Dieting with Fun by EasyComputing LLC

Be Gentle with The Planet ... Go Green

El Paso Culinary Virtual Magazine

New Year & Dieting with Fun Help Kids Eat Healthy

Your Best Defense for Snack Attack

Shanghai Circus Sat, Jan 30 ~ 3 & 7:30 pm Plaza Theatre “Show-stopping rarities of daunting difficulty” —Kansas City Star

"Feats of circus art that reach literally breathtaking heights of skill” —NY Times PLAZA THEATRE, EL PASO ~ Sat. Jan 30: 3 & 7:30 theplazatheatre.org family packs, senior & military discounts TicketMaster (800) 745 3000 ~ www.ticketmaster.com RIO GRANDE THEATRE ~ LAS CRUCES Friday, Jan 29 ~ 7:30 pm 757 523 6403 ~ www.riograndetheatre.com

CONTENT Editorial 4 Fast And Fresh 6

Thereâ&#x20AC;&#x2122;s Nothing To Do In El Paso By Alfred Soto 45

Your Best Defense for Snack Attack 11

Culinary Kids Creat a Sweet Success 46

Savor The Flavors of The Mediterranean 14

A is For Apple 52

Better Bergain Meals 18

A La Carte 53 The Basil Garden The Pasty Chef Sharp Cookie La Mar Sharp Cookie Seafood Gally

Help Kids Eat Healty 20 Healthy and Hearty Meals 24 Set a Healthy Table 28 Simple Swaps for Healthy you 34 Get Your Game On ! 38 Savory Suppers 42

New Year & Die By Isabel Delgadillo D’Velez

hanks for supporting us during our first year of operation, during 2010 we will continue working to bring editorial material that meets the expectations of our readers... and continue respecting the environment through our virtual publications.

The January issue this composed of a collection of healthy options, to help our readers leave behind the calories gained during the holidays. We also include some recipes to host friends during football games. In Dining & Fun ® we hope 2010 will be a successful year... that marks the beginning of a decade where peace and well-being of human beings is strengthened. Happy 2010 Isabel Delgadillo D’Velez Publisher

4 Editorial

eting with Fun G

racias por el apoyo durante nuestro primer año de operación, durante el 2010 seguiremos trabajando para traer material editorial que cumpla con las expectativas de nuestros lectores… además de seguir respetando el ambiente por medio de nuestras publicaciones virtuales.

La edición de enero esta compuesta por una colección de opciones saludables, para ayudar a nuestros lectores a dejar atrás las calorías ganadas en los días festivos. También incluimos algunas recetas para las reuniones de amigos durante los juegos de futbol. En Dining & Fun® deseamos que 2010 sea un exitoso año… que marque el inicio de una década en donde la paz y el bienestar del ser humano se fortalezcan.

e decided to make our information available via the web, so that another tree won’t be dead, we believe in going green, so our plant can be pristine. If you can say it on the web, it will go straight to your head. We know that we are small, but like to see the trees to grow tall. Nature is here not to destroy and conquer, but here instead to enjoy and wonder. Thru nature we get our foods and nutrition. So we should respect our mother earth, because without her, we will have no future vision.

Publisher & Editor Isabel Delgadillo Assistant Editor Gilbert Velez CPA Linda Medlock Legal Advisor David Kern PC Contributors Jessica Murillo Cecilia Reyes-Vazquez Advertising A Easycomputing LLC 915 881 7488

Felicidades, Isabel Delgadillo D’ Velez Publisher

Editorial 5

he ideal light meals are full of flavor and can be tossed together in no time.

To take advantage of fresh produce, award winning cookbook author and teacher Joanne Weir teamed up with Lindsay Olives to create simple and delicious signature recipes for lighter eating. Quick and easy to prepare, these tosses can be made in advance and enjoyed in

multiple ways throughout the week. Fresh-From-the-Garden Olive Toss: Fresh chives, parsley, lively lemon zest and savory olives add the taste summer any time of year. Mediterranean Olive Toss: All the flavors of the Mediterranean come together in a tasty, sun-kissed marriage of tomatoes, olives, garbanzo beans, capers, garlic, herbs and balsamic vinegar. Santa Fe Olive Toss: The taste of the Southwest comes alive with tangy olives, black beans, corn, cumin and fresh cilantro to create this Southwestern confetti. Toss any of these with tender lettuces or cabbage, mix with hot

or cold cooked rice or pasta, or serve on top of grilled chicken breast, skirt steak, or a barbecued turkey burger. At approximately 100 calories per serving, each Lindsay Olive Toss recipe is a tasty, healthy way to enjoy fresh dining. For more easy recipes, visit www.lindsayolives.com.

ives, tomatoes, peppers, onions, beans and capers. In small bowl, whisk together vinegar, olive oil and garlic. Add to olive mixture with basil and oregano; mix well. Season to taste with salt and pepper. Add feta and very gently toss together. Do ahead: Can be made in advance and will keep for 7 Mediterranean Olive Toss days in your refrigerator. Nutrients per serving: 147 Prep time: 30 minutes calories, 99 calories from fat, Servings: 10 11g total fat, 6g monounsatuServing size: 1/2 cup rated fat, 10mg cholesterol, 1 jar (5.75 ounces) Lindsay Pi- 588mg sodium, 8g total carbohydrates, 2g dietary fiber, miento Stuffed 4g protein Spanish Manzanilla Olives, drained, coarsely chopped or 1 jar (4.5 ounces) Fresh-From-the-Garden Lindsay Garlic Stuffed Queen Olives or 1 jar Olive Toss (6 ounces) Prep time: 30 minutes Lindsay Greek Kalamata Pit- Servings: 10 ted Olives Serving size: 1/2 cup 12 cherry tomatoes, halved 1 small red bell pepper, 1/2 cup Lindsay Black Ripe stemmed, seeded, and diced Pitted Olives, drained, 1/2 red onion, peeled, and coarsely chopped diced 1/2 cup Lindsay Naturals 1 cup canned garbanzo beans, Green Ripe California drained and rinsed Pitted Olives, drained, (about 5 ounces) coarsely chopped 3 tablespoons drained capers 1 small celery stalk, 2 tablespoons balsamic vin- diced egar or red wine vinegar 1/2 cucumber, peeled, seed4 tablespoons extra virgin ol- ed, and diced ive oil 1 small green zucchini, un1 clove garlic, minced peeled and diced 3 tablespoons chopped fresh 1 small yellow squash, unbasil peeled and diced 2 teaspoons chopped fresh 12 cherry tomatoes, halved oregano 2 tablespoons chopped fresh Salt and freshly ground black parsley pepper to taste 2 tablespoons fresh chives, 4 ounces feta cheese, coarse- thinly sliced or ly crumbled 2 tablespoons dried chives In medium bowl combine ol- 1 tablespoon finely shredded 7

lemon peel 2 tablespoons freshly squeezed lemon juice 4 tablespoons extra virgin olive oil Salt and freshly ground black 8

pepper to taste In a medium bowl combine olives, celery, carrot, onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives. Add lem-

on peel, lemon juice and extra virgin olive oil to bowl; mix well. Season to taste with salt and pepper. Do ahead: Can be made in advance and will keep for 7 days

etary fiber, 1g protein

Santa Fe Olive Toss

in the refrigerator. Nutrients per serving: 89 calories, 72 calories from fat, 8g total fat, 6g monounsaturated fat, 0mg cholesterol, 136mg sodium, 4g total carbohydrates, 2g di-

Prep time: 30 minutes Servings: 10 Serving size: 1/2 cup 1 1/2 jars (4.5 ounces) Lindsay Spicy Jalape単o Flavor-full Queen Olives, drained, coarsely chopped (about 1 1/2 cups) or 1 can (6 ounces) Lindsay Black Ripe Pitted Olives or about 1 1/2 cups Lindsay Naturals Green Ripe California Pitted Olives, drained, coarsely chopped 1 ear cooked corn, cooled and kernels cut off the cob or 4 ounces canned sweet corn 1 small red bell pepper, stemmed, seeded, and diced 1 small yellow bell pepper, stemmed, seeded, and diced 5 green onions, thinly sliced 3/4 cup canned black beans, rinsed and drained 2 tablespoons freshly squeezed lime juice 4 tablespoons extra virgin olive oil 1 teaspoon ground cumin 1 teaspoon chili powder 1/4 cup chopped fresh cilantro Salt and freshly ground black pepper to taste Combine olives, corn, peppers, green onions and black beans. In small bowl, whisk together lime juice and olive oil. Add cumin, chili powder and cilantro to olive mixture; mix well. Taste and season with salt and pepper as 9

needed. Do ahead: Can be made in advance and will keep for seven days in the refrigerator. Nutrients per serving: 115 10

calories, 79 calories from fat, 9g total fat, 6g monounsaturated fat, 0mg cholesterol, 153mg sodium, 8g total carbohydrates, 2g dietary fiber, 2g protein

(captions) Fresh-From-the-Garden Olive Toss adds a fresh, savory taste to grilled chicken breasts.

Olive Toss is served on slaw. Do you fight food cravings but feel guilty for snacking? Snacking doesn’t have to be off-limits when you’re trying to eat healthy or lose weight. In fact, snacking can be an important part of your diet if you know how to make the right choices. Better Bites When you get a snack craving, it’s all right to give in — if you know how to make the most of your snack options. Look for snacks that pack a big nutrient bang. Not only are they better for you, but they may help you feel more full than your normal snack would. Here are a few ideas: Crunchy Snacks —Apples and breadsticks —Carrot, celery or green pepper sticks —Zucchini circles —Broccoli or cauliflower spears —Unsalted rice cakes Munchy Snacks —Unsalted sunflower seeds —Whole-grain breads or toast —Cherry tomatoes —Yogurt — plain, low-fat or no-fat —Unsalted nuts

Sweet Bites —Thin slice of angel food cake —Baked apple —Frozen bananas or grapes —Fresh fruit —Raisins Thirst Quenchers —Fat-free milk —Unsweetened juices —Low-sodium mixed vegetable juices —Water Sneaky Sugars Many snack foods and drinks have added sugar. While they taste good, they tend to be low in vitamins and minerals and higher in calories. And they probably won’t make you feel full, so you could be tempted to overeat. You might not recognize some of the hidden sugars listed on food labels. Here are some other names that sugar goes by: sucrose, glucose, fructose, maltose, dextrose, corn syrups, high-fructose corn syrup, concentrated fruit juice and honey.

Choose what works best for you. The main goal is to not overeat. Some people find it easier to control the amount they eat with four or five small meals. Eating just once or twice a day may lead to overeating because you are hungry. Most people do just fine with three daily meals with a healthy snack in between, if they feel hungry. Healthy snacking doesn’t have to mean boring, tasteless food. There are plenty of good-for-you choices with loads of flavor. The American Heart Association can help. Visit heartcheckmark.org to build your free, personalized, heart-healthy

When to Eat Three regular meals a day? Five smaller ones? Which is better — and where do snacks fit in? 11

grocery list. The list includes various categories — including snacks. Snack attacks don’t have to control you — if you make the right choices, you can enjoy a snack — guilt-free.

