Healthy Home Cooking for Kids & Tuna Wrap Roll Recipe
July 10, 2012 - Written by Diana
Healthy Cooking for Kids by Emily Rose, is a cookbook that caters to the young palate, but also has no butter, no white flour and no added sugar. It does use rice bran oil, honey, whole wheat pasta, plenty of vegetables and whole grains. Emily’s book contains about 100 pages – with 50 recipes, and nice photos to match. The kids can join in to help with cooking and baking and putting the food on the table because they are simple in preparation and in taste. Kids seem to enjoy foods that are uncomplicated – and I think this book fits the bill, and also manages to get in lots of good for you ingredients.
I made the Tuna Wrap Roll in about 2 minutes – I like the idea of adding avocado and cucumber into the wrap with the tuna. Give it a try, I think your kid will like it also.
Tuna Wrap Roll Recipe 
Garlic Shrimp Fettuccine with Asparagus to Celebrate!
October 21, 2011 - Written by Diana
Tonight’s dinner was a reward dinner for my mom. She’s been going through a lot recently, diagnosed with breast cancer and last Tuesday had a “simple” mastectomy. I flew to NJ to take care of her, and we weren’t sure how well it would go. She was diagnosed early and I think that was the key along with her always upbeat attitude. The celebration is because her recovery is going so well and the doctor is very happy with her progress. She deserves it don’t you think.
I made a tasty quick dish, with some of her favorite foods. Shrimp, garlic and asparagus are on that list as well as seeds and nuts. My ingredients were limited. I did stop at Whole Foods, but I didn’t want to load up her fridge with fruit and vegetables that would go bad after I left for home. I also wanted leftovers. I froze a couple of individual meals for my mom to reheat for dinner once I’m back in Ohio. I think if you reheat with a little chicken broth it will be very tasty. This meal …
Grill Once, Dine Twice
July 16, 2010 - Written by Diana
We like grilled food, and grilling, but cooking a full meal every night can be time consuming and we are an easy prep/cook family. Most days I assign a person, and then that person tries to figure out a meal that won’t take up a lot of their time. Of course with my son it means Mac n cheese and hot dogs, plus something that’s not baked beans – because he doesn’t like them. If I can during the week I try to figure out something quick too. Grilling is great because not only does it taste good, but if you do it right, you get two meals out of one grilling.
We had a meal or I should say meals lately that were fantastically good, simple and yet clean tasting all at once. We grilled some salmon, and veggies, just brushed with olive oil, salt and pepper. Really simple. Then for dinner the next night, I chopped up the salmon and the veggies, added a cucumber, some dressing and then spooned it on top of a bed of bulgur. My son both nights, waved his hand over the food, and …
Tuna White Bean Confetti Salad
June 3, 2010 - Written by DianaTuna is one of our favorite ingredients (and the cats too), but I’m not always in the mood for heavy mayo. Tonight I wanted a lighter salad with lots of veggies and to me these veggies look like confetti all diced up. My husband was the sous chef du jour, doing most of the dicing though I diced the onion or it wouldn’t have been allowed into the bowl. I think the carrots probably would be a little better if they were shredded instead of diced, because their texture is tougher when diced compared to the rest of the veggies, but this was still delicious. This recipe makes enough for 6 or 8, however I had one serving and my husband and daughter shared the rest, splitting the end of the bowl together. I whisked together red wine vinegar and olive oil, for a shortcut you can use your favorite red wine vinaigrette if you like. I hoped for leftovers for lunch, but alas, not one bit left, darn it. The lettuce is from my garden. We never planted the seeds, they self seeded from last years and have taken over one of the beds. That’s a good thing!
