Fall FlavorsThe Fabulous

Flavors of Fall

Seasonal Soups, Salads

and sides

Taste Of Art by Rosa Maria

Rodriguez “Art Collectors”

CONTENT

Editorial 4

Rewconnecting Fami-lies, One meal at a

timer 6

The Fabulous Flavors of Fall

10

Recipe Remix15

Seasonal Soups, Sal-ads and sides 19

What You Miss Without Nutrient-Rich Lean Beef

25

Fuel for Fitness

26

Maintaining Bone Health 28

Fresh and Tasty School 30

Dinners Make a Dife-rence

32

Taste Of Art by Rosa Maria Rodriguez “Art Collectors”

34

Every autumn outdoor enthusiasts bear witness to the beautiful show of color and the wonder of Mother Nature. Although spring, summer and winter offer their share of natural splendor, perhaps no season offers the aesthetic appeal of autumn.

The sound of classroom bells and the roar of school buses mark the end of summer and the return of our hec-tic daily routines. Hispanic traditions can live on in our modern day lifestyle both in the kitchen and at the din-ing room table. With easy to use products, even the kids can help prepare unforgettable dishes while you share stories about your family and ancestors. Cooking with the kids is a fun way to help them to devel-op their skills: reading, addition, measurements and fractions, multiplication and even problem solving.

Today’s families are busier and more budget conscious than ever. Each family member has a host of activi-ties filling the calendar and responsibilities that make it challenging to find quality time together. And with everyone working harder to make ends meet, the most significant “connecting time” can get shoved out of family life -- dinnertime! Only one in five American families regularly sit down to dinner together. Fam-ily Day, celebrated this year on Sept. 27, is a national recognition that dinnertime is key to parenting power!

Celebrate the Majesty of Autumn

Every autumn outdoor enthusiasts bear witness to the beautiful show of color and the wonder of Mother Nature. Although spring, summer and winter offer their share of natural splendor, perhaps no season offers the aesthetic appeal of autumn.

The sound of classroom bells and the roar of school buses mark the end of summer and the return of our hec-tic daily routines. Hispanic traditions can live on in our modern day lifestyle both in the kitchen and at the din-ing room table. With easy to use products, even the kids can help prepare unforgettable dishes while you share stories about your family and ancestors. Cooking with the kids is a fun way to help them to devel-op their skills: reading, addition, measurements and fractions, multiplication and even problem solving.

Today’s families are busier and more budget conscious than ever. Each family member has a host of activi-ties filling the calendar and responsibilities that make it challenging to find quality time together. And with everyone working harder to make ends meet, the most significant “connecting time” can get shoved out of family life -- dinnertime! Only one in five American families regularly sit down to dinner together. Fam-ily Day, celebrated this year on Sept. 27, is a national recognition that dinnertime is key to parenting power!

Celebrate the Majesty of Autumn

We decided to make our information available via

the web, so that another tree won’t be dead, we believe in go-ing green, so our plant can be pristine. If you can say it on the web, it will go straight to your head. We know that we are small, but like to see the trees to grow tall. Nature is here not to destroy and conquer, but here instead to enjoy and wonder. Thru nature we get our foods and nutrition. So we should respect our moth-er earth, because without her, we will have no future vision.

Publisher & Editor Isabel Delgadillo

Assistant EditorGilbert Velez

ContributorsAlfred Soto

CPALinda Medlock

Legal AdvisorDavid Kern PC

Taste of Art EditorRosa Maria Vazquez

A Easycomputing LLC915 881 7488

709 El Parque DrEl Paso, TX 79912

If busy schedules and digital dis-tractions are getting in the way

of family time, help is on the way. Unilever, maker of many leading food brands, recently unveiled The Family Dish, a program aimed at helping busy families discover the joys of cooking together.

Anna Marie Cesario and Lauren Dellabella, experts from the Unile-ver Consumer Kitchens, agree that cooking is a great creative outlet, and that the simple acts of mix-ing and measuring together can lead to amazing conversations and memories that last a lifetime. Their advice is:

—Get Them to Plug Into You. Make the experience as meaning-ful as possible by designating the kitchen as a “technology-light” zone. Have them use their laptop or Smartphone to access favorite recipes, but no texting allowed. This is your chance to simply cook, connect and spend quality time together.

—Redefine Text(ing). Demon-strate the basics by cooking alongside them. Start by teach-ing them to read a recipe all the way through. Show them the importance of paying attention to measuring and the difference between ingredients. And, be sure to touch on the importance of food safety with hand wash-

ing and proper handling of raw foods such as eggs, meat and poultry.

—Celebrate Success. Encourage and celebrate their culinary creations and remember it’s the effort, not the outcome that’s important. Remember that even the simplest of time spent together in the kitchen can turn into the best of memories ... and good food!

These easy-to-prepare recipes, from Unilever Consumer Kitch-ens, are designed to help families save time and money using quality staples likely already in their pantries. For information and inspiration, www.TheFamilyDish.com has tips, time-saving family-friendly recipes, and videos of real moms cooking with their families. Get additional inspiration by following Anna Marie and Lauren on Twitter @kitchendishin.

Succulent Chicken Parmesan

A delicious, easy to prepare dish the whole family will enjoy.

4 servings

Prep Time: 10 minutes

Cook Time: 23 minutes

1/4 cup Italian seasoned dry

bread crumbs

1/4 cup grated Parmesan

cheese

4 boneless, skinless chicken

breast halves (about 1-1/4 pounds)*

1/4 cup Hellmann’s or Best

Foods Real Mayonnaise

1/2 cup Ragu Old World Style

Traditional Pasta Sauce

1/2 cup shredded mozzarella

cheese (about 2 ounces)

Preheat oven to 425°F.

Combine bread crumbs with Parmesan cheese in shallow dish; set aside.

Add chicken and mayonnaise to large plastic bag; shake to evenly coat. Remove chicken, then lightly coat in crumb mix-ture. Arrange chicken on baking sheet.

