November / December 2018 Pocono Family Magazine

Pocono Family The Pocono Mountains' Magazines

M A G A Z I N E

Annual Food Issue • November & December 2018 •

Complimentary

LEADING SHOT Photo taken by David Sandt

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November / December 2018 Pocono Family Magazine © | 3

POCONO MAGAZINES

Pocono Magazines, LLC PUBLISHING

Pocono Living Magazine© & Pocono Family Magazine© 1929 North Fifth Street Stroudsburg, PA 18360 570-424-1000 pmags@ptd.net www.poconomagazines.com PUBLISHER/EDITOR Larry R. Sebring ASSISTANT EDITOR Samantha J. Holbert ACCOUNT REPRESENTATIVES Samantha J. Holbert, 570-856-7578 Linda St. John, 570-856-8155 Linda Zak, 484-264-7915 MAGAZINE DESIGN Smart Blonde Creative WEB DESIGN Smart Blonde Creative FOOD & WINE EDITOR Avize Batalova GRAPHIC DESIGNER Brian Hunter Rebecca Sebring

PHOTOGRAPHY & ART Veronica Murray Andrei Protsouk David Sandt Lisa Newberry James Chesnick James Smeltz Marlana Holsten Matt Siptroth William McKee Barbara Lewis Linda Zak Nancy Tully Maritza McFaline Vinzon Lee

CONTRIBUTING WRITERS Roseanne Bottone Jamie Bowman Kimberly Blaker Kathy Dubin-Uhler Marty Wilson Amy Leiser Samantha J. Holbert William M. Williams Kevin Conroy Janet Mishkin Suzanne McCool Allison Mowatt INTERN Rebecca Sebring, Susquehanna University

Pocono Living Magazine and Pocono Family Magazine, two regional publications filled with articles, features and photography exploring and capturing the real Pocono Mountains living experience.

Our publications can be found at many locations throughout the Pocono Mountains region, and are available by subscription.

4 | Pocono Family Magazine © November / December 2018

ADMINISTRATIVE ASSISTANT Kristen Sebring

PROUD MEMBERS OF

The information published in this magazine is believed to be accurate, but in some instances, may represent opinion or judgment. The publication’s providers do not guarantee the accuracy or completeness of any information and shall not be held liable for any loss or damage, directly or indirectly, by or from the information.© 2016 Pocono Magazines. All rights reserved. No part of this publication may be copied, reproduced or transmitted in any form or by any means without the expressed written permission of the publisher.

WHAT’S INSID

WHAT’S

INSIDE 10

6

10

FAMILY

• Survival Guide for a Stress-Free Holiday

PET

• Good Friends, Good Food

FOOD 14 16 20 22 24 25 26 32

16

36

25

40 44

• The Native Cranberry • Simple Yet Stunning

• Recipe from Santosha on the Ridge • Recipe from Kitchen Chemistry • Recipe from Quench

• Fun Facts from a Pocono Foodie

• Bold Flavor Boosts Holiday Meals • Creative Seafood Solutions

FINANCE

• A Penny Saved is a Penny Earned

HEALTH

• Fall Into a Fitness Routine • 12 Powerhouse Veggies

55+ 50

• Time for a ‘tude adjustment

COMMUNITY

44

52

• In & Around the Poconos

November / December 2018 Pocono Family Magazine © | 5

Survival Guide

for a Stress-Free Holiday Season By: Kimberly Blaker

6 | Pocono Family Magazine Š November / December 2018

Photo courtesy of Shutterstock

Family

Do you dread the hustle and bustle of another holiday season? Between shopping, wrapping, baking, holiday cards, parties, and countless other obligations and tasks, just surviving the season can be quite a feat, let alone being in a frame of mind to enjoy the time with your family. So make a pact to eliminate stress this year by following these tips.

Early planning First, close your eyes and think back to the previous couple years and how hectic and stressful it felt. What percentage of holiday activities and tasks would you need to eliminate to make the season truly enjoyable and relatively stressfree? During this process, don't think about what you can't eliminate. Simply determine the percentage of reduction you need to make.

Next, make a list of everything you need to do during the holiday season, to which parties you’ll be invited, and how much money you’ll spend. Now cross off the least important, least necessary, and least desirable events and tasks. Then review the list, and roughly calculate how much time and expense you've shaved off. If you haven't reached your predetermined reduction, go through your list again.

Once you've decided which parties you’ll attend and commitments you’ll make, plan specifically how you’ll say ‘no’ to all the others so you’re not caught off guard.

Share in the preparation Ask for help. Enlist your family in preparing for the holidays, and divvy up tasks. Don’t expect perfection from yourself or your family. Remember, you probably don’t notice or mind the imperfections in others’ holiday gatherings. They are just as unlikely to notice any in yours.

Keep in mind also, the holiday season isn’t the time to be head cook. Plan potluck gatherings. Then either suggest what each person should bring or, to avoid duplicates, ask guests what they will bring.

November / December 2018 Pocono Family Magazine © | 7

Holiday time and energy savers Save time in gift-wrapping by setting up a station in a spare room or the basement. Or stock a box or basket with wrapping paper, ribbon, bows, tags, tape, scissors, and pens so everything is stored in one place. Have extras of everything on hand.

Keep cleaning to a minimum during the holidays. Dismiss unused areas guests won't see or use, and clean only the obvious in rooms that will be seen. That barely-visible layer of dust on your baseboards isn’t likely to be noticed with all the socializing and holiday decorations.

Keep everyday meals quick and simple through the season.

Soups, sandwiches, fresh fruit and vegetables, cottage cheese, pre-cut vegetables and dip, and other prepared or semi-prepared healthy foods will suffice for one month of the year.

"Don’t overdo the baking. Your guests will likely have had their fill of holiday treats long before your gathering arrives."

Do your holiday shopping early in the day on weekdays while your energy is high and crowds are small.

Shop online or by catalog. If an item lacks details, search for a manufacturer’s website to get the information you need.

Give gift certificates. Hard-to-shop-for recipients will appreciate something practical. Certificates to restaurants, department stores, sporting good outlets, and specialty shops, or for a massage, pedicure, or a round of golf make great gifts.

8 | Pocono Family Magazine © November / December 2018

Don’t overdo the baking. Your guests will likely have had their fill of holiday treats long before your gathering arrives.

Find other ways to show family, friends, or neighbors you care by visiting or phoning to wish them a happy holiday season.

Money saver Does your gift list grow each year? Decide with whom it’s necessary or important to exchange gifts. Then talk to extended family, friends, coworkers, and others about forgoing the gift exchange, putting a cap on the price, or doing a drawing instead. You'll likely learn they feel the same as you do.

Holidays with children Allow children to spend the day they open their gifts at home. It’s hardly fair and often stressful for children to leave their gifts behind that they’ve waited so patiently to open. In turn, this causes stress for parents. Plan family gettogethers either on Christmas Eve or on the weekends before or after the holiday. If there’s no way around it, have an early celebration with your kids the day or weekend before.

Traveling and holiday visiting is also stressful for young children because of changes in routine and unfamiliar faces.

Have children help with packing before you leave, even if only for the day, to make sure their favorite toys aren’t left behind. A security blanket or stuffed animal will also reduce stress for your young child in strange surroundings. And don’t forget to leave yourself plenty of time for rest stops.

Don’t take children shopping during the holidays. Ask your partner or an older child to babysit; trade sitting with a neighbor or friend; or hire a babysitter. Not only will this reduce stress, it’ll likely cut your shopping time in half.

Caring for yourself Enjoy holiday treats in moderation. High fat and sugary foods and the lack of healthy meals can lead to tiredness

and stress. Keep goodies stored in the freezer where they’ll be less of a temptation. Have plenty of convenient, healthy snacks such as raw vegetables and nuts on hand. Prepare low-fat meals that won’t bog you down.

Pace yourself, and don’t try to do everything in one day.

Finally, give yourself a break. Get plenty of exercise such as a brisk walk in the fresh air, and set aside time for relaxation, like a long bubble bath.

125X Zoom

Things to do for next year Start your shopping early. Create a new tradition with a friend or family member, and set a monthly shopping date for the upcoming year. By making a scheduled commitment, you’ll be more likely to follow through. Keep the early holiday shopping fun and choose a different town or shopping center for each trip focusing on unique malls or trendy towns.

999

$

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Limited Quantities Available!

±

All prices are suggested retail price. Actual selling offer is determined by each dealer at the time of sale. All prices and specifications are subject to change without notice. Images are for illustrative purposes only. Nikon is not responsible for printing or typographical errors.

All Nikon products include Nikon Inc. USA limited warranty. ©2018 Nikon Inc.