Whole-Grain Goodness

The fiber found in unrefined whole-grain foods can help lower your blood cholesterol, which is important in preventing heart disease and stroke. When looking for a wholegrain snack: —Choose foods such as whole wheat, oats and oatmeal, rye, barley and corn. Also include popcorn, brown rice, wild rice, buckwheat, bulgur (cracked wheat), millet, quinoa and sorghum. —Choose breads and other foods that list whole grains as the first item in the ingredient list. —Aim for about 25 grams of fiber a day. To make shopping easier, look for the American Heart Association’s heart-check mark. The mark identifies products that meet the association’s criteria for being high in whole grains and fiber and low in saturated fat and cholesterol. Shop smart. Live well. Look for the heart-check mark! Products bearing the heartcheck mark meet the American Heart Association’s nutrition criteria per standard serving size to be: —Low in fat (3 grams or less) —Low in saturated fat (1 gram or less)

—Limited in trans fat (less than .5 grams) —Low in cholesterol (20 milligrams or less) —Moderate in sodium, with 480 milligrams or less for individual foods and —Contain at least 10 percent of the Daily Value of one or more of these naturally occurring nutrients: protein, vitamin A, vitamin C, calcium, iron or dietary fiber Additionally: —Seafood, game meat, meat and poultry, as well as wholegrain products, main dishes and meals must meet additional nutritional requirements.

Take-a-Break Snack Mix Serves 10; 1/2 cup per serving Whether your schedule is gogo-go or hurry-up-and-wait, you’ll be glad you packed these tasty tidbits for healthy snacking.

platter or baking sheet. Lightly spray with cooking spray. Set aside. In small nonstick skillet, dryroast almonds over medium heat for 2 to 3 minutes, or until lightly golden brown, stirring occasionally. Stir in brown sugar, water, cinnamon and nutmeg. Cook for 1 to 2 minutes, or until liquid has evaporated and almonds are coated with mixture, stirring constantly. Transfer to foil. Let cool completely, 15 to 20 minutes. Meanwhile, in medium bowl, stir together the remaining ingredients. Add cooled almonds to cereal mixture, stirring to combine. Store in an airtight container for up to 7 days. Cook’s Tip: For variety, substitute different nutrient-dense dried fruits, such as cherries, apricots and plums, for the cranberries and blueberries. Cut them into 1/4- to 1/2-inch pieces before adding them to the cereal mixture.

Cooking spray ¼ cup sliced almonds 1 tablespoon light brown sugNutrition Analysis (per serving): ar Calories, 139; Total Fat, 2.0 g; 2 teaspoons water Saturated Fat, 0.5 g; Trans Fat, 1/4 teaspoon ground cinna- 0.0 g; Polyunsaturated Fat, 0.5 mon g; Monounsaturated Fat, 1.0 g; 1/8 teaspoon ground nutmeg Cholesterol, 0 mg; Sodium, 124 2 cups whole-grain oat cereal mg; Carbohydrates, 28 g; Fiber, with yogurt-flavored coating 4 g; Sugars, 15 g; Protein, 2 g; 2 cups whole-grain wheat Dietary Exchanges: 1 fruit, 1 and bran flakes with raisins starch 1/2 cup dried unsweetened This recipe is brought to you cranberries by the American Heart Asso1/2 cup dried unsweetened ciation’s Food Certification Problueberries gram. Put a piece of aluminum foil about 12 inches square on a

editerranean cuisine, featuring abundant fruits and vegetables, and richly flavored with herbs and spices, is hailed by chefs, nutritionists and health-minded Americans as the “gold standard” of healthy eating. The Mediterranean lifestyle blends wholesome, naturally good-for-you foods with a liberal dose of exercise and eagerness to enjoy the pleasures of life with friends and family around the table. Recently, the Mediterranean Diet Pyramid was updated to showcase the role of herbs and spices, placing them at the heart of every meal for the flavorful and health-promoting antioxidants they provide.

nean cuisines,” notes K. Dun Gifford, President of Oldways, a nonprofit food issues think tank. “Plus, there is a growing body of research linking herbs and spices with an array of promising health benefits due to their high levels of antioxidants.” It’s easy to add vibrant Mediterranean-style flavors — with a liberal helping of antioxidants — to family favorites using the herbs and spices already in the pantry, such as rosemary, oregano, thyme and red pepper/paprika. Find more simple, flavorful ideas for spicing up meals the Mediterranean way at www.spicesforhealth.com.

brush chicken with olive oil. Sprinkle all over with 2 teaspoons crushed rosemary leaves, 1/2 teaspoon thyme leaves, sea salt and ground black pepper. —Make a Greek vinaigrette dressing by stirring 1/2 teaspoon oregano leaves and 1 to 2 tablespoons reduced fat feta cheese into 1/2 cup bottled vinaigrette dressing. —Sprinkle vegetables such as asparagus, spinach or tomatoes, with crushed rosemary leaves. —Serve bread with Mediterranean spiced olive oil. Mix 1/4 cup olive oil, 1 teaspoon grated Parmesan cheese, 1/2 teaspoon garlic powder, 1/8

“To help Americans incorporate the foods of the Mediterranean into their daily meals, we recently updated the Mediterranean Diet Pyramid to teaspoon crushed red pepper emphasize herbs and spices, and sea salt to taste in small since they are such an integral —Make great tasting roast- shallow dish. part of the flavor of Mediterra- ed chicken. Before roasting,

Italian-Style Soup With Turkey Sausage Makes 8 (1-cup) servings Prep Time: 10 minutes Cook Time: 30 minutes 1 tablespoon olive oil 8 ounces sweet or hot Italian-style turkey sausage, cut into 1/2-inch thick slices 1/2 cup chopped onion 1 can (32 ounces) reduced sodium chicken broth 1 can (15 1/2 ounces) red kidney beans, rinsed and drained 1 can (14 1/2 ounces) no salt added diced tomatoes, undrained 1 teaspoon McCormick Oregano Leaves 1 teaspoon McCormick Rosemary Leaves, finely crushed 1 teaspoon McCormick Thyme Leaves 1 package (6 ounces) baby spinach leaves

1/2 cup uncooked small pasta, such as mini bowties or elbows 1.Heat oil in large saucepan on medium heat. Add sausage; cook and stir 3 minutes. Add onion; cook and stir 3 minutes longer or until onion is tender and sausage is browned. 2.Pour chicken broth, beans and tomatoes into saucepan. Stir in oregano, rosemary and thyme. Bring to boil. Reduce heat to low; simmer 10

minutes. 3.Stir in spinach and pasta. Return to boil on mediumhigh heat. Reduce heat to low; cover and simmer 10 minutes or until pasta is tender.

Mediterranean-Spiced Artichoke Bake Prep Time: 10 minutes Cook Time: 15 minutes

Makes 8 (2-tablespoon) servings 1 teaspoon McCormick Garlic Powder 1 teaspoon McCormick Oregano Leaves 1/2 teaspoon McCormick Rosemary Leaves,

finely crushed 1/2 teaspoon McCormick Thyme Leaves, crushed 1 package (8 ounces) frozen artichoke hearts, thawed, coarsely chopped 3 ounces Neufch창tel cheese, 1/3 less fat than

cream cheese, softened 1/3 cup reduced fat mayonnaise 1/3 cup grated Parmesan cheese 2 tablespoons sliced green onion (optional) 2 tablespoons chopped tomato (optional) 1. Preheat oven to 350째F. Mix garlic powder, oregano, rosemary and thyme in small bowl. Set aside. 2. Place artichoke hearts in food processor; cover. Process until finely chopped. Add cream cheese, mayonnaise, Parmesan cheese and herb mixture; cover. Process until well mixed. Spread mixture evenly in 9-inch pie plate. 3.Bake 15 minutes or until mixture is heated through and edges are golden brown. Sprinkle with green onion and tomato, if desired. Serve with pita wedges or assorted crackers, as desired.

Mediterranean-Style Stuffed Peppers Prep Time: 10 minutes Cook Time: 1 1/4 hours Makes 8 servings

2 teaspoons McCormick Rosemary Leaves, finely crushed 1 teaspoon McCormick Ground Cinnamon 1 teaspoon McCormick Oregano Leaves 1/2 teaspoon sea salt from McCormick

Sea Salt Grinder 1 pound lean ground beef 1 can (14 ounces) no salt added tomato sauce 1/3 cup golden raisins 1/4 cup toasted slivered almonds 1 cup cooked brown rice

1 egg, beaten 4 medium green bell peppers, halved lengthwise, stem and seeds removed 1/2 cup crumbled reduced fat feta cheese 1. Mix rosemary, cinnamon, oregano and sea salt in small bowl. Set aside. Cook ground beef in large skillet on medium-high heat 5 to 7 minutes or until no longer pink, stirring occasionally to break up meat. Drain fat. Add spice mixture; cook and stir 1 minute. 2. Stir in tomato sauce, raisins and almonds. Bring to boil. Remove from heat. Add rice and egg; mix well. Arrange bell pepper halves, cut-side up, in 13 x 9-inch baking dish. Spoon beef mixture evenly into bell pepper halves. Pour 1/4 cup water into dish. Cover with foil. 3. Bake in preheated 375째F oven 45 minutes or until bell peppers are tender. Sprinkle filling with feta cheese. Bake, uncovered, 12 to 15 minutes longer or until cheese is lightly browned.

Delicious, good-for-you dishes that don’t take much time or money to make — sound impossible? Not if you have the right ingredients. Keeping the pantry and kitchen stocked with healthy ingredients makes nutritious cooking a breeze. And those pantry staples don’t have to cost a fortune. Brown rice and seasoning blends are two affordable everyday must-haves for healthy cooking. Long cooking brown rice can take up to 45 minutes to prepare — but a quick cooking alternative such as Minute® Brown Rice is ready in only 10 minutes. Brown rice is cholesterol free 100 percent whole grain that contains no trans fat, and its only fat comes from the natural rice bran. Minute Brown Rice is also gluten free, low in sodium and is a complex carbohydrate which makes it a versatile ingredient that can be used in any meal. And it is excellent for dollarstretching leftovers. Salt is used as a flavor enhancer in many prepared dishes, but too much salt can be bad for your health. That’s why using products such as

Mrs. Dash® Salt-Free Seasoning Blends is a better choice. The combination of salt-free all-natural herbs and spices is perfectly blended to offer great flavor in a flash. These recipes bring the best of both ingredients together to help you make healthy meals in a matter of minutes. For more brown rice recipes and how-to videos, visit www. minuterice.com. Find tips, videos and over 350 low-sodium recipes at www.mrsdash.com.

Southwest Chicken and Rice Wraps

Serves 4 1 can (14 ounces) low-sodium chicken broth 2 cups Minute Brown Rice, uncooked 2 tablespoons Mrs. Dash® Salt-Free Extra Spicy Seasoning Blend 2 cups frozen southwest blend vegetables 2 cups cooked chicken, diced 4 whole wheat tortillas 1 cup low-fat cheddar cheese, shredded, optional 1/2 cup light sour cream, op-

tional Bring broth to a boil in a medium saucepan. Add rice, seasoning blend, vegetables and chicken; stir. Cover, reduce heat to low

and simmer 5 minutes. Remove from heat and let stand 5 minutes. Warm tortillas and divide rice mixture evenly onto tortillas. Top with cheese and sour cream, if desired, and roll into desired shape.

Chicken and Rice Florentine Serves 4

1 can (14 ounces) low-sodium chicken broth 2 cups Minute Brown Rice, uncooked 1 tablespoon Mrs. Dash速 Salt-Free Lemon Pepper Seasoning Blend 1 tablespoon Mrs. Dash速 Salt-Free Onion & Herb Seasoning Blend 2 cups cooked chicken, diced 4 cups fresh baby spinach leaves 1/4 cup Parmesan cheese, shredded Bring broth to a boil in a medium saucepan. Add rice, seasoning blends and chicken; stir. Cover, reduce heat to low and simmer 5 minutes. Remove from heat and let stand 5 minutes. Add spinach and stir until wilted. Serve topped with Parme-

san cheese.

