Displaying articles for: October 2012
There’s no doubt that Halloween is one of the best kid holidays ever. It’s a fun holiday for parents too, but dealing with the mountain of candy that your little trick-or-treaters collect isn’t so fun. If you’re overwhelmed about what to do with their sweet haul, consider these four options:
1. Set a daily limit. Allow your child to enjoy a few extra on Halloween night, but after that, institute a cap on the amount of candy–say, two mini candy bars each day for a week or so. Most kids tend to forget about their candy after the Halloween excitement wears off.
2. Buy it back. Some parents pay kids a set amount (such as 10 cents) per pound for trading in their candy or offer a toy or special outing in exchange.
3. Sort and toss. Help your goblins sort through the candy and choose the varieties they absolutely love. Set a limit for how much they can eat of that stash and then get rid of the rest. Donate candy for troops overseas. Or check if your dentist offers a candy buy-back program where kids receive money, coupons or other trinkets in exchange for candy.
4. Repurpose. Sort the candy into chocolate and non-chocolate piles. Freeze the chocolate candies and use them as treats throughout the year or add to baked goods (like M&Ms instead of chocolate chips to cookies). Keep hard candies and licorice for decorating holiday gingerbread houses.
How do you deal with Halloween candy overload?
There’s a chill in the air, the mornings are getting dark, the foliage is changing color and leaves are all over the ground…this can mean only one thing: fall is here! I suddenly have the urge to pull out my Crock Pot for some good Bacon & Chicken comfort food. Here’s a great recipe that’s easy, flexible and oh so delicious!
Total Time: 6 hours (cook), 15 minutes (prep)
• 5 slices Safeway Bacon
• 6 Eating Right or Safeway boneless, skinless chicken breast halves
• 10 oz. can condensed cream of chicken soup OR 10 oz. jar four cheese Alfredo sauce (or any flavor of condensed soup you want)
• 4 oz. jar sliced mushrooms, drained OR 1 onion, chopped
• 1/2 cup diced Swiss or Havarti cheese (or any kind of cheese!)
In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator.
In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-6 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 160 degrees F on a meat thermometer. Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted.
Pumpkin is one of those holiday foods that just doesn’t get the nutrition accolades it deserves, nor the year-round usage that it should. One cup of pumpkin is not only a good source of vitamin C, fiber and potassium, but its bright orange color is a giveaway that it’s also rich in vitamin A and carotenoids. Vitamin A helps promote normal vision, helps regulate the immune system and helps keep body cells and tissues healthy.
Although you can use fresh pumpkin for cooking and baking, don’t dismiss its canned counterpart. Canned pumpkin is loaded with the same nutrients as fresh, so it’s a convenient option. Remember to choose 100% pure pumpkin (not pumpkin pie filling, which has sugar added to it).
Help boost nutrition, lower fat or trim sodium in favorite foods like these by adding pumpkin:
Pasta Sauce: Stir 1 cup of pumpkin puree to one jar (26 oz.) of sauce during heating.
Mashed Potatoes: Add ½ cup of pumpkin puree to each cup of homemade or instant potatoes.
Chili: Stir ¼ cup of pumpkin puree into each cup of chili.
Boxed Mac & Cheese: Replace butter or margarine called for in directions with ½ cup pumpkin puree.
Brown Rice: Add ½ cup pumpkin puree to the cooking liquid for each cup of uncooked rice you add.
Pancakes and Waffles: Stir 2/3 cup of pumpkin puree into 3 cups of pancake batter.
Smoothies: Blend in a dollop of pumpkin puree in with yogurt and fruit.
Baked Goods: Replace 1/3 of the butter called for in baked goods recipes with pumpkin puree instead.
Do you have a tip for adding pumpkin to recipes?
Fall is here and it’s time for fall foliage, bright oranges, reds and golds. With that, comes Halloween and Safeway has everything you need to make your home festive for the season. From all shapes and sizes of pumpkins, gourds, Indian corn and other fall decorative items, you can make your home as colorful as the fall hues outdoors.
If you want to have some fun with flowers and pumpkins, use one as a vase for fall flowers – the perfect fall centerpiece. Here’s how:
• Find a pumpkin that sits flat on your surface.
• Cut the top off and clean out all the soft insides of the pumpkin including the seeds.
• Cut a square of floral foam and place inside the pumpkin. Fill with water.
• Take the flowers you chose (beautiful fall bouquets are available at your local Safeway store) and cut the stems and insert into the foam. Fall leaves can be placed as a collar around the pumpkin.
• Enjoy! (Don’t forget to add water daily.)
If you don’t feel like scraping out a pumpkin, try using filling a clear vase with baby pumpkins and gourds, add simply add water and flowers. A quick and easy way to bring autumn into your home!
