‘Healthy to the Core’
“Healthy to the Core” by Lee Jackson is a great first cookbook for children and a nice family recipe book. The all-apple theme puts this common yet uncommonly good fruit in a new light, for use as an ingredient in savories as well as sweets and as an item to eat plain and raw.
The book is aimed at children, but has enough information to keep any adult cook happy, as well. For those beginning chefs, Jackson takes us to the very beginning with information on cooking in general, nutrition, and good kitchen skills as well as helpful information on apples. Because she is dealing with beginning cooks she also lists the tools and equipment needed for cooking on each recipe page. If you have been looking for something to interest your children in better nutrition and at the same time to offer your family some healthy and low-cost meal options, then you will want to take a look at this book.
She begins the book with a discussion for healthy good practices and the admonition to pay close attention to what she calls the big four: to avoid refined sugar, white flour and GMO products, and to use healthy cooking oils. But she is not an extremist. A few of the recipes do use refrigerated dough with the apples.
After presenting her safety and kitchen guidelines Jackson introduces us to the various varieties of apples and what they are best known for in uses, eating and in salads, for cooking and applesauce and for cooking in pies, tarts crisps and other desserts. She advises to buy organic if possible and if not, to peel the fruit before using it in the recipe.
Jackson has been an apple lover all of her life. With today’s transportation and storage techniques we can enjoy fresh apples year round, not just in the autumn as our forefathers did. Apples are high in vitamin C and have a lot of fiber and potassium. In fact, part of the premise of the book is that apples have enough flavor that they can be used with very little sugar and other accoutrements.
She also uses the book to introduce these young future chefs to the connection between farm and table.
“When working with apples,” says Jackson, “I never fail to appreciate the work of orchard workers and horticulturists. Many of our tastiest apples come from growers who have spent their entire lives perfecting their produce and taking pride in their work. It’s not by chance that apples are a feast for the eyes and mouth.”
Apples also provide a good introduction to history through food. Her introductory notes provide tidbits of information about apples the world over and about the people who eat them. For example, in her Apple Oatmeal Cookie introduction she shares that prehistoric man ate apples and dried them and that charred remains of apples were found in Stone Age lake dwellings in central Europe.
Jackson is the author of four award-winning books, two of which are apple cookbooks. The more than 70 recipes are easy-to-follow.
She starts with drinks, goes on to salads, including the familiar Apple Waldorf salad, a fresh applesauce, and apple breakfast granola bars, to name a few. Sandwiches, including apple grilled cheese, grace the choices of what might be made for lunch and then dinner offerings include Ham and Apples and Meat Loaf with Zesty Apple topping.
Side dishes of with apples and a covey of fine desserts including cakes, pies and cookies round out the book’s recipe list. Each recipe has in introduction that provides some information about the apple and its place and uses in history. She also often includes tips for the cooking.
Jackson lives in Missouri, an apple-growing state, and loves to go into the orchards in the fall. She is often invited to speak locally, and when she does, she often hands out apple goodies while signing books. Her website is www.cookingandkids.com/blog and www.healthykidseatingtips.com.
Her books are available at select bookstores, libraries, Amazon and on the publisher’s website, www.imagesunlimitedpublishing.com.
Joan Leotta, For The Sun News
Wildlife expo and supper
Juniper Bay Baptist Church is hosting the 2014 Wildlife Expo and Supper on March 1 beginning at 1 p.m. Admission is free.
Wildlife Expo activities for the event include:
• Duck and Turkey Calling Championship
• Archery Competition with life-size targets
• Skeet Shooting
• Bait Casting
• BB Gun Competition
• DNR Simulator
• Eastern Sales- Display of Boats
• Larrimore’s Deer Processing-Samples
• All-In-One Taxidermy
• Hardwick’s Gun Safety classes
The Wildlife Supper will be served at 5 p.m. and will include deer, duck, wild hog, quail, crawfish, frog legs and fish. The Juniper Bay Chefs will prepare the meal. The guest speaker is Scott Eadie, an avid deer and hog hunter. He will give a message at 6 p.m. for all in attendance. Following the message, contest winners will be announced and the anticipated door prize drawing will take place with grand prizes.
For more information, visit the group on Facebook at Juniper Bay WILD GAME or call the church office at 397-2787. Juniper Bay Baptist Church is located at 5265 Juniper Bay Road, Conway.
• The Rotary Club of North Myrtle Beach will be hosting their annual Pancake Supper on Feb. 27 from 5-7 p.m. at Golden Griddle Pancake House on Main Street. Tickets are $6 and supper includes sausage or bacon with pancakes and a beverage. For more information about tickets, call 446-3087. Tickets are also available at The Printing Port office, 809 Second Ave. N., North Myrtle Beach.
• The 15th annual Pawleys Island Kiwanis Pancake supper that benefits JOY School and other programs is set for March 3 from 4:30-7:30 p.m. at Eggs Up in Litchfield Beach. Guests can eat in or take out for $5 each. The food is donated by Eggs Up so all proceeds benefit Kiwanis programs. Visit www.kiwanispawleys-island.org for more information.
NORTH MYRTLE BEACH
New look at Bob Evans
Bob Evans at 801 U.S. 17 N in North Myrtle Beach celebrated its grand re-opening on Feb. 21 after undergoing aesthetic changes to the interior and exterior and adding new features, like a bakery.
“Our guests use restaurants differently than they once did. While they still like to connect with each other over a family meal, they’re also looking for homestyle meals to go that can feed a whole family,” said Bob Evans Restaurants Chief Concept Officer Randy Hicks in a news release. “Bob Evans is meeting that need with our successful Family Meals To Go options, aided by our refreshed restaurants’ new carryout and bakery areas.”
Bob Evans locations that are going through refurbishments and refreshing are donating old furniture like cabinets, tables and chairs to their local Habitat for Humanity chapters.
There are two other Bob Evans in the Myrtle Beach area: 175 Brookton Drive, Myrtle Beach (293-0945) and 3384 Waccamaw Blvd., Myrtle Beach (236-5702). Visit bobevans.com.
Hot dog cart parks it
A New York City-style mobile pushcart selling hot dogs is now set up Mondays through Saturdays at 1991 U.S. 501 S., Myrtle Beach, in the parking lot at Loanmax. A box lunch is available for $5 and includes two beef hot dogs, a drink and chips; toppings are free. Call 446-1730.
From staff reports. If you have any restaurant, chef or dining news, submit items for consideration to firstname.lastname@example.org.
Makes 12 servings. From “Healthy to the Core” by Lee Jackson.
5-6 apples, peeled and sliced
1/2 cup frozen apple juice concentrate, thawed
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 cup flour
1 cup oatmeal, quick or regular
1/4 to 1/2 cup cane sugar
1 teaspoon baking powder
1/2 cup butter (1 stick) cut into small pieces
Lightly grease a 9-by 13-inch pan
Add peeled and sliced apples to mixing bowl. Add juice, cinnamon, and salt to apples; toss gently to coat. Spread apples in the baking dish
In a bowl, combine flour, oatmeal, cane sugar, and baking powder. Cut in the butter with a pastry blender or two knives until a clump forms, Sprinkle the topping over the apple mixture.
Bake in oven at 375 degrees for 35 minutes or until lightly brown. Serve warm or cold.