Archive for March, 2011

Prevent Cancer Foundation Raises Over $1.2 Million at Annual Spring Gala, “The Enchanting Principality of Monaco”

Thursday, March 17th, 2011

FOR IMMEDIATE RELEASE:
March 17, 2011

MEDIA CONTACT:
Liona Chan
(703) 519-2107
Liona.Chan@preventcancer.org


Funds Raised Support Innovative Cancer Prevention Research, Education and Community Outreach Programs

(WASHINGTON D.C.) — The Prevent Cancer Foundation held its 17th Annual Spring Gala at the National Building Museum on March 11, 2011. The Foundation welcomed 900 guests to the event, including many prominent members of the DC diplomatic, political, business and philanthropic communities. This year’s gala, “The Enchanting Principality of Monaco”, raised over $1.2 million dollars to further the organization’s mission: the prevention and early detection of cancer through scientific research, education and community outreach.

Congresswoman Doris Matsui was honored as the Foundation’s 2011 Cancer Prevention Champion for her inspiration and leadership in founding the Foundation’s Congressional Families Cancer Prevention Program. Matsui highlighted how important this bipartisan program is in efforts to raise awareness about cancer prevention and how instrumental Congressional spouses have been in sharing this vital information.

Prevent Cancer Foundation board member, acclaimed wedding and event planner David Tutera designed the red and silver swathed event, which included 30,000 red roses, softly candlelit tables, cascading crystal centerpieces and intricate candelabra. He also brought special guests Kim Estrada, a breast cancer survivor, and her husband Eddy with him this year. The couple was invited to the Gala during their breast cancer awareness themed episode of Tutera’s show “My Fair Wedding”.

Guests of Honor included the Hon. José Badia, Foreign Minister, representing H.S.H Prince Albert II of Monaco and Mrs. Madeleine Badia, H.E. Gilles Noghès, Ambassador of Monaco and Mrs. Ellen Noghès. Joyce Gates and Missy Edwards served as Gala co-chairs; Jeanne Wolak chaired the Dinner Committee.

“Good Morning America” Weather Anchor Sam Champion acted as Master of Ceremonies, introducing guest speaker and melanoma cancer survivor Daniel Holt, a staff member in Rep. Jim McGovern’s office. Both Champion and Holt encouraged attendees to donate during the “Lighting the Way to Prevention” pledge drive, raising an additional $44,000.

Long recognized as one of Washington D.C.’s most anticipated annual events, the Prevent Cancer Foundation hosted its first gala in 1994 with Former President George H.W. Bush and First Lady Barbara Bush serving as its Co-Chairs. Since its inception in 1985, the Prevent Cancer Foundation has provided over $120 million in support of its programs, aimed at ensuring that the next generation will not have to suffer from preventable cancers.

###

About Prevent Cancer Foundation
The Prevent Cancer Foundation was started in 1985. Today, it is one of the nation’s leading health organizations and has catapulted cancer prevention to prominence. Through healthy lifestyle choices, you can  reduce your risk of breast, cervical, colorectal, lung, oral, prostate, skin and testicular cancers.

Since its inception the Foundation has provided more than $120 million in support of cancer prevention and early detection research, education and community outreach programs. The Foundation’s peer-reviewed grants have been awarded to nearly 400 scientists from more than 150 of the leading academic medical centers nationwide. This research has been pivotal in developing a body of knowledge that is the basis for important cancer prevention and early detection strategies. For more information, please visit www.preventcancer.org.

Blueberry Tart with Walnut Crust

Wednesday, March 16th, 2011

For this tart a few tablespoons of maple syrup sweeten the blueberry topping and round out the flavor of the cream filling.

