February 2013 Archives

Insights from a VegOut! Mom

Jenna White
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Genevieve-VegOut.jpgRFS Board Member Genevieve Patterson is charged with making sure her six-year-old daughter and eight-year-old son get the nutrients they need. As any parent knows, this is often no easy task. However, Genevieve has a few tricks up her sleeve and shares some clever approaches, from sneaking the good stuff into things her kids already like (cauliflower in brownies!) to establishing family mantras and initiating dialogues that encourage open minds and healthy behaviors.

Over the past few weeks, Genevieve has also logged boo-coo hours helping us strategize and spread the word about VegOut!, our call to action for Houstonians to eat their veggies in March for National Nutrition Month. She took the lead to bring VegOut! to River Oaks Elementary, where the principal, faculty and staff are VeggingOut! and students are front and center in the veggie conversation.

When you're not busy being a super mom, board member and volunteer, what are you up to?

My husband and I love having dinner parties or Sunday dinners for friends and family, traveling, exercise of any kind, especially if it's outside, and I'm a soccer fanatic!

What kind of eaters are your kids?

My two children have varying food interests. My son loves just about everything except fruit (it's a textural thing), but my daughter is a bit more particular. Specific to veggies, he'll try them all, cooked any way, but she really only likes them raw.  So, I follow several common covert methods to ensure she is getting the right mix: smoothies and finely chopped veggies added to proteins (like in tacos) and baked goods (zucchini muffins). Fortunately, one of our all-around family favorites is kale. Kale, apples, banana, juice/water, agave and ice blended together make what we call the "Super Hero Smoothie" - it's a fun neon green color and tastes delicious!

What's your approach to guiding your kids' food habits?

Common conversations in our house center around two themes: balance and giving everything a chance. Often when my kids ask for a treat, my first question is, "What other treats have you had today?" If they have already had something sweet, we talk about keeping a good balance. This usually averages out to having only one sweet per day. And when they are given something they don't think they like, the golden rule is that you must try it! We have even added a bonus to their weekly allowance for trying new things (foods, experiences, attitudes, etc).

Do you involve your kids in shopping for or preparing meals?

They do love going to the farmers market and seeing what's available. Regular grocery shopping is not their favorite thing to do. And they are great helpers in the kitchen. My son can crack a mean egg and if there's a noodle involved, my daughter is happy to help.

What does VegOut! mean to you?

I love the idea of a whole community of people striving for such a delicious goal! And since I'm a competitive person, I like the added incentive of the contest. My family can't wait for it to start. We've even had a "prep" night making veggie soup for dinner.

Why do you think this initiative is important?

Challenging individuals to expand their palate is always a good thing in my mind. Life is so busy, and sometimes it's just easier to prep your "go-to" meal or just pick up your favorite take-out. Asking people to stop by the produce aisle or market veggie stall when they usually just walk past can only lead to good things!

How did you approach the principal of your children's school to get her to VegOut?

I barely had the words out of my mouth before the principal agreed to do it! It's easy to recognize that veggies + kids is a good combo. So, I really didn't have to do too much persuading. And when the students are motivated, it helps the faculty and staff stay involved too.

Tell me a little about what River Oaks Elementary is doing to VegOut!.

Three times a week the student council will highlight a veggie by reading a fun food fact during the daily announcements. We are also having two contests: Veggie Dress Up Day and Rock Your Veggies - a song writing competition.

What's your game plan for your family to VegOut!?

Well, I plan on digging through my cookbook collection for veggie-heavy recipes, as well as checking out the Veggies A-Z recipes on the VegOut! site. I'll also look for baked goods, new smoothie recipes and different ways for us to consume our 30 veggies. We'll definitely take a few trips to the farmers market in Houston and while traveling over spring break. Hitting the local veggie markets is a great way to get a feel for a new town you are traveling through.

Any tips for getting kids to eat their veggies?

You can put ANYTHING in a brownie, and they'll eat it! Puree 1/2 cup veggies, such as cauliflower, zucchini, or beets and add to the batter. After they eat every crumb, you can then decide whether to tell them what was in it! 