Bake 20 minutes. Evenly top chicken with pasta sauce, then mozzarella cheese. Bake an additional 3 minutes or until chicken is thoroughly cooked and cheese is melted.

*For smaller portions, use an equal weight of chicken tenders.

Chicken & Broccoli Alfredo

A family-pleasing dish that’s also delicious with shrimp.

4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

3 tablespoons I Can’t Believe It’s Not Butter! Spread, divided

1 pound boneless, skinless chicken breasts, cut into cubes

1/2 cup finely chopped red bell pepper

2 cups fresh or thawed frozen broccoli florets

1 3/4 cups water

1/2 cup milk

1 package Knorr Pasta Sides — Alfredo

Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5

minutes or until chicken is thoroughly cooked. Remove chicken and set aside.

Melt additional 2 tablespoons Spread in same skillet over medium heat and cook red pepper 1 minute or until tender. Stir in broccoli, water and milk. Bring to a boil over high heat. Stir in pasta sides Alfredo. Return to a boil, then cook over medium heat, stirring occasionally, 8 minutes or until pasta is tender.

Return chicken to skillet; heat through.

Peanut Butter & Jelly Parfaits

Great for an after-school snack or a fun dessert.

6 servings

Prep Time: 15 minutes

1/2 cup reduced sugar grape jelly

1 1/4 cups nonfat vanilla yogurt

1/2 cup Skippy Natural

Super Chunk or Creamy

Peanut Butter Spread

1 cup low fat granola cereal

1 medium banana, sliced

1 cup sliced strawberries

Microwave jelly at HIGH 30 seconds or until melted. Drizzle 1 tablespoon down sides of each parfait glass; set aside.

Combine yogurt with peanut butter in medium bowl. Spoon 1/2 of peanut butter mixture into each parfait glass. Top each with 2 tablespoons cereal, then 1/2 of the fruit; repeat. Drizzle with remaining jelly. Garnish, if desired, with mint leaves.

Fall brings a whole new set of flavors to the table, and that’s reason enough to celebrate with friends.

Award-winning celebrity chef and cookbook author Mi-chael Chiarello has created some delicious seasonal dishes that make the most of autumn’s bounty and make it easy to entertain.

“If you want to create beautiful food for your friends and family, the most important thing you can do is start your recipes with the best possible ingredients,” says Chiarello. “Progresso makes it easy to fill your pantry with the very finest ingredients.” Using Progresso 100% natural broth and panko bread crumbs, Chiarello has created dishes with exceptional flavor and paired them with the award-winning wines of the Cavit Collection.

Find more seasonal recipes at www.progressofoods.com and www.cavitcollection.com.

Turkey Scallopini and Squash Ravi-oli with Cranberry Brown Butter

Makes 8 servings

Prep Time: 10 minutes

Start to Finish: 30 minutes

8 portions boneless turkey breast (4 ounces each)

1/4 cup extra virgin olive oil

1/4 cup all-purpose flour

2 eggs, beaten

2 cups Progresso plain panko crispy bread crumbs

1 stick (8 tablespoons)

unsalted butter

1 package (18 ounces)

frozen squash ravioli

1/4 cup finely chopped fresh sage or 2 teaspoons dried sage

1 1/2 cups fresh cranberries

3 tablespoons dark molasses

1/4 cup balsamic vinegar

1 cup Progresso chicken broth or reduced-sodium

chicken broth

Salt and pepper

Bring 4 quarts lightly salted water to a boil in a large pot.

Between two sheets of plastic wrap, pound turkey breast pieces to an even 1/4-inch thickness with a meat mallet. If you don’t have a meat mallet, the back of a frying pan will work fine. You can do this a day ahead and leave them stored in the plastic wrap, folded over on each other. You can also ask a good butcher to cut and pound the turkey for you.

Heat olive oil in a large sauté pan over medium-high heat. Lightly coat turkey pieces with flour, and pat off excess; dip in beaten eggs and then dredge in bread crumbs. When oil is hot and bubbling, add turkey pieces. Do not crowd the pan. Let brown about 1 minute, then turn to cook the second side, another 30 seconds. The turkey will cook very quickly and will dry out if overcooked. When done, remove to a bak-ing sheet or platter and keep warm. Do not wash sauté pan!

To make the sauce, add butter to sauté pan and place over

medium-high heat. At the same time, drop ravioli into the boil-ing water. When butter begins to turn light brown, add fresh sage. Stir for a few seconds; then add cranberries, and sauté until skins begin to burst. Add molasses, balsamic vinegar and broth, scraping bottom of the pan to pick up all the flavor of the turkey. Simmer until cranberries are soft and the sauce coats the back of a spoon, about 2 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning be-fore you pour it over the turkey.

Test ravioli for doneness in about 3 minutes — pinch edges of dough; it should be tender. Drain. Divide ravioli among hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them.

Tip: The sauce must be put together very quickly, so have all the ingredients premeasured and ready at the side of the stove.

Enjoy with Cavit Riesling or Pinot Noir.

Roasted Butternut Squash Soup

Makes 4 servings

Prep Time: 30 minutes

Start to Finish: 60 minutes

Roasted Winter Squash

2 tablespoons butter

2 cups diced (3/4-inch) raw winter

squash (butternut, hubbard, acorn)

Salt and pepper

Soup

2 tablespoons extra virgin olive oil

1/2 cup diced onion

1/4 cup diced celery

1/4 cup diced carrot

1 cinnamon stick

Sea salt and freshly ground pepper

1 carton (32 ounces) Progresso

chicken broth (4 cups)

1/2 teaspoon ground toasted

coriander, if desired

1 1/2 cups Roasted Winter Squash

(above)

1/2 cup half-and-half, if desired

2 tablespoons toasted pumpkin seeds

1/2 cup Progresso plain panko crispy

bread crumbs, toasted light brown

in sauté pan over medium heat

To make roasted winter squash: Heat oven to 375°F. Heat butter over medium-high heat in an ovenproof sauté pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Pureé in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.