Yield: 12 servings
Total Time: 2 hours (including cooling & chilling time)
Prep Time: 30 minutes

To Make Ahead: Refrigerate for up to 1 day. | Equipment: 9-inch removable-bottom tart pan

Recipe Ingredients:

Crust

  1. 1/2 cup walnuts, lightly toasted (see Tip)
  2. 1 cup graham cracker crumbs, preferably whole-wheat (see Note)
  3. 1 large egg white
  4. 1 tablespoon butter, melted
  5. 1 tablespoon peanut or canola oil
  6. Pinch of salt

Filling

  1. 8 ounces reduced-fat cream cheese (Neufchâtel), softened
  2. 1/4 cup reduced-fat sour cream
  3. 1/4 cup plus 2 tablespoons pure maple syrup, preferably grade B, divided
  4. 2 cups fresh blueberries

Recipe Steps:

  1. To prepare crust: Preheat oven to 325°F.
  2. Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
  3. Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
  4. To prepare filling: Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.

Recipe Tips & Notes:

  1. Tip: To toast walnuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
  2. Note: To avoid trans fats, look for graham crackers without partially hydrogenated vegetable oil. To make crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You’ll need about 14 whole-wheat graham cracker squares to make 1 cup of crumbs.)

Recipe Nutrition:

Per serving: 177 calories; 11 g fat (4 g saturated fat, 3 g mono unsaturated fat); 18 mg cholesterol; 17 g carbohydrates; 4 g protein; 1 g fiber; 138 mg sodium; 103 mg potassium

© 2009 Eating Well Inc. Photo by Ken Burris

Blackberry Sorbet

Wednesday, March 16th, 2011

A sorbet is the perfect showcase for this member of the raspberry family; berries ripen from late summer to early fall.

Yield: 6 servings, 3/4 cup each
Total Time: 50 minutes
Prep Time: 20 minutes

Recipe Ingredients:

  1. 1 cup instant-dissolving sugar
  2. 2 tablespoons crème de cassis or black currant syrup
  3. 2/3 cup water
  4. 1 quart blackberries
  5. 2 tablespoons lemon juice

Recipe Steps:

  1. Combine sugar, crème de cassis or black currant syrup and water in a medium bowl, stirring until the sugar has dissolved.
  2. Puree blackberries with lemon juice in a food processor. To remove seeds, force the puree through a fine strainer into a bowl. Add the sugar mixture and mix well. If necessary, chill until cold. Pour into the canister of an ice cream maker and freeze according to the manufacturer’s directions. (Alternatively, freeze the mixture in a shallow metal cake pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

Recipe Nutrition:

Per serving: 174 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 44 g carbohydrates; 1 g protein; 5 g fiber; 2 mg sodium; 168 mg potassium

© 2009 Eating Well Inc. Photo by Ken Burns

Strawberries Dipped in Chocolate

Wednesday, March 16th, 2011

A quick and healthy way to satisfy your chocolate craving.

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

2 ounces high-quality dark chocolate
12 strawberries

Melt chocolate over barely simmering water or in the microwave. Dip strawberries in the chocolate.

NUTRITION INFORMATION: Per serving: 74 calories; 4 g fat (2 g sat, 0 g mono); 0 mg cholesterol; 12 g carbohydrate; 1 g protein; 2 g fiber; 0 mg sodium; 55 mg potassium. Nutrition bonus: Vitamin C (25% daily value). What you get: Flavonols, antioxidants, fiber, vitamin C. 1 Carbohydrate Serving.

© 2008 Eating Well Inc.  Photo by Ken Burris

Pineapple-Raspberry Parfaits

Wednesday, March 16th, 2011

You won’t mind serving dessert on a busy weeknight after assembling these quick parfaits.

Makes 4 parfaits

ACTIVE TIME: 5 minutes

TOTAL TIME: 5 minutes

EASE OF PREPARATION: Easy

2 8-ounce containers (2 cups) nonfat peach yogurt
1/2 pint fresh raspberries (about 1 1/4 cups)
1 1/2 cups fresh, frozen or canned pineapple chunks

Divide and layer yogurt, raspberries and pineapple into 4 glasses.

NUTRITION INFORMATION: Per serving: 109 calories; 0 g fat (0 g sat, 0 g mono); 3 mg cholesterol; 23 g carbohydrate; 5 g protein; 3 g fiber; 58 mg sodium; 113 mg potassium. Nutrition bonus: Vitamin C (60% daily value), Calcium (15% dv). 1 1/2 Carbohydrate Servings. Exchanges: 1/2 reduced-fat milk, 1 fruit.

