NUTRITION
FIRST NEWS
October 2011
It may be "The Night of Candy", but that doesn't mean you have to abandon all the healthy habits you have
tried to maintain the rest of the year. You can discourage overindulgence in candy by keeping healthy snacks
on hand before and after Halloween. For example, cut up chunks of fruit and freeze. Serve to children as
finger food. The following seasonal treats can help children celebrate the holiday without sacrificing the
benefits of fruits and vegetables. Potpourri - October 2011
Mummy Pizza
English muffins
Pizza sauce
Black olives
Scallions
Red or green pepper
Cheese sticks
Heat the oven to 350 degrees.
For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin (toast it first, if you'd like). Set olive
slices in place for eyes and add round slices of green onion or red or green pepper for pupils (inside the olive slice). Lay
strips of string cheese across the muffin for the mummy's wrappings. Bake for about 10 minutes or until the cheese is
melted and the muffin is toasty.
This recipe was sent to us from Tammy Torrez.
Pumpkin Spice Bread
2 1/4 cups sugar
3 1/4 cup enriched flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
4 eggs
2 cups solid-pack pumpkin
1 cup buttermilk
1/2 cup unsweetened applesauce
1/3 cup canola oil
In a large bowl, combine the first eight ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, applesauce,
and oil. Stir wet mixture into dry ingredients just until moistened. Transfer to two 9-inch by 5-inch loaf pans coated
with cooking spray. Bake at 350 degrees for 45-55 minutes or until golden brown and a toothpick inserted near the
center comes out with moist crumbs. Cool for 10 minutes before removing from pans to wire racks.. Makes 50 (!)
servings for 3-5 year olds at any meal or snack (Bread).
Black Bean Cat Crudités
15 1/2 ounce can black beans
1/3 cup mild salsa, 1 tablespoon for garnish
1/4 cup cilantro leaves, plus extra for garnish
4 teaspoons fresh lemon juice
1/4 cup garlic, minced
Drain and rinse the black beans. Combine black beans, salsa, cilantro
leaves, lemon juice, and garlic in a food processor, blending until
smooth. Put in a small bowl and garnish with extra cilantro leaves
and salsa. Arrange assorted vegetables such as celery, cherry
tomatoes, broccoli, carrots, green beans, mushrooms, and zucchini in
the shape of a cat. Serve with black bean dip. Makes 11 servings of
meat/meat alternate and vegetables for 3-5 year olds at snack.
Are Your Juice & Cider
Safe To Drink?
With autumn in full swing, it is the season for a trip to the apple orchard for fresh cider and
juice. While most people think of juices as healthy foods since they provide many essential
nutrients, certain types of juice could pose a health risk to adults and children.
When fruits and vegetables are fresh-squeezed to produce juice, any bacteria present on
the inside or the outside of the produce can become part of the finished product. Unless
the juice is further processed to destroy harmful bacteria, it could be dangerous for those
most at risk for foodborne illness.
Most of the juice sold in the United States is pasteurized (heat-treated) to kill harmful
bacteria, such as E. coli and Salmonella. Juice also may be treated by non-heat processes
to kill bacteria.
Infants and young children, pregnant women, older adults, and people with weakened immune systems, such as cancer patients, diabetics,
recipients of organ transplants, those with AIDS, and others with chronic diseases are at greatest risk for foodborne illness.
While most people's immune systems can usually fight off foodborne illnesses, people in these at-risk groups are susceptible to serious
illness from drinking juice and cider that has not been processed to kill bacteria.
Some grocery stores, health food stores, cider mills, and farm markets sell packaged juice that was made on site and has not been
pasteurized or processed to ensure its safety. These products are required by the FDA to carry the following warning label: Warning - This
product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and
persons with weakened immune systems.
CACFP regulations state that full-strength (100 percent) fruit juice is a product which contains no additional water or other ingredients such as
sweeteners, spices, or flavorings. Examples of full-strength juices are apple (including cider), grape, grapefruit, orange, pineapple, prune,
tangerine, and any combination of any of these full-strength juices. Fruit juice labels should be read carefully. Look for 100 percent juice.
Remember that only pasteurized juices and cider should be served on the CACFP.
