Healthy Halloween
For children “trick or treat” means bagfuls of wonderful candy, pretending to be a favorite character, going on adventures with friends and perhaps staying up a little longer than usual. What more could a child want?
When all the fun is over however, adults get children who are too wound up to sleep or who wake with strange dreams. I once had a child come to the door and refuse the treats being offered to her. Instead she wanted a Band-Aid to soothe her tummy.
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Here are some ideas from our dental health office to make everyone more satisfied:
- Give out sugarless gum, sugarless candy, popcorn, peanuts or unsweetened fruit juices.
- Try items such as pencils, stickers, small toys, shiny new coins, toothbrushes or small gift certificates to events or for movie rentals.
- Distribute treats over time after Halloween is over.
- Treats at the end of a meal allow the child to have a nutritious serving of food and to anticipate a treat after the plate is sufficiently cleaned.
- Always brush before bedtime.
In addition to health-conscious treats, we must consider the Halloween hazards in costumes. Long trailing costumes could cause children to trip or come into contact with candles. Try face paint instead of masks for better vision. Wear light colored costumes or put reflective tape or stickers on costumes and treat bags. Attach a label to the inside of your child’s costume that clearly shows his/her full name, home address and phone number. Inform the child about the label and when to use it. Tell your child to walk, not run, on the sidewalks between houses and to never enter a stranger’s house, and never go out alone. Have children carry flashlights or glow sticks.
A neighborly meal
Whether it is a Halloween, Grey Cup or Christmas party, potluck dinners are a scrumptious dining experience. And one person does not get stuck with all the work. Here are some recipes that are sure to please your group.
Corny soup
2 medium onions, chopped 2
2 stalks celery, chopped 2
2 medium potatoes, 2
cubed
2 carrots, sliced 2
4 tablespoons flour 60 mL
4 tbsp. butter 60 mL
4 cups milk 1 L
2 10-oz./284-mL 2
cans cream style corn
or equivalent of canned or
freezer cream corn
salt and pepper
SautŽ onion, celery, potato and carrot in water. Add flour, butter and milk and cook on medium heat until thick, stirring constantly.
Add cream style corn and mix. Add spices according to your taste buds. Serves four.
Vegetarian lasagna
This recipe was published in The Treasury of Creative Cooking after being prepared in the North Dakota Dairy Cookoff. It is a great way to use up zucchini.
1 14-oz./398-mL 1
can tomatoes,
undrained
2 7.5-oz./213-mL 2
cans tomato sauce
1 tsp. dried oregano 5 mL
leaves, crushed
1 tsp. dried 5 mL
basil leaves, crushed
dash of black pepper
1 large onion, chopped 1
11Ú2 tsp. minced garlic 7 mL
2 tbsp. olive oil 30 mL
2 small zucchini, 2
chopped
1 cup mushrooms, 250 mL
sliced
1 large carrot, chopped 1
1 green pepper, chopped 1
1 cup shredded 250 mL
mozzarella cheese
2 cups cottage cheese 500 mL
1 cup grated romano 250 mL
or parmesan cheese
10-12 uncooked 10-12
lasagna noodles, cooked,
rinsed and drained
parsley sprigs, optional
Cook and stir onion and garlic in hot oil in large skillet over medium-high heat until onion is golden. Add zucchini, mushrooms, carrot and green peppers. Cook and stir until vegetables are tender, five to 10 minutes.
Add tomatoes with juice, tomato sauce, oregano, basil and black pepper and simmer for 20-25 minutes. Combine mozzarella, cottage and parmesan cheeses in large bowl and mix well.
Spoon about one cup (250 mL) of the sauce in bottom of 9 x 13 inch (22 x 33 cm) pan. Place a layer of noodles over sauce, then half the cheese mixture and half of the remaining sauce. Repeat layers of noodles, cheese mixture and sauce.
Bake in preheated oven at 350 F (180 C) for 45 minutes or until bubbly. Garnish with parsley.
Serves 12.
Pizza sauce
Dear TEAM: With more tomatoes than I know what to do with, I’d like to make a pizza sauce and can it for winter use. – E.A., Swift Current, Sask.
Dear E.A.: I tasted a delicious sauce called tomato salsa sauce, that can be used to make pizza.
1 cup chopped 250 mL
onion
1 tbsp. finely 15 mL
chopped garlic
3 tbsp. olive oil 45 mL
(or cooking oil)
5 cups tomatoes, 1.25 L
peeled and coarsely
chopped, with juice
1 can (51Ú2 -oz) 156 mL
tomato paste
2-3 bay leaves 2-3
11Ú2 tsp. basil 7 mL
11Ú2 tsp. oregano 7 mL
2 tsp. sugar 10 mL
11Ú2 tsp. salt 7 mL
1Ú2 tsp. pepper 2 mL
SautŽ onion and garlic in oil in large saucepan until soft.
Immerse tomatoes one or two at a time in boiling water for about one minute or until skins peel easily. Peel and chop. Add to saucepan. Add remaining ingredients. Stir. Bring to a boil. Allow to simmer uncovered until it reaches desired consistency, about 11Ú4 to two hours. Stir occasionally. Discard bay leaves.
Freeze in appropriate containers. Makes about 23Ú4 cups (625 mL).
Source: Company’s Coming Pasta by Jean Pare.