To make soup: Heat olive oil in large saucepan over medium heat until hot. Add onion, celery, carrot and cinnamon stick; sauté until soft but not brown, about 10 minutes. Season with salt and pepper. Add broth and coriander; bring to a boil. Sim-mer for several minutes. Stir in reserved squash until smooth; simmer gently to let flavors meld, about 10 minutes. Discard cinnamon stick.

Pureé soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)

Return soup to pan and reheat gently. Add half-and-half. Adjust seasoning with salt and pepper. Top each serving with pump-kin seeds and toasted bread crumbs.

Tip: Depending on how rich you want it, or how cold it is outside, you can use cream, yogurt or mascarpone instead of half-and-half.

Enjoy with Cavit Chardonnay.

Mama Chiarello’s Stuffed Eggplant

Makes 4 servings

Prep Time: 30 minutes

Start to Finish: 1 hour 20 minutes

1 large eggplant

3 tablespoons extra virgin

olive oil

1/2 teaspoon grey sea salt

1/4 teaspoon black pepper

1/2 pound ground beef

1 onion, diced small

(about 1 cup)

1 red bell pepper, diced small

(about 1 cup)

3 cloves garlic, finely chopped

1/2 cup chopped fresh parsley

1/2 cup chopped fresh basil leaves

1 1/4 cups grated pecorino Romano

cheese

1/2 cup Progresso plain panko

crispy bread crumbs

1 whole egg

2 chopped tomatoes

Heat oven to 350°F.

Cut eggplant in half and scoop out center, leaving enough meat ins¬¬ide the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.

Meanwhile, in medium sauté pan, heat 1 tablespoon olive oil over medium heat. Salt and pepper the beef. Add seasoned ground beef to pan, and sauté until all of its liquid is evapo-rated and beef begins to brown slightly. Let cool briefly, and

Wine PairingWhen it comes topairing wine and food,there are some generalguide lines that willresult in great com -binations. However,every one’s sense oftaste is different andwhat tastes good to oneperson may not tastegood to another. If youfind a combination thatyou like, but it doesn’tfollow the guidelines,don’t worry — just enjoy! Part of the fun is experimenting withdifferent combinations to find the onesyou like best.For more wine pairing tips, visitwww.cavitcollection.com.

Fish — WhiteFish — Salmon/MeatyShellfishChicken — Baked/GrilledChicken — MarinatedTurkeyDuckHam/PorkSteakFruitSalad — Leafy/VegetableSalad — Dominant ProteinPasta — White SaucePasta — Red Sauce

Riesling

Pinot Noir

Pinot Grigio

Merlot

Lunetta Prosecco

Chardonnay

Cabernet Sauvignon

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chop cooked beef so that there are no large chunks of meat. In another medium sauté pan over medium heat, add remaining 2 tablespoons olive oil, and sauté the onion, pepper and garlic together in oil.

In bowl, mix together cooked eggplant, vegetables, beef, herbs, 1 cup cheese, 1/4 cup bread crumbs and egg. Fill scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.

Top with chopped tomatoes, remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pep-per. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.

Enjoy with Cavit Pinot Noir, Merlot or Cabernet Sauvignon.

Photo: Chef Michael Chiarello

Turn boring leftovers into exciting and delicious new dishes

What happens to the rest of the roast chicken that didn’t get eaten at dinner? Or the extra rice or couscous the family couldn’t finish? It might get pulled out a few days later for a meal of boring leftovers that will be met with groans. Or it could just be forgotten. In fact, nearly 15 percent of the food purchased for meals ends up being thrown away.

Why toss out perfectly good food — and potentially hundreds of dollars each year — when you can use those ingredients to create a whole new recipe?

Once cooked, many remains of a meal will stay fresh for up to a week — and some even taste better the second time around. These recipes use common extra ingredients, along with Pom-peian olive oils and vinegars, to turn them into exciting new recipes.

For more recipe ideas and coupons, visit www.pompeian.com.

Herbed Olive Chicken PastaServes 4

6 ounces dry whole grain penne

or rotini pasta

1 cup cooked chicken breast

meat, cut into bite-size pieces

1 cup grape tomatoes, quartered

24 pitted Kalamata olives, or your favorite variety,

coarsely chopped

1/4 cup Pompeian Extra Virgin Olive Oil

4 medium garlic cloves, minced

1/4 cup chopped, fresh basil leaves or 1 tablespoon dried

basil leaves, crumbled

1 tablespoon chopped, fresh rosemary leaves or

1 teaspoon dried rosemary leaves, crumbled

1/8 to 1/4 teaspoon crushed red pepper, optional

Salt and pepper to taste

2 ounces feta cheese, crumbled (1/2 cup)

Cook pasta according to package directions.

Remove pan from heat. Place chicken in a colander; pour pasta over chicken and shake off excess liquid. Return pasta and chicken to pan. Stir in remaining ingredients, except feta. Top with feta and toss gently, if desired.

Couscous Cakes with Fresh Mango-Ginger ChutneyServes 4

Chutney:

2 tablespoons Pompeian Extra

Light Tasting Olive Oil

1/4 cup finely chopped red onion

1 cup diced fresh or frozen, thawed mango

2 tablespoons sugar

2 tablespoons Pompeian Red

Wine Vinegar

1/4 teaspoon crushed red pepper

1 tablespoon grated ginger

Couscous Cakes:

1 1/3 cups water

2/3 cup original couscous

2 tablespoons grated lemon zest

1/2 cup chopped cilantro leaves

2 large egg whites

2 tablespoons all purpose flour

1/4 cup Pompeian Classic Mediterranean Olive Oil

1/2 teaspoon salt

Chutney: Heat 2 tablespoons oil in medium saucepan over me-dium heat. Cook onions 2 minutes. Stir in remaining chutney ingredients, except ginger, and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 5 minutes or until thickened, stirring frequently. Remove from heat, cool and stir in ginger.