Also, purchase a label printing software program early in the year and enter all of the addresses on your holiday card list.

1808-0296_MA_3.375x4.625_Stroudsburg_P1000.indd When the holidays roll around, you can print the labels and eliminate the most time consuming aspect of sending out holiday greetings.

Finally, remember the holiday season should be a joyful time for everyone to join in cheer and good fun with family and friends. Look for ways to ease stress to keep the ‘happy’ in your holidays! 

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3280 Rte. 611, Bartonsville, PA 18321 November / December 2018 Pocono Family Magazine ©

| 9

Pet

10 | Pocono Family Magazine Š November / December 2018

Good Friends, Good Food

Ask most dog owners and they’ll tell you that they count the bonds they share with their pets among their most treasured relationships. However, that boundless affection and loyalty isn’t a one-sided effort; dog owners are demonstrating their puppy love in numerous ways, especially when it comes to chow time.

Photo courtesy of Pixabay

Dog owners dish on how food factors into pet bonding

There’s much to be said for the unique relationship people share with their dogs, according to the 2018 Pets and People Survey by Just Right by Purina.

Nearly unanimously (95 percent), respondents said they view their dogs as part of their families, and more than half reported that their pet pals help them de-stress after a long workday and have comforted them after receiving bad news.

Just like any relationship, the bond with a dog requires nurturing. As it turns out, most dog owners are working to keep the love alive with a familiar approach: the notion that the fastest path to the heart is through the stomach. After all, when you view pets as family, you may as well feed them like it.

November / December 2018 Pocono Family Magazine © | 11

Encouraging dinner dialogue A helpful aspect of pet bonding is developing communication patterns that your dog can recognize and understand. In part, this involves commands to help manage behavior, but it often includes other forms of engagement, as well.

Mealtime is an ideal opportunity to enjoy some extra interaction, from asking if your dog is hungry to talking your way through filling his or her bowl with a personalized dog food blend. In fact, 64 percent of dog owners surveyed reported asking their dog if it likes its food after serving it.

Dogs give off plenty of signals to let you know whether or not they’re enjoying the meal.

Personalizing the experience Humans agree that eating or drinking out of a favorite vessel just makes mealtime more special. That may be the motivation for the 65 percent of dog owners who reported taking time to personalize their dogs’ bowls.

Making dog nutrition matter The majority of dog owners surveyed agreed the type of food their dog eats has an impact on its health and mood.

For 43 percent of Millennial dog owners surveyed, they reported spending more money on their dog’s food than their own groceries. Fortunately, not all nutritionally sound options will break the bank, but it is a good idea to do some research to understand the nutritional value and quality of the food you provide.

Serving up security Dogs thrive on rituals and dinnertime is an opportunity to create some consistent patterns that help your pup feel safe and secure. A routine with meals in the same place at approximately the same time every day helps strengthen the pet bond because your dog knows he can rely on you to satisfy one of his most basic needs.

If you extend some human courtesies as part of your feeding ritual, you certainly aren’t alone. For example, 73

percent of dog owners surveyed feed their dogs before they serve themselves. Not only is it a smart strategy to prevent begging at the table, it keeps your pooch from wondering when his own hunger cravings will be sated.

A trained dog is a happy dog.

Celebrating special occasions

Dog Food Ingredients for Unique Nutritional Needs

Photo courtesy of Family Features

If your dog is part of the family, it only makes sense to celebrate special events like birthdays. It’s a good excuse for a little extra attention and maybe a new toy or two. Forty percent of dog owners, including 56 percent of Millennials, have upped their pet parenting game by buying their dog its own birthday cake. Make your own using a pet-friendly recipe or visit a pet bakery for a special birthday treat.

Your dog is unique, not only in his relationship with you, but his preferences, tastes, quirks and habits. It’s no wonder that his nutritional needs are unique to match. When you’re evaluating food options, give careful attention to the ingredients to find the right blend of nutrients for your dog:

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Vitamins are responsible for a vast range of functions, including aiding in DNA synthesis, energy release from nutrients, bone development, eye function, maintenance of cell structure, blood clotting, nerve signal transmission and everything in-between.

Minerals contribute to your dog’s healthy bones and teeth, blood clotting, muscle function, nerve transmission, nutrient metabolism, cell function and more.

Fat is a source of energy that helps with absorption of fat-soluble vitamins and fatty acids, as well as promoting healthy skin and coat, immune system, joints, brain and vision.

Protein is essential for building organs and tissues like tendons, muscles, skin, hair and blood; it also functions as enzymes, hormones and antibodies.

Carbohydrates are efficient sources of glucose for energy, a source of heat and can be stored as glycogen. Fiber is a type of carbohydrate that aids in colon health, as well as managing weight and obesity.  Courtesy of Family Features

November / December 2018 Pocono Family Magazine © | 13

Photo courtesy of Shutterstock

Food

14 | Pocono Family Magazine Š November / December 2018

The Native Cranberry A P R I Z E P I C K F O R T H E H O L I D AY S By: Kevin Conroy

Cranberries: They are bitter, sour, beautiful little things that can become the cheery sauce that brightens up a table.

where to find them. A field guidebook can be an excellent tool.

Cranberry shrubs grow wild, located and foraged in Pocono parks, nature preserves and wilderness areas around bogs and peaty wetlands, the same as their distant blueberry cousin. Ask foragers, naturalists or park staff, who know your legal standing when it comes to plucking wild things,

Looking very much like cultivated cranberries, the native variety ripens in autumn: September, October, November, and can be picked frozen after that. Get to know the areas where you find them, so it will be easier and more fun to go back and gather again.

Red Onion Cranberry Compote This compote is served hot or room temp, and it’s good even cold on a Thursday night turkey sandwich. You don’t have to tramp through the wilds for cranberries to make this condiment, this isn’t about elitist berry picking or superior flavor, it’s about the fun of going into the woods and locating an indigenous edible; if you’re not so inclined, store-bought will work just fine.

• • • • • • • • • •

2 Tb Extra Virgin Olive Oil 1 large Red Onion, peeled and sliced 1 large Shallot, peeled and minced 1 Pound Cranberries, picked over and washed 1 C Red Wine 1 C Chicken or Turkey Stock 1/2 C Cider Vinegar 1 C Sugar Salt & Pepper to Taste 2 Tb Unsalted Butter

Sauté onion, shallot and cranberries in oil till berries crack. Add wine, stock, vinegar, sugar, salt & pepper. Bring to boil, then reduce heat and simmer till thickened, stirring now and then, about 10-15 minutes. Stir in the butter.

About the writer

Kevin Conroy was born in New York but raised in Barrett Township, Kevin Conroy attended East Stroudsburg State College as a townie majoring in fine art. After college, Kevin served a two-year apprenticeship with the American Culinary Federation and studied advanced baking at Culinary Institute of America. Kevin is a chef, pastry chef, artisan baker, culinary arts instructor, writer, and business owner. He writes on a wide array of topics for newspapers, magazines, trade journals, and blogs.

November / December 2018 Pocono Family Magazine © | 15

Photo courtesy of Family Features

16 | Pocono Family Magazine Š November / December 2018

Stunning

Simple yet

Set the menu for easy entertaining

O

ne of the best-kept chef secrets to hosting the most memorable at-home parties is keeping the food simple and adding small details to make it special. After all, a host who isn't hard at work in the kitchen is a host who can spend more time with guests.

One way to make every minute in the kitchen count and provide crowd-pleasing food is by using wholesome, quality core ingredients like olive oil, fresh bread, cheese and artisan chocolate to create flavorful dishes that are easy to prepare, and leave you with more time to enjoy what matters most: moments with the ones you love.

When it comes to cooking, focus on the essentials and the highlights of each dish. Building recipes around quality ingredients, such as Bertolli Extra Virgin Olive Oil, makes it easy to create show-stopping dishes time and time again.

Planning ahead is key to entertaining, but when it comes to cooking, make things quick and easy with a little help from powerhouse ingredients that lend themselves well to a variety of flavors and preparations.

In keeping things simple, use olive oil to add a little extra zest and create dishes that pop off the plate, like this recipe for Beet Hummus. Or if you're looking for something comforting and wholesome, indulge in this creamy Tomato Soup with Olive Oil Croutons. For a larger event, try Mushroom Carpaccio and Creamed Spinach Au Gratin, which can leave a lasting impression on your guests. To top it all off, go for this Bitter Chocolate and Pistachio Cream Dessert for a perfect way to end a meal.

Make every moment count and find more simple recipes at www.Bertolli.com.

