Bon Appétit: Mushroom and Robiola Cheese Polenta Pie

The Gilmer Free Press


  4 Cups chicken broth
  1 Teaspoon salt
  1 Cup yellow cornmeal
  2 Tablespoons butter
  1 Pound white mushrooms, chopped
  2 Tablespoons cooking sherry
  ½ Teaspoon salt
    A few grindings of freshly ground black pepper
  ¼ Pound Robiola cheese, cubed


In a large, deep pot, bring chicken broth to a gentle boil over moderately high heat. Stir in the salt. Reduce the heat slightly and slowly add cornmeal, whisking constantly. Reduce the heat to low and cook, whisking often, for 15 to 20 minutes, or until thickened. Remove from the heat and transfer the cornmeal mixture into a lightly oiled pie plate. Spread the mixture evenly over the bottom of the pie plate.

Preheat the oven to 350 degrees.

In a large skillet, melt the butter over medium heat, add the mushrooms, and sauté until the mushrooms are light brown. Season with the sherry, salt, and pepper. Top the cornmeal mixture with the mushroom mixture and Robiola cheese cubes. Bake for 45 minutes.

Set oven temperature to broil and lightly brown the cheese. Cut into 8 wedges and serve immediately.

Research: Mom’s Age Tied to Type 2 Diabetes Risk

The Gilmer Free Press

A woman’s age at childbirth may influence how well her son is able to metabolize sugar by the time he becomes an adult, new Belgian research suggests.

In essence, the study suggests that boys born to mothers under the age of 25 or over the age of 34 could face a higher risk for adult type 2 diabetes, HealthDay wrote.

“We found that in a group of healthy men between 25 and 45 years old, sugar handling was related to their mother’s age at childbirth,“ study author Dr. Charlotte Verroken, from the department of endocrinology at Ghent University Hospital, said in an Endocrine Society news release.

“Specifically, sons of mothers under 30 and over 34 years old at childbirth were more insulin resistant than were sons of mothers between 30 and 34 years old,“ she noted. “Moreover, sons of mothers who were younger than 25 years old at childbirth had higher fasting blood sugar levels than sons of older mothers.“

Insulin resistance, often a precursor to diabetes, is a condition whereby the body has trouble using insulin.

The findings stem from an analysis involving nearly 700 men (including brothers) between the ages of 25 and 45, whose mothers had ranged in age from 15 to 48 when they were born.

The result shows those whose moms were between 30 and 34 at birth had the lowest fasting insulin levels and insulin resistance. The highest levels of both were found among those whose moms had been under 25 at birth.

Bon Appétit: Quinoa Salad with Cauliflower, Carrots, and Pepitas

The Gilmer Free Press


  1 Head cauliflower (about 3 pounds), chopped into florets
  1 Pound carrots, sliced about 3/4 inch thick
  1 Parsnips, sliced about 3/4 inch thick
  1 1/2 Tablespoon ground cumin
  3 Tablespoons extra-virgin olive oil
  1/2 Cup pepitas (shelled pumpkin seeds)
  1 Cup red quinoa, rinsed and picked through
  1 Lemon, for zest and juice
  1 15-ounce can chickpeas, drained and rinsed
    Salt and pepper


Preheat oven to 450 degrees F.

In a large bowl, toss cauliflower, carrots, and parsnips with 2 tablespoons olive oil, cumin, and salt and pepper. On two rimmed baking sheets, spread the vegetables. Roast until slightly browned, 25—30 minutes, rotating sheets and tossing halfway through.

Meanwhile, in a saucepan, cook quinoa according to directions on box.

In a small bowl, whisk together lemon zest, lemon juice, remaining tablespoon olive oil, and salt and pepper.

In a pan, toast pumpkin seeds over low heat for about five minutes, being careful not to burn.

In a large bowl, mix together roasted vegetables, quinoa, chickpeas, and pumpkin seeds. Pour lemon dressing over the salad and stir to combine.

How Much Sugar Is in That? 7 Foods with Added Sugar

The Gilmer Free Press

Health officials say people should eat less sugar. But that’s easier said than done.

Anyone who has tried cutting down on sugar knows to avoid cookies, sodas and candy. But sugar can be hidden in lots of other common packaged foods.

The World Health Organization finalized guidelines Wednesday saying people should keep intake of added sugars to just 5 to 10% of overall calories, which translates to about 25 to 50 grams of sugar a day for most people. The guidelines don’t apply to naturally occurring sugars in fruits, vegetables and milk, since they come with essential nutrients.

In the U.S., adults get about 11 to 15% of their calories from sugar; the figure for children tops that at about 16%. By comparison, sugar intakes ranges in Europe from about 7% in Hungary to nearly 25% in Portugal.

But many people aren’t aware of how much sugar they’re eating every day. In fact, that’s one reason the U.S. Food and Drug Administration is proposing the first overhaul of nutrition labels in two decades. In addition to highlighting the number of calories per serving in a bigger, bolder font, the new proposed labels would also for the first time list sugars that are added by manufacturers.

In the meantime, though, companies don’t currently disclose how much of the sugar listed in the nutrition panels of their products are from added sugars rather than naturally occurring ones.

Here are seven examples of foods that might have added sugar or another sweetener like high-fructose corn syrup as an ingredient:

SALAD DRESSING: Picking a salad over a ham sandwich seems like a virtuous choice. But the amount of sugar it comes with can vary depending on the dressing you put on top of it. Wish-Bone’s Deluxe French salad dressing, for instance, lists 4 grams (about 1 teaspoon) of sugar per serving (2 tablespoons).

SOUP: A cup of soup of soup is comforting thought, but even savory varieties can have sugar. A can of Progresso’s Rich & Hearty Beef Pot Roast has 4 grams (about 1 teaspoon) of sugar per serving, with a can containing two servings.

YOGURT: Another seemingly healthful choice that can come with lots of sugar. Some of the sugar is naturally occurring from the dairy, but companies add sweeteners too. A container of Chobani’s 0% fat Greek yogurt in black cherry flavor lists 17 grams (about 4 teaspoons) of sugar.

BREAD: That toast you’re about to smother with jam might’ve already been a little sweetened. A store brand of enriched white bread at the convenience store chain Duane Reade listed 2 grams (about half a teaspoon) of sugar for per serving (2 slices)

PEANUT BUTTER: It depends on the variety you pick, but peanut butter can come with added sugar too. Skippy’s Super Chunk variety lists 7 grams (almost 2 teaspoons) of sugar per serving (2 tablespoons).

CEREAL: Most people know that cereal has sugar, especially the varieties for kids. In some cases, you might be surprised that there isn’t much difference between options. Special K with Red Berries, for instance, has 9 grams (more than 2 teaspoons) per serving (1 cup), while Frosted Flakes has 10 grams (more than 2 teaspoons) of sugar per serving (3/4 cup).

FROZEN MEALS: In case it wasn’t clear by now, just because it’s not dessert doesn’t mean it doesn’t have added sugar. California Kitchen’s BBQ Chicken microwavable pizza has 7 grams (almost 2 teaspoons) of sugar in a single-serving pie.

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