food

OBESITY IS CHRONIC among all American children, not just those in the 49th state, but it still shocks me - 1 in 3 kids begin school overweight. The contributing factors are many - too much screen time, more working parents, lack of urban planning etc. Even our food is less healthy. 

Summer break has arrived in Alaska, depositing thousands of children and their families in the swirling, whirling world of the midnight sun, chock-full of outdoor activities, including those of the food-related kind.

Calypso Farm and Ecology Center, Ester, AK:
Trying a carrot fresh from the soil! 

When our family travels, no matter where we travel, mealtime is often a highlight of the day. Whether we’re exploring a new restaurant or packing a picnic dinner for a mountain trail, it’s fun to share breakfast, lunch or dinner someplace different. But how healthy, really, are our choices? Oh, I try to stick to my guns for the majority of our travel time, insisting upon fruit and/or veggies at every meal, but frankly, after a few days, I become rather lax about this rule. Apple pie for breakfast? Why not. Dr. Pepper with lunch and dinner? Okay. 

I’ve made a promise to myself - this summer will be different. Alaska is flush with healthy food choices, both of the restaurant and farm variety. Maybe, just maybe, if we involve our timid eater (did I mention I am raising the World’s Pickiest?), our mealtime outcomes will be a bit more on the healthy side of things. 

What’s our strategy? Education is a strong factor in enticing our son to pick healthy menu items instead of just being picky. Knowing where a certain food originates is part of the plan. We adore Calypso Farm and Ecology Center near Fairbanks, where the whole family can participate in learning about food, eating, and growing a garden of healthy foods. Milk a goat, pick a carrot, or make a pizza in their wood-fired oven, all while receiving practical advice from an extremely dedicated staff and volunteer force. Find the farm in the town of Ester, a short drive from Fairbanks, and consider attending their annual Open House, July 22.

Shopping for food is important, too. We generally tend to eat breakfast and lunch in our cabin, hotel room, or on the road, noshing on foods we’ve found at local farmers’ markets or the grocery store. Alaska has so many outdoor markets, in just about every community of the state, and we love to wander the grounds, listen to music, and become a temporary part of a town’s fabric. The Alaska Farmers Market Association is a coalition of farmers and markets around the state, offering a big list of those to visit. Buy some local produce, bread, jam, and cheese, then enjoy your own Alaska picnic. Life doesn’t get much simpler, or better, than that. 

Exercising is key to a healthy appetite, too, we’ve found. A brisk walk, bike ride, or kayak paddle before mealtime can be just the thing to make young tummies growl with hunger, resulting in kids who are more inclined to eat the good stuff. If eating out, I usually order an “appetizer” plate of raw veggies and dip before our main course, and with good results, since my kiddo is starving after a full day of Alaska fun. 

Eating together is a precious time of day, one that should provide not only physical sustenance, but emotional nutrition, too. Why not make it a time of discovery and discussion, while on the road this summer? 

Follow the Kirkland family’s adventures at AKontheGO.com.

GREEN LEAVES ARE bursting out all around us, and it makes me want to eat salad! One of the restaurants down the street from us has an amazing gorgonzola and pear salad. I love it so much that I have made my own version here at home. The salad has beautiful green leaves of boston bib lettuce, slices of pear, homemade french dressing and gorgonzola crumbles. Yum!

For the dressing you will need:

• 1/2 of a small onion
• 1/4 cup ketchup
• 2 Tbs sugar
• 3 Tbs apple cider vinegar
• 3 Tbs grape seed (or other light) oil

Put all the ingredients in a blender or food processor and mix them into a smooth consistency. It should be slightly sweet and tangy with a hint of the onion coming at the end.

For the salad, remove the outer leaves and chop the head into large pieces. I use about one head for each salad. Boston bib lettuce is sometimes also sold as butter leaf or butter bib lettuce. Core a pear and cut it into approximately 1/2" pieces. I used Bosc pear, but you may use whatever type of pear looks good at the market.  

Put the lettuce, pear pieces (about 1/2 pear per salad) and gorgonzola crumbles in a bowl and drizzle about 2 Tablespoons of the french dressing on the salad. Serve alone or as a prelude to a lovely spring dinner, preferably with a view to the lovely new green leaves of spring. Enjoy!

M IS FOR the many meals she made me. 

O is for her outstanding cooking.  

Mmmm is for the sound I made when I ate her delicious meals...  

Yes. Mother's day is almost here and mom definitely deserves a treat. So moms, turn this recipe over to the dads and kids and go have a me-time moment. 