Couscous Cakes: Meanwhile, bring water to a boil in a small saucepan over high heat. Remove from heat, stir in couscous and salt, cover and let stand 5 minutes. Fluff with a fork and let stand 5 minutes to cool. Combine couscous, cilantro, egg whites, flour, and lemon zest in a medium bowl.

Heat 2 tablespoons oil over medium heat. Working with half of the couscous mixture, spoon about 2 tablespoons into skillet to make a mound, repeat, making 8 mounds total. Flatten slightly using the back of a spoon and cook for 3 minutes each side or until golden. Drain on paper towels. Repeat with remaining oil and couscous mixture.

Serve the couscous cakes with mango chutney.

Basil-Rosemary Turkey Panini

Serves 4

12 ounces Italian bread, cut in

half lengthwise

Dressing:

1/3 cup Pompeian Extra Virgin Olive Oil

2 tablespoons Pompeian Red

Wine Vinegar

1 tablespoon Dijon mustard

1 tablespoon fresh, chopped rosemary or 1 teaspoon

dried rosemary leaves, crumbled

2 medium garlic cloves, minced

Salt and pepper to taste

1/8 teaspoon dried pepper flakes,

optional

1/2 cup chopped, fresh basil or

2 1/2 t tablespoons dried basil leaves

Filling:

1 cup thinly sliced leftover cooked turkey or chicken

(about 5 ounces)

1 large tomato, thinly sliced

4 slices Monterey Jack cheese

with peppers, provolone, or mozzarella (about 3 ounces total)

Whisk all dressing ingredients, except basil, in small bowl. Lightly brush outside of bread halves with 1 tablespoon dress-ing mixture and place, cut side up, on a clean work surface. Stir basil into dressing mixture and spoon over bottom half of bread. Arrange turkey, tomato, and cheese on top. Sprinkle lightly with salt and pepper, if desired. Top with remaining bread half and press down firmly to adhere.

Heat large, nonstick skillet over medium low heat until hot. Place sandwich in skillet, cover with a sheet of foil, top with a dinner plate and several bread plates (This will weigh the sandwiches down, to help cook evenly and absorb flavors.) Cook 8 minutes on each side, or until golden brown and cheese is beginning to melt.

Place on cutting board, and using a serrated knife, cut into four equal pieces.

Simple Substitutions

Did you know that olive oil can be substituted for butter and other saturated fats? Pompeian Extra Light Tasting Olive Oil can easily be used instead of butter when baking and grilling, and has a high enough smoke point that it is great for sautéing and frying, as well.

Here’s how to make the switch.

Butter/Margarine Olive Oil

1 teaspoon 3/4 teaspoon

1 tablespoon 2 1/4 teaspoons

2 tablespoons 1 1/2 tablespoons

1/4 cup 3 tablespoons

1/2 cup 1/4 cup + 2 tablespoons

2/3 cup 1/2 cup

3/4 cup 1/2 cup + 1 tablespoon

1 cup 3/4 cup

2 cups 1 1/2 cups

1 tablespoon of butter has over three times the saturated fat as one tablespoon of olive oil. Butter has 7 grams of saturated fat versus 2 for olive oil per tablespoon.

(captions)

Herbed Olive Chicken Pasta

Couscous Cakes with Fresh Mango-Ginger Chutney

Basil-Rosemary Turkey Panini

Celebrate the change of seasons with a change in the menu. These recipes for soups, salads and sides featuring seasonal foods will be a welcome addition to the table. And they’re simpler and quicker than ever when from-scratch ingredients are paired with convenient prepared options.

Soups: Cooler weather heralds the return to warm, satisfying soups. Versatile German Potato Salad Soup is an easy main dish that takes advantage of ready-to-use canned German potato salad. Simply combine the potato salad with sautéed bell pepper and onion, beer and a meat choice, if desired. Ready in 30 minutes.

Tip: Top the soup with crunchy rye croutons and crumbled bacon.

Sides: Roasting enhances the flavor of vegetables and fills the house with enticing aromas. Hearty Roasted Vegetables is a colorful mix of red onion wedges, baby portobellos, butternut squash, Brussels sprouts and herbs, plus a jar of whole pickled beets. The sweet-tanginess of the beets adds a delicious new dimension to the roasted flavor profile.

Tip: Vary the herbs ... try sage and parsley, or other on-hand favorites.

Salads: Focus on seasonal textures, flavors and ingredients. Beet and Red Cabbage Salad is delicious and doubles up on nutrient-rich vegetables. Using jarred pickled beets and sweet and sour red cabbage, all of the pickling, slicing and shred-ding is already done. Crisp-tart apple and crunchy toasted pecans are added just before serving.

Tip: Try substituting pears for the apple, walnuts for the pe-cans. Or, sprinkle with crumbled goat cheese or blue cheese.

For more delicious seasonal menu ideas, visit www.auntnel-lies.com and www.READsalads.com.

Hearty Roasted Vegetables

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Makes 6 servings

1 jar (16 ounces) Aunt Nellie’s

Whole Pickled Beets,

well drained

1 medium red onion, cut into

10 wedges

2 cups baby portobello

mushrooms, cleaned and

stems trimmed

2 cups butternut squash pieces

(3/4-inch pieces)

2 cups Brussels sprouts, ends

trimmed and scored with

a cross cut

3 tablespoons olive oil

1 clove garlic, finely chopped

2 teaspoons chopped fresh

rosemary

2 teaspoons chopped fresh

thyme

1/4 teaspoon salt

1/8 teaspoon pepper

Preheat oven to 400°F. Place all vegetables except Brussels sprouts on a rimmed baking sheet (15 1/2 x 10 1/2 x 1-inch) and drizzle with olive oil. Add garlic, rosemary, thyme, salt and pepper; toss to coat. Roast in oven 15 minutes.

Add Brussels sprouts; stir and continue to roast until vegetables are tender and browned, about 30 minutes, stirring once. Ad-just salt and pepper to taste.

