Thanksgiving is here in just a few days. The weather has been so nice, that it is sneaking upon us. While the holidays can be stressful, don’t let the holiday meal stress you out! Take time to plan ahead to ease the stress and have success.
If buying a whole turkey, plan for one pound per person.
Plan for about one week to thaw a frozen turkey in the refrigerator safely. Do not wash the turkey before cooking.
Use a food thermometer to determine doneness; all poultry products should reach a minimum 165°F. I for one, love to cook my stuffing in the turkey-Love the moisture of the stuffing and the flavors are over the top, but that inside stuffing needs to reach 165degrees F.
A safely home canned food depends on the entire canning process from heat-up, through processing time, and finally cool down.
The cool down process should not be delayed once the processing is complete, and in the case of pressure canners, the depressurizing step. Leaving jars inside a closed canner slows the cooling process greatly. If thermophilic bacteria are present, they can survive and grow. This leads to flat sour spoilage, an undesirable sour flavor and smell, and compromised safety of the food.
Allow the pressure to drop on its own, remove the lid, wait five minutes and remove the jars to cool at room temperature.
Hunting season is in full gear for a variety of wildlife. Whether you are a new or experienced hunter, safety is key in many aspects, including food safety.
“I have been taking care of my father for three years. I didn’t realize how intense and lonely it would be. I’m way over my head, but I can’t bear to take him to a nursing home.”
Recognizing your Limitations
If you have not seen our post on Facebook-check it out-this program is for anyone that care gives from a distance, caregiver in the SW counties, or just feel you are going to be and need this information. This class cost $5.00 and the book cost $30.00 so it is a really great deal. The second good deal is you can do it from your own home and still be a caregiver.
Caring for someone can be a challenging and lonely undertaking. Many caregivers experience frustration, anger, impatience, and/or loneliness. These feelings may indicate that something needs to change.
Deer-hunting season is up and running, so your freezer should be filling up with venison very soon. Now is time to plan meals that call for the season’s best red meat and learn how to cook the best recommendations with venison. The problem with eating and cooking venison, is if you have never cooked it or ate it, where do you begin? I came upon this article several months ago when I was trying to learn more about the meat myself. This article and these recipes-I feel would make a good starting point for a beginner.
Today’s world is filled with challenges for families. Parents unprepared for parenthood, changing social norms and expectations, economic difficulties, increasing peer pressure, and COVID disturbances. Together they are escalating family problems and straining many families to the breaking points.
A family is a place of warmth when the world is cold;
a place of safety when the world is hostile;
a place of light when the world is dark. Family ties quotes
Successful parents are: those who realize that the hopes and dreams they have for their children won’t just happen. They have to work for them!
Successful parents also have discovered five simple, yet essential things each of us, as parents, needs to know and do if our dreams for our children are to be realized.
“Perhaps nothing is so fraught with significance as the human hand.” Jane Addams
Aging and Development Program Focus Team, years ago decided to read a book once or twice a year and focus on it for our updates. When the book came: Daily Cures Wisdom for Healthy Aging by Connie Mason Michaelis, I said to Mattie, that title sure doesn’t look like the one we voted to read. So, before lunch, I sat down and opened it up and started reading. It was hard to put it down. Let me share: Beautiful Hands
Nutritious oatmeal has been known to lower bad cholesterol levels and even help folks lose weight. Research shows it’s definitely worth eating!
Oatmeal’s mega force is its fiber content Oats contain two types of fiber: soluble and insoluble, and both are great for our health.
Soluble fiber absorbs and dissolves in water, and as it does, it thickens up. Imagine what this does to our stomach. Once it hits that moist environment, it expands and becomes very filling. This is why oatmeal has been reputed to help aid with weight loss. As it thickens up, it also becomes sticky. Think about oatmeal and how naturally gooey and sticky it becomes when you cook it. This stickiness helps latch on to cholesterol that’s floating in our guts and carries it through our digestive system and into the toilet thus aiding in lowering our cholesterol and helping to prevent heart disease. The stickiness of soluble fiber also sticks to our intestinal lining creating a protective layer that helps block or slow the absorption of sugar in our bodies, and this helps to lower our blood sugar.