Check out our rockin' Beet Brownies recipe here.

Advice for other parents who want to create change in their schools?

Once you have the right person's attention, come well prepared with attainable ideas and enthusiasm. Listen to what the school really needs and be flexible in implementing a solution.

VegOut! is ON at City Hall

Jenna White
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VegOutCityHall-picstitch.jpgOn Tuesday, clad in our bright VegOut! shirts and armed with bundles of freshly harvested carrots, the Recipe for Success team rolled into City Hall with a mission: Challenge Mayor Annise Parker and Houson City Council members to VegOut! Alongside members of the Mayor's Healthy Houston Task Force, who have given the challenge their full support, our team proudly looked on as fearless leader Gracie Cavnar threw down the gauntlet for all of Houston to step up to the plate... and pile it with veggies!

And the result? An overhelming positive response from the Mayor and several councilmen who pledged to VegOut! on the spot.  

As Gracie laid out the challenge calling the city to amp up their veggie intake during March for National Nutrition Month, Councilman Andrew C. Burks, Jr., and Councilman Jack Christie munched their carrots, clearly in support of our efforts. After finishing his carrot, Councilman Christie mused that he can see clearly now what VegOut! is all about and is happy to take part.

"Listen to this lady," he said, noting Gracie and Recipe for Success's contributions to improving the health of our city. "She is the Michelle Obama of Houston."

Considering the impact of the First Lady's Let's Move initiative to promote healthy lifestyles, we are quite flattered and may just have to take Christie up on his invitation to help him with his own garden.

Other members also shared their enthusiasm for our cause. Councilwoman Ellen Cohen recalled visiting a Recipe for Success classroom in the early stages of the Seed-to-Plate Nutrition Education program and congratulated Gracie on its growth and impact. According to Councilman Al Hoang, his children frequently request that he make dishes they created at school with our Seed-to-Plate instructors. 

Councilman Stephen C. Costello, who serves with Gracie on the Healthy Houston Task Force, pledged to recognize March as official VegOut! month in Houston. Plus, he has already signed up his VegOut! team. And Mayor Parker shared with us that her tomato plants survived the winter, so she'll have a head start on vegging out.

We are delighted to have the support of so many influential figures and can't wait to hear their VegOut! stories throughout March. Visit our website to learn how YOU can VegOut!.

Complete VegOut! talking points covered during the City Council meeting available here.

Will Isbell's Carrot Rainbow

Jenna White
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Will Isbell Carrots-closeup.jpgImagine our thrill and bewilderment when veteran Recipe for Success volunteer Will Isbell entered RecipeHouse with not one, but THREE boxes overflowing with beautiful carrots.

The rainbow of varietals came from the AgriLife Extension Center and are part of a research trial to evaluate 20 different varieties of carrots grown in AgriLife's vegetable research garden. A taste test was performed on the carrots after they were harvested and the juice from each variety was measured for sweetness.

After all testing is complete, they will publish the results in an effort to update our area's vegetable variety planting recommendations. All of this is to further Agrilife's mission to improve the lives of people, businesses, and communities across Texas and beyond through high-quality, relevant education. 

Will Isbell Carrots-Sliced.jpgWill is quite familiar with Recipe for Success' similar efforts to educate kids about food. He has been a volunteer with us for about four years and is active in Seed-to-Plate Nutrition Education™ gardening classes and garden builds, and has led special insect education presentations for our schools and during Eat This! Summer Camp™.

So thanks, Will, for sharing these lovely carrots, which ended up in the eager hands of students at MacGregor, Briscoe, and Rodriguez elementary schools!

Did we get you craving a carrot-forward recipe? Hope so! Watch Chef Kendall to learn how to create our bright and tasty Rainbow Slaw.

Betcha Can't Eat Just One!