Beet and Red Cabbage Salad

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Makes 6 servings (about 3/4 cup each)

1 jar (16 ounces) Aunt Nellie’s Pickled Beets, whole

or sliced

1 jar (16 ounces) Aunt Nellie’s Sweet & Sour Red

Cabbage

1/3 cup red currant jelly

1/4 teaspoon ground cloves

1/4 cup thinly sliced green onions

1 cup chopped Granny Smith apple (about 1 small

apple)

1/2 cup chopped toasted pecans*

Salt and pepper

Drain beets and cabbage, combining both liquids in a small bowl. Pour 1/2 cup of the combined liquids into a small sauce-pan; discard remainder. Add red currant jelly and cloves to saucepan; whisk to combine. Bring to a boil; reduce heat and simmer until liquid is thickened and reduced to 1/3 cup, about 10 minutes. Cool.

Meanwhile, cut sliced beets in half, or whole beets into wedges. Toss beets, cabbage and green onions with cooled red currant dressing.

Just before serving, stir in apple and pecans. Season to taste with salt and pepper.

*To toast pecans, bake in a single layer on a rimmed baking sheet in preheated 350°F oven until fragrant, about 5 to 8 min-utes. Remove from baking sheet; cool.

German Potato Salad Soup

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Makes 4 servings (about 1 1/2 cups each)

1 cup chopped onion

1 cup chopped red bell pepper

1 tablespoon olive oil

2 cans (15 ounces each) READ German Potato

Salad, chopped*

1 bottle (12 ounces) beer, preferably a light ale**

3/4 cup reduced-sodium, fat free chicken broth

6 ounces (1 cup) diced ham, smoked turkey or

sliced smoked sausage, optional

1/2 teaspoon salt, optional

1/4 teaspoon pepper

1 tablespoon chopped parsley

Rye croutons, optional

Crumbled bacon, optional

Sauté onion and bell pepper in oil in a Dutch oven or 3-quart saucepan over medium heat until onion just starts to brown, 5 to 7 minutes, stirring occasionally.

Add potato salad, beer, broth and meat, if using; stir to com-bine. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley.

Serve topped with rye croutons and bacon, if desired.

*Note: To chop potato salad, remove top from can, insert clean

kitchen scissors into potato salad and snip until chopped.

**Substitute 1 can (14 ounces) chicken broth for the beer and chicken broth in the above recipe.

Looking for healthy and tasty meal options your entire family will

enjoy? Finding delicious, yet health-ful solutions for your family may be as close as your grocer’s meat case. Surprised? You may not realize all you miss when you don’t include meat in your diet. Beef is a high-quality protein that can help you get more nutrition from your calories, without sacrificing taste.

What’s all this about high-quality pro-tein, you ask? The fact is, not all foods contain the same type of protein. Lean meats, eggs and dairy products are considered complete, high-qual-ity sources of protein because they provide the full package of essential amino acids that your body needs to stimulate muscle growth and improve weight management. In fact, research indicates that increasing consumption of high-quality proteins may optimize muscle strength and metabolism, and ultimately improve overall health. But plant proteins such as grains, le-gumes, nuts and seeds are incomplete sources and can’t match up to the nutritional benefits of beef protein.

“Choosing lean beef as a source of high-quality protein can be a calorie-saver,” said Shalene McNeill, PhD, RD, executive director of nutrition research at the National Cattlemen’s Beef Association, which contracts to manage nutrition programs for the Beef Checkoff. “A three-ounce serv-ing of lean beef, which is about the size of a deck of cards, offers the most protein with the fewest calories when compared to plant proteins such as

What You Miss Without Nutrient-Rich Lean Beef

peanut butter, black beans and tofu. You would need to consume two to three times the calories provided in a serving of beef to get an equivalent amount of protein from a veggie burger.”

But protein isn’t lean beef’s only benefit. It’s also a nutrient-rich source of several important vitamins and min-

erals. In fact, you might call lean beef nature’s best tasting multivi-tamin – just one three-ounce serv-ing is a good or excellent source of 10 essential vita-mins and minerals including protein, zinc, vitamin B12, selenium, phos-phorus, choline, niacin, vitamin B6, iron and riboflavin. What’s more, there are 29 cuts of beef that meet govern-ment guidelines for lean and have less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 mil-ligrams of choles-terol per serving.

Want more great news? Lean beef is affordable, easy to find and a com-plete recipe for better health. Ac-cording to recent data, nearly two-thirds of Ameri-cans buy cuts of meat that are considered “lean” when they shop for food, which isn’t surprising given that the 29

lean cuts include some of Americans’ favorites like flank steak, tenderloin, T-bone steak and 95 percent lean ground beef.

Choosing lean beef can help keep your grocery bill lean too. Many of the lean cuts that are popular for everyday cooking, such as those from the round and loin, are comparably priced to other retail cuts. Among the leanest and most popular, the round cuts are incredibly affordable, with an average retail cost of $3.55 per pound—just 89 cents per 3-ounce serving.

Visit BeefItsWhatsForDinner.com for affordable, nutrient-rich recipes, including the Tenderloin, Cranberry and Pear Salad pictured. (http://www.beefitswhatsfordinner.com/Tender-loinCranberryPearSalad.aspx)

Photo as seen in “The Healthy Beef Cookbook,” published by John Wiley & Sons

Whether you’re a serious fitness buff or trying to get a little

more physical activity, you need to make sure your body has the fuel it needs to keep you going. Protein, Omega-3s and vitamins D and B12 go a long way toward boosting your workout, and can all come from one delicious little source – the egg. It’s easy to fuel up for fitness by incorpo-rating Eggland’s Best, America’s No.1 branded eggs, into a healthy diet.

• Protein.Thebodyneedspro-tein for energy and muscle develop-ment, especially during exercise, but not all proteins are alike. The proteins in foods and in the body are made up of 20 different amino acids. Nine of these amino acids are considered essential – which means that your body doesn’t make them on its own, so you need to get them from food. The proteins in eggs are considered complete proteins – eggs can supply all the essential amino acids, replen-ishing those used during exercise.