Oatmeal also has insoluble fiber which does not dissolve in water, but it will absorb it and bulk up and kind of acts like a scrub brush for your gut. This aids in digestion and helps rid the intestines of toxins that can fester in our bodies and deplete our immune system.
Bodies need BOTH types of fiber, and the fact that oatmeal has both is one reason it’s considered a superfood. Also, it’s cheap! One container of oatmeal is only a couple of dollars and can last up to two years in your pantry past its printed “best by” date on the package.
Choose the right oatmeal But keep in mind, not all oatmeal’s are created equal. The instant varieties may often have added sugars or preservatives that can lower its nutrient content. Instead, choose the rolled or steel-cut oats, and always check the ingredients listing to know what you’re really eating. Another thing to keep in mind is the importance of staying hydrated when digesting fiber. Remember, oatmeal contains both soluble and insoluble fibers, and both fibers absorb water, so you’ll want to keep the water flowing to help your body process this superfood.
Finally, another great thing about oatmeal is that most, depending on where they’re processed, are gluten free. For those who are sensitive to gluten products, like me, finding whole grains can be a challenge, but oats are a great source of grain power.
So… it looks like oatmeal is worth a try after all. If you don’t like oatmeal, let us help you develop a taste for oatmeal.
For the last couple of years, a common phrase of nutritional advice has been, “Don’t eat anything you can’t pronounce in the ingredients label.” This seems logical and easy advice to follow, unless your diet consists primarily of processed meals, which, in addition to the indecipherable words, tend to be loaded with salt and sugar. So, then, are processed foods “bad” because of the high salt and sugar content or because of the chemicals? Well, ask yourself this. Would you eat the following item if it contained this label:
Want to host a football party or other gathering this year that’s super healthy? The following menu tips can help you score big with family or friends.
The main event
Consider making soup, such as chili, when cooking for a crowd. They can be made ahead and kept warm in a slow cooker, so that you can enjoy your guests (and the game) without needing to be in the kitchen cooking.
For chili, you might choose extra-lean beef or turkey for some added protein. Or, you could forget about adding any meat and add extra beans instead. (Rinsing canned beans reduces the sodium content by at least one-fourth.) Provide homemade croutons and reduced-fat shredded cheese or fat-free sour cream for a garnish to top it off.
Healthy side-lines
Add to your menu with side dishes that you’ve made healthier:
I am so excited for fall. I love the weather, the colors, the clothes, the promise of holidays on the horizon and, of course, the food. Not only does fall food bring cozy soups and comfy casseroles, it also brings the unique, pretty, and one of the few native American produce species, winter squash.
For many, the flavor of fall belongs to the ubiquitous pumpkin. But for me, fall is all about the apple, which is my first favorite fruit.
Most people are coming to realize we have a variety of apples not just red delicious. But there are 100 varieties of apples sold in the US, and they all vary in taste and suggested use; some are good for eating but terrible for cooking and vice versa. It can be overwhelming!
A mango has one long, flat seed in the center of the fruit. Once you learn how to work around the seed, the rest is easy.
Always use a clean knife and cutting board to cut a mango. Sanitize your hands, work area, utensils and cutting board before handling or cutting any fruits or vegetables, especially if you’ve handled any type of meat or seafood.
Always wash the mango before cutting.
How do you select a mango? Learn how to choose a mango that will be perfect for your next dish!
Share your COVID-19 story. Not only does this spread the wisdom you’ve gained over the years, but it empowers and inspires others who learn from your stories. COVID-19 changed so much in our day-to-day life, we’ve made that the focus of our efforts this year. But now it’s a time to reflect on what’s different, what you’re hopeful about, and what you and others will do to help our community come back together. It has been a Culture of Change.