© 2008 Eating Well Inc.  Photo by Ken Burris

Melon & Apple Granita

Wednesday, March 16th, 2011

This granita uses sweet ripe melon for flavor, apple juice instead of sugar and a touch of lime juice to perk up the flavors. Berries look beautiful on top; or if you can find fresh figs, add them. For a vibrant look, make with an orange-fleshed melon, such as cantaloupe, Charentais or orange honeydew.

8 servings, about 3/4 cup granita & 1/4 cup fruit each
Active Time: 10 minutes
Total Time: 4 1/2 hours (including freezing time)

Ingredients

  • 4 cups cubed ripe melon
  • 1 cup unsweetened apple juice
  • 1/4 cup lime juice
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • Fresh mint leaves, for garnish

Preparation

  1. Combine melon, apple juice and lime juice in a blender; puree until smooth. Pour the mixture into a 9-by-13-inch glass or metal pan.
  2. Place the pan on a level surface in your freezer. Freeze, stirring and scraping with a fork every 30 minutes, moving the frozen edges in toward the slushy center and crushing any lumps, until the granita is firm but not frozen solid, 3 to 4 hours.
  3. Remove from the freezer; use a metal spatula or large spoon to break up the frozen ice into small slivers. Pack into an airtight plastic container and freeze for at least 1 hour more.
  4. Remove from the freezer about 20 minutes before serving to soften slightly. Use a wide spoon or ice cream scoop to scrape the granita into shallow bowls. Sprinkle blueberries and raspberries over each portion and garnish with mint leaves, if desired.

Nutrition

Per serving : 66 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 17 g Carbohydrates; 1 g Protein; 2 g Fiber; 17 mg Sodium; 277 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit

Tips & Notes

  • Make Ahead Tip: Freeze for up to 1 week. Remove about 20 minutes before serving to soften slightly.

Gingered Cranberry-Pear Cobbler

Wednesday, March 16th, 2011

Cranberries add a particularly pleasing tartness and color to pears. Fresh ginger, lemon and vanilla brighten up the pears, while reduced-fat sour cream adds flavor to the biscuit-dough crust.

10 servings
Active Time: 1 hour
Total Time: 2 hours (including cooling time)

Ingredients

Filling

  • 1/3 cup pear nectar, apple juice or water
  • 1 tablespoon lemon juice
  • 8 slightly underripe pears, preferably Bosc or Bartlett, peeled and cut into 1/2-inch-thick slices
  • 3/4 cup packed light brown sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons freshly grated lemon zest
  • 1 tablespoon finely minced fresh ginger
  • 2 cups cranberries, fresh or frozen, thawed, coarsely chopped (see Tip)
  • 1 teaspoon vanilla extract

Crust

  • 1/3 cup reduced-fat sour cream
  • 1 tablespoon lemon juice
  • 1 1/3 cups all-purpose flour, plus more for dusting
  • 2 tablespoons sugar, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup canola oil

Preparation

  1. Position a rack in the center of the oven; preheat to 400°F. Coat a 3-quart nonreactive baking dish (see Kitchen Note) with cooking spray.
  2. To prepare filling: Combine pear nectar (or juice or water) and lemon juice in a large bowl. Toss pears with the juice. Whisk brown sugar, cornstarch, lemon zest and ginger in a nonreactive Dutch oven until combined. Drain the liquid from the pears into this mixture; stir until well blended. Heat the mixture over medium heat, stirring, just until it begins to boil, 2 to 3 minutes. Stir in the pears and cranberries and cook, stirring, until the mixture is steaming, about 2 minutes. Stir in vanilla. Spread the fruit in an even layer in the prepared baking dish.
  3. To prepare crust: Combine sour cream and lemon juice in a small bowl. Place flour, 1 tablespoon sugar, salt and baking soda in a food processor fitted with a dough hook or chopping blade; process to combine. Drizzle in oil and process in quick pulses just until the mixture is the consistency of very fine crumbs, stopping and scraping the bottom and sides several times. Add the sour cream mixture; process in quick pulses just until incorporated and the mixture holds together when pressed between the fingers; do not overprocess. If the mixture seems dry, gradually add a little cold water, a teaspoon at a time, and pulse briefly several times just until the mixture is moistened and holds together.
  4. Lightly dust a 14-inch-long piece of parchment or wax paper with flour. Turn the dough out onto the paper and let rest for 5 minutes. Knead briefly until the dough just comes together. Lightly flour the top and cover with a second sheet of paper. Roll or press the dough into the same shape as your baking dish, just slightly smaller. Discard the top sheet of paper. Invert the dough, centered, over the fruit. Discard the paper. Using a greased sharp paring knife, cut large decorative slashes in the dough to vent steam. Sprinkle the dough evenly with the remaining 1 tablespoon sugar. Place the baking dish on a rimmed baking sheet (to catch any overflowing juices).
  5. Bake the cobbler until the top is golden brown, 40 to 50 minutes. Let cool on a wire rack for at least 20 minutes before serving. Serve warm or at room temperature.

