Tuesday October 27, 2009New For Fall
It’s been an exciting Fall at Foodtrainers. After 8 years, we decided to turn over a new leaf with a new website, a new monthly newsletter and a blog! The website is much more dynamic and will be updated more frequently. The blog will have Foodtrainers’ Favorite new products, thoughts on current food-news as well as anonymous tidbits from client sessions. Here is a link to the first blog post http://foodtrainers.blogspot.com/2009/09/eight-years-and-foodtraining.html
go back to top Market Foodtraining
Our Market Foodtraining program formerly launched this fall (we’ve been busy). Melissa O’Shea (aka MarketMelissa on Twitter) has been touring small groups through Whole Foods, Fairway and the Union Square Green Market. During the Fall, we were doing a lot of ‘back to school’ tours with parents on what’s new to pack in school lunches and easy weeknight dinners. As we transition to winter, we are going to focus on flu-fighting foods, as well as comfort foods made healthy and winter produce. Melissa will also be contributing to the blog with tips on what’s in season and recipe ideas. Sign up today on our website www.foodtrainers.net
go back to top Halloween Help
We can’t send an October newsletter without a brief thought on Halloween. Once October 31st passes we find adults do more candy eating than children. Our best advice is to enjoy Halloween, but the day after have your children put a handful of their candy into a container. The rest of the candy can be given away or tossed. Trust us, the kids will not miss the candy and, in the long run, you will be happy it left the house. We suggest letting the Halloween candy R.I.P.
go back to top Recipe: Simple Soup
Kale and White Bean Soup
Ingredients
* 2 teaspoons olive oil
* 3/4 teaspoon salt
* 1 medium onion, finely chopped
* 4 cloves garlic, minced
* 2 teaspoons paprika, preferably smoked
* 1/4 teaspoon crushed red pepper, or to taste (optional)
* 1 cup white wine
* 4 plum tomatoes, chopped
* 4 cups reduced-sodium chicken broth
* 1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
* 1 15-ounce can white beans, rinsed (see Tip)
Preparation
1. Heat oil in a Dutch oven over medium-high heat. Add onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
2. Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans and simmer until they are heated through, about 2 minutes.
Tips & Notes
* Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
* Adapted from Eating Well
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