FOOD
How to add fruits, vegetables to diet
Let the changing colors of fall be a good reminder for your plate. Enjoy a wide variety of colorful fruits and vegetables. Keep track of the amount of fruits and vegetables you eat for a couple of days. Many people need about 4 1/2 cups of fruits and vegetables per day to meet their needs. How are you doing?By Luella Morehouse , September 01, 2010
Cooked or raw, tomatoes pack nutritional punch, especially in gazpacho
Conventional wisdom says that cooking vegetables tends to diminish their nutritional prowess. And while there is some truth to this, it isn’t always the case.By By Jim Romanoff, For The Associated Press , August 28, 2010
Got zucchini? Moist cake flavored with orange liqueur, zest makes good use of summer’s bounty
Many years ago, when my husband and I bought our first house, I couldn’t believe our luck when we moved in just as the beautiful vegetable garden in the small back yard was profusely producing and ready for harvest. We enjoyed garden-fresh meals for weeks.
By Sue Doeden , August 28, 2010
Eight fried food finalists vie for Big Tex crown
August 25, 2010
Vaccine may help prevent egg recalls
DES MOINES, Iowa — Low-cost vaccines that may help prevent the kind of salmonella outbreak that has led to the recall of more than a half-billion eggs haven’t been given to nearly half the nation’s egg-laying hens.
By By Michael J. Crumb, The Associated Press , August 25, 2010
Emeril Lagasse: A real cheeseburger inspired by BAM!
You’ve got to work hard to create a burger that lives up to the catchphrase “Bam!” And Emeril Lagasse has done just that, offering AP’s 20 Burgers of Summer series a seriously over-the-top 1/2-pound burger of prime ground chuck topped with a round of fried fresh mozzarella cheese and drizzled with chipotle, tomato and lime aioli.By By J.M. Hirsch, For The Associated Press , August 21, 2010
Join the Clean Plate Club with Whole Wheat Italian Bread Salad
According to registered dietitian Diane Welland, there’s no better way to take care of yourself and your family than by putting healthful, nutritious, clean food on the table.
By Sue Doeden , August 21, 2010
Steak and peas — summer style 
Steak and peas go so nicely together, but who wants to chase peas around their plate with a fork?
By J.M. Hirsch, The Associated Press , August 14, 2010
Raspberry Brownies melt in your mouth
Soft, succulent red raspberries are peeking from the plants growing in the ditch along my road. As I walk down my driveway, I pick a few of the bright wild berries with their velvety skin.
By Sue Doeden , August 14, 2010
N.D. has new mobile kitchen
FARGO — There’s a new chuck wagon in town.
North Dakota agriculture officials on Thursday unveiled the state’s custom-made traveling kitchen that can be used for cutting, cleaning, cooking, freezing, dehydrating and packaging. It’s meant to help promote homegrown products.
“This almost compares to my 4-wheel-drive tractor with all the electronics in it,” Agriculture Commissioner Doug Goehring said, standing in front of the 8-foot-wide by 24-foot trailer. “If you really love cooking and playing around with some of those toys, you could have a lot of fun in there.”
By By Dave Kolpack, The Associated Press , August 13, 2010
State unveils new kitchen
The state of North Dakota has a new kitchen — on wheels.
August 12, 2010
A bean salad that’s good and good for you
Beans are somewhat of a nutritional miracle worker.
Along with being an excellent source of protein, they’re packed with fiber and other plant-based nutrients. Plus, they’re extremely low in fat, can prolong the feeling of fullness after a meal, and can help control blood sugar levels.
By Jim Romanoff, For The Associated Press , August 07, 2010
No matter how you say it, bruschetta is a summer treat
Chopped ripe tomatoes, freshly snipped herbs, garlic and onions toppling over a slice of slightly toasted baguette is a summer treat I love. It’s called bruschetta (bruce-ketta).
By Sue Doeden , August 07, 2010
Puffy bowl of berries is a new twist on cream puffs
Just thinking of plump cream puffs stuffed with sweet cream as light as air makes my mouth water. Mounds of dough rich with eggs and butter expand with air like little balloons as they bake in a hot oven. When they cool, they can be split in half, their hollow shells filled with whipped cream, custard or ice cream and then sandwiched back together, the filling seeping out of the seam.
By Sue Doeden , July 31, 2010
Beer helps create flavorful chicken sandwich
My search for a tender, juicy and flavorful breaded chicken sandwich took me to the place where so much great thinking begins — the beer aisle.
After playing with various ways and ingredients for imparting flavor and moisture to this most ubiquitous of bird meats, I discovered that a beer bath had the biggest payoff in terms of flavor with almost no effort.
By J.M. Hirsch, The Associated Press , July 24, 2010
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