Stuffed Peppers

Serves 4 4 large bell peppers 1 cup Minute Brown Rice, uncooked 2 tablespoons Mrs. Dash速 Salt-Free Tomato Basil Garlic Seasoning Blend 1 pound lean ground round 1 egg, lightly beaten 1/2 cup plain bread crumbs 1 jar (24 ounces) low-sodium marinara sauce

1/4 cup Parmesan cheese, shredded Remove tops and s e e d s from peppers. Place into a deep oven-proof b a k i n g dish. Combine rice, seasoning b l e n d , beef, egg and bread crumbs in medium size bowl. Blend well. Stuff mixture into peppers. Pour sauce over peppers and sprinkle with cheese. Cover dish and bake at 350属F for 45 minutes or until peppers are tender.

t’s never too early to start teaching children about cooking. Involving kids in meal preparation encourages healthy eating habits and introduces them to the value and importance of nutritious, balanced meals. Elizabeth Pivonka, Ph.D., R.D., heads Produce for Bet-

ter Health Foundation, the nonprofit entity behind the Fruits & Veggies — More 20

Matters national public health initiative. Pivonka says the kitchen can be a great place to stir up some fun while teaching healthy eating habits. As a working mother of two, Pivonka understands that getting kids to eat healthy fruits and vegetables can sometimes be a challenge. “Involv-

tables and getting them more excited about eating them,” she says. “Kids can help by measuring, mixing or gathering ingredients while you cook. If kids help with the cooking, they are more inclined to eat what’s on the table. At my house, we make meal planning and preparation a family activity.” Let toddlers help you “cook” by using toy food, pots, pans, bowls and spoons to copy what you’re doing. Preschoolers can help by measuring ingredients and stirring. Grade school kids can make simple, no-bake recipes or use the microwave with proper supervision. Remember to use childsize tools and, if the counter is too high, use a sturdy step stool or have children sit at the kitchen table while they help. Pivonka says taking a little extra time at the grocery store to interact with kids and single out fruits and vegetables as important is another way to ing children in cooking is an persuade kids to give them important step in getting kids another try. interested in fruits and vege- “Kids like to have fun with their

food, so one way to get them to eat something is to offer it with a dip,” Pivonka says. “Once children turn about two years old, they can really get into dipping and might try things they wouldn’t otherwise if they’re served with some kind of dip.” 22

She offers some dipping suggestions like low-fat ranch dressing, mild salsa, guacamole, or hummus for dipping vegetables, or any flavor of low-fat yogurt or peanut butter for dipping fruit. Pear Kabobs with Strawberry Dipping Sauce and Pear Party Salsa

are two fun recipes that let children dip their food. “Make sure their snacks are just as nutritious as their meals. If you’re looking for a 100-calorie snack, don’t reach for a prepackaged processed item. One medium-sized fresh pear is a portable, single serv-

ing that tops out at 100 calories with no fat, sodium or cholesterol. Fresh pears, tomatoes, and other fruits and veggies are now available all year round. Their versatility and nutritional value make them very popular with people of all ages. Theyâ&#x20AC;&#x2122;re budget friendly and good for your health.â&#x20AC;? Parents interested in tips for getting kids to eat fruits and vegetables, and delicious recipe ideas for dishes that children will willingly eat are encouraged to visit the Fruits & Veggies-More Matters website, www.fruitsandveggiesmorematters.org. The website also features some materials to make taking your child food shopping with you an educational experience. The Take Your Child to the Supermarket materials are available to everyone online, free of charge. Just print them out and plan a trip to the store. For more information about pears, including family-friendly recipes, tips for kids, and even online games featuring fresh USA Pears grown in Oregon and Washington, visit www.usapears.org. For information about the other ingredients featured in these recipes, visit www.florida-agriculture.com.

1 apple, cored and finely chopped 2 kiwi, peeled and finely chopped 1 orange, peeled and finely chopped 2 tablespoons honey 1 teaspoon lemon juice Cinnamon graham crackers or sliced fresh fruit and veggies Combine pear, apple, kiwi and orange in a medium sized bowl. Pour honey and lemon juice over fruit and gently toss. Scoop up mouthfuls of fruit salsa using cinnamon graham crackers or sliced fresh fruit and veggies. Nutrition Information per Serving of Salsa: calories: 120, total fat: <1g, saturated fat: <1g, protein: 1g, carbohydrates: 31g, cholesterol: 0mg, dietary fiber: 4g, sodium: 1mg

skewers. Serve fruit skewers with a dollop of the strawberry sauce on the side. Nutrition Information per Serving: calories: 162, total fat: <1g, saturated fat: <1g, protein: 2.6g, carbohydrates: 39g, cholesterol: 2mg, dietary fiber: 4g, sodium: 24mg

Hereâ&#x20AC;&#x2122;s a fun family activity involving pears. With several varieties of pears to choose from, including the Green Anjou, the brown Bosc, the red-freckled Forelle and the yellow Bartlett, USA Pears come in a wide range of colors, flavors and textures to please even the most finicky palate. Take home one of each variety you find at the store and conduct a pear tasting where every family member gets a slice of each type of pear. Then have Pear Ka-bobs With Straw- everyone vote for their favorite. You can repeat this activity berry Dipping Sauce with other types of fruits and Preparation Time: 15 minutes veggies too. Compare the flavors of different colors of cauServes 6 liflower or carrots, or different tomato or citrus fruit varieties; 1 cup lowfat vanilla yogurt 4 tablespoons strawberry pre- there are so many from which to choose. serves

2 Anjou USA Pears, cored and cut into 1-inch cubes 2 bananas cut into 1-inch slices 1 8-ounce can pineapple chunks, drained 2 cups strawberries, stems rePear Party Salsa moved 6 wooden skewers Preparation Time: 10 minutes In small bowl combine yogurt Serves 4 and strawberry preserves. Set aside. Thread fruits by alter1 Comice USA Pear, cored and nating pears, bananas, pinefinely chopped apple and strawberries onto

“I love the challenge of creating healthful dishes that really taste great,” says Coughlin. “I use California Dried Plums as a versatile ingredient old medalist and World Champion swimmer Nata- that enhances the flavor in lie Coughlin is an avid cook both sweet and savory dishand a passionate advocate es. They’re also a source of of healthy eating and lifestyle important vitamins, minerals, antioxidants and fiber.” choices. These recipes are just a few of the ways she makes delicious, nourishing foods part of her healthy lifestyle. For a quick lunch, try Pizzettas With Dried Plums and Caramelized Onions. “Use store-bought naan bread instead of making pizza dough to save time,” says Coughlin. Top these flatbreads with caramelized onions, goat cheese and California Dried Plums, then add a side salad to round out your meal. “When I have friends over,” says Coughlin, “I like to stir up a creamy Risotto with

Dried Plums and Radicchio. It has arugula, radicchio and just the right touch of fruity sweetness from California Dried Plums.” Want to jazz up your everyday salad and give your greens a nutritional boost? Try Coughlin’s Mesclun Salad With Dried Plums, Goat Cheese and Pecans. Add crunchy candied pecans, creamy goat cheese and nutritious California Dried Plums to your favorite salad greens. For more recipes, visit www. californiadriedplums.org or www.tummywise.com.

Risotto With Dried Plums and Radicchio

Makes 6 servings 2 tablespoons butter 1 small onion, diced 1 1/2 cups Arborio rice 1 teaspoon minced garlic 1/2 cup white wine 6 cups hot low-sodium chicken broth 1 cup coarsely chopped arugula 1 cup coarsely chopped radicchio 1 cup (about 6 ounces) quartered California pitted dried plums

garnish with shaved Parmesan cheese.

Pizzettas With Dried Plums and Caramelized Onions

Makes 4 pizzettas 2 tablespoons olive oil

1/2 cup grated Parmesan cheese 1 teaspoon grated Meyer lemon zest Salt and pepper Shaved Parmesan cheese In large saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until translucent. Add rice and garlic; cook, stirring, about 5 minutes or until rice is hot. In-

crease heat to medium-high. Add wine; stir until wine is absorbed. Add chicken broth, 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next addition. When rice is tender and creamy, stir in arugula, radicchio, dried plums, grated cheese and lemon zest; season with salt and pepper. Portion into 6 shallow bowls and

4 small onions, thinly sliced 1/2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 4 (6-inch) round tandoori naan 1 cup crumbled fresh goat cheese 1 cup (about 6 ounces) quartered California pitted dried plums 25

Heat oven to 400째F. In large egar To make vinaigrette, in small skillet, heat olive oil. Add on- 1 teaspoon minced shallot bowl, whisk together oil, vinions, salt and pepper. Cover Salt and black pepper egar and shallot; season with and cook over medium-low 8 cups mesclun lettuce salt and pepper. In large mixheat until onions are soft. 3/4 cup (about 4 1/2 ounces) ing bowl, toss lettuce with Add rosemary and thyme quartered California pitted enough vinaigrette to coat and cook uncovered, stirring dried plums lightly. Divide among 4 salad frequently, until onions are 1/2 cup crumbled goat cheese plates; sprinkle each salad golden brown. 1/2 cup candied pecans with 3 tablespoons dried Place naan on baking sheet; spread 1/3 cup onion mixture on each naan, leaving a 1/2inch border. Sprinkle evenly with 1/4 cup goat cheese and 1/4 cup dried plums. Bake about 5 minutes or until crust is golden and toppings are hot.

Mesclun Salad With Dried Plums, Goat Cheese and Pecans

Makes 4 servings 2 tablespoons extra virgin olive oil 2 teaspoons balsamic vin26

plums, 2 tablespoons goat cheese and 2 tablespoons pecans. Natalie Coughlin starts the day with her easy and delicious take on the favorite Swiss whole-grain cereal, Bircher Muesli. “Just soak rolled and steel-cut oats, almonds, sunflower seeds, grated apple and California Dried Plums in juice, and top with yogurt and fresh fruit, to jump-start your morning with a boost of longlasting energy.”

Bircher Muesli With Dried Plums

Makes 4 servings 1 cup coarsely grated unpeeled apple 1/2 cup rolled oats 1/2 cup steel-cut oats 1/2 cup chopped raw natural almonds 1/2 cup raw sunflower seeds 1/2 cup (about 3 ounces) quartered California pitted dried plums 1 1/2 cups apple juice Grated zest and juice of 1 orangeSliced bananas and yogurt, for serving In large bowl, combine apple, oats, almonds, sunflower seeds and dried plums. Add apple juice, orange zest and orange juice; mix well. Refrigerate, covered, overnight or up to 3 days. To serve, portion into bowls and top with bananas and yogurt.

(caption) CDPB spokesperson Natalie Coughlin cooks with California Dried Plums and snacks on them to help maintain her peak performance. And she often recommends them to her coaches and teammates.

(credit for additional photo of Natalie Coughlin in swimsuit) © MICHAEL MULLER FOR STOCKLANDMARTEL.COM

oods for a healthy lifestyle can be full of great flavor. The traditional Mediterranean diet is a wonderful example of great food that can have a healthy impact on the body. The Mediterranean diet is characterized by daily consumption of olive oil, fish, fruits, vegetables, legumes, nuts and whole grains. It encourages eating fewer processed foods and reducing consumption of meat, a common source of Omega-6 fatty acids. Everyone needs Omega-6 and Omega-3 essential fatty acids because our bodies don’t produce them. But it’s important to keep them in the right balance to each other — a 2:1 ratio of Omega-6 to -3. The Mediterranean Diet helps achieve that balance by focusing on using olive oil instead of vegetable cooking oils that are high in Omega-6. Chef Nick Stellino, of PBSTV fame, uses Pompeian OlivExtra Plus with Omega-3 DHA for sautéing, baking and preparing soups, sauces and marinades because OlivExtra Plus has both olive oil and an added infusion of Omega-3 to help achieve a better balance. “If you are going to cook with 28

oil, doesn’t it make sense to cook with one that contains more Omega-3?” asks Chef Stellino. In fact, OlivExtra

Omega-3 fatty acid. It serves as a primary building block for the brain and the eyes and supports brain, eye and cardiovascular health throughout life. DHA has been shown to reduce the decline in mental function among healthy adults. There is a large and growing body of scientific evidence demonstrating that people of all ages benefit from an adequate supply of Omega-3 DHA in the diet.