Today as I write this blog it is June 17th, 2020 –Day 56 of Pandemic stay at home orders-remote work-whatever you want to call it. And now back in the office and July 4th we are released. I look back on the parent’s that tried to home school their children, mothers and fathers that now were cooking meals, and parents working around the children at home. We did survive without connection with our friends, because we had phones. COVID 19 is now COVID 15 pounds for some people. People remained social, ZOOM, FaceTime or SKYPE and I’m sure the younger generation had a way I don’t even know. I think a lot of pantries-across the country are stocked with package goods, and freezers are full as well. Motivation is complex and everyone is trying to feel “Normal”. But for me we still have uncertainty-jobs are being put on furloughs, anxiety, and will coronavirus start back up? But it all has become a BIG Challenge.
SW agents are doing an on-line program for Diabetes. As older people this on-line culture is different for many and zooms is a different way to learn, and all of this is becoming a way of life. All new experiences gained because of COVID 19 have made us all realize, people are valued for the differences, and experiences are built upon those learning opportunities. We still have 2 more classes Tuesday, June 23 and June 30th. Call 620-873-8790 if you are interested in joining.
Our summer and fall times are not going to look the same, but we need to stay healthy and that is our challenge now. Cooking outside or inside follow these 4 RULES.
4 steps to food safety
It’s always best to keep a clean cooking space, but it gets a little harder to do outside. Here are 4 easy tips, so no one gets sick.
Clean: Sanitize everything regularly—from your hands and grilling utensils, to your corn on the cob and those potatoes you plan to use for potato salad (yes, potato skins need to be cleaned even if you plan to peel them)!
Separate: Keep raw and cooked foods separate and use separate cutting boards and plates for produce, meat, poultry, and eggs. Don’t cut your watermelon on the same surface you used to slice the chicken for your skewers. Even if you’ve washed the cutting board or bowl by hand, it’s always best not to re-use it until it’s been through the dishwasher.
Cook: Even if you believe you’re a pro at telling if your burgers or hot dogs are done by texture and color alone, you should still use a meat thermometer to ensure your food has reached the recommended temperature (see chart below).
Chill: Illness-causing bacteria manifest on perishable foods within just 2 hours, and on a hot summer day when it’s 90˚ F or warmer, cut that time in half to 1 hour! Get those leftovers in the refrigerator—or throw them in a cooler of ice if out at the park—quickly.
People with Medicareoften have questions about health insurance, but all too frequently they have limited resources to obtain objective information. Many need information and assistance regarding their decisions in the following areas:
What kinds of benefits would suit their needs;
What type of health insurance coverage they should have;
How much health insurance coverage they should have;
How to take advantage of the coverage they already have.
Some people with Medicare have problems such as the following:
They don’t know what to do about rising health insurance premiums;
They are overwhelmed with claims paperwork, and they don’t know what they owe and what they don’t owe;
They can’t afford the cost of prescription medications;
They don’t know where to get help with their health insurance problems and other problems.
If you have an induction stovetop, Presto has a new pressure canner that will work on those types of stoves. This canner has a stainless steel-clad base to make it compatible with induction stovetops. The stock number is 01784.
Home canning is an excellent way to preserve garden produce and share it with family and friends. But it can be risky—or even deadly—if not done correctly and safely.
It’s summertime and time to harvest the delicious produce you’ve been growing. You may be thinking about home canning as a way to preserve your garden goodies. But beware! If home canning is not done the proper way, your canned vegetables and fruits could cause botulism.
Read this article from cdc.gov to learn more. Hoping for a successful and safe free canning experience!
Forgive Karen Blakeslee if she happens to tell you to mind your peas and carrots these days. She certainly means well.
That’s because the Kansas State University food safety specialist knows it’s nearly that time of year when many of the state’s gardeners are getting ready to bring in their first haul of the popular garden veggies.