This week in honor of my own wonderful-cook mom and moms everywhere I whipped up one of my most favorite tasty treats - and I do mean whipped. This not-too-sweet strawberry shortcake with fresh whipped cream makes a wonderful dessert or can even be served for breakfast or brunch this coming Sunday.

For the shortcakes:

Preheat the oven to 415

• 1 1/2 cups flour
• 1/4 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 stick of butter
• about 1/2 cup of buttermilk (start with less and keep adding until you get a really thick pasty consistency for the dough)

(makes about 8 cakes)

Mix the dry ingredients in a large bowl. Cut the butter into small (approximately 1/2") pieces and smash them into the dry ingredients with your fingers, a pastry cutter, or mix it in a food processor until the butter and flour mixture is grainy in appearance. Slowly add the buttermilk, stirring as you add. When you have the paste consistency, put the mixture into a greased muffin tin (about 1/4 cup dough for each muffin cup). Bake for 12-15 minutes or until the cakes are golden brown.

While the cakes are cooking, you can whip the cream.

Whipped cream:

• 1 cup heavy whipping cream
• 1 tsp vanilla
• 1/4 cup sugar

Place the cream and vanilla in a large mixing bowl and, either with a whisk (great forearm workout!) or an electric mixer, whip it thoroughly. If you are using an electric mixer, I highly recommend that you use a splatter shield or throw a towel over the mixer and bowl. Whipping cream with a mixer is a faster but much messier option than doing it by hand. Whip the cream until it makes soft peaks. This means that when you lift up with the whisk or mixer, the whipped cream will cling and stand up just a bit. Avoid overmixing as it will make a consistency that is more like butter and leave a greasy feel in your mouth. When the cream is mixed, slowly add the sugar bit by bit, mixing it gently in.

When the cakes are done and cooling (at least 10 minutes to cool) and the cream is whipped. Wash and slice the strawberries. You will need about a cup of sliced berries. Set the berries, cakes and cream aside and clean the kitchen. I can speak from experience when I say that moms love home-made treats, but they can enjoy them even more when they don't have to clean up after the treat-makers.

When the kitchen is spotless and the dishes are all washed and put away, serve Mom a warm shortcake with a heap of strawberries and a generous dollop of cream. Have one for yourself, too. Mom will be happiest sharing it with you. Enjoy!

EVERYBODY LOVES FRIES and these are no from-the-freezer potato sticks! Spring is here and it's definitely time to get the grill fired up. These homemade steak "fries" are the kind that can complement any meaty main dish - from a titanic T-bone to a humble hamburger. They're great right off the grill and warmed over for tomorrow's lunch, so don't be afraid to throw a few extra potatoes in the pot. I usually use russet potatoes for these fries, but if you're up for something different, you can use sweet potatoes, too - prepare them in exactly the same way, but keep and extra vigilant eye on them on the grill. The higher sugar content of the sweet potatoes makes them burn more easily.

• 1 medium-large potato per person
• olive oil
• onion powder
• garlic powder
• cayenne powder (optional)
• salt

Wash the potatoes well, giving the skins a good scrub. In a large stock pot, boil the potatoes for 20-30 minutes or until they are nearly cooked through but still slightly crunchy in the center. Take them out of the pot and allow them to cool for 10 minutes or until they are no longer steaming hot.

While they are cooling, prepare a cookie sheet by sprinkling it with a light coating of olive oil. When the potatoes are cooler, slice them in half lengthwise and cut each half into 4 or so pieces.; you'll want them to remain fairly thick. Spread the pieces evenly on the cookie sheet and sprinkle them with a little more olive oil, tossing around to coat lightly.

Dust all the pieces with a good coating of onion powder, garlic powder and salt. I added a dash of cayenne, too. I use only the garlic powder and salt on sweet potatoes. Place the fries right on the grill and cook them for 5-10 more minutes or until that little bit of crunchiness in the center is gone.

I usually put the cooked fries in a warm oven to keep them hot while the burgers or steaks go on the grill. Serve them hot with your favorite condiment or just all by themselves. Enjoy!

YOU SAY PECAN.  I say pecan. Hmm. Somehow that just doesn't work in writing. But any way you slice it, that little jewel of the south sure does make a great, nutty pie. Here is my recipe with an international twist - instead of corn syrup as used in many recipes, I use Golden Syrup, a British import. This is the main ingredient in treacle tarts and can be found in many specialty or import food stores. The Golden Syrup makes the pie smell even more amazing as it bakes, and the slightly caramely flavor of the syrup matches beautifully with the star of the pie - the pecans, of course.