Simple Substitutions Plus contains a full 32 mg of Omega-3 per serving, which the FDA states is considered an excellent source of Omega-3 DHA. These recipes for Chicken Marsala, Red Beet and Blood Orange Salad, and Black Bean, Edamame and Wheat Berry Salad make it easy to set a healthy table everyone will be happy to sit down to. For more delicious ways to set a healthy table, visit www. pompeian.com.

What Is Omega-3 DHA? Omega-3 DHA (docosahexaenoic acid) is a long-chain

Instead of using butter or margarine, try substituting heart-healthy olive oil. This chart from the International Olive Oil Council shows how: Butter/Margarine - Use this much olive oil

1 teaspoon 3/4 teaspoon 1 tablespoon 2 1/4 teaspoons 2 tablespoons 1 1/2 tablespoons 1/4 cup 3 tablespoons 1/2 cup 1/4 cup + 2 tablespoons 2/3 cup 1/2 cup 3/4 cup 1/2 cup + 1 tablespoon 1 cup 3/4 cup 2 cups 1 1/2 cups

Chicken Marsala Serves 4

2 1/4 pounds chicken parts, skin removed 2 tablespoons Pompeian Extra Virgin Olive Oil

chicken pieces in a roasting pan and drizzle with extra virgin olive oil. Season with salt and pepper to taste. Place garlic among chicken pieces and tuck lemon wedges alongside garlic. Pour cooking wine over chicken. Scatter rosemary sprigs on top of chicken and bake for 10 minutes. Lower the oven temperature to 350째F and bake for another 15 minutes, or until chicken is golden brown and juices run

clear when chicken is pierced. 1/2 cup Pompeian Marsala Serve immediately. Cooking Wine *All cooking wines are de8 garlic cloves with skin on 2 to 3 lemons cut into wedges natured, so adjust your salt content accordingly. 4 rosemary sprigs Salt and pepper to taste* Preheat oven to 400째F. Place

Black Bean, Edamame and Wheat Berry Salad

Serves 6 (3/4-cup servings)

4 cups water 1/2 cup dry wheat berries 1/2 of a 15-ounce can of black beans, rinsed and drained 1 cup frozen, shelled edamame, thawed 1 cup chopped tomato 1/2 cup finely chopped red onion 2 tablespoons Pompeian Red Wine Vinegar 3 tablespoons Pompeian OlivExtra Plus Salt and black pepper to taste Combine water and wheat

berries in medium saucepan and bring to a boil. Reduce heat, cover and simmer 55 minutes or until wheat berries are just tender. Place in a fine mesh strainer and run under 29

dressing for later use) Dressing 1/4 cup Pompeian OlivExtra Plus 1/4 cup Pompeian Blueberry Pomegranate Infused Red Wine Vinegar 2 to 3 tablespoons sugar 1 1/2 tablespoons grated fresh ginger 1/4 teaspoon salt or to tasteSalad 2 medium size, fresh beets (about 10 ounces total), stemmed and scrubbed 4 large Romaine lettuce leaves or 4 cups loosely packed field greens (about 4 ounces total) 2 blood oranges or navel oranges, peeled and cut into sections 1/2 cup thinly sliced red onions 1/4 cup chopped cilantro leaves 1/2 ounce chopped walnuts, toasted (optional)

cold water to cool quickly; drain well. Combine wheat berries with remaining ingredients in medium bowl. Serve immediately or cover with plastic wrap and refrigerate up to 8 hours in advance. Note: Wheat berries are un30

processed wheat kernels and are sold in major supermarkets and health food stores.

Red Beet and Blood Orange Salad

Serves 4 (about 1 cup salad per serving, plus 1/4 cup

Preheat oven to 425째F. Peel beets under running water to prevent staining of fingertips. Drain on paper towels and cut each beet into eight wedges. Place beets on foil-lined baking sheet, drizzle with 1 teaspoon oil (from the dressing ingredient list) and toss to coat well. Arrange in a single layer, bake 10 minutes, stir and cook 10 minutes longer or until just tender. Remove foil and beets from baking sheet and place on wire rack

Tax Time... Tax Solutions *General Rule Meals are generally 50% deductible. This means when a business pays for a meal, only 50% of that amount is deducted on the tax return. Itâ&#x20AC;&#x2122;s extremely important to know the exceptions to this rule because some meals are 100% deductible! Meals that are 50% deductible include:

Are Your Meals 50% Deductible or 100% Deductible? There are several specific rules to determine if a meal is a legitimate business expense. These specific rules include meeting the business purpose requirement and the ordinaryand necessary requirement. In this article, itâ&#x20AC;&#x2122;s assumed that the meal has met these requirements and is indeed a business expense.

- Meals with clients, customers and vendors. - Meals with employees - Meals with partners, shareholders and directors - Meals during business travel - Meals while attending a business seminar or convention **Exception to the Rule (This is a great exception!) Some meals are 100% deductible! These meals include: -Meals for the business holiday party or other social event

to cool at least 10 minutes. Meanwhile, combine salad dressing ingredients in a jar or container with lid. Arrange lettuce on a large platter, top with remaining salad ingredients and beets. Shake jar vigorously and 32

drizzle one half of the dressing evenly over all. Refrigerate remaining dressing up to 3 days for later use.

(captions) Chicken Marsala Red Beet and Blood Orange Salad Black Bean, Edamame and Wheat Berry Salad Chef Nick Stellino

Shanghai Circus Sat, Jan 30 ~ 3 & 7:30 pm Plaza Theatre “Show-stopping rarities of daunting difficulty” —Kansas City Star

hether you’re looking to shed a few pounds, lose a significant amount of weight, or just maintain a healthy weight, there are some changes that have to be made. But those changes don’t have to be overwhelming. Cheryl Forberg, R.D., is the nutritionist for the TV show The Biggest Loser, and coauthor of “The Biggest Loser Simple Swaps.” Forberg says that “A lot of people are afraid that creating a healthier lifestyle will be too hard or too expensive, or that it will require too much time and effort.” But swapping one unhealthy food or habit for a better one is where it can all begin. Small Steps “You don’t have to change everything at once — it begins with small, manageable steps,” says Forberg. You might swap a daily glass of fruit juice for a piece of whole fruit, she adds, or swap sandwich spreads for avocados. 34

“Avocados have many nutrients,” says Forberg. One fifth of an avocado, about three slices (a typical serving), has only 50 calories and contributes nearly 20 vitamins, minerals and beneficial plant compounds to your diet. With their good fats that support health, avocados serve as a great substitute for foods high in saturated fat. These mouthwatering recipes are a great way to make one simple swap — and get one step closer — to a healthier you. For more information and recipes, visit www.theamazingavocado.com. 5 Top Swaps Taken from the book, “The Biggest Loser Simple Swaps,” these 5 swaps are easy changes that will help you start living a healthier lifestyle. 1. Swap white pasta for spaghetti squash: A cup of cooked spaghetti squash

has 40 calories and 2 grams of fiber. 2. Swap sandwich spread for avocado: A few thin slices of avocado add rich flavor and creamy texture along with good fats and fewer calories. 3. Swap traditional fat-free yogurt for fat-free Greek-style yogurt: It has the same number of calories as regular yogurt, but has twice the protein and half the carbs. 4. Swap pizza crust for portobello mushrooms: With a hearty texture and rich flavor, the average portobello (3 ounces) has only 27 calories. 5. Swap traditional dressings for flavorful oils: Premade dressings have trans fats. Get more flavor and nutrition with a splash of sesame oil, extra virgin olive oil or walnut oil.

Avocado and Apple Chicken Salad

Yield: 8 servings (about 6

cups) 2 cups cooked skinless chicken or turkey cut in 1-inch pieces (about 12 ounces) 1 cup diced sweet red apple 1/2 cup thinly sliced celery 1/4 cup lightly toasted pecans, coarsely chopped 1/2 cup roughly chopped flat leaf (Italian) parsley 1/4 cup chopped red onion 1-1/2 tablespoons chopped mint (about 10 leaves) 1-1/2 tablespoons chopped

jalape単o pepper 1/2 teaspoon salt 2 tablespoons fresh lemon juice 1 teaspoon olive oil 1 fully ripened Avocado from Mexico, halved, pitted, peeled and diced 4 cups mixed baby salad greens In large bowl, combine chicken, apple, celery, pecans, parsley, onion, mint, jalape単o, salt, lemon juice and olive oil; toss gently. Add avocado;

toss gently until all ingredients are combined, leaving some diced avocado visible while mashing some. Serve over mixed greens garnished with more avocado, parsley and grapes, if desired. Credit: www.theamazingavocado.com

Sliced Avocado and Oranges with Tahini Yogurt Sauce

4 tablespoons Tahini Yogurt Sauce 1 tablespoon chopped parsley or fresh cilantro for garnish Makes 4 servings 1 teaspoon lightly toasted 1 medium (8 ounces) Avosesameseeds, for garnish cado from Mexico, peeled and Arrange avocado slices altersliced nately with orange segments 2 medium (7 ounces) seedon four salad plates. less navel oranges, peeled Drizzle 1 tablespoon Tahini and segmented

Yogurt Sauce over each salad. Italian parsley pesto. Garnish with parsley or ci1 tablespoon chopped chives When squash has cooled, use lantro and sesame seeds and 2 tablespoons grated Parmefork to rake the spaghettiserve immediately. san cheese like threads of squash into a 1 teaspoon minced garlic serving bowl. Discard skin. 1/2 teaspoon salt Drizzle pesto over squash Tahini Yogurt Sauce 1/4 teaspoon ground black and garnish with fresh basil Makes 1 cup pepper or parsley if desired. 3/4 cup fat-free plain yogurt 1/3 cup hot water Credit: Cheryl Forberg, R.D. (preferably Greek-style) 2 tablespoons chopped fresh “The Biggest Loser: Simple 1/4 cup tahini (sesame paste) basil or parsley (optional) Swaps” (Rodale, 2009) 1/4 cup Dijon mustard Preheat oven to 375°F. Lightly 2 tablespoons water 2 tablespoons chopped fresh coat a baking sheet with olive oil cooking spray. (captions) cilantro Pierce outside of each half Avocado and Apple Chicken 1 teaspoon lemon juice of squash a few times with a Salad 1/2 teaspoon ground cumin fork. Place squash cut side Sliced Avocado and Oranges Combine all ingredients in down on baking sheet and with Tahini Yogurt Sauce picfood processor or blendbake for about 45 minutes, or tured here with microgreens er. Process or blend until smooth. Sauce should be the until very tender when tested and arugula with a fork. Cool slightly. Spaghetti Squash with Avoconsistency of thick cream. Meanwhile, place avocado, cado Pesto Note: If the sauce is too thick basil or parsley, chives, Parto drizzle, you may need to mesan, garlic, salt, black pepadd a teaspoon or two of waper and hot water in blender ter. For a heftier appetite, top and process until smooth, with a few grilled prawns. turning blender off and on ocCredit: Cheryl Forberg, R.D. casionally and adding a table“Positively Ageless” (Rodale, spoon or two of additional 2008) hot water if needed. There will be between 1/2 and 3/4 cup of

Spaghetti Squash with Avocado Pesto

Makes 6 servings 1 medium spaghetti squash (1 1/2 to 2 pounds) washed, halved lengthwise and seeded 1/2 ripe Avocado from Mexico (4 ounces), pitted and diced 1/4 cup fresh basil leaves or

he Big Game calls for fun food with big flavor. These winning recipes start with flavor-packed Johnsonville Sausage. From bratwurst to Italian, smoked-cooked and more, there’s a sausage variety to satisfy all your hungry guests. Put these recipes in your game-day playbook, and you’ll score big with everyone at the party. A Winning Match-Up. Cook up brats and have a variety of buns and toppings available so guests can customize their eats. Too cold to grill outside? Prepare your brats in a pan, indoor grill pan or press, or broil them in the oven. For toppings, try:

—Grilled peppers and onions —Philly-style: peppers, on-

ions and cheese sauce —Reuben-style: sauerkraut, Swiss cheese and onions —Spicy mustard —Ketchup —Relish Super Skewers. Smoked turkey skewers with a honeymustard sauce are a good call — they’re easy to make and fun to eat. Prepare skewers in advance and finish with honey mustard when it’s time to serve guests. Championship Chili. Tackle hunger with a hearty bowl of the most flavorful chili in the lineup. Keep chili toppings and bottles of hot sauce handy so guests can spice it up as much as they’d like. Big Game Beans. These beans score extra points for flavor by using sausage made even bolder with chili cheese or jalapeño cheese right in the links. It’s a good thing this recipe makes a lot

— your guests are sure to be fans. For more recipes and cooking tips, visit www.johnsonville. com.