Tomato Soup

with Homemade Olive Oil C r o u to n s Prep time: 10 minutes

• • • • • • • • • •

4 tomatoes 3 grilled red bell peppers in oil 1 shallot 1/2 cup extra virgin olive oil, plus additional for brushing on bread 3 tablespoons sherry vinegar 1 clove garlic 10 basil leaves salt, to taste pepper, to taste 4 slices crusty bread

Cut small cross in bottom of tomatoes and submerge in boiling water 30 seconds. Let tomatoes cool in ice water 30 seconds then remove skins.

In blender, blend tomatoes, red bell peppers, shallot, extra-virgin olive oil, vinegar, garlic, basil, salt and pepper, to taste, until mixture is smooth. Add mixture to large pot and heat, stirring frequently.

Cut bread slices, brush with olive oil and grill 2 minutes per side over medium-high heat until visible grill marks have formed.

November / December 2018 Pocono Family Magazine ©

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Healthy Beet Hummus Prep time: 15 minutes

Photo courtesy of Family Features

• • • • •

3 beets salt, to taste extra virgin olive oil 2 cups canned chickpeas 2 tablespoons sesame seed paste or tahini

Heat oven to 375 F. Peel beets and boil until soft; season with salt and olive oil.

Puree beets with chickpeas and sesame seed paste until a uniform paste forms. Transfer to oven-safe serving dish. Bake 10 minutes and serve.

Bitter Chocolate & Pistachio Cream Dessert

Prep time: 15 minutes

•

1/2 cup, plus 1 tablespoon, sweetened condensed milk • 1/2 cup brown sugar • 1 1/2 tablespoons extra virgin olive oil, plus additional for pistachio cream • 4 ounces dark chocolate • 1 1/4 cups shelled pistachios In saucepan, combine condensed milk and sugar; cook over low heat, stirring until mixture takes on toasted color.

Photo courtesy of Family Features

Add olive oil and dark chocolate; continue to stir until fully combined.

Line 9-by-5-inch loaf pan with parchment paper and spread mixture into pan. Refrigerate until fully set.

To make pistachio cream: Blend pistachios and olive oil until smooth paste forms.

Remove dessert from pan and cut into slices.

Serve with pistachio cream on top.

Photo courtesy of Family Features

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and C r e a m e d S pinach A u Gratin

MUSHROOM CARPACCIO:

• • •

2 1/4 cups cremini mushrooms extra virgin olive oil salt, to taste

CREAMED SPINACH:

• • • •

2 1/4 cups spinach 1/2 cup heavy cream salt & pepper Parmesan cheese

Courtesy of Family Features

Prep time: 15 minutes

To make Mushroom Carpaccio: Heat oven to 400 F. Clean mushrooms and cut into thin slivers.

Season with olive oil and salt. Set aside.

To make Creamed Spinach: Boil spinach 2 minutes, strain and place it into saucepan, over cream. Cook 5 minutes.

In blender, puree mixture and pour over Mushroom Carpaccio.

Grate Parmesan cheese over entire dish; bake 5 minutes.

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| 19

Photos courtesy of Santosha

Enjoy this

Sheet Pan Hash Brown Brunch Bake with family & friends

Contributed by: Leslie Underhill, Santosha on the Ridge B&B 121 Santosha Lane, East Stroudsburg

O

ne of the joys of the holiday season is sitting down and enjoying meals with family and friends that you do not get to eat with all the time. Whether it’s your parents, your in-laws, your children who live far away, or an old friend who has come back home for the holidays, there is nothing more festive than enjoying the company of loved ones over a home-cooked meal. The flip-side is it seems as if everyone has an allergy, an intolerance or an aversion to something today. It might be gluten, meat, dairy, nuts, salt, or some profoundly evil vegetable from their childhood. At Santosha on the Ridge Bed and Breakfast, we have requests all the

20 | Pocono Family Magazine Š November / December 2018

time to leave something out of the breakfast and often must accommodate more than one dietary restriction in a single meal.

During the holidays, or any time you are sharing meals with friends and family, you want something that is quick and crowd-pleasing. Sheet pan meals are easy to assemble, easy to clean up, and perfect for feeding a crowd. This Sheet Pan Hash Brown Brunch Bake is something we serve frequently at Santosha and would make a delicious addition to your holiday breakfast menu. It is gluten free, and can be easily adjusted to accommodate additional dietary preferences.

Sheet Pan Ingredients:

• • • • • • • • • • • •

Spray Oil 5 cups shredded Potatoes (You can use frozen or shred your own with a cheese grater) 1 leek, chopped (white and light green parts only) 2 oz grated aged parmesan cheese 1 tsp smoked paprika Optional Add Ons: 1/2 tsp garlic powder 1/2 tsp onion powder • roasted mushrooms 1/2 tsp chili powder (optional) • roasted asparagus 1/2 tsp Kosher salt • cooked crumbled chicken/pork 8 eggs sausage roasted or sun dried tomatoes freshly ground pepper • cooked bacon chopped parsley for garnish • fresh chopped spinach

Instructions: 1. Place oven rack on 2nd from top slot and 2nd from bottom slot. Preheat oven to 400 F. Line standard 11X17 cookie sheet with parchment paper (tip: if using a roll, tear piece off, crumple and then flatten out Spray the parchment lightly with oil.

2. In a big bowl, toss together potato shreds, leeks and Parmesan cheese.

Combine spices and sprinkle over potatoes, tossing to distribute.

3. Spread potato mixture over parchment paper. Use fingers or big spoon to create 8 small wells (for eggs later). Spray potatoes lightly with oil.

Place on lower oven rack and bake for 15 minutes.

4. If roasting vegetables, put in small pan, spray with oil and roast under potatoes.

5. If using sausages or bacon, cook and crumble.

6. Remove potatoes and check. They should be lightly browned. Crack an egg into each well you created...do not break yolk or let egg whites run too far from well. lightly salt and pepper eggs.

7. Arrange sausages, bacon, and vegetables around eggs. I like to sprinkle with a little extra Parmesan cheese too.

8. Bake for 10-20 minutes on upper rack, or until egg whites are completely set, and yolks are cooked to your preference.

9. Garnish with parsley and serve immediately. *recipe modified from SoupAddict.com

Photos courtesy of Kitchen Chemistry

most unnecessary stress. These recipes can be prepared up to a month in advance and put into the freezer, so there’s no reason to cram in a baking session during the frantic week or two before the holiday arrives. A pleasant, successful result may start you on a new yearly tradition!

WITH CREAM CHEESE FILLING

Ingredients:

Impress your guests

delectable desserts T H I S S E A S O N !

W I T H

T H E S E

E A S Y

Contributed by: Lisa Diemer, Kitchen Chemistry 733 Main Street, Stroudsburg

Nothing inspires warm, nostalgic feelings in your house more than a home-baked treat during the holiday season.

But with hectic schedules and endless commitments, it almost seems impossible to carve out time to create one of the seasonal cakes or desserts that fill our social media feeds on a daily basis. It can become overwhelming just trying to figure out where to start or what recipe to choose.

One surprisingly easy recipe that will sent wafts of fragrant spices through your home is a cake roll! These swirls of intimidation can be conquered simply by following a few steps of preparation before you begin.

Step one is to actually plan a baking time. An evening or a 3 hour block of time on a weekend to create your masterpiece is all you need. It may also be fun to invite a friend or family member to join in. The next step is to read through the recipe and make sure you have all the ingredients and supplies handy before you start. This will really eliminate

22 | Pocono Family Magazine © November / December 2018

• •

• ¾ cup all-purpose flour • 1 cup sugar • 1 teaspoon baking soda • 2 teaspoons pumpkin pie spice • 1 cup pumpkin puree

3 eggs, lightly beaten 1 teaspoon lemon juice

Filling:

• • • •

8 ounce block cream cheese, softened 1/4 cup butter 1 teaspoon vanilla extract 2 tablespoons confectioner’s sugar

Steps: Preheat oven to 375 degrees F Line a standard 9 x 13 pan with parchment or waxed paper.

Spray with cooking spray and sprinkle with a little flour, set aside.

Mix together flour, sugar, baking soda and spice.

Add pumpkin puree, eggs and lemon juice and mix just till blended.

Pour batter into pan and spread evenly.

Bake about 15 minutes – the cake should be golden brown.

Toothpick should come out clean, when poked into the center of the cake.

While the cake is baking, lay out a clean dish towel (as big as the baking pan) that has been sprinkled with confectioner’s sugar.

When cake is done, remove it from the oven and let it rest for 5 minutes. Turn the cake out onto the prepared dish

towel and remove waxed paper or parchment. Start rolling the cake up starting on a short side. Let cool completely.

Spread into prepared pan and bake about 7 minutes until toothpick comes out clean.

