July 7-13 is DQ Girl Scout Appreciation Week! This month, Dairy Queen introduced a Girl Scouts Thin Mint Cookie Blizzard®. Made of creamy soft-serve blended with Girl Scouts Thin Mint Cookie pieces and a crème de menthe topping, the Girl Scouts Thin Mint Cookie Blizzard will be available during July 2008 at participating Dairy Queen locations (call your neighborhood Dairy Queen for info.) This is the first time Dairy Queen has introduced a thin Mint Cookie Blizzard.
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Wednesday, July 9, 2008
July 7-13 is Girl Scout Week at Dairy Queen
July 7-13 is DQ Girl Scout Appreciation Week! This month, Dairy Queen introduced a Girl Scouts Thin Mint Cookie Blizzard®. Made of creamy soft-serve blended with Girl Scouts Thin Mint Cookie pieces and a crème de menthe topping, the Girl Scouts Thin Mint Cookie Blizzard will be available during July 2008 at participating Dairy Queen locations (call your neighborhood Dairy Queen for info.) This is the first time Dairy Queen has introduced a thin Mint Cookie Blizzard.
Friday, June 20, 2008
Great Moves! Offering Cooking & Fitness Classes for Kids This Summer
Parents get ready to get your kids ready to start the morning moving to their favorite tune in a high-speed dance-off; jumping and climbing in a race to match the flashing sequence on a wall of colored lights; and working up a sweat as they maneuver obstacle courses, balls, and high-action video games!
And when it's time for lunch, they can try your hands at cooking a healthy and delicious meal in a kid-friendly kitchen. It's all part of the new week-long "Summer Fun at Great Moves!" program that shows kids ages 6 to 9 years old how to live a fun and healthy life.
The program's "goal for this new summer program is to help all kids learn how to make healthy choices that will sustain them throughout their lives, " said Stanley Goldstein, CEO of Great Moves!, which opened its center in Newton in April.
The cooking classes offered by Summer Fun at Great Moves! include daily instruction on nutrition in addition to basic cooking skills. Physical activity is encouraged through high-tech games like Xerdance, Wii and Sports Wall.
"It's important for kids to learn that exercise and healthy eating are not only good habits, but fun habits, " Goldstein said.
The summer sessions for kids take place the weeks of July 7, 14 and 28, & August 4 and 11. Classes will be held in the morning, from 9:30 a.m. to noon.
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Great Moves! is a medically supervised weight management program for children ages 6 to 18 years and their families. Great Moves! programs in Massachusetts are operated in collaboration with the physicians of Children's Hospital Boston. The program takes a multidisciplinary approach to weight management that includes physical activity, nutrition and behavioral support. The focus is to help children and their families develop healthy lifestyle habits that can be sustained over the long term. More information about Great Moves! available at www.greatmoves.com, or by calling 617-928-0006
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And when it's time for lunch, they can try your hands at cooking a healthy and delicious meal in a kid-friendly kitchen. It's all part of the new week-long "Summer Fun at Great Moves!" program that shows kids ages 6 to 9 years old how to live a fun and healthy life.
The program's "goal for this new summer program is to help all kids learn how to make healthy choices that will sustain them throughout their lives, " said Stanley Goldstein, CEO of Great Moves!, which opened its center in Newton in April.
The cooking classes offered by Summer Fun at Great Moves! include daily instruction on nutrition in addition to basic cooking skills. Physical activity is encouraged through high-tech games like Xerdance, Wii and Sports Wall.
"It's important for kids to learn that exercise and healthy eating are not only good habits, but fun habits, " Goldstein said.
The summer sessions for kids take place the weeks of July 7, 14 and 28, & August 4 and 11. Classes will be held in the morning, from 9:30 a.m. to noon.
.
Great Moves! is a medically supervised weight management program for children ages 6 to 18 years and their families. Great Moves! programs in Massachusetts are operated in collaboration with the physicians of Children's Hospital Boston. The program takes a multidisciplinary approach to weight management that includes physical activity, nutrition and behavioral support. The focus is to help children and their families develop healthy lifestyle habits that can be sustained over the long term. More information about Great Moves! available at www.greatmoves.com, or by calling 617-928-0006
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Wednesday, June 18, 2008
WEEKEND PICK: Make Plans to Go Strawberry Picking as a Family & try out these Strawberry Recipes afterwards
If the weather holds up, this would be a great weekend to go strawberry picking. The Massachusetts strawberry crop is ready, so plan a trip to a local farm and "pick your own." A list of Massachusetts Pick-Your-Own Strawberry Farms is available on-line at http://www.mass.gov/agr/massgrown/strawberries_pyo.htm. The Massachusetts strawberry season typically lasts from the second week of June through Independence Day weekend.
Massachusetts boasts 267 acres of strawberries on 155 farms, according to the 2002 United States Agricultural Census.
Consider strawberry picking as a family at:
* Belkin Family Lookout Farm in Natick (http://www.lookoutfarm.com/)
* Tougas Family Farm in Northboro (http://www.tougasfarm.com/)
Both are advertisers of Bay State Parent magazine.
