Newsletter: Fall/Winter, 2010

Chef Shelley Partners with SD Spady Elementary

Chef Shelley is pleased to announce she has partnered with SD Spady Elementary in Delray Beach as their “volunteer chef” as part of the “Chefs Move to Schools” program to fight childhood obesity. On a monthly basis, Chef Shelley will be educating students and PTA members on healthy food choices and nutrition, providing cooking demonstrations, helping with the school’s vegetable and herb gardens, and other endeavors to promote wellness. Chef Shelley will also attend the Palm Beach County School District’s Menu Committee and Wellness Committee meetings. “I have been very impressed with the efforts the District has made to date. They are very proactive and the nutrition staff, teachers and parent volunteers are very dedicated to the cause,” states Chef Shelley.

Chef Shelley presented “Apples” to 18 6-to-9-year olds in October at SD Spady. Her presentation covered where apples come from, how they get to the supermarket, various types of apples, and different things to make with apples. She also discussed cinnamon and where it comes from, and the kids got to see and feel a cinnamon stick and smell ground cinnamon. At the end of the presentation, the students tasted 3 different types of apples (with a sprinkle of cinnamon) and voted on stickies for their favorite.14 out of 18 voted for the Granny Smith. November’s presentation will cover the “three sisters,” which is the name the Native Americans gave to corn, squash and beans, the staples of their diet years ago.

Chef Shelley Joins Localecopia and Tours The Breakers’ Herb Garden

Chef Shelley has joined Localecopia, a nonprofit organization whose mission is “to support the local economy, to capitalize on group synergies, promote environmental awareness, initiate sustainable practices, lessen our carbon footprint and to create a new business model that will continue to grow into other local communities.” The founders of this organization are two gentlemen from The Breakers hotel in Palm Beach. Members of Localecopia consist of the agricultural and hospitality industries, schools and government. For more info, visit www.localecopia.org.

Spam Carving Contest

What do personal chefs do at their national conference for fun? This year the United States Personal Chef Association (USPCA) held its Spam carving contest. There were 12 participants that diligently carved away for an hour to produce the creative designs.

Food Scientists Engineer Food to Want More

Remember the slogan “No one can eat just one” for Lays potato chips? That’s an old commercial, and years ago it was probably just a marketing slogan then, but today, it can be taken literally. Think about it. Are there any foods that you can literally not just eat a small amount or you find irresistible? So what is it about some foods that make you want more and more? Scientists are now spending billions of dollars to engineer foods before they go into restaurants and grocery stores. The fat, sugar and salt combinations stimulate us to eat more and more, thus causing us to overeat. Ingredients are manipulated to make the product taste better. When food is “super tasty,” it’s hard to say no to it. Sometimes it is just the “good mouth feel” like the texture, crunch. Bottom line: It messes with our brain and causes us to overeat. Go to: combat this, stay away from “trigger foods.” For more info: today.msnbc.msn.com

Overuse of Antibiotics in Animals by Farmers Lowering Human Resistence to Antibiotics

The Food and Drug Administration urged farmers on Monday (June 28) to stop giving antibiotics to cattle, poultry, hogs and other animals to spur their growth, citing concern that drug overuse is helping to create dangerous bacteria that do not respond to medical treatment and endanger human lives.  The FDA issued a draft of its guidance, and the public has 60 days to comment on the draft.

U.S. farmers routinely give antibiotics to food-producing animals to treat illnesses, prevent infection and encourage growth. The drugs are often added to drinking water and feed. The Union of Concerned Scientists estimates that 70 percent of antibiotics and related drugs used in the United States are given to animals. (Washington Post) To read the full article: washingtonpost.com

Don’t Underestimate Your Children’s Palate

Whenever I do a cooking demonstration where I give out samples, there’s always a child that wants to taste and I hear the parent say to their child, “You won’t like that” or “You don’t like that.” The child tastes the sample and then wants more or tells their mom or me they like it. Parents — please don’t underestimate your kids’ tastes. By you telling them they won’t like it, they will take your lead and think that it tastes bad or is not good for them. Encourage them to try new things and give them the opportunity.

Food Banks Need Donations

As Thanksgiving approaches, we give thanks for all our fortunes: food, family, shelter. It is also a detrimental time that we help out those that are less fortunate; who don’t have food, family or shelter. Chef Shelley supports two food pantries: CROS Ministries (Caring Kitchen) and The Pantry of Broward by donating 10% of her sales. If you would like to help out with a donation of canned goods or packaged foods, or a cash donation, Chef Shelley would be happy to pick it up and deliver it. Your help is greatly appreciated.

Holiday Recipes

Cranberry Pumpkin Bread

• 2 eggs
• 2 cups sugar
• 1 cup canned pumpkin
• ½ cup vegetable oil
• 2¼ cups all-purpose flour
• 1 Tbsp. pumpkin pie spice
• 1 tsp. baking soda
• ½ tsp. salt
• 1 cup chopped fresh or frozen cranberries

In a mixing bowl, beat eggs and sugar. Add pumpkin and oil; mix well. Add dry ingredients; stir just until moistened. Fold in cranberries. Spoon into 2 greased 8½” x 4½” x 2½” loaf pans. Bake at 350 degrees for 50-55 minutes or until bread tests done. Cool in pans 10 minutes before removing bead to wire racks.

This is one of my favorite recipes and so easy to make!

Orange-Rum Pecan Pie

• 3 eggs, slightly beaten
• ½ cup sugar
• ½ cup brown sugar
• 1 cup light corn syrup
• 1 tsp. vanilla
• ½ tsp. salt
• 1 tbsp. butter, melted
• Zest from one orange
• 1 tbsp. fresh orange juice
• 1 tbsp. dark rum
• 1 cup pecans
• 1 9-inch pie crust, baked

1. Mix all ingredients except pecans together in a bowl.
2. Stir in pecans and pour into crust.
3. Bake at 350 for 45 to 50 minutes until filling is almost firm. Filling will set as pie cools.
4. Serve pie at room temperature or cold with vanilla ice-cream or a dab of whip cream (optional).

Note: Do not heat the pie.

October Is...

November Is...

(Source: foodreference.com)