WHAT’S COOKIN’
October - November 2015
Volume 30, No. 6
Yours For Children, Inc. 303—313 Washington Street, Auburn, MA 01501
YOUR BI-MONTHLY RESOURCE FOR CACFP EDUCATION
Organic Fruits and
Vegetables —
Are They Better?
manure crops to fertilize the soil and promote
crop growth.
Additionally manufacturers
process, package, and store organic foods
products in a way that prevents the combining
of non-organic products.
the past few years, organic foods have
I ngrown
in popularity among many people. In
how do you find organic fruits and
S econdly,
vegetables? It is no surprise that food
return, more and more grocery stores have
begun carrying organic foods, such as organic
fruits and vegetables. With organic foods’
increasing popularity, many people pose the
question, “Are organic foods better than nonorganic foods?”
Some may argue “yes”
because of the harvesting methods, while
others may say “no” because of the varied cost
of organic versus non-organic foods.
purchasing organic foods is a
decision, however, knowing
where they come from and how to find them
may help you decide if they are best for you
and your child care program.
labels are sometimes a challenge to
understand.
For example, some food
packages may have a USDA
Organic Seal;
others may
state, “Made with” organic
ingredients, while some foods
may only list a single organic
ingredient in the ingredients
list. Not knowing the definition
for each statement can result in purchasing
unwanted items.
Fortunately, the USDA
National Organic Program created a labeling
system that emphasizes key ways to easily
locate and identify authentic organic foods.
where do organic foods come from?
F irst,
Organic foods are produced and handled
shopping for organic foods, look for
W hen
the green or black USDA Organic Seal
U ltimately,
personal
sticker, typically found on food or the front of
the food package. The USDA Organic Seal
assures that the food is 100% organic or at
least 95% organic, and the remaining 5%
consists of USDA-approved ingredients. While
farmers are not required to use the seal, it is
the easiest way to identify certified organic
foods. When shopping, for example, if
purchasing single-ingredients such as fresh
apples or oranges, look for a smaller USDA
Organic Seal and the term “organic” on the
food label, as well as on the display in the
produce section of the grocery store.
by certified organic farmers and manufacturers.
Organic farmers use renewable resources and
approved fertilizers and pesticides to produce
fruits and vegetables.
More specifically,
organic farmers take a more natural approach
to harvesting crops.
They use compost, crop rotation, and green
Continued on page 7
2
A Note From Linda . . .
 USDA’S Meat and Poultry Hotline
(888)-674-6854 from 10 a.m. to 4 p.m., Eastern
Time Monday through Friday. Special hours of
operation on Thanksgiving Day, November 26,
from 8 a.m. to 2 p.m.
Dear YFCI Educator:
Please mark your new 2016 YFCI CACFP
Nutrition Calendar & Record Keeping System,
with the date for the upcoming YFCI Statewide
Family Child Care Conference:

Holiday Food Safety
Success Kit. This is a new
resource from the Partnership
for Food Safety Education. It
has everything for planning
and enjoying a safe, fun, tasty
holiday celebration at home. It includes Kids
activities and games.
www.holidayfoodsafety.org
March 11 & 12, 2016
The Courtyard Marriott
75 Felton Street
Marlborough, MA 01753
Judging from the positive response that we had
from last year’s conference attendees, this is an
event that you will not want to miss.

Quick and easy recipes for families
with all kinds of nutritional needs — from snacks
and meals to recipes geared toward lactose
intolerance, diabetes, vegetarian, and meal time
makeovers.
www.kidshealth.org/parent/recipes

 Minute Menu claimers, please avoid
a claim error and possible loss of
reimbursement by using the school calendar. At
the top of the screen, click on Children, then
Manage Child Calendar. Use the calendar to
record “sick days”, “holidays”, “vacation days”,
“early release days”, etc. for each child. This
information helps us validate meals claimed for
school aged children when they normally would
be at school. Providers claiming on paper, use
a Claim Information Form (CIF) to notify us of
children in care when they would normally be in
school.
Talk to your area coordinator (monitor) about car
pooling with other YFCI members in your area.
Watch for more information regarding the hotel,
registration, speakers and workshops. The
conference is approved for Department of Early
Education and Care (EEC) training hours in
Core competencies as noted and pending CEU
approval for certain workshops on Saturday.
