Holidays

© Chef LaLa

Rental companies, which you can find online or in the yellow pages, supply everything from tables and chairs to plates and tablecloths.  If you entertain often and have a place to store items you are not currently using, it is a better investment to purchase tables, chairs, serving pieces and everything else you need that you can continue to use.  To determine whether to buy or rent, considering the following…

1. What is your budget?
2. What type of event and how formal?
3. How many guests you will have and what age group?
4. How often will you use the items?
5. How much space do you have to work with?
6. How much storage space do you have for the items while not in use?
7. Do you prefer plastic, wood or other materials?

From here you can decide whether it makes sense to purchase stackable plastic chairs or rent and whether you will need tables and what kind, etc. By knowing your budget, type of event and the number of guests, it will be easy to determine what makes sense as costs vary by style and quantity. For informal gatherings, many people will stand which means you don’t need a table and chair to seat every guest; however formal gatherings require more formal seating.  Additionally, consider time and weather.  How long will people be seated? Will they be outside and in what type of weather?  Opt for more comfortable seating surfaces for events that require sitting for long periods and if outdoors keep in mind that metal chairs can get very hot and fabric or wood chairs stay wet after rain. Also consider umbrellas or tents for outdoor shade during the day.  There are many other factors to consider when entertaining, but start with making sure your guests feel comfortable and welcome.

© Chef LaLa

Foodborne illness, also known as food poisoning, increases in the summer months when the weather is warmer, because people have more picnics, barbecues and camping trips where there isn’t adequate refrigeration.  Additionally, warmer weather and humidity enable bacteria to grow faster.  Following a few simple rules should help you protect your family… 

 

© Chef LaLa

Foodborne illness, also known as food poisoning, increases in the summer months when the weather is warmer, because people have more picnics, barbecues and camping trips where there isn’t adequate refrigeration.  Additionally, warmer weather and humidity enable bacteria to grow faster.  Following a few simple rules should help you protect your family… 

1. Clean: Wash Hands and Surfaces Often.  Unwashed hands are a prime cause of foodborne illness. Wash your hands with hot, soapy water before handling food and after using the bathroom, changing diapers, and handling pets. Be sure to keep cutting surfaces and utencils clean too. When eating away from home, find a source of clean water or bring water for preparation and cleaning. Pack clean, wet, disposable washcloths or moist towelettes and paper towels for cleaning hands and surfaces.
2. Separate: Don’t Cross-Contaminate. Cross-contamination during preparation, grilling, and serving food is a prime cause of foodborne illness. When packing the cooler, wrap raw meats securely and store separately to avoid raw meat juices from coming in contact with ready-to-eat food. When using the grill be sure to keep meats chilled until they go on the grill and wash plates, utensils, and cutting boards that held the raw meat or poultry before using again for cooked food.
3. Cook: Cook to Proper Temperatures. Food is properly cooked when heated for a long enough time and at a high enough temperature to kill harmful bacteria that cause foodborne illness. Use a meat thermometer to be sure that meat and poultry cooked on a grill is cooked thoroughly as it often browns very fast on the outside. Cook hamburger and other ground meats (veal, lamb, and pork) to an internal temperature of 160 °F, and ground poultry to 165 °F. Cook steaks and roasts that have been tenderized, boned, rolled, etc., to an internal temperature of 160 °F for medium and 170 °F for well-done. Whole steaks and roasts may be cooked to 145 °F for medium rare. Whole poultry should be cooked to 180 °F in the thigh; breast meat to 170 °F. Cook meat and poultry completely at the picnic site. Partial cooking of food ahead of time allows bacteria to survive and multiply to the point that subsequent cooking cannot destroy them.
4. Chill: Refrigerate Promptly. Holding food at an unsafe temperature is a prime cause of foodborne illness. Keep cold food cold! Cold refrigerated perishable food like lunch meats, cooked meats, chicken, and potato or pasta salads should be kept in an insulated cooler packed with several inches of ice, ice packs, or containers of frozen water. Consider packing canned beverages in one cooler and perishable food in another cooler because the beverage cooler will probably be opened frequently. Keep the cooler in the coolest part of the car, and place in the shade or shelter, out of the sun, whenever possible. Preserve the cold temperature of the cooler by replenishing the ice as soon as it starts melting. If a cooler chest is not an option, consider taking fruits, vegetables, hard cheeses, canned or dried meats, dried cereal, bread, peanut butter, crackers, and a bottle of refreshing beverage. If you don’t plan to eat take-out food within 2 hours of purchase, plan ahead and chill the food in your refrigerator before packing for your outing.

