Today marks the release of our 100th Cooking with the Moms podcast show. It’s hard to believe we made it this far … but we’re fired up and ready for the next 100.
When we look back, we can’t stop smiling as we remember our favorite episodes. For Liz, our Composting for Dummies show (Episode 73 on September 23, 2009) jumps out as one of the funniest ever. If you haven’t listened to it yet, be sure to tune in. Janice’s hubby, Don, was our guest, and for a mild-mannered home inspector, he’s an absolute hoot! As for Janice, her favorite was Episode 83, Kitchen Stories with our Moms, which featured kitchen memories from Janice’s mom, Carol, and Liz’s mother-in-law, Joy. It’s hard to imagine life without a fridge or freezer, but that’s exactly how both women grew up.
Over the past two years, we’ve received some of the most heart-felt emails from our amazing listeners, and their feedback and encouragement have kept us going!
Dana says, “I listen to your podcast every week and make your recipes. It has been helping my family as well as others get on track (I share your tips and recipes with many other families). Thank you! Keep up the good work.”
Jessica H. says, “One of the most important things I do to keep my family eating healthy and nutritious meals is listen to this podcast. Seriously! With the craziness that goes along with being a two-working-parent family, being continuously inspired to get nutritional food on the table at dinner time is a challenge. Listening to this podcast inspires me weekly to remember nutrition and to try new recipes. Thanks for that!”
Dana W. says, “My daughter helps me cook and my son sits on my island and watches what we are making. We have made a lot of your recipes and the kids like to help and see what is in the recipe. My son is a picky eater and my daughter is the more adventurous type. My husband just finished his last chemo treatment, so the kids and I are hoping he can start to eat with us again. I listen to your podcast every night. It gets my mind on making food. Wish you would do more than one podcast a week!”
We’d be remiss if we did not thank our podcast sponsor Eggland’s Best. They have been with us from the beginning and we appreciate their support (and their delicious eggs)! Finally, as a special thank you to our readers and listeners, we decided to share one of our newest recipes for ‘Sushi’ Ham & Cheese Roll Ups. We created this recipe for book #2 (scheduled for release in October 2010) but couldn’t resist posting it now!
‘Sushi’ Ham & Cheese Roll Ups
Makes 2 Servings
- One 9 x 11-inch soft Lavash bread
- 2 tablespoons light cream cheese
- 1 teaspoon honey mustard
- 1 small carrot, shredded (about 1/3 cup)
- 2 slices lower-sodium deli ham, each cut in half (about 1-1/2 ounces)
- 1 slice reduced-fat Swiss cheese, cut into 6 smaller pieces (about 1 ounce)
- 1 dill pickle sandwich stuffer, patted dry with paper towels and sliced into 4, long pieces
1. Place the Lavash on a work surface so the 9-inch end of the bread is facing you. Spread the cream cheese and the honey mustard evenly over the entire Lavash, making sure they reache all the outside edges (the cream cheese will be the “glue” that holds the rolls together).
2. Sprinkle the carrots over the Lavash. Cover, as evenly as possible, with the ham slices. Place two pieces of the cheese, side by side, about a quarter of the way up the Lavash. Repeat with 2 more pieces about halfway up the Lavash, and with the remaining cheese three quarters of the way up.
3. Arrange two slices of the pickle, lengthwise, side by side, in the space between the bottom cheese layers and the remaining pickles in the space between the top cheese layers.
4. Starting at the end closest to you, roll up as tightly as you can until the Lavash looks like a giant cigar. Using a serrated knife, slice into 12, 3/4-inch rounds. Arrange the pieces in two plastic containers with tight-fitting lids.
Nutrition Information per Serving (6 pieces): 210 calories, 4g fat (2g saturated), 600mg sodium, 29g carbohydrate, 2g fiber, 14g protein, 60% vitamin A, 15% calcium, 10% iron
As we move ahead to our 101st episode, feel free to share your best-ever ideas and advice. And if you have a topic you’d like us to tackle on a future show, please toss your suggestions our way. As always, “Thanks for listening to Cooking with the Moms!”