Halloween is upon us!
Over the years October has started to feel somewhat like December in terms of all the prep & activities. Decorations go up early in the month, costumes need to be decided on then made/purchased/swapped, and there are events to schedule in around two jobs and the regular activities & homework – picking pumpkins, school parade, parties for kids and adults – whoosh! So much fun and it’s beginning to require some major coordination.
One of the things we do to keep it fun for all on Halloween night is make it a neighborhood event. Everyone gets together to trick or treat as a group which helps ensure everyone is safe and not out too late. We then all go to one house to sort & trade candy – much easier to end the evening if the girls’ friends are heading back as well – especially since the holiday falls on a school night! We also try and limit the sugar consumption with our “3 pieces on Halloween night” rule (nothing eaten until we get home and can inspect) and then the girls can fill a small sandwich bag with their favorites for later.
I love fall. I love the changing color of leaves, the crisp chill in the air, the way sunlight looks different–and I especially love fall’s favorite fruit: apples!
Apples are more than just delicious–they’re good for you, too. In fact, the old adage that an apple a day keeps the doctor away has a slice of truth to it. Research has linked eating apples to a reduced risk of some cancers, diabetes and heart disease. Apples’ health benefits are likely due to the soluble and insoluble fiber and beneficial plant compounds like flavonols and quercetin they contain.
I love eating apples all kinds of ways, but one of my favorites is baked.
4 large apples (varieties like Jonathan and Golden Delicious are good for baking)
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ cup brown sugar
¼ cup chopped walnuts
¼ cup chopped raisins
1 Tablespoon butter
½ cup hot water
Preheat oven to 375 degrees. Using an apple corer or a paring knife, remove cores of apples, keeping about ½ inch of the apple bottom. Using a spoon, dig out the hole so it is about an inch wide. Place apples in a small baking dish and set aside.
In a small bowl, combine cinnamon, nutmeg, brown sugar, walnuts and raisins. Stuff apples with mixture and top with a ¼ tablespoon dot of butter. Add the hot water to the bottom of the baking dish around the apples and bake about 30 minutes, until the apples are tender. Remove apples form the oven and spoon some of the juices in the baking pan over the apples. Serve apples in a bowl and add a small scoop of Eating Right Fat-Free Vanilla Frozen Yogurt on the side, if desired. Makes 4 servings.
Per serving: Calories: 250 ; Fat: 8 g (Saturated Fat: 2 g); Protein: 3g; Carbohydrates: 48 g; Fiber: 6 g; Sodium: 25 mg.
What’s the most “appealing” way you enjoy apples?
Every year the girls look forward to going to our favorite pumpkin patch. It’s a low key and festive atmosphere at a local farm where they have a corn maze, hayride, animals to feed, as well as a field of pumpkins to choose from. The girls each choose their pumpkin and then we have to remember to wait a bit before carving so they last through Halloween!
The last few years I’ve started experimenting with roasting pumpkin seeds -- once they are clean and dry I simply toss in a little bit of olive oil, dust with kosher salt and some cinnamon, and then roast in the oven, dusting (lightly!) with the salt and cinnamon once they are done. Delicious!
What are your favorite pumpkin seed seasonings?
The sun’s rays are a bit lower, it’s dark when the alarm goes off, and I’ve seen more than a few footballs in the neighborhood. Yep. It’s fall. Whether you view the change of seasons as good news or bad, there’s one reason I always welcome this time of year: apples.
With fewer than 150 calories, no fat, and about 5 grams of fiber each, apples are nutritional powerhouses and a dieter’s secret weapon. They may even help lower bad cholesterol, raise good cholesterol, decrease risk of heart disease and certain cancers, and possibly even lower blood pressure.
The approach of fall is a perfect opportunity to brush up on our apple varieties. Below is a cheat sheet listing the U.S. Apple Association’s 11 most popular varieties, along with what makes each one distinct. Print and take with you when you shop to explore something new this fall.
Honeycrisp: This popular newcomer has a mild, sweet flavor with explosive crispness. With coarse flesh and spotted red and yellow skin, Honeycrisps store well. Harvest begins in September, and previously limited supplies are increasing.
Braeburn: This multipurpose choice has a rich, spicy sweet flavor, and varies in color from deep orange to bright red. Available October-July.
Fuji: Available all year, this perfect snacking choice is typically striped with yellow and red. Expect a sweet flavor and firm bite.
Gala: Crisp, juicy, and very sweet, Galas are ideal for snacking. They vary from nearly cream colored, to striped with red and yellow. They’re typically available all year.
Ginger Gold: Most common to the East Coast and great for salads, Ginger Golds also cook well. Supplies can be limited, but they’re generally available beginning in mid-October.