—Have permanent markers out, so guests can write their names on their cups. Helping them keep track of their drinks cuts down on trash. —Don’t do it all yourself. Have guests bring chips, veggie trays, desserts and extra drinks. Non-cooks can kick in paper goods and extra ice. —Have different seating zones for game time. Let the big-time fans sit in the room with the bigger TV, and have another place for the casual fans and people who want to socialize. A smaller TV in the kitchen is a good way to let guests keep an eye on the game and still chat. —Keep a cooler full of drinks

near the main viewing area. That way, fans donâ&#x20AC;&#x2122;t have to miss any of the action when they need a refill. â&#x20AC;&#x201D;If kids will be attending, have an area set up just for them. DVDs, game stations and other activities will keep them occupied while adults watch the game.

1 package (16 ounces) Johnsonville Italian Ground Mild, Sweet or Hot Italian Sausage (Substitute Johnsonville Mild, Sweet or Hot

3 celery ribs, chopped 3 garlic cloves, minced 3 cans (14.5 ounces each) diced tomatoes with green peppers and onions 2 cans (16 ounces each) kidney beans, rinsed and drained 1 can (14.5 ounces) beef broth 1 can (6 ounces) tomato paste 2 tablespoons brown sugar 2 tablespoons chili powder 1 tablespoon Worcestershire sauce 2 teaspoons ground cumin 1/2 teaspoon crushed red pepper flakes Shredded cheddar cheese (optional) In large saucepan, cook sausage and ground beef over

1 package (13.5 ounces) Johnsonville Smoked Turkey Sausage 2 medium yellow onions 2 medium sweet red and yellow bell peppers

links by simply removing the casing) 1 pound ground beef 1 medium onion, chopped

medium heat until meat is no longer pink; drain. Add onion, celery and garlic. Cook and stir for 5 minutes or until ten-

1 bottle (12 ounces) honey mustard 18 small metal or wooden skewers

Chiliville Chili

Yield: 10 to 12 servings

der. Stir in tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Sprinkle with cheese, if you like, and serve immediately.

Honey Mustard Turkey Sausage Skewers

Yield: 8 skewers

Bold Beans

Yield: 18 servings Cut each sausage link into six slices. Peel onion and cut into 1/2-inch pieces. Core peppers and cut into 1/2-inch pieces. Thread sausage slice, onion slice, pepper slice and second sausage slice onto metal or soaked wooden skewer. Grill skewers on charcoal or gas grill or on a grill pan over medium heat about 5 to 6 minutes. Turn and grill another 5 to 6 minutes or until vegetables are tender and sausage is hot. Brush with honey mustard; serve.

1 package (14 ounces) Johnsonville BOLD Smoked Sausage â&#x20AC;&#x201D; Chili Cheese or JalapeĂąo Cheese variety 1 package (16 ounces) fresh bacon 1 large yellow onion 1 large green pepper 4 cans (22 ounces each) barbecue-style beans Cut sausages into 1/2-inch chunks. Chop bacon. Peel and chop onion. Core and chop pepper. In saucepan, cook bacon until crisp, approximately 8 minutes and drain. Add onion, pepper and sausage; cook until vegetables are tender. Stir beans into sausage mix-

ture and simmer over low heat for 30 minutes, allowing flavors to marinate together. (captions) Chiliville Chili Honey Mustard Turkey Sausage Skewers Bold Beans

February 14th “Papeleros with a Purpose”

t’s not as hard as you might orange juice is a refrigerator think to make heart healthy staple that may help support food choices that are still heart health. It can even go beyond the breakfast table — irresistibly good. Dr. Richard Collins, The Cooking Cardiol- one cup added to your favorogist and director of wellness ite salad dressing, smoothie at South Denver Cardiology or marinade is an easy and Associates, says that supdelicious way to incorporate porting one’s heart may be the beverage’s nutrients into as simple as learning which your meals. foods promote heart health “The orange juice that starts and how to incorporate them many Americans’ mornings into regular meals. provides nutrients such as A lot of people think bepotassium, which may help ing heart healthy requires maintain healthy blood presa whole lifestyle overhaul, sure and promote heart which may be a key deterrent, health,” Collins said. particularly for adults who The Cooking Cardiologist has are set in their ways,” Collins easy ways to make delicioussaid. “There are many easy ly good-for-you choices: steps you can take to help —Use nut oils such as sesasupport heart health — from me seed, walnut or almond substituting ingredients in in your salad dressing to recipes to choosing the right enhance flavor and add heart beverages and making the healthy ingredients to a salad. most of the activities you —When reading nutrition already enjoy. Many heart labels, look for foods that healthy steps can be relative- are rich in vitamin C. Vitamin ly quick and easy to incorpoC can support hearth health rate and don’t have to break by helping to neutralize free your budget.” radicals that may contribute For example, 100 percent to cell and tissue damage —

“

damage that may contribute to the development of chronic health issues like heart disease and cancer. Many fruits and vegetables and their juices, such as 100 percent orange juice, are excellent sources of vitamin C. —Not all fats are bad. While you should avoid saturated fats and trans fats, omega-3 fats may help reduce the risk of heart disease and stroke. Omega-3 fats are found in foods such as walnuts, flaxseed and fatty fish, such as salmon or tuna. Try these savory recipes for Orange Tarragon Ginger Shrimp with Rice Noodles and Orange-Apricot Chicken Tagine — two easy ways to serve up heart healthy meals that you’re sure to enjoy. Visit www.FloridaJuice.com for more heart healthy recipes and information on heart health.

Orange Tarragon Ginger Shrimp with Rice Noodles Makes 4 servings

1 cup 100% Florida orange juice 12 jumbo raw shrimp, peeled, deveined, tails attached 2 tablespoons fresh tarragon, finely chopped 1 tablespoon olive oil 1 tablespoon fresh ginger, finely chopped 1 shallot, finely chopped

1 (8-ounce) package rice noodles, prepared according to package directions 1 tablespoon sesame seed oil Nonstick cooking spray 2 cups fresh snow peas 1 tablespoon toasted sesame seeds 1 tablespoon Asian hot chili sauce, optional Combine orange juice, shrimp, tarragon, olive oil, ginger and shallot in a zipperseal plastic bag. Seal bag securely; toss gently to combine ingredients. Marinate for 1 hour in the refrigerator. Prepare rice noodles accord-

ing to package directions. from heat and add reserved Drain and combine with rice noodles; toss to combine sesame seed oil; toss to coat and serve immediately. evenly; reserve. Spray wok with nonstick cooking spray and heat over Orange-Apricot Chicken medium heat. Drain shrimp Tagine mixture; reserve 1/2 cup mari- A tagine is a cooking pot nade and discard remaining commonly used in North Afrimarinade. Add shrimp and can countries, such as Moreserved 1/2 cup of marinade rocco and Algeria. It consists to wok; bring to a boil and stir of two pieces â&#x20AC;&#x201D; a plate-like fry shrimp for 1 to 2 minutes. bottom and a conical-shaped Add snow peas; stir fry for 3 lid. Tagines can be purchased more minutes, just until snow online or in most stores peas are tender crisp and where kitchenware is sold. shrimp is cooked through. Add sesame seeds and chili Makes 4 servings sauce, if desired. Remove 1 tablespoon canola oil 43

4 small skinless chicken breasts, approximately 4 ounces each 1 yellow onion, sliced 1 tablespoon minced fresh garlic 1 tablespoon minced fresh ginger 1 cup 100% Florida orange juice 1 tablespoon turmeric 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 saffron thread, optional 1 (15-ounce) can garbanzo beans, drained 1 cup dried apricots 1 cup diced fresh tomatoes 1/2 cup cashews, chopped 44

and toasted 2 tablespoons fresh cilantro, chopped Heat oil in tagine and brown chicken breasts for 3 to 5 minutes; remove chicken breasts and reserve. Add onion, garlic and ginger to tagine; sautĂŠ for 3 minutes. Add orange juice, turmeric, nutmeg, cinnamon and saffron, if desired. Simmer for 3 minutes; do not boil. Add garbanzo beans, apricots and tomatoes. Bring to simmer; add reserved chicken breasts. Cover tagine and cook for 20 to 30 minutes over low heat until chicken is thoroughly

cooked. Garnish with cashews and cilantro; serve immediately. Serving suggestion: Serve Orange-Apricot Chicken Tagine with cooked couscous. (captions) Orange-Apricot Chicken Tagine Orange Tarragon Ginger Shrimp with Rice Noodles

There’s Nothing To Do In El Paso... By Alfred Soto Wednesday Jan 13, 2010 12:15 pm FREE Wednesday Focus Talk, “Impressionism in Print: Exhibit’ On Paul Cezanne El Paso Art Museum Info: 915-532-1707 www.elpasoartmusuem.org Wednesday Jan 13, 2010 6pm FREE Film, as part of the 100th Anniversary of the Mexican Revolution Film Series “Old Gringo” @ El Paso Main Library Auditorium 501 N. Oregon Info: 915-543-5401 www.elpastoexas.gov/library Thursday Jan 14, 2010 6pm $50 Diocesan Migrant & Refugee Services Fundraiser El Paso Country Club Keynote speaker, Most Rev. Gerald Barnes of San Bernardino, Calif Info: 915-532-3975 x 333 SaturdayJan 16, 2010 9 am $12 Breakfast buffet – Greg Freyermuth Conservative talk-show host KHRO “An Exciting Time in Texas Politics” focusing on the coming race for Texas governor. By The Republican Women @ Vista hills Country Club 2210 Trawood Info: 915-820-9011 Elizabeth Leal Saturday Jan 16, 2010 7pm FREE, Tribute to Dr. Martin Luther King, Jr. Musical Tribute With Project Change/Victory Warriors Chamizal National Memorial 800 S. San Marcial Info: 915-751-6399 Monday Jan 18, 2010 5:30pm

