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Monday
Nov072016

Potatoes in a Pinch for Busy Day Meals

By Sandy Hu
The latest from Inside Special Fork

We’re getting to that time of year when there’s more to do in the kitchen—baking cookies, making potluck dishes for parties, and hosting or contributing to family celebrations.

So I’d like to propose a simple meal idea when you’re too busy to cook: micro-baking potatoes to use as the basis for quick family meals. Once cooked, you can split the potato and top with leftover chili or spaghetti sauce and a sprinkling of shredded cheese. Serve with a green salad and you’re good to go!

If you have a little more time, make these Spicy Curry Potato Boats. They’re fairly quick to fix and you’ll love the Indian-inspired flavors. The recipe may look complicated, but really, all you do is microwave potatoes, scoop out the insides, make a simple stuffing, stuff the potatoes and bake to heat through.

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Monday
Oct312016

About Whole Grains and Healthy Eating

By Sandy Hu
The latest from Inside Special Fork

You can lead a horse to water…but you can’t make it drink! I’m reminded of that old idiom when trying to encourage more people to eat more healthfully.

We all know that what we eat impacts our health. And we can all agree that eating more whole grains is part of the solution. But people eat what they’re accustomed to, and it’s hard to convince them that nutty, chewy and sometimes bitter qualities of whole grains can not only be palatable, but downright delicious!

Enter Everyday Whole Grains, New Recipes from Amaranth to Wild Rice by Ann Taylor Pittman, published by Oxmoor House, ©2016 Time Inc. Books.

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Monday
Oct242016

Some Spooky Treats for Halloween

By Sandy Hu
The latest from Inside Special Fork

I was toying with an idea for a simple, fairly healthy, after-school Halloween snack. So I made a jack-o-lantern from an apple, stuffed it with granola and microwaved it until it was cooked through.

Truth be told, my three-year-old granddaughter, a rather picky eater, was charmed with the appearance but not keen on the taste. While she loves fresh apple slices, she’d never had a baked apple and the taste and texture were unfamiliar. If your little ones like baked apples or if you’re looking for an adult snack, I hope you’ll give this recipe a try. (I ate the whole thing!)

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Monday
Oct172016

Stone Soup

By Sandy Hu
The latest from Inside Special Fork

The story, as I recall it, is about a poor and hungry itinerant peddler who arrives at a village to proclaim he can make soup from a stone. Fascinated, the villagers gather and watch as a fire is lit, a caldron is suspended over the flames, water is added and the stone is plopped into the caldron….

But wait, the peddler says. The soup would be better with some carrots. So one of the villagers brings some carrots to add to the pot. You know where this story goes. The soup would be better with some onions, meat and so forth, until a magnificent broth results.

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Monday
Oct102016

A Dessert That’s Just Enough

By Sandy Hu
The latest from Inside Special Fork

When I make a dessert, we end up eating the whole thing. Not all at one sitting, of course, but a whole pie gets consumed over a few days, wedge by wedge. An apple crumble disappears, scoop by scoop.

The trick to not overeating sweets, then, is to not make them at all. Or, as I discovered, prepare them in very small quantities.

I was toying with that concept over the weekend when I devised an apple crumble for four, made from one very large Granny Smith apple, that can be enjoyed in a few bites,. It’s just enough to satisfy the need for something sweet after dinner. If you want to be indulgent, add a small scoop of vanilla ice cream on top.

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