Make the filling:

While cake is baking lay out a clean dish towel and sprinkle with confectioners’ sugar.

Blend together Cream cheese, butter, sugar and vanilla until smooth.

Carefully unroll the cake and spread the filling evenly and reroll the cake firmly – place seam side down on platter.

Sprinkle with confectioner’s sugar and serve. Cake roll can be wrapped in plastic wrap and frozen up to 2 months.

*Hints:

You can put the filling in the corner of a freezer bag or pastry bag – snip the point and pipe the filling onto the cake roll. Consider adding a tablespoon of espresso powder to the filling to create a “Pumpkin Latte” cake roll.

Easy Chocolate Yule Log (cake roll) Decorate this cake roll with chocolate mousse or buttercream to resemble a log for a festive holiday dessert!

Ingredients:

• • • • • •

1/2 cup flour 1/4 cup cocoa powder 1 teaspoon baking powder 4 eggs 1/3 cup sugar 1 teaspoon vanilla

Remove cake from oven and let cool 5 minutes. Turn the cake out onto the dish towel and roll up, starting from a short end. Let cool completely. Carefully unroll cake and fill as desired.

Chocolate mousse filling and icing:

• • • • • •

1 box instant chocolate pudding 1 1/2 cups heavy cream 1/2 cup milk 2 tablespoons sugar 2 tablespoons cocoa powder Beat until stiff.

Divide in two and fill the cake roll with half and ice the outside with the other half. Drag a fork along the cake roll to create a log look.

* Another option: Chocolate Butter Cream

• • • • •

1 cup butter, softened 3 cups confectioners’ sugar 3/4 cups cocoa powder 2 teaspoons vanilla extract 1/3 cup milk (may need upto 1/2 cup)

Beat all ingredients until light and fluffy, at least 5 minutes.

Sift together flour, cocoa powder and baking powder, set aside.

Beat eggs, sugar and vanilla until light in color and fluffy (approximately 5 minutes) Gently fold the dry ingredients into the egg mixture using a spatula (not an electric mixer)

Photo courtesy of Kitchen Chemistry

Preheat oven to 400 degrees F. Line a standard 9 x 13 pan with parchment or waxed paper, spray with cooking spray and sprinkle with flour, set aside.

Photo courtesy of Shutterstock

Comfort food for the holiday table:

Candied Yams with Crumb Topping Contributed by: Nicole DeFour-Ace, Owner of Quench Café and Juice Bar

From our family to yours...

11 N 6th St., Stroudsburg, PA

We serve this at Quench as part of our popular Thanksgiving -Foodie Friday. It’s wonderful to see so many people enjoying this family favorite of ours.

Ingredients

This dish is synonymous with the Holidays for me. Not just because it can be a side and dessert all at once, but also, because it represents real gratitude for us. My mom is asked to make it every year where ever we gather.

• • •

The first time we tried this recipe my family had gone through a particularly difficult year with lots of upheaval and some illness and we had to stick together and depend on each other to get through it. That year at Thanksgiving we were all so happy to celebrate with each other and all so thankful to have overcome all that we had, the addition of this dish to the repertoire of sides just made the holiday even sweeter. Now every time we have it it’s an unspoken reminder of the joy we experienced. (At least it is for me)

24 | Pocono Family Magazine © November / December 2018

•

2-3 lbs peeled, cooked sweet potatoes 1C brown sugar 1C maple syrup 2 eggs beaten

• • • •

1 ½ sticks of butter 1tsp cinnamon 1tsp vanilla essence salt to taste

For the topping - In food processor pulse 1 ½ C Oatmeal, 1C brown sugar, 1/2C chopped walnuts, 1Tbls cinnamon, salt to taste. Then add in ½ stick of melted butter. Mix well - Heat oven to 400 degrees grease a 9x13 pan - Thoroughly mix first 8 ingredients together, mashing potatoes well and place in pan - Spread oatmeal topping over potato mixture in the pan - Bake for 45mins until topping and edges start to brown - Best enjoyed at room temperature

“FUN FACTS FROM A POCONO FOODIE” “There is no sincerer love than the love of food." - George Bernard Shaw Pocono Family Magazine is launching a new column to provide our ravenous readers with tips and fun facts on fabulous foods and satisfying beverages in the Poconos. We have asked some of our favorite chefs, bakers, bartenders and brewers to share a few words on their signature creations. You will have opportunity to learn about the art of pie-making or tips to roll sushi in your own home. It is a great opportunity for our local businesses to share their stories with those who care the most: you.

Be sure to follow the “foodie train” through our upcoming issues of Pocono Family Magazine!

BANTER'S HARD CIDER By: Samantha Holbert

H

ard cider sales are booming in America and people want to know the “fun facts” about what makes it so delicious.

Alcoholic cider was the beverage of choice in colonial America until its popularity waned in the 19th century.

Today, hard cider is appreciated for its crisp, fresh flavor and versatility for aficionados with sensitivities like gluten.

Since 2009, “Uncle” Steve Brancato, the owner and head cider maker of Banter’s Hard Cider on Courthouse Square in downtown Stroudsburg, has been working to perfect his hard cider.

Hard ciders have colorful descriptions that can make you drool. Phrases like “finished with maple syrup and cinnamon”, “subtle yet silky texture” or “apple base made with table sugar and massive amounts of lemon zest and tea leaves” are used to describe some of the hard ciders available to sample. While the alcohol by volume (ABV) of most beer ranges from 4 to 7% and wine ranges from 12 to 15%, hard cider ranges in alcohol content from 2 to 12%.

A sweeter apple has more natural sugar for fermentation and, thus, produces a higher content of alcohol. The process for making the hard cider is similar to the process of winemaking.

“Uncle Steve” uses a mixture of 6 to 8 varieties of apples to make his cider base and then adds different fruits and flavors to create a growing number of recipes for hard cider.

You can taste the subtle aromas and flavors in the cider.

He uses apple varieties, such as Jonamac, Red Delicious, Granny Smith, Pink Ladies and Idamac. He takes pride in purchasing all his apples from orchards that are local to Monroe County and the surrounding counties. After all, Pennsylvania is the 4th largest apple-growing state in the country!

This autumn, partake in a growler of hard cider, trying one of “Uncle Steve’s” staples like Bön, Overcast or Stygian, or maybe sampling one of his newest recipes with peach or black currant juice. You can sample ciders at his bar on Courthouse Square or refill a glass growler to take home for an evening.  November / December 2018 Pocono Family Magazine © | 25

BOLD FLAVOR

Photo courtesy of Family Features

Boosts for Tradition -Worthy Holiday Meals

26 | Pocono Family Magazine Š November / December 2018

H

oliday gatherings provide perfect opportunities to get creative in the kitchen.

Spending quality time with family and friends over an unforgettably delicious meal is what the holiday season is all about, after all. Make sure to be the one everyone is raving about because you've brought something new and delicious to your event by transforming ordinary seasonal recipes with a clever, bold twist.

At first, changing a classic family recipe or whipping up a new, taste-tempting holiday dish may seem daunting. However, balancing taste and complexity doesn't need to be stressful. Simplify recipe planning with one versatile ingredient that provides a bold boost and creates real crowd pleasers: cooking wines.

Now is the time to make cooking wine a must-have in your kitchen essentials. Using a wine specially made for cooking provides consistent, momentous flavor, as it withstands high cooking temperatures and has a long shelf life. One option to try this season is a cooking wine like Holland House, with a long and delicious history of adding rich, robust flavor to a wide variety of culinary applications.

These cooking wines are perfect for plenty of recipes and come in savory and flavor-boosting varieties including: Marsala, imparting a sweet-wine flavor with hints of hazelnut; Red, offering a smooth, medium-bodied finish; White, featuring a slightly dry but distinct profile; and Sherry, offering a mild flavor with hints of nut and caramel.

If you're looking for recipe inspiration for your holiday feast, you can experience the bold flavors of Holland House with these soon-to-be holiday favorites. Serve Garlic and Herb Lamb Chops with Marsala Mushroom Sauce as your entree alongside Asiago and Bacon Orzo Medley. For a dessert no one can say no to, try scrumptious Buttered Pound Cake with Sherry Mascarpone and Soaked Berries.

Visit hollandhouseflavors.com for more taste-tempting holiday recipes.

