SENDCAA NEWS
Volume 18 Issue 9
Herbs and Spices
September 2016
Fall Training Opportunities
“Fall Harvest”
Monday, September 26th
Cooking with herbs and spices may be a little
intimidating at first, but once you learn more about
them, you will find they can be fun to experiment with
and a simple way to add flavor to your favorite foods
without adding extra salt.
6:00pm-8:00pm
Dakota Medical Foundation
4141 28thAve S Fargo
Storing Herbs and Spices
Fresh herbs should be wrapped in a paper towel and stored in a plastic bag in the refrigerator. Dried
herbs should be stored in a dark, cool, dry place, so not above the stove. Don’t shake bottles directly
over food you are cooking because moisture from the steam may enter the bottle and cause the herbs to
go stale faster. When stored for too long, dried herbs and spices can lose potency. Next time you open
your dried herb or spice jar and don’t smell anything, it is time to replace the bottle .
Fresh Versus Dried Herbs
* This training is full at this time but feel
free to call and put your name on the
waiting list in case we have any
cancellations.
No need to fret when a recipe calls for fresh parsley and all you have is dried. The simple substitution
ratio of fresh to dry is 3 to 1. Since dried herbs are more potent, less is needed. For example, when a
recipe calls for 1 tablespoon fresh parsley, substitute 1 teaspoon dry parsley since there are 3 teaspoons
in a tablespoon.
“SENDCAA’s Annual
Fall Conference”
When to Add
Saturday, October 22nd
7:30am-4:00pm
Fargodome
Dried herbs should be added during cooking because they need time to release their flavors and infuse
the dish. Fresh herbs are best when used at the end of the cooking to finish off the dish.
Herb and Spice Blends
Herb and spice blends make it simple and are a good choice when you are unsure of what herb
spice combination to add to a certain food or dish. Sometimes these blends can be deceptive
because they contain a large amount of salt. Look for sodium-free blends that will add a lot of
flavor without the extra salt.
acdkids.org
Things to remember…

If days or meals change for a child in your care, please send a new updated enrollment to
the SENDCAA office.

Please send in your enrollments as soon as you receive them, preferably before you
submit your menus at the end of the month.

If you are having trouble with the postal service delaying your claim or enrollments. You
can always scan them in and email to us. Taking a picture with your smart phone and
emailing works well.

Menus and Meal counts must be up to date through the previous day and on the premises
at a home visit.

Don’t forget to “like” our Facebook page for important announcements, tips and ideas!
You will have the opportunity to gain six
hours of Growing Futures approved
FREE training. See the enclosed
registration form for more details!
REGISTER THREE WAYS!
1.
Following the link to the email invite
what was sent to you.
2. Visit our website:
www.sendcaa.org/
child_adult_food_program/for-ourproviders/workshops.html
3. Send in the registration form that
has been included in this mailing.
4. Contact Jenny at 701-232-2452 ext.
132
*NEW* You must have a Growing
Futures ID # to receive credit for all
trainings.
http://www.ndgrowingfutures.org
SENDCAA NEWS
Contact us:
Fargo
[email protected]
1-800-726-7960
3233 University Drive South
Fargo ND 58104
Wahpeton
[email protected]
701-642-3497
Grand Forks
[email protected]
Find us online::
www.sendcaa.org
National Childhood Obesity Awareness Month
One in 3 children in the United States are overweight or obese. Childhood obesity puts kids at risk for
health problems that were once seen only in adults, like type 2 diabetes, high blood pressure, and heart
disease.
The good news is that childhood obesity can be prevented. In honor of National Childhood Obesity
Awareness Month, SENDCAA Food Program encour ages ever yone to make healthy changes
together.
 Get active outside: Walk around the neighborhood, go to a park, or play in the back yard.
 Limit screen time: Keep screen time (time spent on the computer, watching TV, or playing video
games) to 2 hours or less a day.

Choose healthy meals and snacks: Serve more vegetables, fruits, and whole-grain foods.
Sendcaa Child & Adult Care
Food Program
Welcome
Lindsay Hendricks
to the
SENDCAA Food
Program
Zucchini Tater Tots
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1 c. shredded potatoes
1 small zucchini; shredded
1/4 c. cornmeal
1/4 c. shredded sharp cheddar cheese
1 tsp kosher salt
Black pepper to taste
1/4 tsp onion powder
1 egg
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Preheat oven to 400 and spray a mini muffin pan with cooking spray or olive oil
Gather the shredded potatoes and zucchini into a kitchen towel and squeeze out as much liquid as
possible.
Place the potatoes and zucchini in a bowl and add the remaining ingredients. Mix well.
Scoop the mixture into the prepared muffin pan, and pressed them down a bit. You should get about 20
tots.
Bake for 10-15 minutes, or until golden brown.
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http://cupcakesandkalechips.com/glutenfree-zucchini-tater-tots-from-mommasmeals/
What's in season?
Blueberries
These might not be the most popular berries but they're definitely one of the
healthiest. Those dark blue skins are full of antioxidants, which help keep
your body healthy inside and out.
If you go berry picking while they're in season, feel free to freeze them —
wild blueberries hold on to their nutritional benefits if frozen fresh, which
means you can enjoy them year round. Blueberry season extends into
September.
USDA is an equal opportunity provider.