Golden Delicious: Their pale yellow skin sometimes holds a red blush, and the flesh resists browning. Great for snacking, baking, and salads, they’re an all-purpose choice. With a mellow flavor that’s substantially sweet, you can actually reduce the amount of sugar in your recipe when you use them in baking. Available year-round.
Jonagold: A unique honey-tart flavor with crispy, juicy, yellow flesh, Jonagolds are perfect for snacking and cooking. Look for a yellow-green skin with red-orange blush. Available October-July.
Jonathan: Look for crimson skin with green flecks. Their unique, spicy flavor makes them great for blending with other varieties in pies, sauces, and ciders. Available September-April.
McIntosh: Deep red with the occasional green splash, the McIntosh is juicy and tangy, with tender white flesh. While they’re best used for snacking and sauces, some choose them for pies. (The flesh cooks down easily, so use a thickener or cut slices thick when including in a pie.) Available September-May.
Red Delicious: America’s most popular apple, the classic Red Delicious is sweet, crispy, and juicy. Skin color varies from striped red to a solid, dark maroon. Best eaten fresh.
Rome Beauty: Known as the “baker’s buddy,” Rome is known as a great storage variety. They’re mildly tart, and primarily used for cooking. Delicious baked or sautéed.
Now that you’ve got your apple appetite going, try using a new variety in a new way. Add slices to a grilled cheese. Mix chunks into tuna salad. Chop and fold into a salsa. Roast chunks and pair with pork chops. Even scatter them on a pizza.
No matter how you get that apple a day (or more), that unmistakable fresh flavor is sure to brighten any dish.
What better way to greet fall than with the aroma of spiced pumpkin wafting through the house...
The new debi lilly design collection of spiced pumpkin candles smell delicious and look gorgeous perched atop our exclusive new candle vases.
Fill a candle vase with acorns and cranberries, textural dried nuts, beans or mini gourds and voilà - you have a fast and easy autumn centerpiece for your tabletop!
The versatile candle vases give you endless options for creating an easy, unique look.
Find the debi lilly design collection in the floral department. Visit www.safeway.com/debililly for more inspiration.
Following a gluten free diet isn’t easy, and that’s especially true when it comes to baking at home. Gluten–the protein in wheat flour– is important in baked goods because it provides structure to products. In order to make gluten free baked goods, you need to compensate for the lack of gluten. Here are a few tips:
• Gluten free home baking requires patience and practice so don’t be discouraged if baked goods don’t turn out right the first time. Start with recipes that are easier to make, such as pancakes, waffles, cookies and muffins. Once you master these, you can try more challenging recipes for breads and cakes.
• A combination of gluten free flours and starches tend to work better than using single flours to replace wheat flour. Instead of spending the time sifting together your own combo recipe, take a shortcut and use a gluten free all-purpose baking flour in place of wheat flour in recipes.
• Improve the flavor of baked goods by adding one-third to one-half more herbs, spices and other flavorings than you normally would. Adding nuts, fruits like applesauce and bananas, or dried fruits can also boost flavor in recipes.
As you’re shopping for baking ingredients or other gluten free products, look for the SimpleNutrition “gluten free” tag throughout the aisles of our stores. Our tag helps you easily hone in on the gluten free ingredients you need to make your baked goods the best ever!
What are your tips for gluten free baking?
October is Breast Cancer Awareness Month. An overall healthy diet and lifestyle is thought to help lower risk of diseases (including many types of cancers), and breast cancer is no exception. But exactly which foods and nutrients may help or harm is less clear for breast cancer, and recommendations have flipped and flopped a bit over the years. Take this quiz to see if you’re up to speed on the latest findings.
Fact or Fiction? Eating a low fat diet lowers your risk of breast cancer.
Fiction. Several studies have found that breast cancer is less common in countries where women typically eat low fat diets. But in studies among US women, researchers have not been able to demonstrate that eating less fat helps reduce risk – nor that eating a high fat diet increases risk. Stick to general nutrition advice on this one: keep fat intake moderate to between 20 and 35 percent of calories, keep saturated fat to less than 10 percent of calories by replacing it with monounsaturated and polyunsaturated fats, and keep trans fats as low as possible in your diet.
Fact or Fiction? Drinking alcohol is linked to a higher risk of breast cancer.
Fact. Regularly drinking even a few alcoholic drinks each week is linked to a higher breast cancer risk, particularly among women who don’t get enough folate in their diet. If you do drink, limit it to no more than one drink per day. And if you are at higher risk for breast cancer, consider not drinking any alcohol.
Fact or Fiction? Being overweight increases your risk of breast cancer.
