Want something special for holiday meals and gifts? At the next Extension Knowledge at Noon program, Kansas Wheat Commission spokesperson Melanie Eddy will share tips to make homemade holiday breads that are fancy, festive and EASY! Boost your confidence for making and shaping holiday breads and rolls to add that personal touch for meals and tasty holiday gifts.

Knowledge at Noon, sponsored by the Finney County Extension Office, will be Thursday, November 3, from 12:05-12:55 pm at the Finney County Public Library 605 E. Walnut in Garden City.

The public is invited to attend this program. Bring a lunch if you wish; coffee and tea will be provided.

“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.

Get a Food Spending Plan. Find out what is a reasonable amount to spend in order to feed your family healthy meals, using an easy (and free!) calculator online, at www.extension.iastate.edu/foodsavings/fooddollar

Cook enough for several meals and freeze leftovers. Place enough food for one meal in a freezer container. Thaw in the refrigerator for a no-hassle meal in the future, on a day when you don’t have time to cook.

 Buy fresh fruits and vegetables in season, when they are lower in price and taste better. To know which foods are in season during each month, visit the website, www.fruitsandveggiesmatter.gov/downloads/Get_Smart_Shopping.pdf

Minimize waste, by buying only the amounts your family will eat.

Enjoy the comforts of home more often. Eating at restaurants increases the amount you spend on food, and often includes limited options for fruit and vegetable choices. Include fruits and veggies in quick meals that you prepare and enjoy at home. For delicious low-cost recipes to make in 30 minutes, visit the website, http://recipefinder.nal.usda.gov

Make homemade soup for a healthy and tasty way to use vegetables. Make a big batch and freeze leftovers in lunch-size containers.

Canned fruits and vegetables can be stored for a long time. Choose canned vegetables that have no added salt and fruit that is canned in 100% fruit juice.

To make many fresh fruits and vegetables last longer, store them in the refrigerator soon after getting home from your shopping trip.

Clearly label your foods in the freezer and refrigerator with the contents and date. Use within a safe time frame.

Buy frozen fruits and vegetables in large bags, to stretch your budget. Avoid those with added sugar, salt or sauce.

Source:  Erin Henry and Mary Meck Higgins, “Dining on a Dime,” September 2011, K-State Research and Extension

“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.

Join Linda Beech for the Extension program “Money-Saving Mixes” on Friday, September 9 at 12:00 noon at the Finney County Extension Office, 501 S. 9th Street on the fairgrounds. There is no cost for this grant-funded program. Bring a lunch if desired, beverages will be provided.

This program will examine the advantages and disadvantages of making your own mixes, considerations for labeling and storing prepared mixes and pointers for maintaining mix freshness and quality. Participants will work together to prepare a money-saving mix and calculate the cost savings over buying a similar commercial product. Everyone will take home mix recipes, instructions and a sample of a homemade mix to try.

A minimum enrollment is required to hold this class, so pre-registration is a must. Call the Extension Office at 620-272-3670 or email lbeech@ksu.edu by September 6 to save your spot.

“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.

In short, no.  Here’s why.

Instant pudding thickens because of three factors– a thickening agent in the pudding mix and casein proteins and calcium in the milk. The important ingredient in the pudding mix is tetrasodium pyrophosphate which plays a key role. It helps the casein proteins and calcium in milk to combine together and trap water which causes thickening.

When it comes to substituting regular milk with soy milk, the pudding will not thicken.

This is because soy milk does not contain any casein proteins and very little calcium. Therefore the tetrasodium pyrophosphate has no effect on the thickening.

 The remedy? Use half soy milk and half regular milk and thickening will occur.

Source:  K-State Research and Extension Rapid Response Center

“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.

Chocolate pudding contains red, blue and yellow dye.  If the reconstituted chocolate pudding becomes contaminated with Pseudomonas or Klebsiella bacteria from the milk, there is an enzyme, called azoreductase, that degrades the red dye.  Therefore, the blue and yellow dye becomes predominant and the pudding turns from chocolate brown to blue-green. 

Making instant chocolate pudding with sour, spoiled or old milk can cause this unsightly color change.  Milk can become spoiled due to temperature abuse, cross-contamination, age or other sources.  The flavor and odor of the milk will also change as it ages.  These are signals that the milk should not be used.

If your chocolate pudding turns blue, simply throw it away.

Source:  K-State Research and Extension Rapid Response Center

“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.

The old joke is that by late August you have to lock your car so someone doesn’t fill it up with zucchini when you’re not looking. But, I love zucchini and since the zucchini plant in my own garden has suffered in the heat, I’m always thankful for the generosity of others.

Cooking with zucchini

Zucchini is a versatile vegetable that is delicious no matter how its prepared. The young squash are delicious sauteed with a bit of onion and garlic or added to casseroles and skillet dinners. Bakers love shredded zucchini for the moistness it adds to cakes, muffins and quick breads. The zucchini can be peeled if desired, but most commonly the squash is shredded with the green peel intact to give delicate green flecks to the finished product. Measure the amount of shredded zucchini needed for a recipe (usually 1 or 2 cups), place in a freezer bag, label and freeze.

To use, thaw until the zucchini can be broken apart– it’s OK if some ice crystals still remain. Be sure to use all the liquid that accumulates during thawing, unless the recipe specifically says to drain it off.

My daughter brought home a couple of champion ribbons from the baking division at the county fair for zucchini recipes.  Her Zucchini Lime Delights cookies were the overall Reserve Grand Champion in the open class youth foods division and her Chocolate Zucchini Bread was the Reserve Champion in the bread division.  Leave a comment and let me know if you’d like her to share the recipes!  And by all means, share your favorite zucchini recipes as well!

“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.

