What Are Great Gifts Made Of?

What Are Great Gifts Made Of?

Great gifts are made of love, thoughtfulness and time and not necessarily lots of money. Gifts can be made inexpensively with a little time and energy in your kitchen or a speedy trip through the grocery store. Here are some great gift ideas.

Pack a pasta pot or basket with all the fixings for a healthy Italian supper. For an extra special touch, add a chunk of fresh Parmesan cheese and tie a small grater to the bow.

 Line a basket with kitchen towels and decorate with bows.

Include a new cookbook and assortment of kitchen utensils including silicon pot holders.

Bake a batch of muffins, cookies or quick bread. Place baked goods in a clean tin or bread pan and tie with a ribbon. Tie a spoon or spatula to the bow.

 Purchase a selection of cheeses produced in Wisconsin and place in a basket lined with dish towel having a dairy theme.

Purchase a fitness DVD, jump rope and sport socks for the person who loves to exercise.
Purchase several pots and fill with potting soil. Include seeds for herbs and a small watering can.

Put Safety First When Preparing Holiday Turkey

Put Safety First When Preparing Holiday Turkey

To make sure every bite of your holiday turkey is as safe to eat as it is delicious. Choosing a fresh or frozen turkey is based on personal preference. For both fresh and frozen turkey, allow one pound per person. If the turkey is fresh, buy it only one to two days before you plan to cook it. The turkey should be stored in the refrigerator until you are ready to place it in the oven.

Plan for sufficient time to thaw a frozen turkey. In the refrigerator (40 degrees or below) allow approximately 24 hours for every four to five pounds. Keep the turkey in the original wrapper while thawing. Place on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for one to two days.
In addition to thawing in the refrigerator, a turkey can be thawed in a sink of ice water Wrap the turkey securely, making sure the water does not leak through the wrapping. Change the water every 30 minutes. Cook the turkey immediately after it has been thawed.
A turkey can also be thawed in the microwave. Check your owner’s manual for the size turkey that will fit into your microwave oven, the minutes per pound, and power level to use for thawing. ‘Remove all outside wrapping. Place turkey on a microwave –safe dish to catch any juices that may leak. Cook the turkey immediately once it is thawed.

Holiday Hotlines - 2010

Holiday Hotlines – 2010

When you think “Thanksgiving”, what comes to mind? Turkey! According to the U.S. Department of Agriculture (USDA), more than 45 million turkeys are cooked and eaten in the United States at Thanksgiving. That number represents one sixth of all the turkeys sold in the U.S. each year.

Several companies and the USDA have established toll free hotlines to help answer consumer questions during the busy holiday season. The University of Wisconsin-Extension has food safety information available at your fingertips 24/7 at www.foodsafety.wisc.edu. The A-Z index links to topics on preparing and serving your holiday meal.

USDA Meat and Poultry Hotline
9 a.m. – 3 p.m. weekdays (year round)
7 a.m. – 1 p.m. Thanksgiving Day
800-535-4555
888-674-6854
Or email mphotine.fsis@usda.gov
www.fsis.usda.gov (Click on “Let’s Talk Turkey)

Butterball Turkey Talk-Line
10 a.m. – 7 p.m. weekdays
8 a.m. – 6 p.m. November 14-15 & 20-21
7 a.m. – 9 p.m. November 22-24
6 a.m. – 6 p.m. Thanksgiving Day
7 a.m. – 4 p.m. Christmas Eve
7 a.m. – 7 p.m. Christmas Day
800-288-8372
BBTurkeyCo@aol.com
http://www.butterball.com/

Jennie-O Turkey Hotline
24 hours daily through December 800-887-5397
www.jennieoturkeystore.com

Bulletins Available for Hunters

Bulletins Available for Hunters

Gun hunting season for deer starts at dawn on Saturday, November 18th. Below are a couple of great bulletins available from UW-Extension that will be helpful to hunters who shoot deer this weekend.
The first bulletin is titled Canning Meat, Wild Game, Poultry & Fish Safely. This publication explains how to safely can a variety of meats. Beef, pork, lamb, poultry, fish and wild game animals and birds can be safely canned at home with good results – provided you start with properly handled meat, wild game, poultry and fish and carefully follow the processing guidelines in this booklet.