Fact. Although the connection between weight and breast cancer risk is complex, research shows that being overweight or obese after menopause increases breast cancer risk. That’s because after menopause, most estrogen comes from fat tissue, and having more fat tissues increases your risk since it raises estrogen levels. Women who are overweight also tend to have higher blood sugar levels, and that has also been linked to some cancers, including breast cancer.
Get ready to heat up your grill, oven, or skillet and celebrate national seafood month! Each year, October is a time to not only give seafood some credit for its awesome taste and health benefits, but also to explore some new ways to enjoy it.
Many of us are familiar with the deliciously crisp, fresh flavor of fish tacos. This variation on the classic incorporates shrimp with an incredible Cajun flavor.
Cajun Shrimp Tacos (Serves 2)
20 Large Waterfront Bistro Raw Shrimp
2 tablespoons olive oil
4 wooden cooking skewers
1 small lemon
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon garlic powder
2 cups chopped cabbage
1 cup fresh chopped cilantro
4 corn tortillas
4 tablespoons Waterfront Bistro Cajun Remoulade Finishing Sauce
Place shrimp on skewers being sure not to crowd them too close together.
Brush shrimp with olive oil being sure to even coat each side.
Squeeze over lemon and sprinkle with salt, ground black pepper, and garlic powder.
Brush grill with olive oil and cook shrimp over medium heat for 2 minutes on each side.
Evenly spread Waterfront Bistro Cajun Remoulade Finishing Sauce inside each tortilla and fill evenly with shrimp and cabbage.
Finish with cilantro and enjoy!
October is Breast Cancer Awareness month and I’m proud to share that Safeway and The Safeway Foundation, with the help of the generous donations from our customers, has raised a total of $102 million in support of this cause over the past eleven years! The dollars from last year alone provided over 15,000 mammograms for women without access to services via mobile screening, as well as supporting research and services that improve prevention and treatments for the future.
This year, we're partnering with Stand Up To Cancer to help raise funds for breast cancer research. You can join the fight against breast cancer in any of these three easy ways:
1) Purchase a limited edition reusable shopping bag for $2.99 and $2 of the purchase price will be donated to the cause.
2) Purchase $30 in participating products (look for the pink ribbon tag) and $5 will be donated to support local and national breast cancer charities.
3) Simply donate at any check stand.
Every contribution makes a difference and we thank you for helping create a brighter tomorrow!
At Safeway, we're dedicated to making a real and positive difference in the neighborhoods we serve. This dedication is at the Heart of Safeway and it's why we want you to join us in creating better lives, vibrant neighborhoods and a healthier planet.
We invite you to commit to having a positive impact on your health, your community or the environment by taking The Heart of Safeway Pledge. When you take the pledge and share it with your friends, you'll receive a $1 off coupon on fresh produce (see pledge page for more information). To top it off, if you make a pledge through Wednesday, October 31, you'll be entered to win one of 50 $100 Safeway gift cards!
I'd encourage you to take the pledge today, enjoy the coupon and tell us, what are some of the things you do to take care of your community or the environment?
There’s a lot of buzz about the health benefits of honey. Here’s the sweet truth on three popular claims.
True or False: Honey is more nutritious than white sugar.
False. Although often promoted as a healthier option, honey is not nutritionally better than white sugar. There’s no significant difference in calories or nutrients, when compared on an ounce-to-ounce basis and once in your body, it can’t tell the difference between the two. A teaspoon of honey weighs more than a teaspoon of sugar, so it has more calories: about 21 in honey compared to 16 in sugar. However, since honey is sweeter, you need less to sweeten foods.
True or False: Honey can help alleviate cold symptoms.
True. Surprisingly, honey may help when you’re feeling under the weather. Although there isn’t any research to support it, a spoonful of honey–on its own or mixed into a steaming cup of tea–is a time-honored way to soothe sore throats. Interestingly, there is research supporting honey’s benefit in quelling coughs. A recent study found that taking two teaspoons of honey before bedtime resulted in less frequent and less severe coughing, and better sleep in kids. This is especially sweet news because parents don’t have many options to treat coughs in wee ones, since use of over-the-counter cough and cold medicines is not recommended. One note of caution: avoid honey in any form until your child is at least a year old–it can harbor toxic spores of bacteria. While these spores are harmless to adults and older children, they can cause botulism, a severe foodborne illness that can be fatal, in babies.
True or False: Honey can prevent allergies.
False. Advocates claim that eating local honey reduces allergy symptoms. The theory goes that local honey contains pollen from the plants in your area that may be causing your allergies. So by eating small amounts of honey daily, it’s like getting allergy shots. However, there’s no scientific research to support this claim.
Are you sweet on honey?