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After picking strawberries with your kids, a great family outing or day trip idea; try making one of the three recipes below as a family. The recipes are provided by Sebastians Café and Catering. Established in 1994, the company has developed into a niche sized but diverse food service provider, offering a high quality dining experience to a wide range of clients in the corporate and distinctive catering, retail, and corporate dining arenas in Boston & New York.
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Strawberry Frappe - serves 2
Ingredients: 1 cup nonfat yogurt,
1 cup nonfat milk
1 cup (packed) fresh strawberry slices
1/2 teaspoon vanilla extract
2 cups ice cubes
Method: Purée yogurt, milk, strawberries, and vanilla in blender until smooth. Add ice cubes; puree until mixture is thick and smooth. Divide between 2 glasses and serve.
Summer Strawberry and Spinach Salad - serves 6
Salad Ingredients:
12 cups Baby Spinach, washed
½ cup Almonds, sliced and toasted
3 cups Strawberries, washed and quartered
1 ½ cups Bleu Cheese
1 cup Yellow Bell Tomatoes, halved
Dressing Ingredients:
4 oz. Balsamic Vinegar
½ tsp. Dijon Mustard
¼ clove fresh Garlic, minced
1 sprig Thyme, fresh and finely chopped
1 tsp. Granulated Sugar
1 cup Extra Virgin Olive Oil
¼ tsp. Salt and Pepper
Dressing Method: In a 4 quart bowl whisk in vinegar, mustard, garlic, thyme, and sugar. Slowly whisk in oil so that the oil and vinegar emulsifies. Season with 3 pinches salt and 1 pinch of black pepper.
Salad Method: Mix spinach with almonds, blue cheese and portion uniformly into each salad bowl. Add strawberries to salad and garish with bell tomatoes around the rim of salad bowl. Finish salad by drizzling dressing over salad.
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Fresh Strawberry and Meyer Lemon Curd Crepe - makes 8 8 Crepes
Crepe Ingredients:
7 Tablespoons Unsalted Butter, Melted, Cooled, Divided
1 Cup Whole Milk
1 Cup All Purpose Flour
2 Large Eggs
6 Tablespoons Sugar, Divided
Meyer Lemon Curd Ingredients:
½ Cup plus 1 Tablespoon Sugar
3 Tablespoons All Purpose Flour
½ Teaspoon Salt
1 Teaspoon Grated Lemon Zest plus ¾ cup of fresh lemon juice
1 Large Egg Yolk
1 Tablespoon unsalted Butter
3 Cups sliced Fresh Strawberries
Confectioners Sugar
Method:
Step One: Lemon Curd
Whisk together, sugar, flour, and salt in a sauce pan.
Add lemon juice, whisking until combined.
Bring to boil, whisk constantly, simmer, whisking, until thickened, about 3 minutes
Remove from heat.
Whisk yolk in a small bowl, add a quarter of the lemon juice while whisking. Add remaining lemon juice mixture and boil for 1 minute.
Remove from heat.
Stir in butter and lemon zest.
Transfer to a clean bowl and cover surface with buttered parchment paper
Chill.
Step Two: Crepes
Reserve 1 tablespoon of butter for skillet
Blend milk, flour, eggs, 2 tablespoons sugar, 2 tablespoons of butter and ¼ teaspoon salt in blender until smooth. Chilled covered for 30 minutes
Brush non stick skillet with remaining butter and place on stove to medium heat. Pour ¼ cup of batter in pan and tilt to cover entire bottom of the pan. Cook until lightly golden, flip with spatula until just cooked on second side.
Remove to plate, hold warm
Repeat until all batter is utilized.
Step 3: Plating the crepe
Place crepe on 8" plate, spread 2 Tablespoons of Lemon Curd over the crepe, fold over (ensure lightly browned side is on the outside), repeat for remaining portions, spoon strawberries over crepes, dividing evenly. Dust with powdered sugar. Serve immediately.
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For more information on Sebastians Catering visit http://www.sebastians.com/Cafes/
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Massachusetts boasts 267 acres of strawberries on 155 farms, according to the 2002 United States Agricultural Census.
Consider strawberry picking as a family at:
* Belkin Family Lookout Farm in Natick (http://www.lookoutfarm.com/)
* Tougas Family Farm in Northboro (http://www.tougasfarm.com/)
Both are advertisers of Bay State Parent magazine.
.
After picking strawberries with your kids, a great family outing or day trip idea; try making one of the three recipes below as a family. The recipes are provided by Sebastians Café and Catering. Established in 1994, the company has developed into a niche sized but diverse food service provider, offering a high quality dining experience to a wide range of clients in the corporate and distinctive catering, retail, and corporate dining arenas in Boston & New York.
.
Strawberry Frappe - serves 2
Ingredients: 1 cup nonfat yogurt,
1 cup nonfat milk
1 cup (packed) fresh strawberry slices
1/2 teaspoon vanilla extract
2 cups ice cubes
Method: Purée yogurt, milk, strawberries, and vanilla in blender until smooth. Add ice cubes; puree until mixture is thick and smooth. Divide between 2 glasses and serve.