Nutrition

Per serving : 321 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 3 mg Cholesterol; 66 g Carbohydrates; 3 g Protein; 7 g Fiber; 160 mg Sodium; 324 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 other carb, 1 fat (mono)

Tips & Notes

  • Tip: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.

Kitchen Note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as cranberries, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

Cherry-Vanilla Bean Milkshake

Wednesday, March 16th, 2011

So thick you’ll need a straw and a long spoon to enjoy this frosty cherry-vanilla milkshake.

2 servings, about 1 1/2 cups each
Active Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 1 10-ounce bag frozen pitted cherries (about 2 1/4 cups)
  • 1 cup reduced-fat “light” vanilla ice cream
  • 1 cup nonfat milk
  • 1/2 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

Preparation

  1. Place cherries, ice cream and milk in a blender. With the tip of a sharp knife, scrape all the black paste from inside the vanilla bean into the blender (or add vanilla extract); blend until smooth. Stop and stir once or twice if necessary to completely blend.

Nutrition

Per serving : 276 Calories; 4 g Fat; 2 g Sat; 1 g Mono; 23 mg Cholesterol; 51 g Carbohydrates; 9 g Protein; 3 g Fiber; 108 mg Sodium; 636 mg Potassium

3 Carbohydrate Serving

Exchanges: 1 fruit, 1/2 nonfat milk, 1 carbohydrate (other), 1 fat

Berry Pudding with Cream

Wednesday, March 16th, 2011

This intensely-flavored berry pudding is topped with a delicious light cream. While it’s traditionally made at the end of the summer in Denmark, when raspberries and red currants are at their peak, it’s also wonderful with the strawberries and raspberries.

Makes 8 servings, generous 1/2 cup each

ACTIVE TIME: 40 minutes

TOTAL TIME: 3-4 hours (including chilling time)

EASE OF PREPARATION: Easy

6 cups (about 6 half-pints) fresh or frozen (not thawed) raspberries
5 cups (about 1 1/2 quarts) fresh or frozen (not thawed) strawberries, trimmed
1/2 cup cornstarch
1/2 cup water
3/4 cup granulated sugar
1/4 cup whipping cream
2 teaspoons confectioners’ sugar
1/4 teaspoon vanilla extract
3/4 cup nonfat plain Greek yogurt (see Ingredient Note)

1. Process raspberries and strawberries in batches in a food processor or blender until smooth. Transfer to a food mill or push through a fine sieve into a large measuring cup or bowl. Add enough water to the strained berries to equal 5 cups liquid.
2. Whisk cornstarch and water in a small bowl. Whisk the cornstarch mixture and granulated sugar into the strained berries and transfer to a Dutch oven or large saucepan. Cook over medium heat, whisking constantly (make sure to whisk the bottom well), until the mixture is very hot and beginning to bubble. Cook for 1 minute more, whisking constantly.
3. Transfer the pudding to a large bowl and let cool for 10 minutes. Press a piece of plastic wrap directly onto the surface and chill in the refrigerator for at least 2 hours (it will continue to thicken as it chills).
4. Whip cream in a small bowl until soft peaks form. Add confectioners’ sugar and vanilla; continue whipping until firm peaks form. Fold in yogurt. Serve the pudding with a dollop of cream on top.

