a delicious chicken and potato dish for a great healthy dinner option.

Here is the simple sensation:

8 boneless, skinless chicken thighs
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon curry powder
1/2 teaspoon ground ginger
3 sweet potatoes, peeled and cubed
1 onion, chopped
1 cup peach preserves OR apricot preserves
3 tablespoons apple cider vinegar
1 tablespoon low-sodium soy sauce
1/2 cup chicken broth or water
2 tablespoons cornstarch

The key to this recipe is properly seasoning the chicken. You can season it to your personal taste. It is best to put the seasoning right on the chicken, don't just drop it into the pot. Use the salt, cayenne pepper, paprika, curry powder, and ginger on the chicken. Line the bottom of the slow cooker with the sweet potatoes and onions. Then place the chicken on top. Finally, top everything with the peach preserves, vinegar, and soy sauce.

That's it. Just cover and let it cook for about six to eight hours. Then go get your busy on.

When you come home, mix the chicken broth and cornstarch. Pour it into the slow cooker to thicken up the sauce(about 10 minutes).

That's it. Dinner is ready to eat 15 minutes after you get home. Maybe steam some fresh green beans on the side, and you have a dinner that blows away those whey powder drinks.

Enjoy!
Betty

I can't get my kids to eat healthy...what the Crock(er)!

Do you have picky eaters at home? Creating fun, healthy meals can be frustrating when kids refuse to eat certain foods.

Given how busy we all are these days, it's easier sometimes to just give in to the inhibited gourmets. Even big kids fuss over their food. I was recently out for dinner with some friends, and one of the girls ordered some pad thai--minus the eggs and peanuts. Trying to convince her that pad thai isn't pad thai without those ingredients just didn't work. I suppose if she's made it this far in life without eggs and peanuts, there's no use in trying to convince her otherwise.

In the case of the pad thai, my friend's only missing out on the exquisite flavor. But with vegetables and kids, there's much more at stake than a deficient dish.

So, how do you get those fruits and vegetables into a kid's stomach?

I put this question out to my Facebook friends to see how they do it. And boy, do parents have all kinds of tricks of the trade.

A lot of people said they try covering up vegetables with butter and cheese, but they admit this defeats the purpose somewhat. Even then, some kids will see through the ruse and not bite, literally. Like many of our friends, I've always been a fan of ants on a log. However, I've also seen enough spit out raisins and licked celery stalks to appreciate the efforts children will take to avoid healthy snacks.

Other parents say they lie to the kids about what they are eating. One mother commented that she convinced her son to eat peas by telling him that they were just green corn. Apparently, the concept of off-color corn is more appetizing than fresh peas, because she said it worked. At least, she clarified, for a little while. Now that he's older, though, he eats all his vegetables...except peas! I guess they were martyred for a good cause.

Another common response is to make soups loaded with vegetables, especially minestrone. Another great thing about soups is a good slow cooker can do most of the work for you, and there are always leftovers to take for lunch the next day. Still, parents lamented that this strategy isn't infallible either. Many soon discover that their tikes are little Jacques Cousteaus, deep sea exploring in their bowls to avoid anything that looks healthy. It's "Where's Waldo?" soup edition.

The suggestion that was by far the favorite took the cat-and-mouse game one step further: Create dishes where the vegetable isn't just hidden but disguised.

This note came from one of our Facebook friend's Internet test kitchen:

"I am a fan of taking muffin and pancake mixes and adding pureed fruits and veggies to them, as a way to sneak healthy foods into my picky two-year old. So try a recipe of adding 1/2 cup pureed beets to pancake mix (tastes like fruit; not my idea, it belongs to Jessica Seinfeld); or adding 1/2 to 1 whole cup of sweet potato to any muffin mix. Doesn't really change the consistency; you just add a few extra minutes to the baking time."

I love this idea. Beets are great too because they can be used to add a rich color to foods. (It's the traditional food coloring in velvet cakes.)

Once this was out there, everyone started coming up with all kinds of foods where puree fruits and vegetables could hide. We will be posting a lot of your recipe suggestions on our website, including the beet pancakes and sweet potato muffin recipes.

Keep them coming.

Betty