Summer Strawberry and Spinach Salad - serves 6
Salad Ingredients:
12 cups Baby Spinach, washed
½ cup Almonds, sliced and toasted
3 cups Strawberries, washed and quartered
1 ½ cups Bleu Cheese
1 cup Yellow Bell Tomatoes, halved
Dressing Ingredients:
4 oz. Balsamic Vinegar
½ tsp. Dijon Mustard
¼ clove fresh Garlic, minced
1 sprig Thyme, fresh and finely chopped
1 tsp. Granulated Sugar
1 cup Extra Virgin Olive Oil
¼ tsp. Salt and Pepper
Dressing Method: In a 4 quart bowl whisk in vinegar, mustard, garlic, thyme, and sugar. Slowly whisk in oil so that the oil and vinegar emulsifies. Season with 3 pinches salt and 1 pinch of black pepper.
Salad Method: Mix spinach with almonds, blue cheese and portion uniformly into each salad bowl. Add strawberries to salad and garish with bell tomatoes around the rim of salad bowl. Finish salad by drizzling dressing over salad.
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Fresh Strawberry and Meyer Lemon Curd Crepe - makes 8 8 Crepes
Crepe Ingredients:
7 Tablespoons Unsalted Butter, Melted, Cooled, Divided
1 Cup Whole Milk
1 Cup All Purpose Flour
2 Large Eggs
6 Tablespoons Sugar, Divided
Meyer Lemon Curd Ingredients:
½ Cup plus 1 Tablespoon Sugar
3 Tablespoons All Purpose Flour
½ Teaspoon Salt
1 Teaspoon Grated Lemon Zest plus ¾ cup of fresh lemon juice
1 Large Egg Yolk
1 Tablespoon unsalted Butter
3 Cups sliced Fresh Strawberries
Confectioners Sugar
Method:
Step One: Lemon Curd
Whisk together, sugar, flour, and salt in a sauce pan.
Add lemon juice, whisking until combined.
Bring to boil, whisk constantly, simmer, whisking, until thickened, about 3 minutes
Remove from heat.
Whisk yolk in a small bowl, add a quarter of the lemon juice while whisking. Add remaining lemon juice mixture and boil for 1 minute.
Remove from heat.
Stir in butter and lemon zest.
Transfer to a clean bowl and cover surface with buttered parchment paper
Chill.
Step Two: Crepes
Reserve 1 tablespoon of butter for skillet
Blend milk, flour, eggs, 2 tablespoons sugar, 2 tablespoons of butter and ¼ teaspoon salt in blender until smooth. Chilled covered for 30 minutes
Brush non stick skillet with remaining butter and place on stove to medium heat. Pour ¼ cup of batter in pan and tilt to cover entire bottom of the pan. Cook until lightly golden, flip with spatula until just cooked on second side.
Remove to plate, hold warm
Repeat until all batter is utilized.
Step 3: Plating the crepe
Place crepe on 8" plate, spread 2 Tablespoons of Lemon Curd over the crepe, fold over (ensure lightly browned side is on the outside), repeat for remaining portions, spoon strawberries over crepes, dividing evenly. Dust with powdered sugar. Serve immediately.
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For more information on Sebastians Catering visit http://www.sebastians.com/Cafes/
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Tuesday, February 26, 2008
Shrewsbury Dream Dinners Celebrates First Anniversary: March 4
Shrewbury's Dream Dinners is celebrating its first anniversary with an open house on Tuesday, March 4th.
RSVPs are required for the event. The deadline to RSVP is March 2.
There are two times -- 6:30 and 7:30 p.m.
Enjoy samples of Dream Dinners including Gluten-free menu items, purchase and assemble meals with no minimum order (limited selection and great for newcomers to try us out), and sample MonaVie (gluten-free), a nutrient dense acai berry complex juice consisting of 19 super fruits rich in antioxidants.
Each open house guest will receive $30 in loyalty vouchers (see below for details) and an entry in a variety of give-a-ways including a Dream Dinners basket, a Pampered Chef basket, two MonaVie baskets, and four family four-packs to our "Sunday Funday" at the New England Surge's opening game at DCU. These giveaways will be raffled off at the end of the evening.
For more information call Dream Dinners in Shrewsbury.
RSVPs are required for the event. The deadline to RSVP is March 2.
There are two times -- 6:30 and 7:30 p.m.
Enjoy samples of Dream Dinners including Gluten-free menu items, purchase and assemble meals with no minimum order (limited selection and great for newcomers to try us out), and sample MonaVie (gluten-free), a nutrient dense acai berry complex juice consisting of 19 super fruits rich in antioxidants.
Each open house guest will receive $30 in loyalty vouchers (see below for details) and an entry in a variety of give-a-ways including a Dream Dinners basket, a Pampered Chef basket, two MonaVie baskets, and four family four-packs to our "Sunday Funday" at the New England Surge's opening game at DCU. These giveaways will be raffled off at the end of the evening.
For more information call Dream Dinners in Shrewsbury.
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