Tasty horseradish treats

Horseradish can add powerful flavor to many recipes from cocktails to desserts. An essential ingredient in a proper Bloody Mary, horseradish adds a kick to this favorite savory libation or even to simple tomato juice. One of the most popular uses for horseradish, commercially and at home, is cocktail sauce. Made from ketchup and grated prepared horseradish, sometimes with a squeeze of lemon juice, this sauce is used as an accompaniment for shrimp and shellfish such as clams, oysters and mussels and with breaded or battered fried fish. Try embellishing simple ho-hum tartar sauce with horseradish for an uplifting zing!   Mixed with whipped cream or sour cream, horseradish is a tasty treat with roast beef.  Horseradish is also delicious with potatoes in any form; when mixed with sour cream and chives it is great on baked, steamed, mashed or oven-roasted potatoes.

When horseradish is heated, it loses its heat quickly. This is because the pungent oils are destroyed.

Preparing fresh horseradish

Horseradish roots are harvested when they are 6-12 inches long. Store them in an open plastic bag in the refrigerator. They should be firm and free of mold for long-term storage.

Once it is grated or cut, it loses its heat and sharp flavor quickly. Prepare only what is needed for best flavor. To store freshly grated horseradish, add vinegar to lengthen the flavor quality. Store in the refrigerator up to 4 months.

Nutritionally, horseradish is high in vitamin C, iron, calcium, magnesium, phosphorus, potassium, and zinc.

For more information, see http://iherb.org/hoy2011.htm.

“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.

There is no better time than now to start enjoying more fresh fruits and vegetables. Here are ways to get ready for the celebration.

Get Ready

• Make room for fruits and vegetables in your kitchen.
• Clean out your refrigerator so you will have room for more fruits and vegetables. 
• Convert the deli drawer for fruit storage.
• Use one of the bottom produce drawers for salad and the other for vegetables in season.

Prepare the Feast

Prepare fruits and vegetables so they are ready for round-the-clock snacking.

• Cube melons and place them in a covered dish in the refrigerator. 
• Wash berries and grapes and refrigerate them in bowls ready to grab for a snack or to put on cereal and yogurt. 
• Make a big tossed salad.  Tossed salad lasts in a bowl for up to 2 days when it is not dressed.  Cover with a sealed lid or plastic wrap to preserve crispness.
• Bananas, peaches, plums and tomatoes can be placed on the counter in a bowl (refrigerate when ripe).
• Shuck corn and wrap in plastic. All you have to do is microwave for 2-3 minutes per ear.
• Keep potatoes, along with fat-free sour cream and light margarine, on hand for a microwaved baked potato- perfect for quick meals or a healthy snack.  Or toss potato cubes with a drizzle of olive oil and your favorite seasonings to roast in the oven.

“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.

Chimichurri – This Argentinean sauce is simply a flat-leaf parsley pesto with garlic, salt, pepper and olive oil. It works well with beef, pork, fish and chicken. Grill the meat for more flavors.

Mojo – Typically served with pork, this Cuban sauce has a citrus and garlic base with cumin, salt and pepper. 

Chermoula – Add a Moroccan flair to fish with this sauce made from parsley, cilantro, garlic, paprika, cumin, crushed red pepper, lemon juice and olive oil.

 Harissa – Originating in North Africa, this chili sauce has cumin, red chili peppers, garlic, coriander, and lemon juice. Serve with lamb, beef, pork, fish and chicken.

Hollandaise – One of the basic “mother” sauces to make a variety of other sauces. It is made with egg yolks, clarified butter, lemon juice, salt and pepper. This is a classic with fish. Change it into a bearnaise sauce with shallots, chervil, peppercorns and tarragon it is the perfect match for beef and chicken. Replace the tarragon with mint and this French paloise sauce is tasty with lamb.

Source: K-State Research and Extension Rapid Response Center, “You Asked It” Newsletter, May 2011

“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.

Keep in mind we’re talking about the food here (prounounced HUM-us) and not the garden soil component spelled “humus” (and prounced HYOO-mus).  Wikipedia says there’s even a rock band by a similar name, but we won’t even go there.

Hummus is a staple in Middle Eastern cuisine, often served as an appetizer before a meal or as part of a “small plates” casual meal known as mezzeh (similar to Spanish tapas.)  In the United States, research done in 2009 found that 17% of US households consume hummus.

Hummus is a delicious and nutritious dip that is easy and inexpensive to make at home.  It starts with humble ingredients such as canned chick peas (garbanzo beans), lemon juice, garlic and olive oil.  The one ingredient which is more exotic, and makes the finished product more authentic, is tahini- a roasted sesame seed paste (similar in taste and appearance to peanut butter.)  But, if you’ll make the investment in a can of tahini once at your local health food store or international market, you’ll have tahini for many batches of hummus. (Once opened, keep tahini refrigerated to extend its shelf life.)

I like to eat hummus with veggie dippers (celery sticks and cucumber slices)  and tortilla chips, multigrain chips or crackers.  In the Mideast, it is served with pita bread for dipping.  I got this simple recipe for homemade hummus from another family in our 4-H club on “International Night.”  Try it yourself and enjoy!

Homemade Hummus

1 can chick peas, drained, with 1/4 cup liquid reserved

3-5 T. lemon juice

1 1/2 T. tahini (sesame paste) or substitute 1 to 1 1/2 T peanut butter

2 cloves garlic

1/2 tsp salt

2 T. olive oil

Combine all ingredients in a blender or food processor.  Blend 3-5 minutes on low or until smooth.  May adjust liquid ingredients as needed for desired consistency. Keep refrigerated. Serve with vegetable dippers or whole grain crackers or chips.  Makes about 2 cups.

Nutrition information per 1 tablespoon- 30 calories, 1.5 g fat, 4 g carbohydrate, 85 mg sodium.

“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.