It’s not every day you get to throw yourself a party, but that’s exactly what we did last Friday night when we officially launched our new cookbook, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms. On the eve of the annual meeting of the American Dietetic Association (known affectionately as FNCE), we gathered with fellow dietitians from across the country as well as family members and some fabulous foodie friends to celebrate in style. We dish all about the party on this week’s Cooking with the Moms podcast and share “sound bites” from some of our guests for getting kids of all ages to eat a healthy and delicious diet. From tips on being a positive role model at mealtime to the “7 Bite Rule,” you won’t want to miss this show!
The event was catered by Absolutely Fabulous (we provided the desserts), and the party was a smashing success thanks to the generous support of the California Raisin Marketing Board, United States Potato Board, and the National Peanut Board.
Tables were decorated with photos of some of the pint-size recipe testers who critiqued the recipes for No Whine with Dinner!
Shelly Kessen, Meredith Myers, Janice, Liz Conant, and Liz.
The Menu … That Nobody Whined About:
- Beef Satay with Spicy Peanut Sauce
- Petit Cod Cakes with Herb-Infused Aioli Sauce
- Baby Red Potatoes with Salmon Mousse & Capers
- Curried Chicken Salad in Endive with California Raisins
- Mushroom Duxelle in Filo Cup with Asiago Cheese
- Asparagus and Dijon Puff Pastry Twists
- Crostini with White Bean Spread and Olive Tapenade
- Cheddar cheeses provided by Cabot Cheese Coop
(50% Reduced Fat Sharp, Seriously Sharp, Tomato Basil, Chipotle)
- I-Love-Chocolate Party Torte
- Pumpkin Spice Bundt Cake
- Peanut Butter Power Cookies
Red Potatoes with Salmon Mousse & Capers (AKA Little Red and Green Appetizers).
Red Potatoes with Salmon Mousse & Capers
Makes 10 to 12 Appetizer Servings
- 2/3 pound (about 12) small red potatoes, uniform in size
- 1/2 teaspoon salt
- 6 ounces reduced-fat cream cheese, at room temperature
- 3 ounces sliced smoked salmon, finely chopped
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon coarsely ground black pepper
- 12 slices (1/2-inch thick) English cucumber
- Snipped chives, dried dill weed and/or drained capers, for garnish
1. Halve potatoes; cut and discard a very thin slice from skin side of each half.
2. In 2-quart saucepan, cover potatoes with water; add salt. Bring to boiling over high heat, reduce heat, cover and cook until tender, 10 to 15 minutes, depending on size of potatoes. Drain; cool to room temperature.
3. Meanwhile, in small bowl, mix cheese, salmon, lemon juice and pepper to blend thoroughly. With small spoon, mound salmon mixture onto potato halves and cucumber slices, dividing equally (1 to 1½ teaspoons each). Arrange on serving plate and add your choice of garnishes. If not served immediately, these can be prepared several hours in advance; cover and refrigerate. For best flavor, return to room temperature just before serving.
Nutrition Information per Serving: 63 calories, 3g protein, 6g carbohydrate, 3g total fat, 218mg sodium, 0.5g fiber, 4mg Vitamin C, 182mg potassium
Pumpkin Spice Bundt Cake
Makes 16 Servings
This recipe is featured on the cover of our new cookbook! For dessert, we like to dust it with powdered sugar or serve with low-fat vanilla frozen yogurt. On it’s own, we also love it as a mid-morning or afternoon snack.
- 1¼ cups all-purpose flour
- 1¼ cups whole wheat flour
- 1¼ cups granulated sugar
- 1/4 cup wheat germ or ground flaxseed
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3 large eggs, beaten
- One 15-ounce can 100% pure pumpkin
- 1/3 cup low-fat milk
- 1/3 cup canola oil
- 2 teaspoons vanilla extract
- 1/3 cup dried currants or 1/3 cup California raisins, coarsely chopped
- 2 tablespoons powdered sugar, optional
1. Preheat the oven to 350°F. Generously oil or coat a 10-cup bundt pan with nonstick cooking spray and set aside.
2. Whisk together the all-purpose flour, whole wheat flour, sugar, wheat germ, baking powder, cinnamon, ginger, salt, cloves, and nutmeg in large bowl until well combined.
3. In a separate bowl, whisk the eggs, pumpkin, milk, oil, and vanilla until well blended. Pour the liquid ingredients and the currants over the dry ingredients and stir until just moistened.
4. Pour the batter into the prepared pan. Smooth the top with a rubber spatula. Bake about 50 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool for 15 minutes before removing from the pan.
5. Cool the cake completely, and dust the top with powdered sugar as desired.
Nutrition Information per Serving (1 slice): 210 calories, 6g fat (0.5g saturated, 0.5g omega-3), 230mg sodium, 36g carbohydrate, 3g fiber, 5g protein, 80% vitamin A
What follows are a few photos from the big bash. Please visit our Flickr photo-sharing page for more fun pics!
Fellow dietitian and podcast fan, Leah Smith, poses with her mom and Janice. Leah and her two children tested recipes for No Whine with Dinner.
Susan Nicholson, author of 7-Day Menu Planner for Dummies, poses with Liz’s son, Simon (our official coat hanger-upper and waiter).
Laura Lagano, Liz and her son, Josh, and Gail Frank.
Leah Bissex shows off mom’s new cookbook and greets guests with a name tag, gift bag, and a smile.
College advisor and mentor, Katherine Mugrave, with her former students, Janice and Janet Rouslin.
Dieitians Kate Geagan and Christine Palumbo with Liz.
Will from The Boston Foodie stopped by!