 The other publication is titled Wisconsin’s Wild Game: Enjoying the Harvest. The information in this publication is intended to help you process, store and use Wisconsin wild game meats as part of regular family meals or for special occasions. Advice on keeping the meats safe to eat and shortcuts in handling are included to help you avoid wasting a valuable wild resource.

Both of these publications are available from your county UW-Extension Office or the UW-Extension Learning Store. There is a nominal fee for each of these publications

Kale Chips - A Great Tasting Food

Kale Chips - A Great Tasting Food

Many types of leafy plants – especially kale, collards and other in the cabbage family are rich in beta carotene, vitamin C, and other substances that may protect against cancer. They are also good sources of fiber and various minerals including iron and calcium.

At a recent office potluck, one of the staff brought baked kale chips and they were a hit. To make kale chips, wash, de-stem the kale, cut or tear up, toss with a bit of olive oil and salt. Place the kale on a cookie sheet and bake in a 300 degree oven until the kale is crisp approximately 10 to 15 minutes. To make clean-up easier, line the cookie sheet with parchment paper.

Preparing Jerky Safely

Preparing Jerky Safely

Homemade jerky can be a flavorful, easy-to-make snack. But as with any meat product, keep food safety in mind so that your final product is both tasty and healthy.

Recent research conducted at the University of Wisconsin-Madison determined that there are some key steps to safely preparing jerky at home. “There have been documented outbreaks of illness linked to jerky over the past 10 years,” says Barbara Ingham, research food microbiologist and food science specialist with the University of Wisconsin and the University of Wisconsin-Madison. “One focus of our research has been to determine how to dry jerky that was safe using standard consumer methods.”
Ingham’s research focused on the safety of jerky made from seasoned ground beef or marinated strips of beef or turkey breast. “Wisconsinites tend to prefer a flavorful, chewy jerky says Ingham. “We don’t want to dry meat too long so that it remains chewy, but we do want to ensure safety.”
There are three key steps in preparing safe jerky. First, use a home-style dehydrator that reaches and maintains a temperature of 145 degrees F, or above. “A dehydrator where you can’t adjust the temperature, or where a high enough temperature can’t be maintained, will not destroy enough pathogens, if they exist. Three brands were tested in the research; the Excaliber (by Excaliber), the Gardenmaster (by Nesco), and the Jerky Xpress (also by Nesco). Only the Excaliber and the Gardenmaster were able to reach the desired temperature in a relatively short period of time and maintain that temperature over the drying period.
The second step is to dry the meat for at least six hours. It may be tempting to pull meat out of the dehydrator early, but allow enough time for moisture to leave the meat so that it won’t mold or become unsafe during storage.
The third and perhaps most important step, is to follow the drying process with a quick oven-heating treatment. To do this, place dried strips on a cookie sheet in an oven that has been preheated to 275 degrees Fahrenheit. Heat the strips for 10 minutes. Remove from the oven, cool and package. This is an easy step to ensure safety.
Although the research was conducted with ground or whole-muscle beef and strips of turkey breast, the results apply equally to venison.
To learn more about preparing jerky at home, go to http:foodsafety.wisc.edu

Source: Barbara Ingham, Food Safety Specialist, University of Wisconsin-Extension and University of Wisconsin-Madison.

Food Labeling Under Scruntiny

Food Labeling Under Scrutiny

According to the 2005-06 National Health and Nutrition Examination Survey (NHANES), about 44 percent of adults review health claims at least sometimes when they are deciding their food product purchases. Although food labels have valuable information, symbols and claims on food packages are proliferating in a seemingly willy-nilly manner, making it increasingly difficult to decipher the actual properties of various products on the market.
On Thursday, November 11, 2010, U.S. Health and Human Services Secretary Kathleen Sebelius shared that making healthy choices at the supermarket may get a little easier next year when food makers and retailers start putting easier-to-read nutrition labels on the front of packages.
Sebelius mentioned several food makers and retailers agreed to voluntarily put the labels on the front, and consumers could start seeing the new labels in the next six months.