November / December 2018 Pocono Family Magazine Š | 27

Buttered Pound Cake with Sherry Mascarpone & Soaked Berries

Prep time: 5 minutes Cook time: 15 minutes plus marinating Servings: 10 (2 pieces per serving)

• • • • • • • • • • • •

3/4 cup fresh raspberries 3/4 cup fresh blueberries 3/4 cup fresh blackberries 1/2 cup Holland House Sherry Cooking Wine, divided 1 teaspoon lemon juice 1 teaspoon lemon zest, grated 2 tablespoons honey 1 cup mascarpone cheese 1 1/2 cups heavy whipping cream 2 tablespoons sugar 2 tablespoons butter 1 pound cake, cut into 20 pieces

In medium bowl, combine rasp-berries, blueberries, blackberries, 1/3 cup cooking wine, lemon juice, lemon zest and honey. Cover bowl and marinate at room temperature 30 minutes.

In mixer, whip mascarpone by slowly adding heavy whipping cream, sugar and remaining cooking wine. Once thoroughly mixed, whip to stiff peaks.

Butter both sides of each piece of pound cake and add to saute pan. Over medium heat, brown both sides of cake until golden. Place two pieces of toasted pound cake in individual serving dishes and let cool.

Place dollop of whipped mascarpone on pound cake pieces. Garnish with marinated berries. (picture on page 26) 28 | Pocono Family Magazine © November / December 2018

Garlic & Herb

Lamb Chops with Marsala Mushroom Sauce

Prep time: 30 minutes Cook time: 30 minutes plus marinating Servings: 7 (about 2 lamb chops per serving)

• • • • • • •

2 tablespoons fresh rosemary, chopped 4 teaspoons fresh garlic,minced, divided 1 tablespoon lemon zest, grated 3/4 cup Holland House Marsala Cooking Wine, divided 2 tablespoons extra-virgin olive oil 2 racks of lamb (approximately 3-4 pounds), trimmed and cleaned

Marsala Mushroom Sauce:

• • • • • • • •

1 tablespoon butter 1 pound fresh baby bella or cremini mushrooms, cleaned 2 tablespoons fresh shallots, thinly sliced 1/2 cup beef stock 1 teaspoon Dijon mustard salt, to taste pepper, to taste 1 tablespoon fresh parsley, chopped

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In large bowl, combine rosemary, 3 teaspoons garlic, lemon zest, 1/4 cup cooking wine and olive oil. Add racks of lamb, meat-side up, and cover bowl. Marinate 6-24 hours. After marinating, heat oven to 400 F. Transfer racks of lamb to heated, oven-proof saute pan on stovetop and sear each side 2 minutes until golden brown.

Transfer oven-proof saute pan with lamb to heated oven and cook approximately 10 minutes, or until lamb reaches 135 F in center. Remove pan from oven and take lamb out of pan to rest.

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To make Marsala Mushroom Sauce: In same pan, melt butter over medium heat; add mushrooms and saute. Add shallots and remaining garlic, cooking until fragrant.

Deglaze with remaining cooking wine. Add beef stock and whisk in Dijon mustard. Season with salt and pepper, to taste, and cook 2 minutes to reduce and thicken.

Carve racks of lamb by cutting between ribs. Serve drizzled with Marsala Mushroom Sauce. Garnish with parsley.

November / December 2018 Pocono Family Magazine Š | 29

Welcome New Advertiser

The Cure Café

Hungry? Craving something both delicious and satisfying? The cure is closer than you think. For fabulous fare and super service, head to The Cure Cafe in Stroudsburg.

At The Cure, breakfast lovers can enjoy their favorites all day. From classics, like Eggs Florentine, to more adventurous meals, like the Pancake Wrap, there’s something to please every palate. (FYI, the Pancake Wrap is an omelette wrapped in a pancake!) Leave your lunchbox at home and treat yourself to a Smoked Salmon ALT or the Cure Cobb Salad. Be on the lookout for new dishes, too, as the menu is always changing.

And good news - The Cure is a BYO! With OJ for your mimosas and a house-made Bloody Mary Mix, your brunch just got a whole lot better.

Dan and Katie Ace, owners of The Cure Cafe, are no strangers to the restaurant industry. Before heading to Stroudsburg full-time in 2016, the Aces ran “The Morning Cure” at The Deer Head Inn. Dan and Katie were both born and raised in Stroudsburg, so they feel right at home at 517 Main Street. Katie loves the sense of community downtown. “We have great specialty shops, wineries, restaurants, galleries, and even our own independent record shop. We are honored to be alongside so many great small businesses.”

The Cure is open from 7:30am-2:30pm daily and is closed on Tuesdays. Dining with a large party? Space is limited, so Katie recommends arriving early in the morning or later in the day. Check out The Cure Cafe’s Facebook page for daily specials and to find out what’s happening downtown.

Asiago & Bacon Orzo Medley Prep time: 5 minutes Cook time: 10 minutes Servings: 11 (about 1/2 cup per serving)

• • • • • • • • • • •

30 | Pocono Family Magazine © November / December 2018

4 ounces bacon, chopped 4 ounces white onion, diced 1 teaspoon garlic, minced 2 cups fresh asparagus tips 2 cups cherry tomatoes, halved 1/4 cup Holland House White Cooking Wine 1/4 cup chicken stock 3 cups orzo, cooked according to package directions 1/2 cup shaved Asiago cheese salt, to taste pepper, to taste

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In large saucepan, cook bacon over medium heat until crisp. Add onions and garlic to pan with bacon and saute until fragrant and soft.

Cook onions until translucent.

Add asparagus tips, cherry tomatoes, chicken stock and cooking wine to saucepan and deglaze.

Add cooked orzo and Asiago cheese, stirring to combine. Cook 2 minutes. Season with salt and pepper, to taste.

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Creative Seafood Solutions When it comes to cooking up creative meals for the family, finding inspiration for new flavors while maintaining nutrition is typically a primary goal.

One solution is incorporating more seafood into weekly meal planning, which offers nutritional benefits like protein, vitamins and minerals such as vitamin D, iron and selenium.

In celebration of National Seafood Month, consider these tips from Bumble Bee to add more seafood to your family’s diet: • Change the Protein. Try substituting seafood for the meat or poultry in meals like shrimp tacos, salmon burgers or tuna nachos.

• Boost Nutrients. If you enjoy classic tuna salad, consider swapping mayo with mashed avocado or Greek yogurt, and try flavorful options like this Chipotle Tuna and Avocado Salad Sandwich.

• Make it a Bowl. Personalize mealtime with creative bowls, like Quinoa Bowls with Tuna, using a whole-grain base layered with seafood, veggies and toppings like guacamole or teriyaki sauce.

Find more recipes to add seafood to the table at BumbleBee.com.

32 | Pocono Family Magazine © November / December 2018

Photo courtesy of Family Features November / December 2018 Pocono Family Magazine Š | 33

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Avocado Salad & Sandwich

Prep time: 15 minutes Servings: 2

• • • • • • 34 | Pocono Family Magazine © November / December 2018

1 can (5 ounces) Bumble Bee Solid White Albacore Tuna in Water, drained and broken into chunks 1/2 avocado, cut into 1/2-inch cubes 1/2 cup halved grape tomatoes 1/2 cup sweet corn, cooked or thawed from frozen 1 tablespoon roughly chopped parsley 1 1/2 teaspoons lemon juice

Photo courtesy of Shutterstock

• • • • • •

1 teaspoon red or white wine vinegar 1 teaspoon honey 1/2 teaspoon chopped garlic 1/4 teaspoon chipotle chili powder 1/4 teaspoon kosher salt 4 slices whole-grain bread

In medium bowl, gently toss tuna and avocado until combined.

Add tomatoes, corn and parsley, tossing gently to combine.

In small bowl, whisk lemon juice, vinegar, honey, garlic, chili powder and salt. Drizzle over tuna mixture and toss to coat.

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Divide tuna evenly among bread slices to make two sandwiches.

Courtesy of Family Features November / December 2018 Pocono Family Magazine © | 35

Photo courtesy of Shutterstock

Finance

36 | Pocono Family Magazine Š November / December 2018

A Penny Saved is a Penny Earned Help your child develop good saving habits for future financial stability By: Kimberly Blaker According to a 2016 report by Sallie Mae, “Majoring in Money,” students aged 18 to 24 carried an average credit card debt of $906 in 2015. This exemplifies the point made

by Sallie Mae in a 2013 report that credit card usage isn't going to go away. The average credit card balance carried by college students in the 2013 report was just $499. So if anything, it indicates credit card use, at least by young adults, may be on the rise.

Educating kids on how to use credit cards responsibly is therefore crucial to their future financial well-being.

But there's good news for those who learn and develop good saving habits early in life. They're more prepared to deal with what lies ahead and develop into financially responsible adults.

The younger set Begin teaching your child the concept of money, including the values of coins, from the ages of 4 to 6. During this time keep it simple. Allow your child to earn money to save in a piggy bank for small chores.