• 1 pie crust (use a pre-made one or your favorite recipe)
• 2 cups pecan halves
• 1 454g can Golden Syrup (available at specialty food stores) 
• 2 Tbs molasses
• 1/4 cup brown sugar
• 2 Tbs flour
• pinch of salt
• 2 eggs (slightly whisked)
• 3 Tbs melted butter
• 1Tbs vanilla

Preheat oven to 375 F.

Mix the Golden Syrup and molasses in a medium sauce pan. In a small bowl, mix the brown sugar, flour and salt, and then, add them to the syrup. Stir thoroughly. Slowly add the eggs, stirring gently until the eggs are fully incorporated into the mixture. Finally, add the vanilla and melted butter. Put the mixture on the stove over low heat, stirring occasionally, until it is warmed just enough to be less thick and sticky. This will make it easier to remove from the pan and spread easily in the crust. Place your crust in a pie pan and spread the pecans evenly across the bottom. Pour the syrup mixture over the pecans as evenly as possible, giving it a little shake and tap to encourage it to spread.

Put the pie in the oven for 20 minutes, then tent the crust with foil or a pie shield to avoid burning it. Cook it for another 15 - 20 minutes or until it begins to bubble and the pecans are ever-so-slightly toasted. Allow to cool for at least and hour and enjoy!

HERE COMES PETER Cotton Tail, hopping down the bunny trail... and Peter is bringing 3 dozen hard boiled, multi-colored eggs. What to do with them all? Well, there are egg salad sandwiches, hard boiled eggs for breakfast or snacks and... and... deviled eggs! My grandmother made this simple recipe when I was a child and it couldn't be easier.

• 6 hard-boiled eggs
• 1 Tbs mayonnaise
• 2 Tbs sweet relish
• pinch of salt
• dash of paprika

Peel the eggs carefully and cut them in half. Remove the yolks and put them in a small mixing bowl.

Add the mayonnaise and salt. Using a fork, smash the yolks and mix them with the other ingredients until the mixture is creamy and smooth. Add the relish and mix it thoroughly.

Put the mixture into a small sandwich bag and push out all the air before sealing it. Cut a small hole in one corner. Squeeze all of the yolk mixture into the corner with the hole and carefully pipe it into each of the egg-white halves.

You may garnish each with olive rounds, pimiento pieces, a small bit of relish or other decoration. Finally, sprinkle the deviled eggs with a dash of paprika. Chill and enjoy!

SPAETZLE MEANS LITTLE SPARROW in German, but you'll find no poultry in this dish - instead it's basically an egg noodle that can be served with a number of different things like sausages or sauteed vegetables or any number of sauces. One of our family's favorite comfort foods on a crisp April evening is spaetzle served with spicy rich goulash.

This recipe for basic spaetzle will serve two to three people, but it is easy to double or even triple it for more homemade noodle goodness.

• 1 cup flour
• 1/2 tsp fresh grated nutmeg
• 1/2 tsp + 1/8 cup salt
• 2 eggs
• about 1/4 cup milk
• 2-3 Tbs butter for frying

Mix the flour, nutmeg and 1/2 tsp salt together thoroughly in a medium-sized bowl. Add the two eggs and about half of the milk and stir thoroughly. Continue adding the milk, little by little, until you have a thin paste consistency. Set the mixture aside for about 20 minutes so that the bubbles of air trapped within it can rise to the top and escape. About 10 minutes into the resting time, put about 3 quarts of water plus the 1/8 cup of salt on the stove to boil. When it begins to boil, turn it down to just below a boil. You want the water to be hot but not bubbling.  

Prepare a large skillet by putting the 2-3 Tbs of butter in it and turning it on to medium-low heat. It should be hot and ready when you begin making the spaetzle, as you will need to transfer them immediately from the hot water to the skillet.

To make the spaetzle, you will need something with holes in it to drop the spaetzle dough into the hot water. Special spaetzle makers are available in kitchen stores, but I use a large grater, and it works just fine.  Spoon about 1/4 cup of the dough onto the grater and allow it to drip through, using the back of a spoon to push through any remaining dough. The dough will sink in the water, but in a minute or so, it will rise to the top. You may need to give it a gently stir the keep the noodles from clumping at the bottom.

Use a slotted spoon or small sieve to scoop the spaetzle out of the hot water, and, after letting it drain for a few seconds, transfer them into the warm skillet and give them a little toss in the melted butter.  

Scoop your next batch of dough onto the grater and repeat these steps until all of the dough is used. Once you have all of the little noodles in your skillet, turn up the heat and give them all a good toss in the butter. They should be plenty salty, but you may add a little sprinkle of salt if needed. Fry them for just a moment, until the first few show signs of getting slightly browned, then remove the skillet from the heat and serve them immediately with the toppings of your choice and enjoy!