Food left out of refrigeration for more than 2 hours may not be safe to eat. At 90 °F or above, food should not be left out over 1 hour. Play it safe; put leftover perishables back on ice once you finish eating so they do not spoil or become unsafe to eat. If you have any doubts, throw it out.

© Chef LaLa

Summer officially begins June 21st, which means more time outdoors, more travel, and more safety issues to be aware of.  As with anything kids do, there are dangers, but think about some of the risks involved in activities that are new to your kids or that they haven’t done for a while.  This is a good time to prepare them and you for summer’s fun and dangers and make sure your kids have all the right equipment, stay in touch and know what to do in case of an emergency.   

Sports and Physical Activities…

Before performing any sports, make sure your kids stretch first, wear protective gear such as helmets and proper shoes, and use safe and reliable equipment. Also be sure they are playing in a safe area, drink plenty of fluids such as water and sports drinks to stay hydrated and are prepared for emergencies with a fresh first-aid kit and emergency phone numbers to call for help if needed.

Sun Safety…

If you plan to be outside a lot, don’t forget sunscreen with an SPF of 15 or higher that protects your entire family against damaging UVA and UVB rays from the sun that can cause burns, blisters, and lead to cancer.  There is no such thing as a safe tan, so follow the directions on the sunscreen of your choice to stay safe and reapply often especially after going in the water.  Don’t forget hats too because the sun can make you squint which can cause a headache as well as burn your head, face, ears, and damage your hair as well.  Add a pair of sunglasses that meet your particular needs and protect your eyes from the same damaging rays that sunscreen protects you from.  Your eyes can be damaged too, causing cataracts, blindness, and other disorders as well as wrinkles on your face from squinting from the bright sun.

Bugs…

Going somewhere with lots of mosquitos or other bugs?  Be sure to bring a repellant that is safe for kids and follow the directions on the label for use.  Bites from infected mosquitos and other insects can cause serious illness and death.

Swimming Safety…

In states like California, Florida and Arizona, drowning is the leading cause of accidental death to children under five. CPSC offers the following tips for pool owners:

• Never leave a child unsupervised near a pool.
• Instruct babysitters about potential hazards to young children in and around swimming pools and the need for constant supervision.
• Completely fence the pool. Install self-closing and self-latching gates. Position latches out of reach of young children. Keep all doors and windows leading to the pool area secure to prevent small children from getting to the pool. Effective barriers and locks are necessary preventive measures, but there is no substitute for supervision.
• Do not consider young children “drown proof” because they have had swimming lessons; young children should always be watched carefully while swimming.
• Do not use flotation devices as a substitute for supervision.
• Never use a pool with its pool cover partially in place, since children may become entrapped under it. Remove the cover completely.
• Place tables and chairs well away from the pool fence to prevent children from climbing into the pool area.
• Keep toys away from the pool area because a young child playing with the toys could accidentally fall in the water.
• Remove steps to above ground pools when not in use.
• Have a telephone at poolside to avoid having to leave children unattended in or near the pool to answer a telephone elsewhere. Keep emergency numbers at the poolside telephone.
• Learn CPR.
• Keep rescue equipment by the pool.

Diving injuries can result in quadriplegia, paralysis below the neck, to divers who hit the bottom or side of a swimming pool, according to CPSC. Divers should observe the following precautions: 

• Never dive into above-ground pools. They are too shallow.
• Don’t dive from the side of an in-ground pool. Enter the water feet first.
• Dive only from the end of the diving board and not from the sides.
• Dive with your hands in front of you and always steer up immediately upon entering the water to avoid hitting the bottom or sides of the pool.
• Don’t dive if you have been using alcohol or drugs because your reaction time may be too slow.
• Improper use of pool slides presents the same danger as improper diving techniques. Never slide down head first-slide down feet first only.

Additionally, Make sure your kids use good hygiene so they don’t spread germs.  Encourage them to wash hands and be clean before entering the pool and be sure the little ones who aren’t potty trained wear disposable diapers made for swimming to be sure not to spread illness. Don’t let them in the pool if they have diarrhea which can make others sick or open wounds that can get infected.  Chlorine doesn’t keep us safe from germs and is hard on skin, which means your kids can get sick with eye, ear, respiratory, skin or digestive illnesses from the water just by being in it. Be sure they know not to swallow the water or even get it in their mouths for the same reasons. Be sure to have them rinse off after swimming to protect their skin and reapply sunscreen before going back out in the sun. If your kids are prone to ear infections be sure to clean their ears as recommended by their pediatrician after swimming and use swimmer’s ear prevention drops as recommended.