Soul Food Dinner & Service Calvary Baptist Church 2608 Blaisdell 7pm FREE, with free will collection Reflective Service with U.S. Rep Keith Ellison (Minn 5th Dist ) Info: 915-872-7855 www.calvarychurchmpls.org Tuesday Jan 19, 2010 11am-6pm $5 (child free) Bridal & Quinceanera Faire 100+ experts in – weddings, quinceaneras – cakes, catering, dresses, flowers, halls, hotels, photography/video, tuxedos Fashion show gowns & formal wear El Paso Convention Center By Elegant Penguin Productions -Admission free benefit - E P Child Crisis C Info: 915-592-8897, 915-252-4411 www.eptuxs.com Wednesday Jan 20, 2010 12:15pm FREE Wednesday Focus Talk, “Impressionism in Print: Exhibit” On – Theodore Gericault El Paso Art Museum Info: 915-532-1707 www.elpasoartmuseum.org Wednesday Jan 27, 2010 12:15pm FREE Wednesday Focus Talk, “Impressionism in Print: Exhibit” On – Camille Pissarro El Paso Art Museum Info: 915-532-1707 www.elpasoartmuseum.org Monday Jan 25, 2010 National Latino Congreso, Reservation deadine – registration@latinocongreso.org or www.latinocongreso.org *Friday Jan 29 - 31, 2010 all 3days $50 per day/$150 - 3 day pass National Latino Congreso Convenes Creating a United Latino Agenda Issues – Justice for Immigrants, Climate Change, Saving homes, creating jobs

260 delegates from 70 states, creating a platform of 70 resolutions Camino Real Hotel Wednesday Feb 3, 2010 12:15pm FREE Wednesday Focus Talk, “Impressionism in Print: Exhibit” On – Henri de Toulouse-Lautrec El Paso Art Museum Info: 915-532-1707 www.elpasoartmuseum.org Wednesday Feb 3, 2010 6pm FREE Film, as part of the 100th Anniversary of the Mexican Revolution Film Series “And Starring Pancho Villa as Himself” @ El Paso Main Library Auditorium 501 N. Oregon Info: 915-543-5401 www.elpastoexas.gov/library Friday Feb 5, 2010 7pm-11pm $30 or 2 for $55 American Southwest Theatre Co Annual Mardi Gras gala NMSU Gold Course Banquet Room Las Cruces, NM Live music, food, cash bar, king/queen Info: 575-646-4515 www.theatre. nmsu.edu/astc . Wednesday Feb 10, 2010 12:15pm FREE Wednesday Focus Talk, “Impressionism in Print: Exhibit” Quick Zip Tour of the exhibits by Christian Gerstheimer El Paso Art Museum Info: 915-532-1707 www.elpasoartmuseum.org Tuesday Feb 16, 2010 all day Mardi Gras Celebration Wednesday Mar 3, 2010 6pm FREE Film, as part of the 100th Anniversary of the Mexican Revolution Film Series “Zapata: Amore en Rebeldia”

Children are naturally curious when it comes to the ways of the kitchen, and parents are equally curious about how to include them in cooking and baking activities. “The best way to promote lifelong healthy eating is to get kids involved in cooking at an early age,” said Mitzi Dulan, registered dietitian and author. “Promoting the kitchen as a fun gathering place for the whole family will help build a positive attitude towards enjoying food.” With a little adult assistance, kids can easily learn their way around the kitchen and help create fun meals and snacks. “Introduce kids to the kitchen by having them help prepare their own snacks,” Dulan said. “A favorite snack for my children is a honey and peanut butter sandwich. Even very young kids can use a spoon to spread honey and peanut butter on whole wheat bread or a tortilla.” Here are three simple steps to heighten your child’s desire to learn and be involved 46

in the kitchen: Tour the kitchen. Sure they eat there, but take time to familiarize them with measuring cups, cutting boards, hot pads and the general layout of the kitchen. Point out where kitchen staples such as honey, spices and other dry ingredients are stored and use this time as an invitation to talk about flavors and favorite tastes. Make meal planning a family event. Browse through cookbooks, old family recipes or visit honey.com for kidfriendly and tasty recipes. Invite kids to pick at least one recipe to make each week to get them involved and interested in the family’s eating habits. Assist your little chef. Safety is a top priority for kids in the kitchen — adults should be active participants and lead by example. Always demonstrate safe kitchen practices — from knife skills and cleanliness to age-appropriate cooking activities. The National Honey Board provides a collection of kid-friendly recipes and fun facts in the “From Honey

Bees to Brain Freeze Kid’s Guide to Cooking with Honey” brochure, including colorful illustrations and

photography. To receive a free copy of the brochure, download recipes, or find out more about the benefits of using honey, visit honey. com. Mitzi Dulan offers seven tips for raising food-smart kids 1. Introduce a variety of foods. The key to expanding kids’ food preferences is to try new flavors early and

often. Be persistent — it can take 5 to 20 times of trying a new food before your child actually enjoys it. 2. Avoid being a short-order cook. It’s fine to frequently include some of their favorite foods, but you don’t want to end up making four different meals each night for everyone in the family. 3. Switch to whole grains. Bread, pasta, pancakes, tortillas, pitas, cereal, crackers and brown rice. It might not 48

always be possible to eat whole grains when eating out, but it should be a no-brainer when you are making meals at home. 4. Put the brakes on fast food. Fast food can seem like a great option when you are pressed for time, but try to limit the number of times you eat fast food. Instead, make a double batch of favorite foods and freeze half for later. 5. Make activity a family affair. Go for a family bike ride or

walk. Find local tennis courts, trails or a track and get moving! 6. Ask for their help. Get children involved with grocery shopping. Make it fun by exploring colors and shapes in the produce section. Let kids select a new fruit or vegetable to try at home. 7. Look for pure foods. Buy foods with short ingredient lists or single ingredient foods like honey and kiwi.

Honey Berry Waffle Sandwich

Makes 4 servings 1 1/2 cups fresh berries*, divided 1 tablespoon butter 1/3 cup honey 8 frozen waffles, toasted To prepare honey syrup, purée 1/2 cup berries in a blender or food processor; set aside. In a small saucepan over medium heat, melt butter. Add honey and bring to a boil; simmer 2 to 3 minutes, then add berry purée. Continue to simmer 2 to 3 minutes more until syrup thickens slightly. Set aside and keep warm. For each serving, place 2 waffles on plate. Top one waffle with 1/4 cup fresh berries. Drizzle with 1/4 of syrup, and top sandwich with remaining waffle. *Raspberries, strawberries and blueberries work well.

Honey Turkey Rollers

mix well. Spread 1 to 2 tablespoons of honey cream cheese mixture out to the edge of each tortilla. Sprinkle each tortilla with 1/4 cup cheese, leaving about 1 inch around the edge. Place 2 slices of turkey on each tortilla. Roll up each tortilla tightly and wrap in plastic wrap. Chill at least 30 minutes, then slice each tortilla log into 8 1-inch rounds and serve.

Makes 6 servings 8 ounces cream cheese, softened 1/3 cup honey 1/4 cup mustard 1/2 teaspoon onion powder, optional 6 8-inch whole wheat tortillas 1 1/2 cups Colby Jack Peanut Butter Honey cheese, shredded Play Dough 12 thin slices of turkey Makes about 1 pound In medium bowl, beat cream 1 cup peanut butter cheese with an electric 3 cups powdered sugar mixer until fluffy. Add honey, 1/3 cup honey mustard and onion powder; 1 1/2 teaspoons vanilla ex-

tract Food coloring, optional Combine all ingredients in a large bowl; mix thoroughly until “dough” begins to come together. Do not over mix. If desired, add a few drops of food coloring to dough and mix; add additional food coloring if needed to reach preferred color. Store dough or shapes in an airtight container at room temperature for up to three days.

risp, juicy apples are one of this country’s favorite fruits. Fresh and whole, sliced up with dips or baked into treats — there are hundreds of ways to enjoy a good apple. And there are a dizzying number of varieties to choose from. The Jazz apple is a fairly new kind of apple with a tangysweet taste and a resounding crunch. This all-natural Royal Gala and Braeburn cross is available in a wide range of sizes, making it easy to find just the right one for the kids’ lunch boxes or for adding to a fresh salad. Its firm texture holds up well to baking, too, adding new life to old favorites like apple pies, crisps and tarts. These apple-icious recipes take advantage of Jazz’s unique flavor and will earn a place on your list of favorites, too: —Get jazzed about salsa with Chilled Out Apple Salsa — a sweet and sassy combo 50

that’s great for dipping or topping your favorite quesadillas. —Tender greens, Jazz apples, hazelnuts and bleu cheese topped with balsamic vinaigrette will have guests singing the praises of Rae Ann’s Jazz & Blues Salad. —With a name like Jazz, how could there not be a recipe for New Orleans Beignets? Serve these with your favorite coffee for a morning treat or an after-dinner riff on dessert. Available in limited amounts worldwide since 2003, Jazz apples from Enza are now grown in both Washington and New Zealand, making them available the entire year — from November to April from the Pacific Northwest, and May to October from the fruit bowl of the Pacific. Grown by a limited group of the world’s finest apple growers, Jazz apples are grown under stringent standards to ensure the same great flavor in every apple. And their incredible shelf life means you

can keep them in the fridge for up to a month and enjoy their delicious difference for a long time. For more recipes and additional information on Jazz, visit jazzapple.com. See what people are saying on Twitter at twitter.com/jazzapple and Facebook at facebook.com/ jazzapple. An Apple a Day ... Recent studies have shown that apples can be a vital force in preventing cardiovascular disease, asthma, Alzheimer’s, cancer and obesity. A medium-sized apple is a good source of dietary fiber, and has flavonoids that may improve memory and learning, according to The Journal of Nutrition Health and Aging.

Rae Ann’s Jazz & Blues Salad with Balsamic Italian Vinaigrette

Makes 4 servings 1 package baby greens salad mix 2 medium sized Enza Jazz apples, skin on, cored and diced into large chunks 1 cup crumbled bleu cheese 1 cup crushed hazelnuts Balsamic Italian Vinaigrette: 1 1/2 teaspoons Mrs. Dash (or similar) 1 1/2 teaspoons garlic salt 1/8 teaspoon dried parsley flakes 1/8 teaspoon garlic powder 1/16 teaspoon onion powder 1/16 teaspoon oregano 1/8 teaspoon basil 1/8 teaspoon paprika 3/4 teaspoon sugar 1/16 teaspoon pepper 3 tablespoons water 1/2 cup oil

1/8 cup red wine vinegar 1/8 cup balsamic vinegar 1/2 tablespoon fresh garlic, minced (optional) For vinaigrette, combine dry ingredients in a sealable plastic bag and shake vigorously. Mix water, oil, vinegar and garlic in a salad dressing cruet or a blender. Once well mixed, add blended dry ingredients and shake or mix vigorously. In salad bowl, lightly dress baby greens; mix with the vinaigrette. Add apples, bleu cheese and hazelnuts, and gently toss salad until well mixed. Serve immediately.

Chilled Out Apple Salsa

2 Enza Jazz apples, cored and diced

2 cups tomatoes, peeled and diced 1 celery stalk 1 onion, diced 1 green pepper, diced 1 1/2 teaspoons salt 1 tablespoon cider vinegar 1 tablespoon sugar 1 green chili pepper, chopped Combine all ingredients; if finer texture is desired, put through food grinder using fine blade. Cover tightly and chill overnight. Serve with chips or as a topping for cheese quesadillas, tacos or nachos.

New Orleans Beignets

Makes 15 beignets 1 whole egg 3 tablespoons superfine sugar

1/2 cup milk 1/4 teaspoon vanilla extract 3/4 cup flour 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 2 Enza Jazz apples, cored and sliced into matchsticks Oil for deep frying Confectioner’s sugar for dusting Separate egg and mix yolk with 2 tablespoons sugar. Stir in milk, vanilla and dry ingredients and mix until smooth. Leave batter mixture to rest in the fridge for 20 minutes. Whisk egg white to form soft peaks. Gradually whisk in remaining sugar. Gently fold egg whites and apples into batter.

