Blazing a trail for Texas peanuts


Peanuts are not just found in peanut-butter-and-jelly sandwiches. Try Trailblazing Texas Peanuts (pictured above): Combine 1 tablespoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon cayenne pepper and set aside. Place 3 1/2 cups cocktail peanuts (about 1 pound) in dish and microwave on high for 6 minutes, stirring peanuts every 2 minutes. Sprinkle spices over peanuts and stir until well-coated.

From the Texas Peanut Producers Board.

Getting kids to eat

Top chefs offer their tips for getting children to eat in the October issue of Sesame Street Parents magazine. Alice Waters, chef/owner of Chez Panisse Restaurant in Berkeley, Calif., avoids vegetable boredom by constantly changing the way she cuts her daughter's food. One day she dices carrots into thin sticks, another day into curls. Rick Bayless, chef/owner of Frontera Grill in Chicago, introduces his daughter to different foods by putting them in dishes she already likes. For instance, when he baked macaroni and cheese, he mixed in salsa.

Eating on the go

Even our sit-down meals aren't sacred anymore. Breakfast, lunch and dinner are becoming passe, according to a survey by Roper Starch Worldwide, which found that most Americans graze all day long. "Grab-and-go" foods have inspired this trend, the Grocery Manufacturers of America says, making it easier for people to eat in their cars, in front of their computers or at the ball field.

-- Suzanne Loudermilk

Tidbits welcomes food news and notes. Send to Tidbits, Attn.: Suzanne Loudermilk, The Sun, 501 N. Calvert St., Baltimore, Md. 21278; fax to 410-783-2519.

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