Do you need to have your kids wait 30 minutes before swimming?  No, though foods that are higher in fat rather than carbohydrates are harder to digest, causing the body to use more energy which may make children less energetic.  This can be dangerous if they are not properly supervised or cannot get out on their own.

Boating Safety…

Always wear a US Coast Guard approved life jacket when on a lake, river or ocean while boating, water skiing, jet skiing or tubing and warn your children about playing in canals or other fast moving water.  Don’t allow your kids play behind the exhaust of boats and motor homes because the toxic fumes can lead to death very quickly.

Celebrations and Food Safety…

Summer celebrations like the 4th of July involve fireworks which many people don’t realize can cause serious injury, damage and even death if not handled properly. Many states and localities prohibit fireworks, but it’s a good idea to teach your kids about safety in case they encounter fireworks anyway.

Foodborne illness also known as food poisoning does increase in the summer months, when the weather is warmer, because people have more picnics, barbecues and camping trips where there isn’t adequate refrigeration.  Additionally, warmer weather and humidity enable bacteria to grow faster.  Following a few simple rules should help you protect your family… 

1. Clean: Wash Hands and Surfaces Often.  Unwashed hands are a prime cause of foodborne illness. Wash your hands with hot, soapy water before handling food and after using the bathroom, changing diapers, and handling pets. Be sure to keep cutting surfaces and utencils clean too. When eating away from home, find a source of clean water or bring water for preparation and cleaning. Pack clean, wet, disposable washcloths or moist towelettes and paper towels for cleaning hands and surfaces.
2. Separate: Don’t Cross-Contaminate. Cross-contamination during preparation, grilling, and serving food is a prime cause of foodborne illness. When packing the cooler, wrap raw meats securely and store separately to avoid raw meat juices from coming in contact with ready-to-eat food. When using the grill be sure to keep meats chilled until they go on the grill and wash plates, utensils, and cutting boards that held the raw meat or poultry before using again for cooked food.
3. Cook: Cook to Proper Temperatures. Food is properly cooked when heated for a long enough time and at a high enough temperature to kill harmful bacteria that cause foodborne illness. Use a meat thermometer to be sure that meat and poultry cooked on a grill is cooked thoroughly as it often browns very fast on the outside. Cook hamburger and other ground meats (veal, lamb, and pork) to an internal temperature of 160 °F, and ground poultry to 165 °F. Cook steaks and roasts that have been tenderized, boned, rolled, etc., to an internal temperature of 160 °F for medium and 170 °F for well-done. Whole steaks and roasts may be cooked to 145 °F for medium rare. Whole poultry should be cooked to 180 °F in the thigh; breast meat to 170 °F. Cook meat and poultry completely at the picnic site. Partial cooking of food ahead of time allows bacteria to survive and multiply to the point that subsequent cooking cannot destroy them.
4. Chill: Refrigerate Promptly. Holding food at an unsafe temperature is a prime cause of foodborne illness. Keep cold food cold! Cold refrigerated perishable food like lunch meats, cooked meats, chicken, and potato or pasta salads should be kept in an insulated cooler packed with several inches of ice, ice packs, or containers of frozen water. Consider packing canned beverages in one cooler and perishable food in another cooler because the beverage cooler will probably be opened frequently. Keep the cooler in the coolest part of the car, and place in the shade or shelter, out of the sun, whenever possible. Preserve the cold temperature of the cooler by replenishing the ice as soon as it starts melting. If a cooler chest is not an option, consider taking fruits, vegetables, hard cheeses, canned or dried meats, dried cereal, bread, peanut butter, crackers, and a bottle of refreshing beverage. If you don’t plan to eat take-out food within 2 hours of purchase, plan ahead and chill the food in your refrigerator before packing for your outing.

Food left out of refrigeration for more than 2 hours may not be safe to eat. At 90 °F or above, food should not be left out over 1 hour. Play it safe; put leftover perishables back on ice once you finish eating so they do not spoil or become unsafe to eat. If you have any doubt, throw it out.

 HAVE FUN, BE SAFE, ENJOY!