Apple Bites
4 cups apples (approx. 6), any variety
1/2 cup slivered almonds
peanut butter
Quarter and core each apple, cut a wedge from the skin
side of each quarter, then press slivered almonds in place
for teeth, if desired spread peanut butter in wedge to
secure teeth. Makes 8 servings for 3-5 year olds at
snack. (Fruit)
Mediterranean Potato Soup
Who says savory soup takes a long time to make? Brimming with vegetables, including potatoes and kidney beans, this
soup is satisfyingly flavorful, hearty and healthy.
1 1/2 tsp olive oil
1 15-ounce can red kidney
1 clove garlic, minced
beans, drained and rinsed
1/2 cup chopped onion
4 cups low-sodium chicken broth
3 med. potatoes, unpeeled, cubed
3 carrots, sliced
1/4 tsp ground pepper
2 tsp Italian seasoning
1 cup (2 ounces) whole wheat
noodles, uncooked
2 cups fresh spinach or 1 cup
frozen spinach
1/4 cup grated Parmesan
cheese
Heat oil in a 2-quart pot, sauté garlic and onions about 3-4 minutes. Add
chicken broth, some water, potatoes, carrots and seasonings. Cover and
bring to a boil; reduce heat and simmer 15 minutes. Add kidney beans and
noodles. Bring to a boil again, cook until noodles are soft. Remove from heat.
Just before serving, add spinach to pot and stir gently. Ladle into
bowls and serve with Parmesan cheese. More Matters
Pepper & Onion Frittata
6 eggs
1/2 tsp salt
1/2 tsp black pepper
Nutrition First
News Staff
1 tablespoon olive oil
1 cup green pepper, thinly sliced
1/2 cup onion, thinly sliced
1/3 cup shredded Cheddar cheese
Set oven to broil. In a medium bowl,
mix together eggs, salt and pepper. Heat oil in a 10 to 12-inch
oven-safe skillet. Add sliced peppers and onions and cook until
soft, about 8 minutes. Pour egg mixture over the peppers and
onions and stir gently. Cook for 2-3 minutes, just until eggs begin
to set on the bottom. Sprinkle with grated cheese and place pan
under the broiler for 3-4 minutes. The frittata should be "set",
not liquid or jiggly. remove pan from oven and allow to cool for a
minute before slicing into wedges. Makes 8 servings for 3-5 year
olds at lunch or dinner. Potpourri - September 2011
Susan Maxwell
Kathy Derr
Carmen Romero
Catherine Lewis
Natasha Schippers
Laura Daberkow
Sally Youell
Director/Editor
Program Manager
Program Rep.
Program Rep.
Program Rep.
Support Spec.
Artwork/Layout
Nutrition First
We
at Nutrition First are sure you are all tired of
hearing about all the new USDA regulations - I
know I'm tired of writing them in this newsletter,
as I have for the last four months. So I'm happy
to say that it looks as though most of you have
understood the regs, especially the new one requiring
only skim or 1% milk for children two and older.
We are presently reading all your menus, & many
of you have already begun serving nonfat or 1%
milk - not 2% (the regulation takes effect October
1st). Good for you! Your daycare children will
thank you - eventually - for caring about their health.
PO Box 2316
Salem, OR 97308-2316
503-581-7563 or 1-800-288-6368
Nutrition First USDA Child Care
Food Program is a program of the
Mid-Willamette Valley
Community Action Agency
Mid-Willamette Valley Community Action Agency, Inc.
2475 Center St. NE
Salem, OR 97301
NON-PROFIT
US POSTAGE PAID
SALEM, OR
PERMIT #508
In accordance with Federal law and U.S. Department of Agriculture policy, this institution is
prohibited from discrimination on the basis of race, color, national origin, sex, age, or disability.
To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington,
D.C. 20250-9410 or call, toll free (866) 632-9992 (Voice). TDD users can contact USDA through local relay or the Federal relay at
(800) 877-8339 (TDD) or (866) 377-8642 (relay voice users). USDA is an equal opportunity provider and employer.
USDA is an equal opportunity provider and employer.
"Good nutrition is the right of all children."
M E NU W I NNE R S
The menu winners for September are
Dana Thompson of Monmouth & Tanya Kirk of Keizer
Keep those menus coming in on time -- you might be next!
Remember -- to enter, menus need to be in an envelope with your
name and address on the outside.
Thanks and Good Luck!!
Looking For More Training?
Child care providers can now access information on trainings that are happening all over the state of Oregon. The on-line training calendar at
www.oregonchildcaretraining.org will let you search by county, as well as by training category and date. Check it out!