Heat deep frying oil to a high heat (340°F). Spoon small scoops of batter carefully into oil. Cook until golden on each side. Lift out and place on paper towels to drain. Dust with confectioner’s

sugar and serve immediately. Recipe courtesy of Chef Geoff Scott

A La Carte

Selection of Restaurants Menus The Basil Garden The Pasty Chef Sharp Cookie La Mar Sharp Cookie Seafood Galley

THE BASIL GARDEN L.l.C. International Cuisine Buss. (915)842-9040 Cell. (915) 727-8812 5360 N. MESA D-4 EL Paso, TX 79912 CATERING MENU PAELLA VALENCIANA Min. 10 Personas (Mín. 10 Parsons) En fin de semana min. 20 ord.

FLORENTINE SALMON Min. 10 Persons (Mínimo 10 Personas) a). Portion of salmon fillet on spinach and mushrooms sauce. (Porción de filete de salmón, sobre una cama de espinacas con champiñones) b). Vegetables. (Mezcla de vegetales) c).House salad with Italian vinaigrette. (Ensalada de la Casa con una vinagreta italiana como aderezo) d).Bread.(Pan) $9.50P/P

a). Sea food mix, pork, Chicken, rice and vegetable. (Mezcla de mariscos, puerco, pollo, arroz y vegetales) b).Mediterránea and Salad with Dressing.(Ensalada Mediterránea con Aderezo) CHICKEN BREAST FILLED c).Bread.(Pan) WITH SPINACH $8.95P/P AND MUSHROOMS CHEESE SAUCE ITALIAN BUFFET Min. 35 Parsons (Mínimo 10 Min. 10 Parsons (MíniPersonas) mo 10 Personas) $8.50P/P a). Meat Lasaña.

(Lasaña de Carne) b). Chicken breast filled with spinach in cheese sauce. (Pechuga de pollo rellena de espinacas a la crema) c).Linguini Alfredo with Shrimp and chicken. (Linguini Alfredo con Pollo y Camarones) d).Mediterranean Salad with Dressing. (Ensalada Mediterránea con Aderezo) e).Bread.(Pan) $11.50P/P

MEAT OR SPINACH LASAGNA (Lasaña de Carne o de espinacas) Min. 10 Parsons (Mínimo 10 Personas) a). House salad with Italian vinaigrette. (Ensalada de la Casa con una vinagreta italiana como aderezo) b).Bread. (Pan) $7.95P/P FETUCCINI ALFREDO WITH SHRIMP & CHICKEN (Fetuccine Alfredo con camarones y pollo) Min. 10 Persons (Mínimo 10 Personas) a). House salad with Italian vinaigrette. (Ensalada de la Casa con una vinagreta italiana como aderezo) b).Bread. (Pan) $8.50 /P

a). Chicken Breast filled of RAVIOLI FILLED WITH spinach and mushrooms with RICOTTA CHEESE cheese cream. (Pechuga rellena de espinacas (Ravioles rellenos de queso con champiñones bañadas con ricotta) crema de quesos) Min. 10 Persons (Mínimo 10 b). House salad with Italian Personas) vinaigrette and Bread. (Ensalada de la Casa con una a).Mediterranean Salad with vinagreta italiana como aderezo Dressing. y Pan. (Ensalada Mediterránea con c). Linguini pasta with red Aderezo) peper sauce. (Linguni con una b).Bread. crema de pimiento rojo. (Pan) $7.95P/P

ezo) CHICKEN OR BEEF FAJITAS b).Bread. (Pan) c).Mashed potato with gravy. (Fajitas De pollo o res a la (Pure de Papa con greavy) plancha) d). Linguini with Red bell pepper Min. 10 Persons (Mínimo 10 sauce. Personas) (Linguini en salsa de morron rojo) a). Rice (Arroz) $8.50P/P b).Beeans( Frijoles) c).Guacamole * LINGUINNI FRUTE D’MARE d).Chile Salsa IN WHITE WINE SAUCE (Pico de Gallo) e).Corn Tortilla (Mezcla De mariscos en una (Tortilla de Maíz) salsa de vino blanco) f).Green Salad with Dressing Min. 10 Persons (Mínimo 10 (Ensalada verde con aderezo) Personas) $8.50 /P a). House salad with Italian vinaigrette.(Ensalada de la Casa MIXED FAJITAS CHICKEN, con una vinagreta italiana como BEEF & SHRIMP aderezo) b).Bread. (Mezcla de fajiltas de carne, (Pan) fajitas de pollo y camarón a la $9.50P/P plancha) Min. 10 Persons (Mínimo 10 Personas) BRISKET Minimo 15 personas a). Rice (Arroz) a). Corn (elote) b).Beans (Frijoles) b). Potatoe salad (ensalada de c).Guacamole papa d).Chile Salsa c). Bread (pan Pico de Gallo) d) Charros Beans e).Corn Tortilla (frijoles Charros). (Tortilla de Maíz) $8.50P/P f).Green Salad with Dressing (Ensalada verde con aderezo) $9.50P/P PORK IN PLUM SAUCE FILETE MINON Minimo 10 personas (Puerco en salsa de ciruelas) a). Vegetables/ vegetales Min. 10 Persons (Mínimo 10 b). Meshed potatoe / pure de Personas) papa c). House salad /ensalada de la a). House salad with Italian casa vinaigrette. d). Bread/ pan (Ensalada de la Casa con una vinagreta italiana como ader

$11.95P/P CHICKEN BREAST WITH ANY KIND OF SAUCES Escoger salsa para el pollo mas dos guarniciones de su elección a). Oriental /oriental b). Chipotle /chipotle c). Mushrooms /Champinones d). Mango e). Almond/ Almendras f). marsalla/Marsalla (Mushrooms and Marsalla Wine with pasta) g). Al Pesto h). A la mostaza $8.50P/P GUARNICIONES a). Vegetables Mixtos/Mix. Vegetables b). Pure de papa con gravy/ Mushed potatoe with gravy c). Pure de papa con albahaca/Mushed potatoes with pesto d). Papas al cilantro/Red small potatoes with Parslsey e). Pasta a la mantequilla/Butter Pasta f). Spaghetti con crema de champiñones g). Zanahoria bebe/Baby carrots h). Arroz blanco/White rice i). Espárragos asados/Grill Sparragus j). Linguini con crema de pimiento rojoLinguini with Red Peper Sauce k). Ensalada de la casa/Hause Salad L). Arroz jardinero/Garden Rice $7.95P/P DELICIOSA TAQUIZA MEXICANA Mínimo 30 personas, escoger

2 guisados mas arroz, frijoles, tortillas y salsas Para 40 Personas escoger 3 guisados mas arroz, frijoles, tortillas y salsa.

C). Linguini con salmón ahumado D). Ensalada de papa E). Ensalada de codito F). Ensalada de pollo con uvas y manzana $8.50P/P

A). Discada de res B). Asado de puerco C). Tinga de pollo SABADO Y DOMUNGO Min. 20 D). Rajas con queso ordenes E). Ensalada de nopalitos DELIVERY SERVICE F). Mole $25.00 G). Cochinita pibil H). Deshebrada con chile verde). Albóndigas en salsa chipotle J). Chicharrón en salsa verde $8.50P/P

BOTANAS O BOCADILLOS Mínimo 20 personas, Escoger 2 dif. Bocadillos y 1 opción de ensalada A, D, o E Para 31 Personas escoger 3 diferentes bocadillos y 2 ensaladas. A). Tapas españolas con pimiento morón B). Quiches de rajas o de pollo C). Empanadas de carne D). Ensalada de atún en hojas de lechuga E). Rollos de jamón con queso en pasta de Hojaldre F). Pepinos rellenos de atún G). Canapés de pollo H). Melón con jamón serrano I). Espárragos envueltos en jamón ENSALADAS A). Ensalada pluma con pesto y piñón B). Salpicón de res

lar needs. Cookies include cellophane wrapping and ribbon. Add $0.25/piece for lollipop sticks and $0.25/piece for personalization. Gift Trays: Menu

Cookies: $8.00/Dozen Chocolate Chip (regular or Splenda) Peanut Butter Chocolate Chip Chocolate Chip w/pecans (regular or Splenda) Oatmeal Oatmeal Raisin Brownies (coconut, walnuts, pecans, or a combination) Chocolate Chip Brownies Caramel Filled Brownies Hello Dollies Peanut Butter Shortbread Lemon Bars

Bundt Cakes: $10.00/Cake, $5.00/ Medium Cake, $2.50/Mini-Cake Chocolate Chip Lemon Cinnamon Pecan Decorated Cookies: (sugar cookie) Hand-Decorated, Custom Design Prices range from $1.50 to $20.00

Personalized gift trays with decorated cookies on bed of colorful shredded paper, shrink wrapped. One tray $35.00, two trays $50.00.

Packaging: Other than the decorated cookies, there is an extra charge of $1.00 per item for cellophane and ribbon. Due to the continued increase in food prices, menu items will be subject to change without notice.

Biscotti: $10.40/Dozen Almond, Orange, CranberryPistachio Quick Breads: $8.00/Full Loaf, $4.00/Medium Loaf, $2.00/ Mini-Loaf, Muffins: $6.00/ Dozen Banana (with/without nuts) Apple Pumpkin Pumpkin-Apple Orange Nut Raisin Lemon Walnut

per piece depending on size and complexity of design. Sizes include: mini (<2"), small (2" - 3"), medium (3" - 4"), large (4" 5"), giant (>5") Please call to discuss your particu-

204 Boston El Paso, Texas 79902 (915) 240-8665

Fresh food that is homemade delicious. La Mar Restaurant Bar & Lounge is the place to go for lunch or dinner. A father and son venture, they have additional restaurants in Juarez and more than 45 years of experience in serving fine food to the public. Lunch starts at 11:00 a.m. and Dinner at 4:00 p.m. There is a spacious room for receptions, parties, meetings, weddings, quinceaneras and other special celebrations that require a luxurious setting. La Mar is reminiscent of something you would expect to see in Las Vegas. With over 40 employees at La Lar, all have made worthwhile contributions. They take pride in their tasks and the result is a restaurant that is special in the way their food is prepared and served to customers. The seafood is always fresh and cooked in certain ways that bring out the delicate flavors enjoyed when ding at La Mar.