Conference registration will be open in January
2016. Registration will be available on our
website: www.yoursforchildren.com
If you choose to stay at the hotel, overnight
rooms are available at the special price of
$109.00.
A link will be posted at
www.yoursforchildren.com or you can call1-508
-480-0015 and identify yourself with Yours for
Children and make your reservations anytime.
Holiday Office Hours
Yours for children,
The corporate office of Yours for Children Inc.,
will be closed on Thursday November 26 and
Friday, November 27 for the Thanksgiving
holiday.
Linda Anderson
Executive Director
REMEMBER: You must include a note(s) from a
parent/guardian, if you are claiming CACFP
meals on Thanksgiving Day, November 26. No
note is required for day care homes open on the
day following the holiday.
3
October is … National Pizza Month in the USA
P
izza is already a kid-favorite so why not ditch the delivery and the frozen pizzas
and give homemade pizza a try. It will save money and give you more control
over the ingredients that go into the pizza. Pizza does not have to be a high-fat
food. Pizza is not only simple to prepare, its versatility makes it easy to design a
delicious meal that contributes to a low-fat diet. Pizza’s one significant nutritional
problem is that it is not a low sodium food (depending on brand, toppings and
preparation).
Pizza can be a healthy and balanced dish — of course with five different types of meat, and extra
cheese it is less healthy — but if you make your own pizza you can opt for reduced-fat cheese, all
vegetable toppings or whole wheat crust. It may be one of the easiest healthy dishes to serve to a
choosy eater.
If making a pizza from scratch sounds like too much of a chore, try purchasing a pre-made crust.
Most grocery stores carry fresh or frozen pizza crusts, with a choice of enriched white flour or whole
grain. All you have to do is top them and bake. You can also use English muffins, Boboli bread, a
bagel half and pita bread. (See recipe for A Quick and Healthy Pizza Dough on page 5.)
Pizza is a combination dish. It is credited for two items only: Meat/Meat Alternate
(Cheese) and Bread/Grain (Crust). YFCI does not credit the vegetables on pizza.
The Department of Elementary and Secondary Education has determined that a combination dish
may not count for more than two creditable components. Yours for Children, Inc. has chosen to
credit the crust/bread and the cheese/meat for pizza. It is easier to ensure that there is enough of
those two components to meet meal pattern portion requirements. Therefore, we do not credit the
tomato sauce or other vegetable toppings that may be on the pizza. It is difficult to ensure that an
adequate portion size of tomato sauce/vegetable is on each portion of pizza.
If you are not sure there is an adequate amount of meat/cheese on a pizza portion, such as for a
commercially prepared pizza, look for a CN label on the product or be sure to serve additional meat/
meat alternate on the side. Please serve fruits or vegetables with pizza that not cooked on the pizza
crust and are easily identifiable as on the side. For example, serve celery/carrot sticks, cole slaw,
garden salad, or minestrone soup as one vegetable.
S
ome interesting facts about pizza:
 

According to a recent Gallop Poll, children between the ages of three
and eleven prefer pizza over all other food groups for lunch and supper.
 About 93% of Americans eat at least one pizza every month.
 Pepperoni is the most popular pizza topping in the United States.
 Women are twice as likely as men to order vegetarian toppings on their pizza.
 
 

Around the world, pizza toppings vary greatly reflecting regional tastes, indigenous foods,
and cultural preferences.
Source: www.thepizzafan.com/pizza-facts
4
Try Cookin’ Something New!
Continued:
Yield: 16 servings for 3-5 year olds at lunch/
supper.
Serving Size: 1/4 cut fruit/vegetables.
Quick and Healthy Pizza Dough
3/4
1
2
2
1
1
1
1/2
cup warm water
tablespoon yeast
tablespoons olive oil
tablespoons unsweetened applesauce
cup whole wheat flour
cup all-purpose flour
teaspoon baking powder
teaspoon salt
Source: Potpourri, December 2007
Cheesy Chicken and Rice Bake
1
4
1
1
pound cooked chicken breast, shredded
cups cooked brown rice
cup frozen corn
15.5-ounce can black beans, drained and
rinsed
1
4-ounce can green chilies
3/4 cup chunky salsa
1
cup plain Greek yogurt
1
cup low-fat cheddar and Monterey Jack
cheese, grated
Salt and pepper to taste
Let water and yeast sit until yeast is foaming.