It’s all elementary By the time your child is 7, an allowance is essential to learning about money and developing good habits.

Familiarize your children with banking. Open a savings account so they can watch thier money grow. Also, help set achievable goals, such as saving for a new toy or putting away for holiday gifts.

Keep in mind, many banks charge service fees unless a minimum balance is kept, and frequent trips to the bank may be impossible. As an alternative, set up your own 'family bank.' Give your child a spare checkbook ledger or savings passbook. Then copy blank savings deposit and withdrawal slips from your bank for your children to use. Require them to fill out the slips and log transactions in the ledger. Also give your children monthly interest for their savings so they can experience the immediate reward of saving money.

The teen scene Designer clothing, entertainment, and car expenses are the biggest areas of teen spending. Some teens also put away for college. But few are prepared for the adult world, says developmental psychologist Nancy J. Cobb in Adolescence: Continuity, Change, and Diversity. That's because most teens aren't primed for the responsibility of paying for food, housing, and health care costs.

Those teens involved with the family budget and who contribute to family expenses learn a valuable lesson.

Opting to show teens the spending categories in which they have a direct impact on family expenses is helpful. Also, agree on a reasonable amount in which your teens can contribute to help cover those expenses. It'll go a long way toward preparing teens for adulthood.

November / December 2018 Pocono Family Magazine © | 37

Whether teens contribute or not, their working hours should be limited to no more than 10 to 15 per week. According to Cobb, researchers have found adolescents who work, especially 20 or more hours per week, are not as engaged in school as their nonworking peers. Based on various studies, this shortchanges students in the long-term. If you restrict your teens' working hours to ensure success in school, it's good to provide an increased allowance for clothing and personal needs. You can then help your teens to budget their money.

Still, there are many ways teens can learn the value of money and develop good habits. In fact, limiting teens' funds may force them to be more selective and make wiser financial decisions.

Tips your kids can bank on Help your child develop good saving and spending habits in the following ways.

Allow your children to make some of their own spending decisions. Place reasonable limits. Then offer appropriate guidance while giving your children opportunities to learn from their mistakes.

"Also give your children monthly interest for their savings so they can experience the immediate reward of saving money."

Don’t loan your children money every time they want it. But do offer occasional opportunities for them to learn the costs of borrowing and the experience of repaying the loan. When deciding whether to loan money to your child and how much, consider the following: the purpose of the loan, past repayment, and their ability to repay within a reasonable time.

Charge interest on loans so children learn the cost of borrowing. Realize, regardless of how financially savvy we raise our kids to be, borrowing does have its place. At the very least, it's often necessary or practical for acquiring a college education, reliable transportation, and a home. These can be wise investments even when borrowing is necessary.

Teach your child how to set financial goals. By the teen years, these may include those big ticket items just mentioned: saving for automobile expenses, college, a home, and other long-range plans. And don’t overlook the importance of short-term goals, which offer your kids a feeling of accomplishment and a boost in self-esteem.

Require your child to put at least 10% of each paycheck, or allowance, into savings. It'll be much easier to adhere to as an adult if practiced during childhood and teen years.

Don’t be completely secretive about family finances.

Children have few opportunities to see and experience the financial side of the adult world. This doesn’t mean you need, or even should, disclose everything. But it’s easier for kids to understand if they can see it in concrete terms.

Develop a detailed household budget. Then explain it so your adolescent can see how your family spends and why.

Discuss the different ways in which you save and invest your own money. Then explain how these different plans work. Point out both the benefits and the risks.

Send your kids to www.themint.org They’ll learn about money, goal setting, saving, investing, and more.

Try a computer program such as Family Bank by ParentWare to help your children track their allowances, expenses, loans, and more. Family Bank calculates interest for both savings and loans; allows children to write checks to their parents; creates graphs of their spending habits; and more. Visit www.download.cnet.com/FamilyBank/3000-2132_4-10077035.html 

WHEN YOU FEEL GOOD ABOUT YOUR TEAM, IT SHOWS. From personal checking and savings accounts to mortgage and home equity loans, ESSA is here to help you get the most from your money.

Photo courtesy of Shutterstock

It’s time to start banking confidently.

800-439-0715 | essabank.com

November / December 2018 Pocono Family Magazine © | 39

Photo courtesy of Getty Images

Health

40 | Pocono Family Magazine Š November / December 2018

fitness routine

FALL into a

FITNESS ROUTINE Fall is notorious for comfort foods like pumpkin spice lattes and game day nachos. Combine these tempting seasonal staples with darker, shorter days and it can be hard to maintain an active mindset. Despite the enticement to indulge, you can keep your active lifestyle going or even kick off a new fitness regime.

This year, take advantage of the winds of change when the seasons switch and commit to smart habits for a healthy fall.

Dress for success. As the temperatures drop, you may be tempted to bundle up before heading outdoors to exercise, and for your warm-up and cool-down period, that's not a bad idea. However, while you're in the midst of your workout, it's easy to get overheated. Wear layers that you can shed as you begin to sweat and consider moisture-wicking materials that can prevent sweaty clothes from getting cold in the breeze.

Stay hydrated. You may not feel as thirsty when you exercise in cooler weather, but it's just as important to keep your body well hydrated. When you sweat, you lose more than just water. An option like Propel Electrolyte Water helps you replace what's lost in sweat through its key electrolyte - sodium - and supports hydration by stimulating thirst and aiding in fluid balance. With the same level of electrolytes as Gatorade, zero calories and no sugar, it can be a perfect choice to support your active lifestyle. Learn more at propelwater.com.

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Opt for early workouts. When dark comes early, it can trick your mind into thinking it's time to wind down for the night. Avoid that motivation pitfall by planning your workout earlier in the day, such as first thing in the morning or during your lunch break. If early mornings are daunting, remember that it won't take long to shift your sleep schedule and early exercise is a caffeine-free way to put some energy into your day.

"Avoid that motivation pitfall by planning your workout earlier in the day"

Find exercises you enjoy. Forcing yourself through exercises you despise will only backfire in the long run. If you're not a runner, look for other ways to get your cardio pumping.

Interval walking with varied paces and elevation can be

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an effective alternative or look at ideas like kickboxing or aerobics that you can have fun with while working up a sweat.

Set realistic goals. Having a long-term goal is a good idea, but be sure to set attainable expectations for yourself, including some milestones you can celebrate along the way to keep your motivation strong. Be realistic about how much time you can dedicate to fitness with your other life demands so you can set your goals accordingly.

Don't skimp on skin care. The sun may not be as hot, but if you're exercising outdoors, you're still at risk for sunburn.

Protect any exposed skin with sunscreen before working out. 

Photo courtesy of Family Features

Indulge in moderation. Virtually every expert agrees that an occasional indulgence is perfectly acceptable, but use caution when the fall goodies start tempting. Those warm, rich desserts and drinks are filled with empty calories that can make all your hard work go to waste.

Courtesy of Family Features November / December 2018 Pocono Family Magazine © | 43

12

Powerhouse Veggies to

Incorporate into your diet

& easy ways to do it By: Kimberly Blaker

Do you live by the motto “everything tastes better with ranch?”

44 | Pocono Family Magazine © November / December 2018

Photo courtesy of Pixabay November / December 2018 Pocono Family Magazine Š | 45

Photo courtesy of Pixabay

We know how vital veggies are to our health, whether we like vegetables or not. But not all vegetables are created equal. Each vegetable comes with its unique combination of nutrients and benefits – some, in particular, are a powerhouse source of nutrition.

squash to cool enough to handle it, then scoop all the squash out of the peel, and top it with butter. If that doesn't suffice, try adding a touch of brown sugar.

If you're not a fan of vegetables, it's all the more reason to try a broad variety. There's bound to be a couple of veggies you'll dig if the vegetables are prepared just the right way. If those vegetables happen to be some of these all-stars, it's all the better.

This dark green leaf packs a whopping 684% of the RDA of vitamin K, and well over the RDA of both vitamins A and B6.

Butternut squash.

Kale.

If you like salad, just add a mix of kale to the lettuce. If you're not a salad eater, kale makes a great addition to smoothies.

This winter squash is loaded with vitamin A, in fact, four times the recommended daily allowance (RDA). It also contains double the RDA of vitamin C and packs more potassium than a banana.

.

Vitamins A, B5 and B6, riboflavin, thiamin, niacin, and carotenoids are the nutritional makeup of sweet potatoes.