• Omega-3s.Researchindicates that Omega-3s may play an important role in maintaining cardiovascular health by lowering serum cholesterol, triglyceride and low density lipoprotein levels. They are also reported to be beneficial for brain and eye function, and a healthy immune system.

• VitaminsDandB12.VitaminD helps the body absorb calcium, which is critical to maintaining strong bones and muscle strength. It is also important for body tissue health and maintaining healthy body fat levels. Vitamin B12 is important for healthy protein metabolism, as well as cardiovascular and nervous system health. It is also needed to convert

carbohydrates, fats and proteins from food into energy.

EB eggs contain four times more Vitamin D and over three times more Omega-3s compared to ordinary eggs. They also have high levels of Vitamin

B12 and Vitamin E, and they contain 25 percent less saturated fat and 19 percent less cholesterol than regular eggs.

For more on getting the fuel you

Fuel for Fitness

1/2 teaspoon dried oregano

1/4 teaspoon salt

1 plum tomato, sliced

2 tablespoons Feta cheese, crumbled

1/4 red onion, thinly sliced (op-tional)

need to stay fit, and for more deli-cious recipes, visit www.egglands-best.com.

Tomato, Spinach and Feta Omelet

Makes 2 servings

4 large Eggland’s Best eggs

1 cup baby spinach, chopped

Combine eggs, spinach, oregano and salt in a medium bowl. Beat until well blended.

Lightly coat a 9-inch nonstick skillet with cooking spray, heat over me-dium heat.

Pour egg mixture into skillet. Cook until bottom is lightly browned and firm, about 5-6 minutes.

With a spatula, flip the omelet to the other side and cook 3 minutes more.

Transfer omelet to a platter. Sprinkle tomatoes and cheese on one half (and onions, if desired) and fold over other half to cover.

Let stand 1 minute to warm tomatoes and cheese. Cut in half.

You may not know this, but your bones play an important role in

your overall health. They not only give the body a frame that lets you move, bones store minerals that are vital to the function of other life-sustaining systems.

According to the Office of the Surgeon General, an estimated 10 million Americans over age 50 have osteoporosis or “thinning of the bones,” while another 34 million are at risk. The National Osteoporosis Foundation says that approximately one in two women, and up to one in four men over age 50 will suffer

an osteoporosis-related fracture in their remaining lifetime.

Bone health needs to be a priority for people of all ages. One simple way to improve bone health is to make sure your diet includes bone-building nutrients like calcium, Vitamin D and phytonutrients.

According to a newly released report by the Nutrilite Health Institute, “America’s Phytonutri-ent Report: Bone Health by Color,” Americans who fall short in meet-ing their daily fruit and vegetable intakes are also likely missing out

on other nutrients that contribute to bone health.

“It’s like a double impact – if you fail to eat enough fruits and vegetables, you are also likely not getting enough bone-building nu-trients like calcium and vitamin D from all food sources in your total diet either,” said Keith Randolph, Ph.D., Technology Strategist for Nutrilite.

Phytonutrients and Bone Health

Maintaining Bone Health

Along with vitamins, minerals and fiber, fruits and vegetables contain plant-based compounds known as phytonutrients that research sug-gests provide a range of potential health benefits, including bone health. “The research highlights the importance of the variety of the fruits and vegetables. Everyone can benefit by eating fruits and vegetables that span a broad color spectrum,” said Randolph.

Here are some foods that provide phytonutrients for each color category.

• Green

o Phytonutrients: EGCG, lutein/zeaxanthin, isoflavones.

o Key Food Sources: tea,

spinach, soybeans

• Red

o Phytonutrients: lycopene.

o Key Food Sources: toma-toes and tomato products

• White

o Phytonutrients: quercetin.

o Key Food Sources: onions

• Yellow/Orange

o Phytonutrients: beta-carotene, hesperitin, beta-crypto-xanthin.

o Key Food Sources: carrots, oranges and orange juice

“Bone is an active tissue in the body, and fortunately just like other muscles and tissues, there are ways adults of all ages can protect and keep their bones healthy,” says Amy Hendel, Nutri-lite’s Phytonutrient Coach.

To help promote better bone health, Hendel, a registered physi-cian assistant and health/well-ness expert, offers some tips for people at any age:

• EataCalciumandVitaminD-Rich Breakfast. Start your day with breakfast foods like lower-fat dairy, soy milk, yogurt and calcium-fortified orange juice and cereals for bone-healthy nutri-ents.

• AddColortoMeals.Tosssome phytonutrient-rich foods into meals. If you like soup, consider adding kale, broccoli or turnip greens, which also provide bone-building calcium.

• Exercise.Keepinmindthat diet alone will not keep your bones dense and strong. A weight-bearing exercise program

that includes walking, jogging or running, and use of free weights, is important for bone health.

• MeettheDailyPhytonu-trient Goal. A good goal for most individuals is to consume 10 serv-ings of fruits and vegetables daily. For those having trouble getting enough fruits and vegetables into their diet, natural, plant-based supplements which contain phytonutrients can help close the phytonutrient gap.

For more information about Nut-rilite Nutritional Supplements and to get more practical tips, visit www.nutrilite.com/color.

Finding school lunch ideas that stay fresh can be challenging. But with a few simple solu-

tions, you can provide your kids delicious and tasty sandwiches.

The Bread. Be sure to choose the right bread for your sandwich. Keep in mind that the more moisture in the fillings, the drier and denser the bread should be. Breads with thick crusts work perfectly, or swap your regular bread for flour tortillas, bagels, English muffins or pitas. Grill or toast the bread to add crunch and flavor. Keep wet ingredients from making your sandwiches soggy by adding a light layer of butter to the bread. Get creative with cookie cutters for fun

sandwich shapes!

The Ingredients. To keep sandwiches crispy and deli-cious, the “Fresh Squad” freshness experts at Hillshire Farm suggest placing a single layer of lunchmeat on each slice of bread, then spreading the condiments on those. The meat creates a barrier between the bread and the rest of the ingredients. Cheese also works nicely as a barrier. One rule of thumb is to never place tomatoes directly on the cheese – the juice from the tomatoes will make the cheese soft and cause the bread to become soggy. Instead, place tomatoes in between lettuce slices. Cucumbers are also great alternatives for lettuce.