Whether you’ve never had an artichoke, don’t know how to prepare or eat one, or are already an expert, now is the time to enjoy since they are in peak season from March to May. Artichokes are a Mediterranean food related to the thistle and are delicious and fun to eat.  They’re easy to prepare and are an excellent source of nutrients like dietary magnesium, fiber, and the trace mineral chromium.  They’re also a very good source of vitamins A and C, folic acid, biotin, niacin, riboflavin, thiamine, potassium, the trace mineral manganese, and a carbohydrate that’s in the form of insulin.  These properties make them healthy for the whole family including those watching their calories and blood sugar.  Fresh artichokes contain polysaccharide which is a carbohydrate handled by the body differently than other sugars, making them low in calories and extremely beneficial to diabetics because the type of insulin they produce has been shown to improve blood sugar control in diabetes.  Throughout history artichokes have been known to treat liver disease, lower cholesterol, and are considered an aphrodisiac food.

There are many varieties of artichokes, ranging in color from olive green to deep red, though the Globe variety is most commonly found in supermarkets. Commonly known as a vegetable, the artichoke is actually a flower bud, which when allowed to blossom, is violet blue in color. Artichokes come in a variety of sizes–the biggest, perfect for steaming or boiling, while baby artichokes (often much cheaper) are a delicious and tender addition to almost any recipe. When buying artichokes, as with any produce, fresh is best. Choose artichokes that are tightly closed and seem heavy for their size with few discolored or shriveled leaves. Rub the leaves together; if they squeak, they’re fresh. Once you get your artichokes home, keep them in a sealed bag in the refrigerator to prevent discoloration.

75% of the 3 million cartons of domestically-grown artichokes are grown in Castroville, California, the self-proclaimed Artichoke Center of the World since 1959 with an annual mid-May festival to celebrate the artichoke. Have your own celebration by enjoying some steamed artichokes petals at home.  Dip them in butter or your favorite sauce for an added treat and you’ll be hooked!

How to Cook an Artichoke

Once you’ve bought your artichoke, preparation is easy. Start by trying the classic steamed or boiled approach and then you can experiment with different methods and recipes as you get more comfortable.

1. Wash the artichoke in cold water.
2. Remove any discolored or shriveled lower petals.
3. Using a sharp stainless steel knife (to prevent discoloration) trim the stem close to the artichoke’s base.
4. Cut off the top quarter of petals if you prefer so the tips don’t poke your fingers.
5. To preserve the vegetable’s color, though not necessary, you can dip it in acidified water prior to cooking (one quart of water mixed with one tablespoon of lemon juice or vinegar). You can also add a touch of sugar and salt or herbs to the boiling water to obtain a better flavor.
6. Steam (place on rack above an inch or two of boiling water) or boil (add to pot with enough boiling water to completely cover). Cook until you can pull off a petal near the center with ease–25 to 40 minutes depending on the size of the artichoke. Large ones may take 60 minutes but are much “meatier”

How to Eat an Artichoke

The artichoke is like a delicacy that can be consumed alone or with a simple dipping sauce to complement it and make a great appetizer, especially for kids. This spiny vegetable can be an intimidating presence on the dinner table if you’ve never had one whole but the following tips can help even the novice artichoke eater enjoy the wonderfully nutty flavor of this unique plant like an expert:

• Pull off outer petals one by one, dip the thicker base into the sauce of your choice, and bite or scrape the succulent pulp off the inside of the petal with your teeth. Discard the rest of the petal.  This is especially fun for children.
• When you get to the heart of the artichoke, spoon or cut away the fuzzy portion in the center, cut the remainder of the heart (including any portion of the attached stem) into bite-size portions, dip, and savor!

Final Notes on Artichokes

Once you’ve mastered the basic preparation and eating techniques, allow yourself to get creative. Artichokes can be marinated and grilled, stuffed and fried, sautéed with meat and vegetables as a topping for pasta, roasted, braised, added to salads, or creamed in soups. If you prefer to keep things simple, try varying your dipping sauces for steamed artichokes. For a change of pace from butter, homemade mayonnaise-based sauces mixed with fresh herbs, spices or garlic and lemon are a nice complement.  However you enjoy your artichokes, feel good about serving them to your entire family for a fun, healthy appetizer or main course this spring.

INGREDIENTS16 ounces garbanzo beans, canned
16 ounces kidney beans, canned
16 ounces black beans, canned
16 ounces corn, canned
2 tablespoon apple cider vinegar
1 tablespoon extra virgin olive oil
2 ounces roasted red bell pepper, from a jar, diced
6 ounces green bell pepper, seeded, small dice
2 tablespoons cilantro, fine chop
1 tablespoon italian parsley, fine chop

METHOD

* Rinse and drain all canned items.