Add olive oil, applesauce, flours, baking
powder, and salt. Knead dough and roll out
onto a large cookie sheet or pizza pan. Top
with sauce and desired toppings. Bake at 400°
F for 15 minutes.
Yield: 24 servings for 3-5 year olds at any
meal or snack.
Serving Size: 1 grain/bread.
In a large bowl, combine chicken, rice, corn,
beans, chillies, salsa, yogurt, and cheese. Mix
thoroughly to combine, making sure the yogurt
and cheese are stirred in throughout the entire
bowl. Season with salt and pepper. Transfer to
an oven-safe dish. Bake at 350°F for 20-25
minutes, or until heated through.
Source: www.mynaturalfamily.com
Squash Casserole
2
pounds squash, cut into 3/4 inch cubes
1
cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
Water
1/4 cup margarine
1
cup saltine crackers, crumbled
1/2 cup milk
1
cup shredded low fat Cheddar cheese
1/2 cup bread crumbs
Yield: 14 servings for 3-5 year olds at lunch/
supper
Serving Size: 1-1/2 ounce meat/meat
alternate and 1 grain/bread.
Source: acdc
Tips for Healthy Cooking
u
se whole grains in baked goods.
Replacing half the all-purpose flour in
baked goods with whole-wheat flour adds
fiber (12 more grams per cup) and boosts
essential B vitamins, zinc and magnesium.
Try using white whole-wheat flour in muffins,
breads and hearty cookies; use finertextured whole-wheat pastry flour in cakes,
pie crusts and delicate cookies.
Place squash cubes, onion, salt, and pepper in
a saucepan. Add a little water. Cover and
cook over medium heat until squash is tender,
stirring occasionally. Drain. Return to pan and
stir in margarine and cracker crumbs. Spread
evenly in a 1-1/2 quart, greased casserole dish.
Pour milk over top and sprinkle with cheese
and bread crumbs. Bake at 350° F for 20
minutes, or until milk is absorbed and casserole
bubbles.
Source: www.eating well.com
5
Introducing New Foods to Infants
and Toddlers
In the News
An apple before shopping
may improve food choices.
is recommended that parents and caregivers
I tintroduce
solid foods to infants between the
you eat before grocery shopping may
W hat
affect your food choices, according to a
ages of 4 and 6 months. Before 4 months of
age infants’ digestive systems are not mature
enough to handle solid foods and they lack the
physical maturity to chew and swallow anything
other than breast milk and formula. Regardless
of when solid foods are introduced, it is
important that infants are still breast or
formula fed until age 1.
study published online, April 20, 2015 in the
Journal of Psychology & Marketing.
Researchers randomly gave 120 shoppers a
slice of apple, a piece of cookie, or no snack at
the start of their shopping trip and then tracked
their purchases. Those who were given an
apple slice bought 28 percent more fruits and
vegetables than those given a cookie piece and
25 percent more fruits and vegetables than
those given no snack.
Here are some tips to follow when introducing
new foods to infants and toddlers.

Start at the right time. Feed infants and
toddlers a new solid food when they are calm
and alert. Make sure children are hungry, but
not so hungry that they are upset and crying.
The researchers recommend having a small,
healthy snack, such as a piece of fruit, before
shopping.
 Be Patient. Start by offering a small amount
of food. If infants and toddlers seem reluctant to
eat a new food, let them smell, explore, and
taste the food to become familiar with it.
Food Safety
cucumbers well and scrub them with a
W ash
clean vegetable brush before slicing, even
if you plan to peel them. If there are bacteria on
the surface, the knife won’t transmit them to the
sliced vegetable. Last year a major outbreak of
food poisoning in 29 states was traced to
cucumbers grown in Virginia that were
contaminated with a strain of Salmonella.
 Try, try again. There is a good chance
This same advice goes for most firm produce,
including melons and avocados, according to
the United States Department of Agriculture
(USDA)
and Centers for Disease Control
(CDC). Soap or special produce cleansers are
not necessary and not recommended.
In
addition, keep cucumbers refrigerated in order
to prevent multiplication of any bacteria present.