NUTRITION INFORMATION: Per serving: 215 calories; 4 g fat (2 g sat, 1 g mono); 10 mg cholesterol; 45 g carbohydrate; 4 g protein; 7 g fiber; 14 mg sodium; 265 mg potassium. Nutrition bonus: Vitamin C (120% daily value). 2 1/2 Carbohydrate Servings. Exchanges: 1 fruit, 2 other carbohydrates, 1 fat

TIP: Ingredient Note: Greek-style yogurt is made by removing the whey from cultured milk. Removing the whey gives it an extra thick and creamy texture—making it the perfect ingredient for a lower-fat dessert topping. You can strain regular yogurt to make it thick like Greek-style yogurt. Line a sieve with cheesecloth and set it over a bowl. (Alternatively, use a coffee filter lined with filter paper.) Spoon in 1 cup nonfat plain yogurt and let it drain in the refrigerator until reduced to 3/4 cup, about 2 hours.

MAKE AHEAD TIP: The pudding (Steps 1-3) will keep for 2 days, the cream (Step 4) will keep for up to 8 hours. Store separately, covered, in the refrigerator.

© 2008 Eating Well Inc.  Photo by Ken Burris

Grilled Pizza with Eggplant, Tomatoes & Feta

Wednesday, March 16th, 2011

For this Greek-style pizza, eggplant slices are grilled, chopped and tossed with fresh tomatoes, feta and mint; the mixture is spread on the pizza to finish cooking.

Yield: 4 servings, one 6-inch pizza each
Total Time: 45 minutes
Prep Time: 45 minutes

Recipe Ingredients:

  1. 1 pound Whole-Wheat Pizza Dough (recipe follows) or other prepared dough
  2. 1 large eggplant (about 1 1/4 pounds), trimmed and cut into 1/2-inch-thick slices
  3. 2 tablespoons extra-virgin olive oil, divided
  4. Salt & freshly ground pepper to taste
  5. 2 large vine-ripened tomatoes, seeded and roughly chopped (about 2 cups)
  6. 1/3 cup crumbled feta cheese (about 2 ounces)
  7. 4 tablespoons chopped fresh mint, divided

Recipe Steps:

  1. Prepare Whole-Wheat Pizza Dough, if using. To cook pizzas on a charcoal grill, build a medium-hot fire in one half of the grill (two bricks placed end-to-end work well as a divider). For a gas grill with two burners, preheat one burner on high, leaving the other unlit. For a single-burner gas grill, preheat on high, and lower the flame to cook the second side of the pizzas.
  2. Toss eggplant slices with 1 tablespoon oil in a large bowl. Sprinkle the slices with salt and pepper and grill, turning often, until tender, about 8 minutes. Let cool; chop coarsely.
  3. Combine the chopped eggplant with tomatoes, feta cheese, 2 tablespoons mint and the remaining 1 tablespoon oil in a mixing bowl. Season with salt and pepper.
  4. Roll out the pizza dough into 4 circles and place on a floured cutting board. Bring the dough, toppings and a pair of tongs to grillside.
  5. Place 2 of the dough circles on the hot side of the grill. Within 1 minute the dough will puff slightly, and the underside will firm up and be striped with grill marks. Use tongs to flip the crusts over and onto the cooler side of the grill.
  6. Distribute half of the eggplant mixture on the crusts after turning. Cover the grill and cook, rotating the pizzas once or twice, until the toppings are heated through, about 5 minutes.
  7. Remove the pizzas from the grill. Repeat Steps 5 and 6 with the remaining dough and toppings. Just before serving, scatter the remaining 2 tablespoons mint over the pizzas.

Recipe Nutrition:

Per serving: 409 calories; 17 g fat (4 g saturated fat, 8 g mono unsaturated fat); 11 mg cholesterol; 89 g carbohydrates; 18 g protein; 14 g fiber; 1178 mg sodium; 858 mg potassium

© 2009 Eating Well Inc. Photo by Ken Burris