Fresh and Tasty School

The Storage. Another good defense against soggi-ness is to pack the separates and let the kids make the sandwiches at school. Bread goes in one bag or container, meat and vegetables in another, and throw in little restaurant packets of mayo or mus-tard. The Fresh Squad suggests insulated lunch bags as the best choice for school lunches. Some insulated lunch bags are equipped with freezer packs. If not, try freezing juice boxes or reusable bottled waters instead of adding freezer packs. The boxes or bottles will thaw to provide a refresh-ing beverage and keep the sandwich fresh.

Sometimes the simplest ideas work best. To get more quick and easy recipes, product information or additional freshness tips from the Hillshire Farm Fresh Squad, visit www.gomeat.com.

The Back to School BagelwichYield: 1 sandwich

4-6 slices Hillshire Farm Deli Select Ultra Thin Honey Ham

1 bagel

2 teaspoons cream cheese

1 teaspoon honey mustard

1 thin slice beefsteak tomato

6 thin cucumber slices

Split bagel, spread each cut half with 1 teaspoon cream cheese.

On each half of bagel, layer half of each of the ingredients in this order: Hillshire Farm Deli Select Ultra Thin Honey Ham, honey mustard, tomato, and cucumber slices.

Join the two halves together. Cut in half and wrap.

Whether you’re sit-

ting down to a macaroni and cheese dinner or a three-course meal, the simple act of eating din-ner with your kids has a pow-erful impact on the whole family.

Almost two decades of research by The National Center on Addiction and Substance Abuse (CASA) at Columbia University has consistently found that the more often kids eat dinner with their families, the less likely they are to smoke, drink or use drugs.

Studies show that kids who have family dinner five times a week are:

• 45percentlesslikelytodrinkand66percentless likely to do drugs.

• MorelikelytogetA’sandB’sinschool.

• Morelikelytothinktheirparentsareproudof them.

“The power of the family dinner comes not from the food on the plate but from who’s at the table and what’s happening there. The emotional and social benefits that come from family dinners are

priceless,” said Kathleen Ferrigno, CASA’s Director of Marketing and head of CASA Family Day — A Day to Eat Dinner with your Children. “Having dinner as a family is one of the easiest ways to create routine opportunities for parental engagement and commu-nication, two keys to raising drug-free children.”

Even with busy schedules, it’s easier than you think to have a regular family meal. Here are some tips from CASA and Stouffer’s:

• Planmealstogether.

• Makeadate—scheduleitonthecalendar.

• Cooktogether.

• Unplugduringdinnerandtalk.

Save time making dinner with family-friendly entrées such as Stouffer’s Easy Express Cheesy Garlic Lasa-

Dinners Make a Differ-ence

gna. This dish of freshly made pasta layered between mozzarella cheese, seasoned beef and a rich garlic tomato sauce is ready in only 18 minutes. While it’s cooking, make a Creamy Parmesan Romaine salad and a simple Fruit Salad for a delicious dinner the whole family will enjoy.

Conversation Starters

Looking for a way to engage in conversations with your kids? Use these conversation starters for a fun way to get everyone talking.

• Wherewouldyougoforadreamvacation?

• Ifyoucouldhaveanysuperpower,whatwould it be?

• Whatisonethingyoucouldabsolutelynotlive without?

• Ifyoucouldliveinanytimeperiod,whichone would it be?

• Whatisyourfavoritethingyoulearnedto-day?

• Whatisonethingyouwanttoaccomplishinyour lifetime?

• Whatbookareyoureadingrightnow?Whatdo you like about it? What do you dislike about it?

Remember, dinner makes a difference, so be sure to take your seat at the dinner table often. For more tips on raising drug-free kids and creative ideas for

family dinners, visit these websites: www.letsfixdin-ner.com and www.casafamilyday.org.

Creamy Parmesan Romaine

Preparation Time: 10 minutes

Cooking Time: 12 minutes

Cooling Time: 10 minutes

Servings: 4

2 slices whole-wheat bread

(about 2 ounces total),

cut into 1/2-inch cubes

8 cups chopped romaine lettuce

1 cup sliced cucumber

1/2 cup thinly sliced red onion

3 tablespoons Original Nestlé

Coffee-Mate Liquid Coffee

Creamer

2 tablespoons fat free sour

cream

1 1/2 tablespoons light mayonnaise

2 tablespoons Buitoni

Refrigerated Freshly

Shredded Parmesan Cheese

1 1/2 to 2 teaspoons cider vinegar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

PREHEAT oven to 350°F.

PLACE bread cubes in single layer on large baking sheet. Bake for 12 minutes or until lightly golden. Remove from oven; cool completely.

PLACE lettuce, cucumber and onion in large bowl; set aside.

COMBINE Coffee-mate, sour cream, mayonnaise, cheese, vinegar, salt and pepper in small bowl; stir until completely blended. Add to lettuce mixture; toss gently, yet thoroughly, to coat completely. Add bread cubes; toss gently.

ART COLLEC-TORSBy Rosa Maria Rodriguez

Art Collectors are discrete and sometimes unknown, they can be very close to you, they could be your neighbor next door. In this issue we will present to you a couple that has a beautiful and amazing art collection that took them years to get it and are still adding more pieces to it. They opened the doors of their home to us and shared their beautiful art collection that includes; oil paintings, sculptures, glass, pho-tography, and some antiques that have been passed on from gen-eration to generation.

Collections is an intrinsic habit of human kind; there are many objects and things that people collects for one reason or an-other, like stamps, coins, antiques, jewelry, shoes, etc. but among all collectors, art collectors have not only a refined taste for art

but knowledge and culture that comes from experience, travel and academic preparation. It can take years for a person to become an art collector, and sometimes they did not think they’d be one. Is pas-sion for art what transforms them into an art collector with paintings that only a few can afford. Prices of original art pieces vary from three to 6 digits.