For more advice about food safety, go to
www.foodsafety.gov.
Infants and toddlers may need to try a new
food up to 20 times before they will accept it,
so offer a small portion of the new food
every day and watch as they learn to accept
each new food they encounter.
young children will grimace and reject a new
food immediately after trying it. This rejection
does not necessarily mean children do not like
the food, rather they may be reacting to the
unfamiliar flavor, texture, or smell.
It is important to watch for allergies when
introducing new foods!
Source: Potpourri, February 2015
Source: University of California, Berkeley, Wellness
Letter, July 2015.
6
Produce Profile:
Eggplant
B
est known for its deep purple, egg-shaped
appearance and unique texture, eggplant
was originally cultivated in India and
Bangladesh and is related to the tomato and
potato.
NUTRITION
Eggplant is fat free and contains important
antioxidants and nutrients essential for
metabolism.
One cup of cubed, cooked
eggplant supplies six percent of your
recommended daily allowance of vitamin B6
and thiamin. Both of these vitamins are needed
to metabolize the foods you eat into energy.
Vitamin B6 also helps synthesize serotonin,
which regulates mood and sleep.
RECIPE
Baked Eggplant Sticks
10 ounces eggplant, cut into 1/4 inch strips
1
teaspoon olive oil
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup seasoned bread crumbs
2
tablespoons Parmesan cheese
1
large egg white, whisked
Marinara sauce for dipping
SELECTION AND STORAGE
Choose eggplants that are firm and dense for
their size. Their skin should be smooth and
shiny, and their color bright. They should be
free of discoloration, scars, and bruises. Look
for an eggplant with a bright stem. To test the
ripeness of an eggplant, gently press the skin
with the pad of your thumb. If it springs back,
the eggplant is ripe. If an indentation remains, it
is not. Eggplants are sensitive to both heat and
cold. Do not cut eggplant before you store it, as
it perishes quickly once the skin has been
punctured.
Place eggplant strips in a bowl and season with
olive oil, salt, and pepper. Set aside. Combine
bread crumbs and cheese into a bowl, and egg
in another. Dip eggplant strips into the egg and
then the bread crumbs. Remove from crumbs
and place on a lightly greased baking sheet.
Spray with non-stick cooking spray and bake at
450° F for 10 minutes. Turn over and bake 5
minutes more, or until golden. Serve with
marinara sauce for dipping.
PREPARATION
Wash and dry with paper towel. When cutting
an eggplant, use a stainless steel knife because
carbon steel will react with the eggplant and
cause the eggplant to turn black.
Most
eggplants can be eaten with or without their
skin.
Yield: 4 servings for 3-5 year olds at lunch/
supper.
Serving size: 1/4 cup fruit/vegetable
Source: Potpourri; www.skinnytaste.com
To remove the skin, you can peel it before
cutting or if you are baking it, you can scoop out
the flesh once it is cooked. Eggplant can be
baked, roasted in the oven, or steamed. If
baking whole, pierce the eggplant several times
with a fork to make small holes for steam to
escape. Bake at 350° F for about 15-20
minutes. You can test its readiness by gently
inserting a knife or fork to see if it passes
through easily.
Money Saving Tip
Buy dried beans over canned. A 1
-pound bag of dried beans yields
the same amount as three 15-ounce cans and
costs less.
7
October:
Fruit of the Month:
Cranberries
Continued from page 2
food packages may list “Made with”
S ome
organic ingredients on the food label or food
packaging. These food items are significantly
different from those with the USDA Organic
Seal. “Made with” organic ingredients means
the food product consists of at least 70%
certified organic ingredients.
These food
packages will not have the USDA Organic Seal
however, they may list 70% certified organic
ingredients. These food packages will not have
the USDA organic seal; however, they may list
“made with” and up to three organic ingredients
on the front of the food package. Additionally
the ingredients list may include the certified
organic ingredients.
C ranberries
commonly
are small, round, red fruits,
associated with seasonal
recipes. Native to North America, cranberries
are named because their flowers resemble
cranes. They are packed full of essential
nutrients, such as vitamin C and fiber. In
addition, they are free of fat, cholesterol, and
sodium. Cranberries are more widely available
September through December.
