Cooking with Kids (continued)
Praise to children is like sunshine to a flower.
Children can be a great joy in the kitchen, and the more they are involved, the
more likely they are to try a variety of nutritious foods. First, plan ahead. Have
all the ingredients and cookware ready, and make sure the utensils are age
appropriate. Next, don’t stress the mess. Young children are in the process of
developing coordination skills, and they can be easily discouraged from trying new things if
they feel mom or dad might disapprove of their ‘techniques’. Lastly, share the accomplishment. Enjoy their snack with them on the patio or in the backyard. If possible, include friends
or neighbors in the treat, and make sure the invited guests know your child was the master
chef!
TurkeysAreCookingFasterThanBefore
But " ming's NOT everything." Recommended cooking techniques must also be followed.
A meat thermometer should be used to ensure a sufficient internal temperature has been
reached to destroy bacteria and prevent foodborne illness ‐‐ as well as to prevent over‐
cooking.
Many variables can affect the roas ng me of the whole bird:  A par ally frozen bird requires longer cooking.  Dark roas ng pans cook faster than shiny metals.  The depth and size of the pan can reduce heat circula on to all areas of the bird.  The use of a foil tent for the en re me can slow cooking.  Use of the roas ng pan's lid speeds cooking.  An oven cooking bag can accelerate cooking me.  A stuffed bird takes longer to cook.  Oven may heat food unevenly.  Calibra on of the oven's thermostat may be inaccurate.  The rack posi on can have an effect on even cooking and heat circula on.  A turkey or its pan may be too large for the oven, thus blocking heat circula on. Call the USDA Meat & Poultry hotline for advice and ps at 1‐888‐674‐6854 The Be er Living for Texans Program in Jefferson County offers a variety of services free to the public. We encourage schools, civic organiza ons, community housing authori es, clubs and churches to contact us about presen ng a class will address specific needs and interests in your group. Please call the Jefferson County Extension office at 835‐8461 to schedule an event. Pointe
t by La
Layou
BLT Assistant Jefferson County 1228 Pearl Street, Suite 200 Beaumont, TX 77701 409‐835‐8461 or toll‐free (409) 727-2191 ext. 8461
Programs conducted by the Texas AgriLife Extension Service serves people of all ages regardless of socioeconomic level, race, color, sex, religion, disability or national
origin. The Texas A & M University System, U.S. Department of Agriculture and the County Commissioners’ Court of Texas Cooperating.
BETTER LIVING FOR TEXANS (BLT)
NEWSLETTER
Winter, 2011 Jefferson County
The Better Living for Texans program (BLT) is a statewide nutrition education program that serves 217 of the 254
counties in the state of Texas. Since 1994, BLT has served the state's children, adults and seniors by teaching
nutrition-related concepts such as:
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Comparing Prices
Healthy Menu Choices
MyPlate
Preparing Healthy Meals
 Importance of Physical Fitness
Better Living for Texans is part of the Supplemental Nutrition Education Program (SNAP). One of the goals of
SNAP is to provide educational programs that increase the likelihood that SNAP recipients will make healthy food
choices consistent with the most recent dietary advice as reflected in the Dietary Guidelines for Americans. This is
all accomplished within a limited budget appropriated through the United States Department of Agriculture's (USDA)
Food and Nutrition
Service (FNS) and the state Health and Human Services Commission (HHSC).
Jefferson County Presentations
We traveled to the Port Neches Library, in July, to present a program called ‘4 ingredients or less’. The recipe included
zucchini, cabbage, olive oil and garlic. With no added sodium, this made a quick and easy heart-healthy meal.
Participants were invited to join in the preparation and cooking, then of course, a tasting at the end. Most participants
said they couldn’t wait to try it at home for their family. The group also discussed the many variations possible with this
simple 4 ingredient dish.
Throughout the summer, the BLT Assistant participated in the “Read and Feed” program sponsored by Precinct 4
Commissioner Everett ‘Bo’ Alfred. The program was offered free to all school age children, Monday through Friday. As
the children enjoyed their lunch, volunteers offered an educational program focused on healthy eating and nutrition in
general. We played fruit and veggie bingo, go fish and Pictionary to name a few, all emphasizing the importance of
eating right.
Another BLT program, Back to Basics, was offered to several area housing communities. In a series of three lessons,
over a 2 week period.
Lesson 1: ‘Reduce your stress through meal planning and physical activity’
Lesson 2: ‘Spending less and getting more at the grocery store’
Lesson 3: ‘Keeping your food safe’
At the end of the three sessions, the groups gather for program evaluation and a cooking demonstration and tasting.
Measuring spoons and cups, meat thermometers, coupon organizers and more are given away as prizes.
Holiday Food Safety Tips
With the holidays coming up, there are several things to keep in mind to protect your family from foodborne illness. Let’s start with the turkey. Most all turkeys purchased in the grocery store come frozen, and special care is needed to thaw properly. The best way is to thaw your bird is in the refrigerator, in a drip proof pan, on the bo om shelf. This may take two to three days depending on the size. If me is short you can also thaw in the sink under cool, clean water; changing the water every 30 minutes. When cooking the turkey, follow package direc ons regarding temperature and me, as this will also vary with size. As an added precau on, you should use a meat thermometer to make sure the internal temperature reaches 165 F. A er the meal is served, the le overs should be put away as soon as possible, no longer that one hour a er cooking ends. The best way to store large quan es in the refrigerator or freezer is to pack it in small containers or Ziploc bags so that the food will cool quickly and uniformly. Following these easy ps will keep your food out of the ‘Danger Zone’, which is between 40 F (refrigerator temperature) and 140 F. Room temperature encourages the growth of dangerous bacteria that cause illness. COOKING WITH KIDS