Happy Birthday Kansas!

Sunday, January 29, is Kansas' birthday - 151 years this year. There have been many celebrations across the state in the last year to recognize the rich history of our state, but I think one of the most special things is the pride many Kansans have for their state. When you think of food - as I like to do - Kansas is an important place to be. Many foods originate in the rich Kansas agriculture, or have connections with Kansas.
At least 90% of the land area of Kansas (47 million acres) is devoted to agriculture production. Kansas ranks first in the nation for the number of commercial cattle processed, many of them starting on the cow-calf ranches here in Greenwood County. Kansas is know as the Wheat State, harvesting approximately 10 million bushels each year.
Some fun food facts also find their way into history lessons. Pizza Hut begin in Kansas - in 1958. At one time it was illegal to serve ice cream with cherry pie. Graham crackers were invented by Rev. Sylvester Graham of Kansas who thought people should eat more whole wheat flour products.
So in celebrations of Kansas Day - I made Sunflower Seed cookies...

Banana Sunflower Seed Cookies

Ingredients:

1 ½ cups all-purpose flour

1 teaspoon baking soda

2 very ripe medium bananas peeled and mashed

½ cup butter, at room temperature

½ cup granulated white sugar

½ cup shelled sunflower seeds

½ cup miniature chocolate chips

Whisk together flour and baking soda in a small bowl. Set aside. In a large bowl, beat bananas, butter, and sugar on medium speed until thoroughly combined. Add flour mixture half at a time, beating to incorporate. Fold in sunflower seeds and chocolate chips. Refrigerate cookie dough for 45 minutes to 1 hour. (this helps keep the cookies from spreading too much) Drop dough in 1 tablespoon-size scoops on parchment lined cookie sheets. Bake in preheated oven at 350 degrees.

Coffee Break Time

Today is National Coffee Break Day - are you surprised?? I didn't know there was a Coffee Break Day until recently, and I certainly like Coffee Breaks, whenever the time. When I was working we had special birthday coffee breaks with a couple of other offices and it was a good time to remember friends, catch up on local news, and enjoy the treats that go with coffee breaks. (Since today is also my birthday, I'm remembering those coffee breaks with fond thoughts!)
Coffee is one of those substances that you distinctly like or don't like. And, it is also one that we've swung from one extreme to the other with health beliefs. The current studies seem to show that coffee is actually good for us, health-wise, a happy note for us coffee drinkers. A physician from the Harvard School of Public Health says that coffee drinkers, compared to those non-coffee drinkers are: less likely to have type 2 diabetes, Parkinson's disease, and dementia. And that they have fewer cases of certain cancers, heart rhythm problems and strokes. The research is qualified by the fact that there also may be other health factors of the coffee drinkers which contributed to these results, not necessarily a cause and effect relationship. But they do say that some of the research is based on several studies and seems pretty sound, especially those connected with type 2 diabetes. That's good news for those of us,  who in America drink an average of 416 cups a year!

Coffee is good, but even better with a sweet treat to go with it, especially for a special occasion, such as a birthday! Here's a favorite coffee cake recipe that our family enjoys. Rhubarb coffee cake (love that frozen fruit from the Church order).

Rhubarb Coffee Cake

½ cup butter, softened

½ cup packed brown sugar

¼ cup sugar

1 egg

1 tsp. vanilla extract

2 cups (blended all purpose & whole wheat) flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

¼ tsp. ground cinnamon

1 cup buttermilk

2 cups diced fresh or frozen rhubarb

            (if using frozen rhubarb, measure rhubarb wile still frozen, then thaw completely. Drain in colander, but do not press liquid out.)

TOPPING:

¼ cup packed brown sugar

1 ½ tsp. ground cinnamon

½ cup chopped pecans

In a mixing bow, cream butter and sugars. Add egg and vanilla; beat until fluffy. Combine flours, baking powder baking soda, salt and cinnamon; add to creamed mixture alternately with buttermilk, mixing well after each addition. Stir in rhubarb. Pour into a greased 13-in. x 9-in x 2-in. baking dish.

Combine the topping ingredients; sprinkle evenly over batter. Bake at 350 degrees for 35 minutes or until a toothpick inserted near the center comes out clean. Serve warm or at room temperature.

Yield: 12 – 16 servings. 