Source: Susan Nitzke, Nutrition Specialist, UW-Extension and UW-Madison and The Washington Post, November 11, 2010

Low - Carbon Diet - Good for the Planet

Low-Carbon Diet – Good for the Planet

The low-carbon eating philosophy is born out of worldwide effort to reduce our collective carbon footprint by reducing carbon dioxide and other greenhouse gas emissions. The way we eat has a significant impact as production, packaging and transportation all use valuable resources that can impact the environment.
 

   According to Michael Pollan author of the bookThe Omnivore’s Dilemma, one-fifth of America’s petroleum consumption goes to producing and transporting our food.

A low-carbon diet is a lifestyle of eating locally and seasonably. Eating a low-carbon diet means keeping food miles (the number of miles food travels to get to your plate) down by buying whole food ingredients close to the source.

Avoid buying foods with excessive packaging. Processed foods, which make up a third of total food consumption in this country, require high energy inputs due to increased manufacturing steps and excessive packaging.

Last year the United Nations reported that more than half the food produced globally is lost, wasted or discarded. Only buy the food you know you will eat before the food spoils.

Food is one of the most powerful ways you can reduce your environmental impact.

Source: Environmental Nutrition: The Newsletter of Food, Nutrition & Health, August 2010

Cranberries - Wisconsin's State Fruit

Cranberries – Wisconsin’s State Fruit

 Wisconsin produces more cranberries than any other state in the U.S. It is the state’s number one fruit crop, due to number of acres planted.

The cranberry, once called “crane berry” by settlers because of its blossom’s resemblance to the sandhill crane, is best known for its place on the Thanksgiving table. But the fruit has become a year-round favorite and is making its way into everything from summer salads to trail mix and cookies.

Trail Mix

Cranberry Cookies

Cranberries score among the highest of all fruits in antioxidants. Cranberries are cholesterol free, fat free and low sodium food and help maintain a healthy heart.

Fresh cranberries can be frozen after being purchased fresh. For best results, when ready to use, rinse them in a colander and chop them up while they are still frozen.

Take advantage of the great flavor of cranberries and look for opportunities to incorporate them into meals and snacks.

The Clean Fruits and Vegetables

The Clean Fruits and Vegetables

Here is a list of the “Clean 15” fruits and vegetables that are least likely to contain pesticide residue.

Asparagus

Avocado

Broccoli

Cabbage

Eggplant

Kiwi

Onions

Papaya

Mango

Pineapple

Sweet Corn

Sweet Peas

Sweet Potato

Tomato

Watermelon

When buying produce, it is important to wash it thoroughly before eating. Fruits and vegetables are best cleaned by washing with lots of water. A scrub brush works well for those with a rough outer surface.
Source: Environmental Working Group

Extra Bites Add Up

Extra Bites Add Up

One bite here and a bite there can add up to lots of extra bites and ultimately extra calories. One hundred extra calories a day can put on 10 pounds per year. Here are some tips for reducing the number of extra bites.
Tiny bites add up quickly. For example, ¼ cup of orange juice remains in the carton. By finishing it you are consuming and extra 26 calories. Then you discover that two tablespoons of granola are left in the box. Rather than putting the box back in the pantry you add it to your serving of cereal. You have just consumed 64 calories. It is really easy to consume extra bites and extra calories on a daily basis.

   It takes about 20 minutes after food enters our mouths before the brain starts perceiving we’re filling up. Take time to sit down and savor the food being eaten. If you are still hungry after eating a meal, wait at least 20 minutes before eating more food.

Choose foods with a higher fiber and water content. For example, choose whole grain bread and cereals.

Avoid eating a lot of dry, low calorie foods

that are easy to overeat such as crackers,

pretzels, etc.

Pay attention to portion sizes. Portion sizes in the

United States have increased from beginning in the 1970’s. Check the Nutrition Facts label on foods to determine portion sizes. Then get out a measuring cup and make sure the portion sizes you are eating match with the information on the Nutrition Facts label.

Sources: Eat Smart: How to Fill Up, Not Out! Alice Henneman, MS, RD, Extension Educator, Lancaster County Extension Office, Lincoln, NE