Gracie Cavnar
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24sugar1-articleLarge-v3.pngThere is a reason we advocate shopping the perimeter of the grocery store and keeping clear of those middle aisles packed with packaged foods.  Over 10,000 new processed food products hit the market every year and there is a billion dollar industry focused on selling them to us.  In his New York Times Magazine article, "The Extraordinary Science of Addictive Junk Food," journalist Michael Moss uncovers the frightening facts: Scientists have been creating new "foods" that actually cause us to overeat.  Food companies are knowingly flooding the market and making millions of dollars on calorie-dense, nutritionally deficient foods that are cheap to make and that even the strongest among us can't resist.  It's killing us.  Read the entire story here.

Eggplant Parmesan!

Gracie Cavnar
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Eggplant parm 2.JPGFor an easy delicious vegetarian meal that pleases even the most ravenous appetite, try this all time favorite and get everyone in on the act.  Kids love to salt and rinse the eggplant and to help bread it.  Add a tossed seasonal salad to start and finish with sliced fruit for dessert.

Eggplant Parmesan Recipe from the RFS Team Chefs Serves 4-6

Ingredients:

1 onion, diced
2 garlic cloves, minced
16 oz. can diced tomatoes or one pound fresh tomatoes diced
16 oz. can tomato sauce
1 teaspoon dried oregano
salt and pepper to taste
2 teaspoons of balsamic vinegar
1 bunch kale leaves, spine removed and chopped
½ bunch fresh basil, stems removed and chopped
1 large or 2 small fresh eggplantsEggplant parm Mis.JPG
2 eggs
½ cups milk
2 cups breadcrumbs
1 cups flour
pepper to taste
1 cups Parmesan cheese (grated)

Preheat the oven to 375°F.

Make the Sauce:

  • Sauté onions and garlic in olive oil, until tender. 
  • Add diced tomatoes and tomato sauce, season with oregano, salt, pepper, and balsamic vinegar.  Simmer for 10-15 min.
  • Add chopped kale and cook for 2 min (until greens are bright green).
  • Stir in chopped basil and remove from heat.

 Prepare the Eggplant:

  • Slice eggplant crossways into ½ inch rounds. 
  • Generously salt both sides of each slice.   
  • Lay slices on a paper towel and cover with another paper towel and let rest for 15 minutes--this is to draw out the bitterness of the eggplant. 
  • Wash the salt off of slices under running water and pat dry.
  • Whisk together eggs and milk in a medium bowl
  • Put flour on a flat plate with added pepper
  • Put breadcrumbs on another flat plate
  • To bread the eggplant slices:  One by one, using tongs, dredge the slices in the flour to lightly cover both sides, then dip into egg/milk mix to fully coat each slice, and then dredge slices in breadcrumbs bread to fully coat both sides. 
  • Lay breaded eggplant slices flat a large shallow baking dish and place in hot oven
  • Bake for 15-20 min, or until tender
  • Carefully remove hot pan from oven
  • Top eggplant slices with sauce and grated Parmesan
  • Return to oven for another 7-9 min, and then turn heat to low broil
  • Cook until cheese is golden and bubbly.

 Enjoy!
This recipe was developed by the Recipe for Success Chefs
© 2013 Recipe for Success Foundation

Involve the kids:

  • Breading is a fun kitchen activity for kids.
  • Make double the amount of tomato sauce and freeze for another night.  Defrost and toss with pasta and vegetables.

Use the leftovers

  • Make Eggplant Parmesan sandwich topped with Arugula and a slice of fresh mozzarella.
  • Cut up leftovers and toss with linguine & olive oil.  Add fresh mozzarella and basil.
  • Top with a fried egg for an Italian breakfast

Girl Scouts Join the Fun at RH

Jenna White
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GS-TROOP20276.jpgAt RecipeHouse, we have fun with budding chefs of all ages. This spring our specially designed Girl Scouts cooking classes have been a hit and are a fun and easy way to help scouts earn a range of GSUSA culinary badges! Last week, energized Brownie Troop 20276 visited RecipeHouse to learn about nutrition and how to prepare a menu of yummy dishes to earn the Healthy Snacks Badge.

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Chef Kendall leads the Troop in combining ingredients with East Asian influence for a bright green Edamame Dip.

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Scouts practiced knife skills by slicing fresh veggies with our kid-friendly equipment!