Perfect Porridge

Did you know January is National Oatmeal Month? Now that the weather is really winter, a warm breakfast tastes especially good. If you're one of those who rebells at the thought of oatmeal, remembering the hot lumpy glob your mom placed in front of you before a wintery school day (like my husband), it's time to rethink oatmeal. This isn't your mother's oatmeal!
Oatmeal offers a tasty warm breakfast that's healthy for you. With New Year's Resolutions fresh in mind, this is a meal that will help lose weight, lower LDL (the "bad") cholesterol, reduce the risk of certain cancers, and perhaps even help reduce blood pressure. It contains both soluble and insoluble fiber, and many important vitamins, minerals, and antioxidants - think protein, B vitamins, folate, calcium, and iron. Besides being healthy, oatmeal is hearty and affordable.

There are many forms of Oatmeal available now - rolled, quick, thick cut, Irish steel cut, and instant. Oats are processed into rolled oats by first removing the outer husk or hull, yielding "groats." The groats are then cleaned, steamed, toasted, steamed again to soften them, and finally, rolled. Rolled oats that are not cut into smaller pieces are termed "old fashioned". Steel cut oats are cut into two or three pieces with steel cutters without being rolled.  Groats that are cut into a couple of pieces before being steamed and rolled are "quick oats". "Instant" oatmeal is steamed yet again and sweeteners, flavors and other ingredients may be added. The less processed though, the better the oatmeal is for you.

My favorite is steel cut oatmeal. The problem is - it takes about 30 minutes to prepare. But I've found a solution that makes breakfast quick on most mornings. Follow the directions on the package for 4 servings. Using milk instead of water makes the oatmeal more nutritious and tasty. Then divide the oatmeal into serving bowls (I find that 4 servings usually makes 5 bowls for me). Sprinkle with brown sugar, craisins, and sliced almonds. Cover with plastic wrap and stack bowls in the refrigerator. A quick microwave reheating with a little more milk makes a quick and warm bowl of breakfast. You can also prepare the larger batch in the oven, with a setting of 325 degrees for about 1 hour or longer. I did try this once, and found it will need a much larger baking dish than you would think. Cleaning the oven wasn't worth it for me!

Besides eating oatmeal for breakfast, oatmeal is good to add to many other foods. Substitute oatmeal for rice in stir-frys, gumbo, casseroles. Use in place of breadcrumbs in meatballs and meatloaf. Make oatmeal crusted chicken, tilapia, eggplant. And of course, oatmeal cookies or granola are always a favorite!
So, celebrate Oatmeal Month with a healthy breakfast! Besides all the health benefits and taste, oatmeal can be versatile in other parts of your life. Oatmeal baths are commonly used for poison ivy, insect bites, diaper rash, sunburn or dry skin. You can buy oatmeal bath products or make your own by grinding oatmeal into a fine powder and adding it to your bath. So many uses for a little grain!

Bowled Over

Friday was the day. Friends were invited. Powercat decorations were out. The new TV was ready. Purple napkins and plates were on the table. Brownies were baked and soup in the slow cooker.
We were ready for an evening of fun, food, friends and football! It was all great - except the football. The K-State Cotton Bowl game was a disappointment.

We still had fun, enjoying the visiting and eating. I served Cheeseburger Soup - a recipe from K-State Research and Extension's Walk Kansas program. It also works well as at a real tailgate, as my friend Sharolyn demonstrated when she first developed the recipe for the program. Here's the recipe, one of my favorites. Other healthy recipes from the Walk Kansa program are on the website: http://www.walkkansas.org/  Look under the "Healthy Eating for Life" link.

Lighter Cheeseburger Soup
Makes 8 servings
Ingredients:
1 lb. ground beef
3/4  cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes 
3 cups chicken broth
3 cups diced peeled potatoes
2  tablespoons margarine (low-fat)
3  tablespoons all-purpose flour
6 oz. processed American cheese, cubed 
1 1/2  cups skim milk
3/4 teaspoon salt
1/2 teaspoon pepper
  1/4 cup sour cream


1. In a 3-quart saucepan, brown beef; rinse and drain, then set beef aside.
2. In same saucepan, saute onion, carrots, celery, basil and parsley in 1/2 cup chicken broth until vegetables are tender, about 10 minutes.
3. Add the remaining broth, potatoes and beef; bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender.
4. Meanwhile, in a small skillet, melt margarine. Add flour and milk; cook and stir for 3-5 minutes or until bubbly. Add flour mixture to soup and bring to a boil, then reduce heat to low.
5. Add cheese, salt and pepper, cooking until cheese melts.
6. Remove from heat and stir in sour cream.

You can reduce the fat in cooked ground beef by rinsing and draining. A simple rinsing process will reduce the fat content of cooked ground beef crumbles by as much as 50 percent. 


Regardless of the outcome of the Cotton Bowl, it was a good football year. GO CATS!