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With kids back in school, meal planning takes on a whole new dimension. What’s more, nine out of 10 Americans snack once a day, and nearly two out of three snack between lunch and dinner, according to Datassential Research, which can make it even tougher to keep an eye on what your children eat, especially during that peak afternoon “snack time.”
Packing snacks you feel good about is one way parents can influence what their children munch on during the day. Growing interest in creating a better lifestyle for children has led many American families to natural and organic products. However, convincing kids to sample these options can be a bit of a challenge.
That’s why Back to Nature, a line of great-tasting products based on the principles of no artificial flavors or preservatives, is introducing new, single-serve varieties of their cookies and crackers. Perfect for an after-school snack or brown-bag lunch, these single-serve varieties make it easier than ever for parents to help their kids enjoy great-tasting, preportioned snacks.
Celebrity chef, organic food expert and mom Donna Prizgintas has made it her mission to help busy parents incorporate nutritious foods into their children’s diets without a whole lot of effort.
“It can be challenging to continually provide wholesome, great-tasting snacks that your children will actually eat, but there are products available to help solve this problem,” says Prizgintas. “Back to Nature’s new single-serve cookie and cracker varieties are good examples-they contain no trans fat or hydrogenated oils, yet still taste great. And the single-serve packages make them a convenient, better-for-you snack option.”
Prizgintas says that families can easily “snack smart” with a little planning and the following ideas.
� Make a game plan for the week. Take note of the healthy foods you need to keep stocked in the house. These will become automatic items for your grocery list.
� Always on the go? Children are often hungry after the school day ends, but don’t have a lot of time between the final bell and their after-school activities. For a snack they can eat on the run, tuck a Back to Nature single-serve cracker package in the Crispy Cheddar or Crispy Wheat variety in their book bag with a piece of string cheese nestled next to a refreezable cold ice pack.
� Don’t forget the finger food. Include fresh vegetables such as cherry tomatoes, carrots, or celery sticks along with natural peanut butter, salsa and bean dip, or low-fat cream cheese for dipping!
� Kid’s got a sweet tooth? Drop a Back to Nature single-serve cookie package such as the Chocolate Chunk, Classic Cr?me or Honey Graham variety into your child’s backpack.
� Don’t forget liquids! Give your child a low-calorie, fruit-flavored water beverage that contains no artificial colors or flavors.
You?ve probably heard the saying ?If cooking is an art, then baking is a science?. This is most certainly true. When cooking a savory dish, you can usually add an extra ingredient here or there, change ingredient measurements or even completely leave an ingredient out without causing a major problem with the resulting dish. But, baking recipes are carefully formulated equations that depend on exact combinations of flour, liquid, leavening agents, fats, sugars, and flavors. Baking is more precise than cooking and precise measurements are vital to the recipe?s success. So, learning to measure ingredients accurately is one of the most important skills you?ll need to become a successful baker.
Measuring Dry Ingredients
You should use graduated nested dry measuring cups to measure dry ingredients like flour, sugar, oatmeal, and cocoa. Dry measuring cups are designed so that they can be leveled off by sweeping a straight edge, like the back of a knife, across the top. Nested measuring cups come in sets which usually include 4 sizes: ?, 1/3, ?, and 1 cup. Some sets have the additional sizes 1/8, 2/3 and ?. These additional sizes can come in very handy, so I recommend looking for a set that includes them.
There are two main methods for measuring dry ingredients: the ?scoop and sweep? and the ?spoon and sweep?
For the scoop and sweep method, the measuring cup is dipped into the dry ingredient, filling and piling the ingredients over the rim of the cup. A straight edge, such as the back of a table knife or the edge of a spatula, is then used to sweep the excess at the top, leaving the measured ingredients level with the top edge of the measuring cup.
For the spoon and sweep method, the ingredients are lightly spooned into the measuring cup until the ingredient is piled above the rim of the cup. As with the scoop and sweep method, a straight edge is then used to level the ingredients to the top of the measuring cup.
The spoon and sweep method is the preferred method of measuring ingredients like flour, cocoa and powdered sugar, because, since these ingredients can compact in handling, the scoop and sweep method can compress the ingredient as it?s scooped into the cup and, as a result, you?ll measure out too much of that ingredient. When measuring out these types of ingredients, you should first stir flour in its container or bag or use a fork to fluff it up to undo any packing that may have occurred in storage. Then lightly spoon the ingredient into your dry measuring cup and level it off with a straight edge.
Other dry ingredients can be measured with either the spoon or the scoop method.
Here are a couple more things to keep in mind when measuring dry ingredients:
- Brown sugar tends to hold a lot of air between its sugar crystals and that air needs to be squeezed out in order to get an accurate measurement. For this reason, brown sugar is ?packed? when it?s measured. So, to measure brown sugar, spoon or scoop the sugar into a dry measuring cup and then press it down firmly with the back of a spoon and then add more brown sugar and pack it down again. Once you have enough that it?s over the top, sweep it level with the rim of the measuring cup.
- Butter and margarine should be measured based on the markings lines shown on the sides of the paper wrapping.
- Semi-solid foods such as peanut butter, sour cream, mayonnaise and shortening should be packed into measuring cups to remove all air bubbles until they are level with the top of the cup, using the back of a spoon or a spatula. However, an easier way to measure these types of ingredients is to use a plunger-type measuring cup. These push-cup measures are designed with a moveable bottom that pushes the ingredient out after it has been measured and leveled off at the top. These types of measuring cups also work well with gooey, thick liquids like molasses, honey and maple syrup.
Measuring Liquid Ingredients
Liquid ingredients should be measured in a clear liquid measuring cup with a pour spout. These types of measuring cups are typically made of plastic or glass and have extra room at the top for the liquid to slosh around. If there were no room at the top, trying to measure to the full capacity of the measuring cup with a liquid ingredient would be a messy proposition indeed.
For accuracy, place the measuring cup on a level surface. Then, assuming that you?re using a traditional glass or plastic measuring cup, bend to view the cup at eye level as you pour the liquid ingredient into the cup to the point where the surface of the liquid against the side of the cup matches the line on the cup indicating the amount to be measured.
When using a liquid measure, keep in mind that these types of measuring cups tend to be most accurate when used to measure amounts that are close to their maximum capacity. This means that you?re giving up some accuracy when you use a 2-cup measure to measure out ? of a cup, for example.
What about measuring spoons?
Measuring spoons are used to measure small amounts of both dry and liquid ingredients. They come in sets ranging from ? teaspoon to 1 tablespoon, with some sets including additional odd sizes like 1/8 and ? teaspoon.
By all means, don?t use your flatware (teaspoon or tablespoon) as a substitute for measuring spoons.}