When an artist creates a piece part of his soul goes with it in a subtle message which captivates the art lovers. No artist knows the final destination of their art work, they expect that their art creation will end up in hands of someone that appreciates and enjoys Art, somebody that will understand and make connection with the art piece. Art creates a connection between the artist and the art lov-ers; there is a synchrony between them. In some cases the collector has a close relationship with the artist or knows him personally making the hunt for art and ex-traordinary and rich experience.

Linda, our guest of this month, was born in England; she has traveled throughout the world and has lived in different places that include Australia, Europe, and America. Now she resides in El Paso. Living in England gave her the environment to be in the cen-ter of another culture of art, she was more used to a classic art, but

Linda is a Board member at the International Museum of Art. Here she is posing with some paintings of her collection.

then when she came to El Paso she liked the western art. Through the years Linda had the opportu-nity to visit many art exhibits in which she met artists with differ-ent art expressions. In some cases she made the connection with some painting or sculpture and bought it. The first piece that she acquired was from a local artist, Escamilla , “it’s like the water lilies of Monet”, Linda said.

She also has several oil paintings from Mario Parra, this fine artist has a nice style and develops his

ideas in a very good technique and quality. Three pieces from this artist decorate the living room of Linda’s house.

Linda’s philosophy is not to col-lect art as an investment but as a way to support the artists to keep them here (referring to the local), she knows the struggles and chal-lenges that the artists sometimes go through.

When Linda and Robert married and moved to live together, they each had their own collection of art and antiques, objects that be-

longed to someone in the family like a grandmother, or from great grandmothers and so on. They shared their taste for art and kept this addiction, not as an invest-ment but for personnel enjoy-ment.

The whole house is decorated with fine art starting from the entrance to every corner of the house, making the house a warm and pleasant place to live.

Oil Painting on Canvas. Artist; Escamilla. First piece of Linda’s art

Oil on Canvas. Artist; Mario Parra. Center; Frida Kalho, the owner appreciates the high degree of detail in the texture of the fabrics.

Oil Painting in the hall between the living and the kitchen. Artist; Mario Parra. Mario’s paintings have confident brushstrokes, rich texture, and uniquely beautiful color harmonies.

The kitchen is decorated with oil paintings from different artists, making the place so elegant and distinc-tive, beautiful to the eyes and creating a nice atmosphere for the owners and visitors.

Linda likes to know about the artists, and whenever is a book from the artist she gets it to see the complete work of the artist.

These paintings, decorates the kitchen, art is never too much, every piece has its place.

Candy Mayer C. Guerra (2005)

Linda & Robert, holding one of Mario Parra’s painting.

Time for a Walk. Oil Painting, decorating part of the living room. Artist; Oliver (Britain). Linda has more paintings from this artist who also is her friend.

This artist works in a variety of media including; watercolor, oil and egg tempera. She paints in a spacious studio in Las Cruces, New Mexico. In addition to the one-woman show at the Americana Museum, El Paso, Texas, her work has been exhibited

internationally and nationally in many shows including the book and exhibition Desert Echo Woman’s Museum, Dallas, Texas, and Along the Rio Grande at the Chamizal National Memorial, El Paso, and The Museum of the Department of the Interior, Washington, DC.

Cleo y su Gatico(animals). Bronze. Nano Lopez is an artist gifted with the rare ability to see the world as a child sees it. Nano integrates organic textures and synthetic. The rich and intricate textures and bright colors are subtlety evocative of his native Colom-bia and of other Latin art.

El Nido by Vladimir Alvarado. Vladimir Al-varado has been work-ing in his foundry and on his artistic creations for 39 years ago. He was born in Saltillo, Coahuila, México in 1938.

Diderot Unplugged.Oil on Canvas. Artist Roberto Marquez. The artist was born in Guadalajara, Mexico.

Linda got this painting and later the Artists borrowed for the art exhibi-tion “Cinco Instantaneas” and Linda & Robert were invited to the open-ing in Monterrey, Mexico. She met the artists so the painting means more to her. she also got a book that the artist dedicated to Linda. The author wrote backwards the fol-lowing text in Spanish “ Para Linda Medlock con el placer de conocerla y agradecimiento por su apoyo, un abarazo. Roberto”. Later the author returned the painting to Linda, and now is decorating the hall in the main entrance of her house.

The book “Cinco instantaneas” shows more paintings of the Author.

Cristal cut is another treasure that Linda and Bob share, these art pieces are hand crafted by Gernot Schluifer very well known artist for his fine art.

Cristal cut vase. Detail of the crystal vase.

(down)

Bob has a book signed by the artist Gernot Schluifer

Another beautiful creation.

Return.Wood carved sculpture. Artist. Rick Cain.

Robert, explaining how they got this sculpture.

Rick began working with wood at the age of twenty. He pro-gressed rapidly past merely creating designs in the wood and discovered an ability to “release” the shapes and images inherent in the wood. By this time, Rick had settled in Florida and the indigenous tropical hardwoods lent themselves beautifully to the wizened old men’s faces and graceful forms that Rick created.

Linda & Robert, looking for the signature of this artist using a lamp and magnifier. This painting decorates de dining room and is from an artist that they do not remember ex-actly the name since this is one of the first paintings.

Black & White Photography decorates this hall.

Nudes decorates de bedroom, fine touch, fine art. Oil Painting. Artist W. de Caba-rera. Willibald style of painting is very representational and his subject matter is mostly figurative. De Cabrera’s passion for painting and his skills in painting have won him several awards. Wilibald de Cabrera’s works are now part of public and many private collections around the USA and other countries.

Male and Female nude. In the bedroom. Oil Painting. Artist W. de Cabrera.

This beautiful furniture keeps save all these antiques that come from ancestors of Linda and Robert, the house is full of beauty, art and antiques.

One of the latest acquisitions is this dag from their last trip to India this year.