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Seriously, I need to stop and get off the bullet train that is running my life right now. It’s not bad enough to travel 1200 miles round trip to visit family for a long weekend, but throw in proms, track meets, band concerts, work, laptops that mess up, and worse a dog that decides to run off, get sprayed by a skunk. Really, it’s time for layover… though with my son’s graduation looming, I doubt it. How about an easy to make dinner? We don’t get many of those lately, because we’re not home enough or it’s late, or busy. These salads by Starkist, are great make ahead dinners, that you can sit down with the family and enjoy without a lot of frantic activity. Pasta and Tuna salads are one of our family favorites and I’m also looking forward to the Southwest Tuna Salad for lunch. Enjoy!! Pasta Primavera Salad Ingredients: 1 (6.4-oz.) pouch StarKist® Chunk Light or Albacore in water A lot of Superbowl recipes involve finger food, and is consumed with beer. Here is a recipe for a Superbowl dinner that includes wine. This recipes is also for the grillers looking for an excuse to get out there on this cold, wet snowy weekend. I made the Rosemary Grilled Shrimp, but I used my grill pan instead of the grill. I also made a much smaller amount for our dinner and served it with pasta. 1 1/2 lbs of jumbo shrimp on skewers is more than enough for four people even maybe 6 to 8 people, unless that’s all you will eat. I used some dried rosemary as well as some from the pot in my dining room, and used skewers instead of rosemary branches. My sister in law has a lovely big rosemary plant that she could use to make grill skewers out of. I would say though, that this would make a great Valentines dinner also, and is so simple even my husband could do it – if he ate shrimp. He went vegetarian tonight, and just had the pasta(Farfalle with Spinach and Tomatoes). I had Redwood Creek Pinot Grigio, which was a nice white wine, a …
This recipe is from The New Thanksgiving Table – An American Celebration of Family, Friends and Food by Diane Morgan. I wasn’t sure what I would think about smoked salmon and capers in the eggs, but we were all pleasantly surprised. It had a really nice smoky flavor, a nice treat inside the deviled egg. My daughter found smoked salmon in the fridge and was asking what it was for. I think she coveted the juicy cellophaned wrapped planks of fish, but I headed her off and told her those were for the deviled eggs. She sucked in air and replied very loudly that “Salmon does not belong in deviled eggs, eggs belong in deviled eggs!” My husband chimed in with,” Baby girl you’re gonna love it.” Okay, well we’re not sure where the baby girl part came from, but she is going to love it. Ingredients: This was a fantastic way to bring back the family dinner that we’ve been missing so much lately. In case you haven’t heard – my son’s high school marching band finally made it to state. I’m part of the pit crew and my husband films all of the marching band’s performances, which means we are at almost every marching band activity. Actually, we are at every high school marching band activity and I also work the booster booth for the band for the home games. This weekend, we were out there in the cold, the wind and the rain, doing what we do best. The down side to this is that we haven’t found time to sit down together for dinner in a few days. Sunday, I had enough and decided on salmon as the honored guest at our table. It turned out so well, we didn’t need any sauce. Okay, two of us didn’t need sauce. The teenaged one loves the Dijon-mayo dill sauce so much that he still glopped it on his salmon. Urgh. …
Some other ways to use olive oil: STAR Olive oil is encouraging cooks to try olive oil in place …
Grilled Fish, of all types is a favorite meal in our home. I’ve grilled on the gas grill, on a grill pan on top of the stove, and even in the oven. Since it’s summer and we don’t want to heat the house, grilling outside is the preferred method. Regal Springs Tilapia is helping us out with some great grilling tips for fish. Follow these easy techniques compliments of chefs from Regal Springs Tilapia to make your grilled fish perfect each time. And keep reading for a delectable recipe for Grilled Tilapia with Fresh Tomato Relish! Fabulous Fish Grilling Tips 
Starkist Salads – Dinner is NOT Going to be Hectic in My House
May 13, 2010 - Written by Diana
2 cups frozen broccoli, cauliflower, and red pepper, steamed and chilled
1/4 cup black olives, sliced
1 cup creamy Italian or ranch dressing
1/2 cup grated Parmesan or Romano cheese
2 cups penne pasta, …
Rosemary Grilled Shrimp with Redwood Creek Pinot Grigio
February 5, 2010 - Written by Diana
Deviled Eggs with Smoked Salmon and Capers
November 26, 2009 - Written by Diana
Ginger-Lemongrass Salmon
October 20, 2009 - Written by Diana
Replace Your Butter with Star Olive Oil
October 5, 2009 - Written by Diana
Star Olive Oil is a delicious alternative to butter in your recipes and healthier too. I use olive oil in my cooking on a regular basis. Olive oil give a nice clean taste to foods without being greasy or heavy. I often slice up my vegetables – like squash and root vegetables, and drizzle olive oil and herbs over top then bake in the oven. My husband loves dipping bread into olive oil with fresh ground pepper. A brush of olive oil and herbs on corn makes a great summer side dish.
Summer Fish Grilling Tips
August 17, 2009 - Written by Diana
