SOS! the Six O'Clock Scramble to the Rescue: Earth-Friendly, Kid-Pleasing Dinners for Busy Families - Softcover

Goldfarb, Aviva

 
9780312578114: SOS! the Six O'Clock Scramble to the Rescue: Earth-Friendly, Kid-Pleasing Dinners for Busy Families
Softcover
ISBN 10: 0312578113 ISBN 13: 9780312578114
Verlag: St. Martin's Press, 2010

Inhaltsangabe

Dinner with kids shouldn't be a battleground. And it shouldn't make a martyr out of the parent whose job it is to get it on the table fast, fresh and hot every day at 6 PM. Aviva Goldfarb's cheerful Scramble system takes the hassle and worry out of mealtime. Her users and readers rely on her grocery lists, weekly meal plans and recipes not just for the healthy dinners themselves but for taking the stress out of dinnertime. She wants families to actually enjoy their dinners together! Now, with SOS! The Six O'Clock Scramble to the Rescue, Goldfarb is taking an extra of-the-moment stress away from meal planning for busy families: concern about the environment, about the cost of shipping out-of-season food halfway around the world, about packaging, about additives and preservatives.

In SOS! The Six O'Clock Scramble to the Rescue, readers will get a full year of weekly meals that:

--help readers eat seasonally without missing their favorite foods
--move toward a slightly more vegetarian menu for health and a lighter environmental footprint
--reveal when organic matters (and when it doesn't)
--save money through easy, efficient planning, bulk buying, freezing and storing, and avoiding waste
--pack the power of achievable ethnic meals, such as Easy Cheesy Tex Mex Scramble and Greek Pasta Salad
--make grocery trips count

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Über die Autorin bzw. den Autor

Aviva Goldfarb

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

SOS! The Six O'Clock Scramble to the Rescue

Earth-Friendly, Kid-Pleasing Dinners for Busy Families

By Aviva Goldfarb

St. Martin's Press

Copyright © 2010 Aviva Goldfarb
All rights reserved.
ISBN: 978-0-312-57811-4

Contents

acknowledgments, 
introduction, 
the well-stocked kitchen: the scramble staples list, 
seasonal guide to fruits and vegetables, 
spring, 
spring recipes and weekly menu plans, 
introduction: spending our food dollars where they count—on local food!, 
growing your own vegetables: start small and savor the rewards, 
seven steps to keeping the six o'clock scramble on schedule, 
solomon's mother's day poem for peace, 
taking fresh veggies out for a dip, 
grocery bags can do double (or triple) duty for a cleaner environment, 
eight essential pots and pans for scrambling families, 
the safest seafood for kids, 
ten best dishes for school potlucks or other gatherings, 
my child is a vegetarian! what the heck should i do now?, 
kids and calcium: how much is enough?, 
summer, 
summer recipes and weekly menu plans, 
introduction: summertime, and the dining is easy, 
csas: a way to connect with your local farm community, 
smart shopping for organic produce, 
let kids get their hands dirty in the kitchen, 
the perfect salad (or at least a really great one!), 
putting extra fresh herbs to great use, 
nine secrets to easy composting for scrambling families, 
how to keep fruits and veggies fresh and flavorful, 
light and healthy lunches to stay energized in the afternoons, 
light and delicious summer treats, 
fall, 
fall recipes and weekly menu plans, 
introduction: bringing our families together for nourishing fall dinners, 
twenty creative ideas for healthy school lunches, 
eight parent-tested tips to get kids to embrace new foods, 
dinners can be a whole lot healthier with whole grains, 
snack attack: fifty ideas for healthy snacks, 
get your kids in on the dinner act, 
why i'm nuts about nuts, 
keep yourself on the cutting edge, 
healthier halloween snacks and edible crafts, 
ten tips to save money on your family food budget, 
winter, 
winter recipes and weekly menu plans, 
introduction: ten resolutions for scrambling families, 
holiday gifts without the guilt, 
good nutrition can come out of cans, bags, and boxes, 
six tips for making your grocery trips count, 
the scramble diet? for some, weight loss is only one of the healthy benefits of cooking with the scramble, 
my kids ate brussels sprouts (and other strange but true stories), 
tips for freezing meals, 
feeding kids a quick and healthy breakfast before the school bus arrives, 
simple ways to reduce our environmental impact at home, 
index,


CHAPTER 1

the well-stocked kitchen

the scramble staples list


A GOOD LIST OF STAPLES to have on hand can help you in the following ways:

• Shop Sales: You can take advantage of local store specials or bulk purchases on these commonly used items.