* In a large bowl, combine all ingredients.

* Chill before serving for 15-20 minutes.

Servings 16

Nutritional Guide Per Serving

Calories 123
Fat (g) 1.6
Saturated .2
Unsaturated 1.4
Protein (g) 6.2
Carbohydrates (g) 22.7
Fiber (g) 4.4
Cholesterol (mg) 0
Sodium (mg) 156

Note: To save time, look for jarred roasted red peppers.

Recipe from the book “Latin Lover Lite” by Chef LaLa available at amazon.com and retailers near you.

INGREDIENTS

36 ounces granny smith apples

5 ounces honey

1 each lemon, juiced

¼ teaspoon ground cinnamon

METHOD

* Wash apples. Peel and core apples. Slice apples thru ¼ inch thick to resemble orange sections.

* In a medium bowl, mix together the apples, honey, lemon juice and cinnamon.

* Divide mixture and spoon into four separate baking containers or one pie container.

* Arrange apple segments in a uniform and neat order.

* Bake in a preheated oven at 375° for 15 minutes until tender and golden brown on top.

Makes 2½ cups

Note: When using decorative backing dishes, this simple dish can have a dramatic presentation

Servings 4

Nutritional Guide Per serving

Calories 272
Fat (g) .9
Saturated .2
Unsaturated .7
Protein (g) .6
Carbohydrates (g) 72.6
Fiber (g) 7.19
Cholesterol (mg) 0
Sodium (mg) 2

Recipe from the book “Latin Lover Lite” by Chef LaLa available at amazon.com and retailers near you.

Sorry, this entry is only available in Spanish.

Sorry, this entry is only available in Spanish.

Chef LaLa to Host the closing hour

DECEMBER 24 from 3-9 p.m.
A six hour LIVE holiday extravaganza!

Since 1964 the Commission has produced a Holiday Celebration in the Dorothy Chandler Pavilion of the Music Center on December 24th from 3:00 p.m. to 9:00 p.m. The program honors the spirit of many cultures and holiday traditions through music, song and dance.

Community and professional choirs, music ensembles, folk and traditional artists, and dance companies perform for an audience in the Dorothy Chandler Pavilion while the program is broadcast live throughout Southern and Central California on KCET.

Attendance and parking are free. No reservations or tickets are necessary. Doors open at 2:30pm. Seating is first come, first served. Attendees can arrive at any time and stay as long as they wish.

Holiday Celebration attendees are invited to bring canned and packaged goods to the Music Center the day of the show to support the Los Angeles Regional Foodbank. A list of MOST WANTED ITEMS is available here. Bring non-perishable food items and deposit in bins at the Music Center Plaza.

If you plan on watching the celebration at home DONATE ONLINE by clicking the Food Bank logo (above).

Since 2002 the Commission has produced a one-hour television special of selected Holiday Celebration performances for national broadcast by PBS.  Over 10,000 people attended last year. 

http://www.lacountyarts.org/hc/08/hosts/hosts.html

As Seen on ABC Chicago

http://abclocal.go.com/wls/video?id=6499778

© All rights reserved

Makes 8 – ½ cup servings

Ingredients

2 pounds Baby red potatoes, unpeeled

¼ cup Low fat buttermilk

1 tablespoon Canned chipotles in adobo, sauce only

½ teaspoon Salt

½ teaspoon Black pepper

Preparation:

Place potatoes in stockpot, add water to cover, cook until tender. Drain water , return potatoes to stockpot. Cut the potatoes in four, transfer to a bowl and slightly mash with spoon (big chunks). Add buttermilk, chipotle sauce, salt and pepper. Fold Ingredients together to combine. Cook until completely heated through. Return to pan and heat covered when ready to serve, or place in the oven, covered, at 250° for 15 minutes.

When you mix your potatoes mix them as little as possible because the more you mix them the stickier they will become.

Chipotle peppers in adobo sauce can be found in the Hispanic section or the canned chile pepper section of the grocery store.

For chaffing dish service - for moister potatoes, add more buttermilk or chicken stock.

Calories	95
Total Fat	.5
Saturated Fat	.2
Monounsaturated Fat	0
Polyunsaturated Fat	.1
Cholesterol	1
Sodium	164
Total Carbohydrate	21
Dietary Fiber	2
Protein	2.7