To become a butternut squash fan, first, cut it in half, and remove all the seeds. Then fill a glass baking dish about 3/4" high with water, and place the pieces of squash with the skin facing up. Bake at 400 degrees for one hour. Allow the

The good news is, Thanksgiving isn't the only time of year you can eat them. Sweet potatoes make yummy french fries, which can even be baked rather than fried. Just look for one of oodles of baked sweet potato fry recipes out there.

46 | Pocono Family Magazine Š November / December 2018

Sweet potatoes

Peas.

These contain a long list of nutrients. Of particular note, peas are very high in vitamins B1, C, and K, manganese, copper, phosphorus, and folate.

Fortunately, peas are one vegetable most kids and adults will eat. Add peas to a variety of soups, stews, and casseroles.

Another tasty option is to add them to macaroni and cheese.

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Bell peppers.

Red, orange, yellow, or green, bell peppers are nutritious whatever the color. All are high in vitamin C, with red bell peppers containing 169% of the RDA. Also, bell peppers are high in vitamin A and carry a good dose of other nutrients as well.

Do you live by the motto “everything tastes better with ranch?” If so, try bell pepper slices for dipping. Bell peppers also go great on pizza and sauteed to top hot sandwiches.

Brussels sprouts.

Vitamins K and C are what Brussels sprouts are particularly noted for. But this veggie carries numerous other nutrients in decent amounts as well.

Still, what some of you may be wondering is how you'll acquire a taste for Brussels sprouts. If you're not a big vegetable eater, it may be a challenge. But try what one mom did, Monica Kass Rogers, as she revealed in her article, "How I Got My Kid to Eat Brussels Sprouts." Rogers says to cut them in half, then stir-fry them in sesame oil with other vegetables. Another trick she recommends is to roast them with olive oil and salt. If kids can learn to love them, so can you.

Asparagus.

Folic acid is what asparagus is especially noted for because it contains 60% of the RDA. But asparagus also contains a healthy amount of vitamins K and C, as well as several other essential nutrients.

Grilled asparagus is a tasty side. Before grilling, brush them lightly with olive oil then add salt and pepper. Place the spears on the grill for 10 minutes, turn them, then give them a few more minutes until they're lightly blackened.

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Spinach.

Now here's an RDA that's impressive. Spinach contains 987% of the RDA of vitamin K. Spinach is also an excellent source of vitamin A, manganese, folate, magnesium, iron, copper, and several other nutrients.

You can add spinach to both smoothies and pizza. Spinach quiche and spinach pie are also dishes many people love.

Broccoli.

Here's another vegetable that's a rich source of vitamin K packing 245% of the RDA. Broccoli also exceeds the RDA for vitamin C and is an excellent source of chromium, folate, and fiber.

Mix broccoli into most any cheesy dish, and it's easy to gobble it up. Broccoli cheese soup, broccoli smothered in cheese, and other cheesy pasta dishes with broccoli added are good options.

Avocado.

Although not a powerhouse of any particular vitamin or mineral, avocado still carries an adequate amount. What's particularly notable about avocado is it's an excellent source of healthy fats, polyunsaturated and monounsaturated, and can be used to replace unhealthy fats.

48 | Pocono Family Magazine Š November / December 2018

ANTOINE DUTOT

Museum & Gallery

Photo courtesy of Pixabay

The history of Delaware Water Gap & fine art exhibits in an old brick schoolhouse. www.dutotmuseum.com 24 Main Street, Rt 611 Delaware Water Gap, PA 18327 Open: 1 - 5pm, Sat. & Sun., May - October (570) 476.4240

the

Dressing Room pretty clothing Guacamole is an all-time favorite. It's also good mixed with egg salad or a tossed salad.

Pumpkin (canned).

This is an outstanding source of vitamin A, containing 2 ½ times the RDA, not to mention a fair amount of a host of other vitamins and minerals.

Numerous desserts can be made from pumpkin. So the next time you're in the mood to bake, make something with a little added nutritional value. Try making pumpkin pie, bread, cookies, or cheesecake.

Scallions.

Iridium Cut Loose Pacificotton Uru Comfy USA Flax Latico Bernie Mev Oh My Gauze! + more

114 Washington St. East Stroudsburg, PA 570-420-0994 T-F: 10a-5p Sat: 10a-4p Su-M: closed

www.TheDressingRoomPA.com

Also known as spring onions, these pack 172% of the RDA of vitamin K. They're also known for their antioxidants and are a good source of vitamin A. Scallions can be grilled just like asparagus. Brush them with oil, add salt and pepper, then toss them on the grill until they're lightly browned. If that doesn't work for you, try wrapping them in bacon. 

November / December 2018 Pocono Family Magazine © | 49

Photo courtesy of Shutterstock

55+

“No matter how cynical you get, it’s hard to keep up.”

- Lily Tomlin

Time for a ‘TUDE adjustment By: Roseanne Bottone It’s happening! As I age, my personality is changing. I’m

becoming a grouchy old lady. Yes, I admit it. I have railed against the trend for decades with positivity and resolve, but life’s collective little annoyances have worn me down.

What’s going on after midnight in my kitchen? Are gremlins having picnics in my drawers and running through my cabinets with dirty sneakers? I only put clean forks and knives into the cutlery drawer, so where are those crumbs coming from? Why does the cabinet where I stow my scrubbed pots and pans need a wipe-down? Harrumph, wipe, repeat.

When I’m first up in the morning stumbling into the kitchen for my coffee, I find milk rings staining the counters, a spoon sticky with peanut butter, the little tag that holds the bread bag closed just lying there, and a jar of preserves with the twist cap askew. No one in my household knows how they got there. I can’t take it anymore.

Really? Is it SO hard to get the dirty laundry IN the basket?

Geez.

50 | Pocono Family Magazine © November / December 2018

I understand; technically a roll of toilet paper isn’t finished if there’s a teensy, weeny, itsy, bitsy piece of paper still attached to the cardboard tube. May I ever so helpfully define the moment when “finished” is achieved (insert sarcasm font)? Please replace the TP roll when the amount of paper left is too small to adequately do the job under reasonable circumstances. Sigh.

Evidently, only I am capable of wresting open the dishwasher door in a single bound, lifting dirty dishes out of the sink, and bending over repeatedly to put them inside the machine. I should be happy with my wonder-woman strength but I’m uttering unpleasantries under my breath instead.

There are plenty of reasons to be grumpy out in the world too.

I can speed up a delayed boarding at the airport! Amazing.

If I take out my laptop, find a place to plug it in, dig through my bag for a pen and lay out my work papers – voilà – the airline will start boarding on time after all. I should be

happy with my inexplicable superpower to cause things to happen – Shazam! These days, I huff and puff.

When I was younger, I was amused by the people who shopped wearing their pajamas, horrendous get-ups, Halloween costumes in August, or not enough clothes for a public appearance, but now that I’m a grouch I just think, “You’ve GOT TO BE KIDDING.” My sense of humor is waning.

If someone comes down to the breakfast area in a hotel without their shoes on, I used to look the other way. Now I complain to management and cite health code regulations.

What a stick in the mud!

I swear those fast food drive-through window attendants see me coming. “No croutons, please.” There are croutons in the bag. The best part of the apple pecan grilled chicken salad is the bleu cheese crumbles. Long after I drive away, I discover they’ve forgotten my favorite ingredient. I’m sure, they’re messing with me on purpose.

I’m even grumpy with myself. Why did I walk into this room again? Where the heck did I put my keys? At 11:57 pm, “Oh no! I forgot about that bill due today!” (Smack on the forehead). Did I really post that response on Facebook?

Thank goodness for that “delete” option.

Maybe it’s time to lighten up! I don’t want to be known as “that grouchy old lady” – or worse! Oh, boy; another selfimprovement item to add to my “to do” list. Grumble. 

About the writer...

QualityCare 40 Providing

for over

years.

GETZ

PERSONAL CARE HOME • Assistance with Tasks of Daily Living • Delicious Home-Cooked Meals • Extensive Entertainment, Social & Wellness Programs • Medication Management • Family Atmosphere • A Scenic, Country Setting

1026 Scenic Dr, Kunkletown, PA 18058 Route 534 at the Village of Jonas www.getzpersonalcare.com • (570) 629.1334

Roseanne Bottone is a regulatory compliance training instructor, former Peace Corps Volunteer, cancer survivor, grandmother, MBA, and freelance writer. She travels the country teaching business people about environmental and transportation safety regulations, and is a newspaper columnist. She’s a homeowner in East Stroudsburg and lives with her daughter, grandchildren, two cats and a Rottweiler.

November / December 2018 Pocono Family Magazine © | 51

Community

Tiny Tim's Christmas Carol November 9 - December 23 check website for times

Photo courtesy of James Chesnick

Written by Michael Harron and Rick Cummins - This musical adaptation of Charles Dickens's classic brings the story to life as seen through the eyes of Tiny Tim, who with his pure innocence and will for life, teaches Scrooge to soften his cold, callous heart. Through the friendship they create, Scrooge is able to find what has been long lost - his ability to feel optimism and empathy, giving the old humbug a second chance at life. www.theshawneeplayhouse.com

Protect the Tap

November 10 - 11:00am - 4:00pm Have you ever pondered the source of the clean water that goes into your favorite adult beverage? Learn about and celebrate all of the components that go into keeping the water behind the cocktails clean. On Saturday, November 10th from 11am to 4pm, the Monroe and Northampton County Conservation Districts will host the first ever “Protect the Tap” fundraising event at the Blue Ridge Winery in Saylorsburg in cooperation with local watershed organizations. A cornhole competition will take place, along with a wine toss, fly fishing casting competition, Quizzo competition and more!

Live entertainment will be provided. There is no entry fee for this event however; all games and raffles are CASH ONLY. All proceeds from games, raffles and select alcoholic beverages will fund environmental education efforts of the Monroe and Northampton County Conservation Districts. www.protectthetap.com

Flying Needles – Fiber Arts UFOs November 8 -11 $280 Full Workshop, Call for day rates

In & Around the Poconos 52 | Pocono Family Magazine © November / December 2018

Join other crafters and Patti Shreiner while finishing your knitting, quilting, or other fiber art works-in-progress (WIPs). Other small projects include holiday cards and button earrings. Includes lodging and meals! www.peec.org

A Winne the Pooh Christmas Tail November 16 - December 22

Eeyore, the old gray donkey who lives by himself in the thistle corner of Hundred-Acre Wood, is miserable, for it seems that he lost his tail. His good friends Pooh and Piglet organize a search full of fun, excitement, and delightful songs! www.theshawneeplayhouse.com

SHOP NEW. SHOP VINTAGE .

SHOP LOCAL .

Ecozone Discovery Room!

November 17 – 1:00pm - 4:00pm $2 per person Climb into a bald eagle’s nest, crawl into a bat cave, explore a beaver lodge, and dig in a fossil pit! Explore this indoor discovery room and enjoy hands-on exhibits on natural history, sustainability and the local environment. No registration required. www.peec.org

Lilliana’s Nature Discovery Area Exploration November 17 - 9:00am - 12:00pm

A Nature Discovery Area is a designated outdoor area designed to allow children of all ages to have a safe, fun and natural area to explore. Our Nature Discovery Area is the first of its kind in Monroe County. Join us between the hours of 9am – 12pm where we will feature special activities in addition to the elements already in the area including a canoe, tunnel, xylophone, talking tubes and much more! This program is free. www.mcconservation.org

Game Dinner

November 17 – 6:00pm - 8:00pm $35/person

It’s not just a day of shopping here in the Pocono Mountains—it’s an experience.

Wander our historic streets. Explore our art galleries. Find unique local goods.

And stop for a bite at one of our top-rated neighborhood restaurants along the way.

Discover all of our shopping and sights now at PoconoMountains.com.

Enjoy the bounty of the season at PEEC’s 8th annual game dinner! This dinner features local game and seasonal harvests. Bring your friends & family to enjoy this cozy evening. Call early to guarantee a seat.

Reception – 5pm Main Building. www.peec.org November / December 2018 Pocono Family Magazine © | 53

BRIDGE THE GAP COME OUT & ENJOY THE PARK!

FREE SEASONAL PROGRAMS THROUGHOUT THE YEAR: Cross Country Skiing, Hiking, Biking, Paddling

570-828-2319

PEEC@PEEC.ORG

PEEC.ORG

Pocono Environmental Education Center (PEEC) 538 Emer y Road, Dingmans Ferr y, PA 18328

IN THE DELAWARE WATER GAP NATIONAL RECREATION AREA Thank you to the William Penn Foundation for supporting the Bridge the Gap Program!

Animal Tracking

November 25 – 10:00am-12:00pm $5 Animals leave behind clues that give us glimpses into their lives. Explore our natural areas for tracks, trails, scat, territory marks, eat marks, and other signs that animals leave as they travel through the fields and forests of the Poconos. www.peec.org

Vacation Nature Camp: Animal Adventurers November 26 – 9:00am-4:00pm $40 per child

Get up close and personal with the PEEC animals as well as learn to track our native beasts in the park. Grades 3-5 only. www.peec.org

The Nutcracker Ballet December 1 - 21

After everyone is asleep, Clara slips downstairs to play with her Nutcracker. She eventually falls asleep and with a little help from Herr Drosselmeir, her magical dreams begin... www.theshawneeplayhouse.com

Art Opening: Photo Contest December 1 - 11:00am - 1:00pm

Enjoy the entrants in our Monroe County Natural Resources Photo Contest. Winners will be revealed and the top 12 photos will be available on a 2019 calendar.

Proceeds from calendar sales will benefit Environmental Education programs at Kettle Creek. Opening Reception: 11am - 1pm. Exhibit runs through January 31st, 2019. www.mcconservation.org

Holiday Bows and Boughs

December 1 – 1:00pm - 4:00pm $20 per wreath

54 | Pocono Family Magazine © November / December 2018

Create your own holiday decorations using natural materials! We provide evergreen boughs and materials for you to make wreaths, swags, and table decor. Come join us as we introduce making swags from hangers. You can also bring your own supplies and decorations – we’ll bring the music, drinks, and snacks! Preregistration is required for this program. www.peec.org

Pocono Family M A G A Z I N E

Subscriptions Available

DIY Birdfeeders

December 8 – 10:00am - 12:00pm $5 Spend the morning putting together your own unique and custom bird feeder from a variety of recycled materials just in time for winter. We’ll provide everything you need, but you are welcome to bring your own supplies. www.peec.org

Having difficulty finding your copy of Pocono Family Magazine?

We know... They go fast!

Ecozone Discovery Room!

December 8 – 1:00pm - 4:00pm $2 per person Climb into a bald eagle’s nest, crawl into a bat cave, explore a beaver lodge, and dig in a fossil pit! Explore this indoor discovery room and enjoy hands-on exhibits on natural history, sustainability and the local environment. No registration required. www.peec.org

So, we offer subscriptions for $29.95 - six issues (one year).

A great way to stay in touch with the Poconos.

Cut out and mail the form along with your check for $29.95 to:

Winter Ecology Hike

December 9 – 10:00am -12:00pm $5

Pocono Family Magazine 1929 North Fifth Street,

Learn how different plants and animals survive the winter.

Join us on a hike and experience PEEC in the wintertime.

All ages welcome. www.peec.org

Stroudsburg, PA 18360 Name:

Vacation Nature Camp: Snow Survival December 27 – 9:00am - 4:00pm $40 per Child

Animals survive, can your camper? Join us and learn the secrets to winter shelters and fire building. Grades 3-5 only. www.peec.org

Address:

City: State: Phone: Email:

Zip:

PARTING SHOT Photo taken by Marlana Holsten

November / December 2018 Pocono Family Magazine Š | 57

Pocono Art & Design The Pocono’s best artists & designers helping you build your business!

• Logos • Business Cards • Print Ads • Brochures • Websites • & More New Business Starter Kits from $495 Business Growth Kits from $695 Credit Terms Available

Barrett Paradise Friendly Library Cresco, PA 570-595-7171 www.barrettlibrary.org

Pocono Mountain Public Library Tobyhanna, PA 570-894-8860 www.poconomountpl.org

Clymer Library Pocono Pines, PA 570-646-0826 www.clymerlibrary.org

Western Pocono Community Library Brodheadsville, PA 570-992-7934 www.wpcl.lib.pa.us

Eastern Monroe Public Library Branches Hughes Library (main branch) Stroudsburg, PA 570-421-0800 www.monroepl.org Pocono Township Branch Tannersville, PA 570-629-5858 Smithfield Branch Marshalls Creek, PA 570-223-1881 Bookmobile 570-421-0880 x49

58 | Pocono Family Magazine © November / December 2018

You know your business better than anyone else... we know how to market it!

1929 North Fifth Street, Stroudsburg, PA 18360 570-424-1000 Visa / Mastercard

The Highest Level Trauma Care in Monroe County Whether it’s broken bones, a fall, an accident or trauma related injury, Lehigh Valley Hospital–Pocono is prepared to care for you during YOUR emergency.

As a level III trauma center, the highest in the region, our team is in the hospital and ready to care for your emergency day or night.

Emergency care at Lehigh Valley Hospital–Pocono.

We’re emergency-ready, 24/7.

P O C O N O

LVHN.org/fullservice

888-402-LVHN