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Time to DIG IN! The girls were big fans of both the Edamame Dip and the Roasted Red Pepper Dip, as well as their other nutritious concoctions: Silky Chocolate Mousse (made with avocado!) with Apple Dippers, Far East Noodle Bowls, and Berry Lassis.

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Congratulations on boosting your food credentials, Troop 20276! Come back soon for another food adventure!

At RecipeHouse, Girl Scout troops can learn cooking skills alongside professional chefs, or design their own badge or journey workshops.  Contact Molly Kaminski to plan a class for your troop or meeting, visit the San Jacinto Girl Scouts website to book a scheduled class, or visit the RFS events calendar to see all we have coming up at RecipeHouse.

Pera's Meyer Lemon Pizzetta

Jenna White
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Ryan Pera_Pizzette1After doling out his lush rendition of Winter Squash Ravioli to Chef Surpríse guests, Chef Ryan Pera demonstrated the art of the Italian pizza pie. His Meyer Lemon Pizzetta, a dainty pie perfect served as an opening number to a main, is a shining example of what you'll find at the soon-to-come Coltivare.

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As his handtalking pays homage to his Italian heritage, Pera readies to hoist his pizzette into the over, decked out with thinly sliced Meyer lemon, rosemary, black olives and Texas goat cheese.

Ryan Pera_Pizzette3Fresh out of the oven, a crusty, bubbling masterpiece... time to dig in!

The Chef Surpríse series is held the first Monday of every month at RecipeHouse and features a rotation of Houston's hottest chefs. To learn more and sign up to attend the next dinner with Kiran Verma of Kiran's on March 4, visit our website.

Act II of Dress for Dinner, Mar 19

Jenna White
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Thumbnail image for Thumbnail image for D4D Neimans 3.19.13 Invitation

After an incredible kickoff with Badgley Mischka and Saks Fifth Avenue last fall, it's almost time to continue the Dress for Dinner Season IV festivities with Act Two, with the Lafayette 148 Spring Collection presented  by designer Edward Wilkerson. Hosted by Ceron and Todd Fiscus, the stylish event takes place at Neiman Marcus on March 19. Following the runway show, a limited number of guests will take part in an exclusive Dinner with the Designer in Mariposa with a special menu by Chef Barbara McKnight

We hope you can make it! Learn more and purchase your tickets here.

Chef Surpríse with Ryan Pera

Jenna White
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Ryan Pera_Chef Surprise_February 2013

On February 4 our Chef Surprise series started the year off with gusto thanks to the talented Ryan Pera of Revival Market and Coltivare. Pera provided a full house of guests with a multi-course preview of dishes to be found on the menu at his highly anticipated new venue, Coltivare, which will feature Italian fare with an emphasis on comfort.

Sneak a peek at the process behind his delicious creations.

Chef Vincent_Chef Surprise_February 2013Revival Market veteran Chef Vincent Huynh, who will oversee operations at Coltivare as Chef de Cuisine, churns out wide ribbons of fresh pasta to transform into ravioli.

Ravioli_Chef Surprise_February 2013Fluffy pillows of creamy butternut squash filling are hand-cut into a familiar shape...

Ravioli2_Chef Surprise_February 2013And ready for a pot of boiling water!

Winter Squash Ravioli_Chef Surprise_February 2013The finished product: Winter Squash Ravioli by Chef Ryan Pera of Coltivare.

The Chef Surprise series is held the first Monday of every month at RecipeHouse and features a rotation of Houston's hottest chefs. To learn more and sign up to attend the next dinner with Kiran Verma of Kiran's, visit our website.

My Table Names Eat it! a Fave

Jenna White
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MyTable-Jan13-bookstack.jpgAs our dining scene has burgeoned, Houston has become a world-reknowned food destination, so it's no surprise that a flurry of food-centric tomes, from dining guides to locally influenced cookbooks, have followed in its wake. That's why we're honored that My Table Magazine featured our own Eat it! Food Adventures with Marco Polo among a handful of their favorite  local food reads as part of the cover story of their December/January issue.

Read the full story here or visit My Table online to read more stories about Houston's fabulous food scene.