• Stock Your Freezer: Frozen fish, chicken, and vegetables often have the same nutritional value as fresh but are less expensive and can be stored longer with less waste.

• Shop Faster: Your grocery trips each week should be even faster if you are well stocked with staples. You should be able to focus your shopping excursions mainly on fresh produce, meats, and dairy.

• Stretch Your Meals: With a well-stocked pantry, you can more easily pull together an extra meal or two with unused ingredients in your refrigerator from the week's meals. (The Scramble's recipe database at www.thescramble.com can help!)

Depending on the size of your kitchen and pantry, you can stock up on one or several of the following items. Those items marked with an asterisk (*) are used especially frequently in Scramble recipes and are great candidates for bulk purchase.


Pantry Staples

• oils: olive oil*, vegetable or canola oil*, peanut oil, sesame oil, nonstick cooking spray*, butter, or margarine*

• vinegars: red wine vinegar, rice vinegar, balsamic vinegar*

• vinaigrette salad dressing (or you can make your own)*

• Dijon mustard

• minced garlic (buy in ajar or mince fresh garlic yourself)*

• ketchup and barbecue sauce

• reduced-fat mayonnaise

• Asian sauces: reduced-sodium soy sauce*, hoisin sauce

• wines: rice wine, white cooking wine, red cooking wine, dry sherry

• pitted black and green olives, capers

• bread crumbs, panko, cornmeal, flour

• sweeteners: white and brown sugar, honey pure maple syrup

• grains: white or brown rice*, quinoa, couscous, wild rice

• pasta (regular or whole grain), variety of shapes*

• cans or boxes of reduced-sodium chicken or vegetable broth*

• 26-ounce jars red pasta sauce*

• 15-ounce cans tomato sauce*

• 28-ounce cans crushed tomatoes

• 28-ounce cans whole tomatoes

• 15-ounce cans diced tomatoes*

• 15-ounce cans naturally sweetened corn kernels (or use frozen kernels)

• canned beans: black*, kidney*, cannellini, and pinto* beans

• salsa*

• nuts: pine nuts, walnuts*, slivered almonds, pecans (store open bags of nuts in freezer)


Spices

• basil

• bay leaves

• black pepper*

• chili powder*

• ground cinnamon

• ground cumin

• curry powder

• dry mustard powder

• garlic powder*

• kosher salt

• oregano

• white pepper

• rosemary

• salt*

• salt-free lemon-pepper seasoning

• thyme


Freezer Staples

• frozen broccoli

• frozen chopped spinach

• frozen peas

• frozen edamame (with or without shells)

• frozen corn

• shredded Cheddar and part-skim mozzarella cheese, divided into 1-pound packages

• salmon (preferably wild), divided into 1- to 11/2 — pound packages

• firm white fish fillets such as tilapia, cod, and flounder, divided into 1- to 11/2-pound packages

• peeled and deveined shrimp, divided into 1-pound packages

• boneless chicken (white or dark meat), divided into 1-pound packages

• ground turkey, chicken, or beef, divided into 1-pound packages

• precooked turkey or chicken sausage, mild or spicy

seasonal guide to fruits and vegetables


A note to readers about this seasonal guide: This chart is a guideline for menu planning purposes. Not all produce is available in all regions and climates at the same time, while some fruits and vegetables are available year-round because they thrive in cold storage or are imported from tropical climates. For more information about what is in season in your region, visit your local farmers markets or see the resources listed at the end of this chart.


FRUITS

Bananas (all year)

Honeydew melons (February-October)

Mangoes (April-August)

Oranges (November-June)

Pineapples (February-August)

Tangelos...

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Verlag
St. Martin's Press
Erscheinungsdatum
2010
Sprache
Englisch
ISBN 10 
0312578113
ISBN 13 
9780312578114
Einband
Taschenbuch
Anzahl der Seiten
338
Kontakt zum Hersteller
Nicht verfügbar
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