Choose
cranberries that are firm, without shriveling or
signs of decay.
food packages may list “specific
O ther
organic ingredients” on the ingredients list.
They can be stored in the refrigerator for up to
two months and can be frozen to enjoy all year
long. As a tasty snack, serve yogurt with
cooked cranberries.
Food products with specific organic ingredients
contain less than 70% organic ingredients, and
they will not have a USDA Organic Seal.
However, these food packages may list the
certified organic ingredients as organic in the
ingredients list, and the total percent of each
organic ingredient.
November:
Vegetable of the Month:
Pumpkin
shopping for organic foods,
umpkins are a squash plant native to North
I nsuchconclusion,
as fruits and vegetables, can be easy if
P
America. They are fat free and cholesterol
you know what to look for. Should you want to
free. Pumpkins provide an excellent source of
vitamin A and a good source of vitamin C.
When purchasing pumpkins, select pumpkins
that are firm and heavy for their size.
know which organic foods are best for you and
your child care program, and/or you would like
additional information, check out the USDA’s
Organic Food webpage at:: www.fnic.nal.usda.gov/
food-labeling/organic –foods
You can store pumpkins in a cool, dark place for
up to two months. Introduce pumpkins to
children in a fun and tasty way. For a festive fall
treat, add pumpkin puree* to your favorite apple
-bran muffin recipe.
Source: Institute of Child Nutrition, Mealtime Memo for
Child Care, July 2015
New Foods Added to
YFCI Minute Menu Kids Food List
Vegetables
Yuca
Malanja
Snap Peas
Mixed Bean Salad
Pinto Beans
Source: National Food Service Management Institute
Meat/Alternates
*Puree: Scrub pumpkin under warm water and dry
well with a clean towel. Cut in half. Remove seeds
and stringy fiber with a spoon and discard. Cut
pumpkin into evenly sized pieces and peel. Add to
boiling water and cook for 25 minutes or until flesh is
tender when pierced with a fork. Puree the pumpkin
in a food processor, food mill, with a hand held
blender, or by hand.
Sausage - chicken
Sausage - turkey
Mixed Bean Salad
Pinto Beans
Grains
Polenta
Source: www.goodhousekeeping .com/food recipes
8
303 - 313 Washington Street
Auburn, MA 01501
1-800-222-2731
www.yoursforchildren.com
Address Service Requested
WHAT’S COOKIN’ is published by Yours for Children, Inc.,
Linda Anderson, Executive Director; Cathy Parker, Editor.
Articles contributed by Office Staff, Area Coordinators, Child
Care Providers. Address your comments, recipes, questions,
etc. to the Editor at the above address. YFCI is a non-profit, taxexempt service organization.
One hundred percent of the funding for this program and
publication is provided by USDA and, therefore, any publications
may be freely copied by USDA, the Massachusetts Department
of Elementary and Secondary Education, and by any other
institutions under the Child and Adult Care Food Program.
Please credit the source listed when given or Yours for
Children, Inc. when not given.
TO:
October — November 2015
O
ctober is a time when the weather and colors start to change, and
the autumn breeze fill the air. October is also a time when large
amounts of candy and sweet treats are regularly stocked on the
supermarket shelves, near the check-out, due to holidays and
festivities. Start the season off right with healthy holiday treats.
Instead of offering large amounts of sugary foods, offer healthy
alternatives, such as fresh fruits and vegetables cut into festive shapes
with a yogurt dip, mini muffins made with whole wheat flour, cheese
Source: NFSMI
strings.
The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color,
national origin, age, disability, sex, gender identity, religion, reprisal and, where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or if all or part of an individual's income is derived from any public assistance program, or protected genetic information in employment or in any program or
activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights
program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at http://www.ascr.usda.gov/
complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested
in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at [email protected]. Individuals who are deaf, hard of hearing, or have speech
disabilities and wish to file either an EEO or program complaint please contact USDA through the Federal Relay Service at (800) 877-8339 or (800) 845-6136 (in
Spanish). Persons with disabilities, who wish to file a program complaint, please see information above on how to contact us by mail directly or by email. If you
require alternative means of communication for program information (e.g., Braille, large print, audiotape, etc.) please contact USDA's TARGET Center at (202) 7202600 (voice and TDD). USDA is an equal opportunity provider and employer.