Appetizers

Fish Quezadilla $4.99 Shrimp Quezadillas $4.99 Marinera Quezadilla $5.99 Negroni (shoppped snails in oister juice, soy sauce, onion, lemon and parsly) $11.99 Negroni with Shrimp & Octous $ 15.99 Guacamole $5.99 Freh Oysters (1 doz) $12.99 (1/2) $6.99 Rockefeller Oyster $13.99 Shrimp Ceviche Tstada (3) $6.99 Fish Ceviche Tostada (3) $5.99 Coconut Shrimp $8.99 Avocado Stuffed w/shrimp salad $6.99 Boiled Shrimp $11.99 Cocktails Shrimp s $5.99 l $9.99 Oyster s 5.99 l $9.99 Combination of two s$6.99 l $9.99 Octopus s$6.99 l$10.99 Combination w/octopus s$7.99 l$10.99 La Mar (shrimp,oyster,octopus, baby clams and scallops) $ 12.99

Soups and Chowders Fish Soup w/ fillet chunks s$4.99 l$6.99 Shrimp Soup w/rice s$5.99 l$7.99 La Mar Soup w/assorted shellfish s$6.99 l$8.99 Clam Chowder Cup $2.25 Bowl $4.99 Shrimp Chowder s$5.99 l$6.99 Chicken La Mar crab & shrimp stuffed chicken $12.99 Grilled $10.99 Poblano $11.99 Tampiquena $12.99 Pastas Shrimp & Fetuccine $12.99 Chicken Fetuccine $10.99 Frutti di Mare w/ octopus,calamari,shrimp, clams & musseels $12.99 Lobster Garlic $m/p La Mar $m/p Thermidor $m/p Buttered $m/p

LA MAR SPECIALITIES Combos

Fish Filet

Roll Diabla fish fillet and shrimp wrapped in bacon strips w/diabla sauce $12.99 Capas fish fillet stuffed w/pecans and spinach $11.99 Asado marinated w/special sauce and grill onions $11.99 Mexicana jalapeno, tomato and onion sauce $11.99 Veracruzana tomato base sauce w/ olives and capers $11.99 Planca grilled $11.99 Mojo de Ajo w/fried garlic in oil $11.99 Mantequilla buttered $11.99 Parrilla open grill $11.99

Pescatore onion,garlic and spinach on butter souce $11.99 Combo Popcorn breaded fish fillet Montecarlo and popcorn shrimp $13.99 Combo Tropical fish fillet and but- butter,onion,mushrooms and red pepper $11.99 tered shrimp w/almonds $13.99 Vapor wrapped in aluminium foil Combo Cordial fishfillet and garlic w/a healthy variety of vegetables shrimp $13.99 Combo Campirano breaded fish fil- $11.99 let and california pepper stuffed w/ Vallarta fish fillet layers stuffed w cheese, onion and mild chile slices shrimp $13.99 $11.99 Combo Festival breaded fish fillet Roll Aniversario shrimp and ocw/rice and shrimp $13.99 topus roll wrapped w/bacon strips Combo Fiesta breaded fish fillet & shrimp wraped in bacon stuffed w/ and in a mushroom and sour cream souce $12.99 pepper &cheese sauce $13.99 Normandi stuffed w/shrimp and Steaks Combo Ajillo fish fillet and shrimp oysters on a white sauce $11.99 w/garlic mushrooms and red chile Roll La Mar fish filletand shrimp Fillet Mignon $17.99 peppers $13.99 Tampiquena Steak $16.99 Combo Diabla fish fillets and srimp wraped in bacon strips w/white sauce and cheese $12.99 T-Bone $16.99 with chipotle sauce (spicy) $13.99 Poblano w/bell pepper and sweet Rib Eye 10 oz $14.99 Combo Ryal breaded fillet and corn sauce $11.99 Rib Eye 12 oz $16.99 shrimps $13.99 Tampiquena de Pescado w/chile Rib Eye 16 oz $19.99 Tri-Combo La Mar breaded strips and onions, enchilada, guaca- Kabob beff, tomato,onion, bacon shrimps, stuffed california pepper mole and beans $11.99 and green pepper $15.99 and breaded fish fillet $14.99 Papillon w/mushrooms, shrimps, Sirloin 12 oz $13.99 Fiesta de Camarones (17 mixed vegetables and white shrimps)breaded shrimp,Gambas wine, wrapped in aluminium foil Beverage shrimps,fiesta shrimp in spicy $$11.99 sauce $17.99 Costeno w/parsly,celery, garlic and Soft Dinks, Domestic and Imported red pepper (spicy) $11.99 Beer.

Desserts by D’Flans

Available in larger sizes for parties and events.

•Tres Leches Cake Small $9.99 Medium $18.99 Large $26.99 •Flan Napolitano Regular $16.99 Flavored (pecan, almond, coconut, cheese, peach, chocolate) $18.99 •Flan Cake (chocolate, vanilla, marble) Small $14.99 Large $26.99 •Cheesecake $19.99 • Hawaiian Cake Small $11.99 Medium $20.99 Large $28.99 •Chocolate Tres Leches Cake Small $11.99 Medium $20.99 Large $28.99 •Pound Cake (pecan, almond, coconut, plain) $15.99 •2 Layer Cake (chocolate, vanilla, marble, red velvet) $19.99 •Butter Cookies, Wedding Cookies and Pastries

D’Flans 5320 Doniphan Ste C El Paso TX 79932 (915) 845 3661

Wraps & Sandwiches

Served with French Fries or Onion Rings

Chicken or Shrimp Caesar Wrap

your choice of grilled chicken or shrimp, with romaine lettuce and Caesar dressing all wrapped up. 6.95

Fish Sandwich

fried fish fillet on a bun, with lettuce, tomato and onion. 6.95

Chicken Sandwich

grilled chicken breast on a bun, with lettuce, tomato and onion. 6.95

Hamburger with Cheese

Crab Burger

crab meat patty on a bun, with baby spinach and creamy lemon sauce. 7.95

Blackened Tuna Steak Sandwich

sashimi grade Tuna Steak blackened with our special recipe on a bun, with a Green Chile strip and onion. 8.95

Po-boys

your choice of fried oysters, shrimp or fish on a hoagie roll, with lettuce and tomato. 9.95

angus beef patty on a bun, with American cheese, lettuce, tomato. 6.95

Shrimp Platters

Popcorn Shrimp bite size shrimp golden fried with your choice of one side. 9.95

Blackened Shrimp

bite size shrimp blackened with our special recipe, served over rice. 9.95

Fried Gulf Shrimp Platter

(7) plump Gulf Shrimp breaded and fried to golden perfection, served with coleslaw and your choice of one side. 11.95

Fried Jumbo Shrimp Platter

Shrimp Fettuccini

(6) of our premium shrimp, breaded with our house batter and fried golden brown, served with coleslaw and your choice of one side. 13.95

Shrimp Ă&#x2030;touffĂŠe

Broiled Shrimp Scampi

pasta with shrimp covered in creamy Alfredo sauce. 9.95

shrimp over a bed of penne pasta with a creamy white sauce. 9.95

Shrimp Stir Fry

bell peppers, onions, celery and a blend of spices, all stir fried for a healthy and flavorful dish, served over a bed of rice. 9.95

Fish and Chips

Broiled Jumbo Shrimp

(8) of our premium shrimp oven broiled with your choice of one side. 13.95

Fish Platters

an overseas classic straight to our shores, delicious fried fish and fries. 8.95

Blackened Haddock Icelandic Haddock fillet blackened with our special recipe, served over a bed of rice. 9.95

Fried Fish Fillets

(7) plump Gulf Shrimp prepared with butter and garlic, and your choice of one side. 11.95

Baked Haddock Fillet Icelandic Haddock oven-baked and served with your choice of side. 10.95

Haddock Almondine Icelandic

Haddock baked and topped with sliced almonds, a tasty and healthy alternative, served with your choice of side. 12.95

fresh fish, fried to a golden brown and served with coleslaw and your choice of side. 10.95 Choice of Side: French Fries, Onion Rings, Mashed Potatoes, Steamed Veggies, Coleslaw, Corn on the Cob, Rice , or Baked Potato

Oysters & Scallops

Fried Oysters Fresh Wild

Fried Sea Scallops

Chipotle BBQ Oysters

Broiled Sea Scallops

caught Chesapeake oysters, battered and fried to golden brown, served with coleslaw, cocktail sauce, and choice of side. 10.95 (9) Blue Point Oysters on the half shell, oven baked and served with our house Chipotle/BBQ Sauce. 14.95

Oysters Rockefeller

(9) Blue Point Oysters on the half shell, oven baked with spinach, bacon and topped with cheese, a definitive classic. 14.95

Bay Sea Scallops lightly breaded and fried golden brown, served with coleslaw and your choice of side. 12.95 Bay Sea Scallops prepared with butter and garlic, served with choice of one side. 12.95

Broiled Scallops and Shrimp

Bay Sea Scallops and Gulf Shrimp, prepared with butter and garlic, served with your choice of side. 13.95

Galley Specialties

Ensenada Style Fish Tacos

(3) beer battered fish fillets on soft corn tortillas, served with salsa, cilantro mayonnaise and shredded cabbage. 8.95

Ensenada Style Shrimp Tacos

(3) beer battered shrimp on soft corn tortillas, served with salsa, cilantro mayonnaise and shredded cabbage, a local favorite! 9.95

Blackened Chicken Breast

blackened with our special recipe, this 8oz chicken breast is sure to satisfy a healthy appetite, served over rice and your choice of side. 10.95

Southwestern Haddock

oven-baked Icelandic Haddock topped with Southwestern veggies and your choice of two sides. 12.45

Gambusa Alfredo

a taste of Italy, our scrumptious shrimp and plump scallops grilled alongside roma tomatoes, sautéed in olive oil and onions all seasoned with a hint of basil, oregano, and garlic, over bed of penne pasta smothered in our own Alfredo sauce. 10.95

Fresh Catch Tampiqueña

“Top of the Catch” white fish, baked with our green salsa, and topped with melted jack cheese, served with choice of side. 10.95

Fried Seafood Platter

fresh Icelandic Haddock, Bay Scallops, and Jumbo Shrimp, breaded and fried to a golden brown, served with coleslaw, and choice of two sides. 16.95

Bacon Wrapped Scallops

Broiled Seafood Platter

Atlantic Salmon Steak

Shrimp Lover’s Platter

Ahi Tuna Steak Sashimi

Ribeye Steak

Tilapia Veracruz

Steak & Shrimp

Plump Bay Scallops wrapped in bacon and oven baked then served over rice with our house Chipotle/BBQ sauce, with your choice of side. 14.95 fresh Atlantic Salmon Grilled and served over rice, topped with our creamy lemon sauce, with your choice of side. 14.95 Grade Ahi Tuna Steak, grilled to perfection and served over rice, with your choice of side. 14.95 a south of the border influenced dish, fresh Tilapia fillet oven-baked with red salsa, green chile strip and smothered with melted jack cheese, and choice of side. 10.95

fresh Icelandic Haddock, Bay Scallops, and Jumbo Shrimp, broiled in our oven and served with your choice of two sides. 16.95 Boiled, Broiled, Scampi and Fried Gulf Shrimp, with your choice of two sides. 17.95 12 oz. USDA Choice Ribeye, grilled to order and served with your choice of two side items. 18.95 12 oz USDA Choice Ribeye grilled to order and Jumbo Shrimp, fried golden brown or broiled, plus choice of two sides. 24.95

Choice of Side: French Fries, Onion Rings, Mashed Potatoes, Steamed Veggies, Coleslaw, Corn on the Cob, Rice , or Baked Potato

Lobster Tails Market Price

During Season

Crab Legs Market Price

Polliwogs (Kids Menu) Includes drink and choice of French Fries or Onion Rings.

Mac and Cheese

Fish Sticks

Chicken Strips

Popcorn Shrimp

Kids everywhere love this plate. 4.95 chicken breast breaded and golden fried. 4.95

fresh cod, breaded with our house batter. 5.95 fried bite size shrimp. 5.95

Choice Of Sides Add any extra sides for 2.95

French Fries

Steamed Veggies

Rice

Onion Rings

Coleslaw

Baked Potato

Mashed Potatoes

Corn on the Cob

Add-Ons Add a cup of Soup or House Salad to any entrée for .99¢ Bread available upon request.

Bacon .50¢

Chiles Toreados .75¢

Salsa .50¢

(3) Jumbo Shrimp 5.95

Cheese .50¢

(5) Gulf Shrimp 6.95

Avocado .75¢

(6) Scallops 6.95

Green Chile Strip .75¢

Beverages Iced Tea 2.15

Lemonade 2.25

Raspberry Tea 2.25

Soft Drinks 2.25

Coffee 1.95 Hot Tea 1.95

Bottled Water 1.95

Beer, Wine and Now offering Spirits! Please ask your server for details

Gratuity of 15% will be added on tables of six or more guests.

Warning: There is a risk associated with consuming raw oysters or any raw animal protein. If you have a chronic illness of the liver, stomach, blood or have immune disorders, you are at a greater risk of serious illness or even death from raw oysters & should eat oysters fully cooked. If unsure of your risk, consult a physician.