Her advice: “Plan ahead!”
“Decide now how you want to preserve your produce and how much storage space is available,” said Blakeslee, who also is coordinator of the university’s Rapid Response Center for food safety.
K-State Research and Extension has several publications available online to help home food preservation enthusiasts safely preserve garden vegetables, including a How-to Guide to Pressure Canning and How-to Guide to Water Bath Canning and Steam Canning.
Food service operations have been revolutionized beyond the typical corner diner or family dinner table. Online meal kits, mobile food trucks, online grocery shopping and more have transformed how we shop and eat.
The Kansas Department of Agriculture did a review of social media sources for online food sales. The two most popular were Facebook Marketplace and Facebook private groups. Of all food sales via Facebook, the Marketplace function makes up 82 percent of food sales. These selling platforms were analyzed for state licensing risks related to food safety. They found 45.3% of foods sold were high-risk such as entrées, meats, and seafood. Medium-risk foods made up 41.3% such as canned goods, eggs and dairy. Low-risk foods made up 13.3% such as produce and baked goods.
To help these groups succeed, education tools for social media are being created to help keep buyers from getting foodborne illness.
When making yeast bread, sometimes the dough just needs a little boost. One method to do that is adding a dough conditioner or dough improver.
These ingredients look like flour, but are not. They help improve gluten development to give higher volume and finer texture. Commercial bakeries use them because of the automated equipment which can be hard on bread dough. They are also added to frozen dough to withstand the damage ice crystals impart on gluten structure. Using dough conditioners can shorten mixing time and speed up fermentation.
Examples of dough conditioners include vital wheat gluten, amylase enzymes, ascorbic acid, and emulsifiers.
Instant bakers are now in about every home kitchen. That has created a demand for certain ingredients, including yeast. Manufacturers are working hard to replenish the supply. But, buyer beware!
There are reports that bulk packages of yeast are divided into smaller quantities, repackaged, and then sold online or in stores. This is inappropriate and unacceptable.
Yeast is a living organism and when repackaged, that can compromise the yeast and the shelf life. And, once out of the original package, the shelf life is only 3-5 days. These repackaged products are being sold at very high prices, which is unethical.
In Kansas, consumers have the choice to purchase raw milk directly from the farm only. The milk must be clearly labeled as “raw” or “unpasteurized-ungraded” milk.
Numerous research studies show that raw milk can contain disease-causing pathogens. Pasteurizing raw milk has long been a proven and effective process to make milk safe to consume since the late 1800’s. It prevents tuberculosis and brucellosis, among other pathogens, from causing illness in humans.
Since Cinco de Mayo was earlier this week, let’s learn about traditional Mexican food. May 5th, known as Cinco de Mayo in Mexico and in parts of the United States, is a holiday commemorating the Mexican Army’s victory over the French during the Franco-Mexican War in 1862. In the United States, this holiday has become a celebration of Mexican culture and heritage.
Like many cultures, family plays an important role in Mexican lives. In Mexican households, families gather at meals to build a sense of togetherness.
Traditional staples of their meals might include grains and legumes. Among the most important ingredients in Mexican Cuisine are corn, beans, squash, tomatillos (the Mexican corn husk tomato), and various types of chili peppers.
The national dish is mole (pronounced: MOH-lay), a sauce served at daily meals. Depending on the recipe, moles may have over 20 ingredients! Many people believe that mole is high in fat and sodium. However there are many ways to prepare moles, and other traditional Mexican dishes, in a healthier way.
Meade County Extension’s Family and Consumer Science Agent is Christine McPheter. Christine started with Meade County in 2002. She grew up in Cloud County on a farm and attended Kansas State University.
Currently, Christine serves on Extension’s Adult Development and Aging Program Focus Team. Serving on the team, Christine helps give input to statewide programs and also helps put on local programs focusing in on Aging.
Christine also shares responsibilities with the 4-H Youth Development Program with her co-worker, Elly Sneath.
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