One of the museum's vintage Valentines now on display.

(Click on photos to enlarge)

The LaPorte County Historical Society will host its first-ever Valentine’s Day Tea on Saturday, Feb. 11, in the meeting room of the museum. The tea will begin at 1 p.m. and is open to anyone wishing to experience a little elegance along with a little fun. This event is open to family members of all ages and is especially perfect to share with your child or grandchild, or for your child and her best pals, which may include dolls.

This event is appropriate for ages 6 and up. Children under the age of 12 must be accompanied by an adult.

Get out your nicest hat and your prettiest gloves and come and learn the history of Valentine’s Day, presented by County Historian Fern Eddy Schultz, while you share some cookies, finger sandwiches, lemonade and, of course, tea. A craft project will also be on the agenda.

Please reserve your spot at the table by calling 219-324-6767. The Valentine’s Day Tea is free, however regular museum admissions apply.

Please give advance notice of any food allergies.

While at the museum, don’t forget to visit the vintage Valentines on display in the period rooms. They will be on exhibit till the end of February.

The museum is located at 2405 Indiana Ave. in LaPorte. Its three floors include a recreated log cabin and 13 period rooms, the W.A. Jones Antique Firearms Collection, and the Kesling Automobile Collection of over 35 antique and classic cars. For more information, call (219) 324-6767 or visit www.laportecountyhistory.org.

Another vintage Valentine at the museum.

Adult tickets are $5 and children tickets are $2.50. Preschoolers (5 and under) eat for free. The all-you-can-eat breakfast will feature pancakes, scrambled eggs and sausage links. There will also be coffee, orange juice and milk.

The breakfast is a great way to start off your Super Bowl Sunday, whether it is before or after church. Please stop by and help the Kiwanis Club support the community. Visit the club at www.kiwaniscluboflaporte.org.

A variety of snacks and treats will be offered, including cookies, candy and Service League Caramel Corn. Funds from the event help support Service League projects, including the annual play presentation for area schoolchildren.

The final presentation of this year’s play, “Why Do I Have To Do My Homework?”, will be presented at 9:30 a.m. Saturday, Feb. 4, at the LaPorte High School Auditorium. The event is open to the public, with a suggested donation of $1 for adults and 50 cents for children.

   Chocolate is a favorite food for most people. The sweet taste is more addicting than most. But the sweetest secret of all is out: Chocolate can be healthy.

   “I would consider myself a moderate chocolate eater. If there is chocolate in the house, I will definitely gorge myself on it,” said LaPorte High School junior Rachel Osborn.

   Chocolate is made from plants — a key reason for its health benefits.

   “I would think either milk or white is healthiest,” said sophomore Sam Keehn.

   But actually, dark chocolate is the healthiest chocolate, according to Ask.com. It contains eight times more antioxidants, which help combat heart disease, than a strawberry. The darker treat also helps keep blood pressure and cholesterol low.

   The addicting sweet also contains serotonin, an antidepressant, and other stimulants. But some people experience negative side effects.

   “It gives me migraines,” said Keehn.

   Any fats in chocolate generally won’t affect cholesterol or weight because the fats are the same as those found in olive oil — they have neutral effects. There is only one main fat that has a negative effect, but it is found in small quantities.

Writer Sam Holifield

   Chocolate has unfairly earned a negative reputation because of myths about acne breakout. But luckily for chocoholics everywhere, scientist have recently proved that chocolate and acne have no direct relationship.

   Scientists have also discovered that milk chocolate is one of the few snacks that is least likely to cause tooth decay.

   But eaters beware: Even though chocolate has health benefits, scientists have yet to find a way to make a chocolate bar low in calories.

   Still, “It makes me feel less guilty knowing these health benefits,” said Osborn.

   Chocolate experts agree that dark chocolate is the healthiest choice, but milk chocolate is a better choice than white chocolate.

   White chocolate contains no chocolate liquor and is composed mostly of sugar, vanilla and cocoa butter, bringing little to no health benefits.

WNLP IS PROUD to occasionally feature the work of LaPorte High School journalism teacher Angela Saoud’s students.

The LaPorte County Parks Department’s Vegetable Potato Soup won first place in the soup cook-off. From left are Roger Grove, Boyd Lomow, Tim Morgan, Jean Lawson, Barb Janeczko, and Laura Moyer. (Click to enlarge)

   If you walked into the LaPorte County Complex on Thursday morning, Feb. 18, you were instantly hungry.

   LaPorte County government employees stirred up some fun and appetites that day in a Soup Cook-Off. The county departments of Auditor, Building Maintenance, Health, Parks, Planning and Purdue Extension entered soups that could be assembled in 30 minutes or less at work. Once assembled, the soups simmered until noon, when a team of judges scored the soups for nutrition, taste and ease of preparation.

Tom Vasilarakos of Louie's Cafe judges soups.

   The judges included Tom Vasilarakos, Louie’s Café; Virginia Seitz, caterer and extension homemaker; and Corinne Powell, food and nutrition educator, Purdue Extension, Lake County.

   After the judging, LaPorte County Commissioner Barbara Huston thanked everyone for their participation in this fun, healthy and delicious event and then announced the winning teams:

   – First place -- Vegetable Potato Soup, Parks and Recreation (Roger Grove, Boyd Lomow, Tim Morgan, Jean Lawson, