Dr. Pat

Don’t let a bumper crop leave you bored with homegrown veggies…

Expand your repertoire of recipes so every dish will be new and different. This is a savory version of green beans that is big on fresh taste. This recipe is simple, but be careful not to cook too long…overcooked green beans will be mushy and bland.

Green Beans with Shallots and Tomatoes is also a “recipe duet”…one recipe makes either a warm side dish or a cold green bean salad…

Green Beans with Shallots and Tomatoes

1 lb. green beans, about 2 cups
2 shallots, thinly sliced
2 teaspoons olive oil
1 ripe but firm tomato, about ½ cup seeded and diced
Salt and pepper to taste
1 teaspoon balsamic vinegar (optional for warm version)
Capers for garnish

Sauté the shallots in olive oil until translucent. Add the green beans and sauté until bright green in color and just tender. Add diced tomatoes and cook just 1 or 2 minutes more, until the beans are cooked but still crunchy. Serve warm as side dish.

For a cold green bean salad, steam the green beans until cooked but crisp. Rinse in cold water and set aside. Heat the olive oil and sauté the shallots; add the diced tomatoes off the heat and mix to blend the flavors. Chill. When ready to serve, arrange the beans on a platter with the tomato-shallot topping and drizzle with balsamic vinegar. Makes 4 servings.

Enjoy!

If you planted green beans this year then by now you might be overwhelmed with little green beans on big green vines. And even though it’s fun to go out to the backyard to pick vegetables for dinner…ever feel like you’re the only one eating them?

Try to enlist the kids in at least the picking and washing of the veggie crop…and if they are too picky to even taste them, well take heart, we know all about picky kids!

Many kids just haven’t acquired the taste yet for complex, savory flavors. So when in doubt, keep it simple. The fresh taste of steamed green beans, even plain, is hard to beat. Try to be creative with the presentation; for example, serve chilled green beans standing upright in a short glass, like French fries just waiting to be dipped into Ranch dressing (instead of catsup). Finger foods are fun!

These are not your ordinary supermarket green beans, so pick them skinny and tender, only about ¼ inch in diameter. Steam for about 4 minutes, and remove from the heat quickly. Serve a kid-friendly version plain, or with just a dot of margarine or butter. Kids of all ages may enjoy them at room temperature or even cold the next day.

Nobody has to know that green beans are loaded with vitamins and minerals, even anti-oxidants. They are also low in calories for those of us who care about such things, only 43 calories per cup.

My grown-up version is savory, so stay tuned for Green Beans with Shallots and Tomato…

MRSA, or methicillin-resistant Staphylococcus aureus, is a nasty germ even under the best of circumstances. It is also a “superbug”, a term that refers to a number of bacteria that have developed resistance to many standard antibiotics.

That’s the bad news. The good news is that a few simple precautions can keep most of us clear of staph infections, even MRSA. Staph is actually relatively harmless to normal, healthy skin. But a cut, scrape, bug bite, or even dry, cracked skin can let bacteria penetrate to start an infection.

Waterless hand cleansers can be very effective at killing bacteria, but most are so drying to hands that it’s not practical to use them frequently throughout the day. Noodle and Boo’s Instant Hand Sanitizer is different. I use it several times a day and I cannot believe how smooth and moisturized this product leaves my hands. But does it really kill germs? Yes, 99.99% of them, even MRSA.

Here are some simple steps to help protect you and your family from serious skin infections:

• Practice good skin care and wash hands frequently. Use Noodle and Boo’s Instant Hand Sanitizer whenever soap and water are not readily available.

• Don’t share towels and personal items (like razors). Bring your own clippers to the salon for manicures and pedicures.

• Keep wounds covered until they are healed to protect the open skin from bacteria, and also to prevent the spread of any infection.

• Have your doctor check any open wound or sore that is getting worse or not healing promptly.

Remember, your best defense against any type of skin infection is normal, healthy skin…by Noodle and Boo.

Read more by Dr. Pat in Healthy Lifestyles…

At my house, real dessert means anything chocolate. Choco-chini Cake is as rich, moist and decadent as any chocolate cake I have ever tasted, but with a healthier twist. The secret ingredient? Zucchini, of course!

This is an unbelievable, over-the-top chocolate cake that packs 2 full cups of shredded zucchini to keep the cake more moist with less fat.

This cake so good I like to skip the frosting and serve with just a dusting of powdered sugar or a scoop of ice cream frozen yogurt!

Choco-chini Cake

2 ¼ cups flour
½ cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cup sugar
½ cup canola oil and ½ cup applesauce
2 large eggs and 1 egg white
1 teaspoon vanilla extract
½ cup low fat buttermilk
2 cups shredded zucchini*, dried well
1 cup semisweet chocolate chips

Preheat oven to 325 degrees. Spray a Bundt pan (or a 9 x 13 inch pan) with Pam for Baking. Mix flour, cocoa, baking powder, soda and salt in a bowl and set aside. Beat sugar, oil and applesauce together in a large bowl until well mixed. Add the eggs and egg white individually, beating well after each is added. Add vanilla. Mix in the dry ingredients by alternating with the buttermilk until all is well blended. Stir in the zucchini and chocolate chips. Pour into the prepared pan and bake at 325 degrees for approximately 55 minutes, or 40 minutes convection. (Tester should be moist; do not overbake.) Serves 16.

*The prep of the zucchini is important. Slice a medium zucchini in half lengthwise and scoop out all the seeds. Then shred the zucchini and dry very well on paper towels. (If the zucchini is wet, the batter will be watery and the cake will come out dry. Trust me on this!)

What will the kids say, you ask? Don’t tell…and once they taste this luscious cake they won’t care that they are eating zucchini! But if they are really, really picky, then peel the zucchini before shredding or they will be quizzing you about the little green specks!

Read more by Dr. Pat…or email comments, questions and requests…

I love good potato salad, but who has enough time (or calories) to splurge on homemade?

This recipe can’t be beat for simplicity and creamy good taste. I served it recently at a dinner for friends and even the folks who don’t cook were asking how I made it. It’s that good!

Start with a great potato (like Sierra Rose Red Skin Golden Gourmet Potatoes) to get the best taste and texture. Then take 30 minutes or more off the prep time by steaming the potatoes in a paper bag! Just put the washed potatoes in a brown grocery sack, fold the top over, and microwave. (My friend Mariel uses a plastic bag…either one works.)  Slide the skins off after cooking if you prefer, but I leave some on for color and nutrition.

Simply Delicious Potato Salad

2 lbs. (about 5 medium) red potatoes
2 or 3 green onions, thinly sliced
¼ cup mayonnaise*
salt to taste
freshly ground pepper (optional)

Cool and coarsely chop the potatoes into 1 inch pieces. Place them in a bowl with the onion, mayonnaise, and salt. Mix gently and refrigerate before serving. Serves 4 to 6.

*Make this with Best Foods or Hellman’s Real Mayonnaise for a special dinner that is sure to impress. Otherwise, use light or cholesterol-free mayonnaise to cut cholesterol and fat. (You will notice the taste difference in a side by side comparison, but at least you can indulge guilt-free!)

Take things from simple to elaborate with one or more “add-ins” like Dijon mustard, chopped celery, chopped dill pickle or sweet relish, hard boiled egg, capers, etc.

Homemade just doesn’t get any better than…simple and delicious!

More recipes by Dr. Pat…

Try these hearty blueberry muffins this holiday weekend. No dainty little tea muffins for us...these blueberry muffins have less sugar and pack more flavor, texture and crunch because of cornmeal. We love ‘em!If you love blueberries too, buy plenty to freeze when they are in season. Just wash and place in a single layer on a cookie sheet (lined with wax paper) to freeze. Transfer the frozen berries to small containers and they will be ready to use all year long. Toss them straight from the freezer into your favorite pancake batter, or use them in recipes, like this fabulous blueberry muffin recipe!Dr. Pat’s Blueberry Crunch Muffins1 ½ cup flour¾ cup yellow cornmeal¼ cup sugar2 teaspoons baking powder½ teaspoon baking soda½ teaspoon salt1 egg¼ cup canola oil1 cup low fat buttermilk1 cup blueberries, fresh or frozen (but not thawed)Preheat oven to 400 degrees (375 degrees convection) and prepare a muffin pan with Pam for Baking (not paper muffin liners; they will stick).Mix dry ingredients together in a large bowl and set aside. In another large bowl whisk the egg, oil and buttermilk. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the blueberries. Spoon batter into the muffin cups.Bake until lightly browned, about 16 minutes in a regular oven or 12 minutes convection. Cool for 2 minutes in the pan, then transfer promptly to a cooling rack. Serve warm.Makes 12 muffins.Did I mention healthy? These muffins have the nutrition of blueberries (with their vitamins and antioxidants) in a low fat, low calorie package, only about 100 calories per muffin! Yum!Still hungry? Browse more by Dr. Pat…

Beer Can Chicken is one of my all-time favorites for chicken on the grill. I certainly didn’t invent it…the recipes are everywhere. But I was always skeptical that the beer can approach was really just a gimmick…until I tried it.

This is absolutely, positively the most succulent chicken you will ever prepare on a grill! The beer bastes the chicken from the inside, and because the chicken is roasted vertically, all the fat just drips away.

What about the kids? The alcohol in the beer fully evaporates of course, leaving just wonderfully moist and flavorful chicken…without any drunken children!

Beer Can Chicken

1 whole chicken, 4 to 5 lb.
1 tablespoon kosher salt
2 tablespoons dry spice rub* or prepared grill seasoning
1 tablespoon oil or cooking spray
1 can beer (16 oz.)

Remove the neck and giblets from the chicken cavity and set aside. Remove any excess fat, then rinse the chicken and dry inside and out with paper towels. Coat the chicken with oil, then rub on the salt and spice mix, covering the inside, outside, and in between the skin and breast meat.

Open a can of beer and pour half into a glass (for later consumption!). Place the chicken over the beer can and transfer to the grill, positioning the can and legs like a tripod to support the chicken upright. Cook on indirect medium for about 1 hour and 15 minutes, or until an instant-read thermometer placed between the thigh and breast registers 165 degrees. Remove the chicken from the grill and place in a shallow pan to rest for 10 minutes. Lift the chicken from the can and cut into serving pieces. (Reserve the carcass for another use, like next week’s recipe!)

*A simple mix: 2 tablespoons each paprika and brown sugar, 1 tablespoon ground black pepper.

Try different dry rubs for variety; just look for more recipes in your favorite grilling book. If you have extra rub, pour a tablespoonful into the beer before cooking for even more flavor. And for the faint-hearted, you can even buy a stand to support the beer can if you don’t mind one more piece of equipment in the kitchen!

While the chicken cools, grill the corn on the cob and take the Zucchini, Apple and Raisin Slaw out of the refrigerator. Dinner is served!

Find more of Dr. Pat’s recipes in Healthy Lifestyle…

Patents often ask me about the safety of the vaccines we give. Even though I may reassure them that vaccines are as safe as ever, it is also important for me to give them specific information on the issues being raised.If you want to make sense of the vaccine issues, look to reputable sources. The American Academy of Pediatrics’ Parenting Corner has a fact sheet for parents on vaccine safety that is a good update of current concerns. The Center for Disease Control is another great resource on vaccines and vaccine safety.Here are some of the more frequent questions being asked about infant vaccines:Can MMR cause autism? Autism is a brain disorder affecting an individual’s behavioral, social and communication skills. A number of controlled studies have confirmed there is no relationship between autism and MMR. The cause of autism is not known, but it is clear that genetic factors are involved. Features of abnormal development associated with autism are present early in development prior to receiving MMR, and rates of autism have been shown to be equal in groups of vaccinated and unvaccinated children.Mercury and autism, another risk? A scientific review in 2004 confirmed that there is no relationship between mercury in vaccines and autism. Even so, all routinely recommended vaccines for infants have been mercury-free since 2001 as a precaution.Vaccine schedule…Should we delay vaccines until children are older? Infants are at greatest risk, so delaying vaccines only increases the risk from these life-threatening illnesses. In 20 years of practice, I have seen deaths from whooping cough (pertussis) and even chicken pox (varicella). The risk to our children from these diseases is real and is highest in infancy. The recommended vaccine schedules have been developed to provide maximum safety and effectiveness.Still confused after doing your homework? Trust the professional you chose to care for your child. Ask your pediatrician. You both have the same interest at heart…your child’s health and safety.Other articles by Dr. Pat…

Fish and rice with a Southwestern twist! This is a variation of Colorful Fish Fillets, but a few substitutions make it an entirely new dish. Fire-roasted corn, tomatoes and green chilies flavor the fish, and the rice cooks with salsa for a quicker version of Spanish rice…

Look for roasted corn in the freezer section of specialty markets or better yet, make extra to freeze next time you are grilling.

Salsa Fish Fillets

salt and freshly ground pepper to taste

Add a quick side dish of sliced avocadoes on a bed of lettuce and dinner is served!

More from Dr. Pat…

Today’s health tip is really all about fiber that tastes good!

Fiber is good for us because it can help lower cholesterol levels, control blood sugar and even regulate the digestive system. Increasing fiber can also improve the nutritional value of the foods we eat when we cut up an orange instead of serving orange juice and leave fruits and vegetables unpeeled (apples, potatoes, cucumbers and more). Whole grains are another nutritious and flavorful way to add fiber to our diets…

Oatmeal is a particularly tasty way to increase fiber and packs a zillion other nutritional benefits. (Who knew oatmeal was a Super Food?) Check out this impressive collection of oatmeal recipes from Blogher author Kaelyn Denny. I felt healthier just reading them!

Here is my recipe for oatmeal cookies. They have fiber from oatmeal and fruit (applesauce and raisins) and half the fat of most cookie recipes. I especially like how quickly they come together with a whisk and spatula…I don’t even have to get out the mixer!

Dr. Pat’s “More Oatmeal Cookies, Please”

1 cup light brown sugar, packed
1 egg
½ cup unsweetened applesauce
½ cup canola oil
1 teaspoon vanilla
1 ¼ cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 ½ cups oats (quick or old-fashioned)
1 ¼ cups raisins*

Preheat the oven to 350 degrees. In a large bowl, whisk the sugar, egg, applesauce, oil and vanilla until blended. Combine the flour, baking soda, cinnamon and salt, and add gradually to the wet ingredients, mixing with a spatula. Once blended, mix in the raisins and oats.

Drop by rounded tablespoonfuls onto an ungreased baking sheet, about 2 inches apart.

Bake 7 to 9 minutes, until lightly browned on the edges. Be careful not to overbake. Cool 1 to 2 minutes before transferring to a cooling rack. Store tightly covered. Makes about 3 ½ dozen.

*Try these variations: chopped dried fruit, Craisins, or even mini chocolate chips.

Here’s to guilt-free snacking!

More by Dr. Pat…

Yes, it is good to eat fish! Fish is loaded with Omega-3 fatty acids, making it one of the healthiest foods around.

Kids can eat fish up to once a week, as long as you choose fish that has the lowest risk of contamination. The best choices also consider the health of the fish population, so don’t miss Seafood Watch by the Monterey Bay Aquarium.

Here is recipe for healthy fish that strikes gold on several counts. It is easy, assembles quickly and adapts to the fresh vegetables you have on hand. It is also fast, only 10 to 12 minutes in the microwave. It will be another family favorite…even those who are “so-so” about fish will appreciate the delicate flavor of the whitefish.

Colorful Fish Fillets

(Substitute any combination of veggies: sliced mushrooms, zucchini, asparagus, yellow or red peppers, leeks)

Arrange the fish fillets in a single layer in a greased microwave-safe dish. Season the fillets with salt and pepper, sprinkle with onion, green pepper, and tomato. Dot with butter. Cover with microwave-safe plastic wrap, venting one corner to allow steam to escape. Microwave on high 6 to 8 minutes, then check the fish for doneness. Thicker fillets will require more time, but check every 2 minutes to avoid overcooking. The fish is done when it is opaque and flakes easily with a fork. Let stand covered 2 to 3 minutes before serving. Serves 3.

I like to start the rice before preparing the fish, so while the fish cooks I’ll have just enough time to make a quick salad. Dinner is served in less than 30 minutes…move over, Rachael Ray!

Here is more by Dr. Pat…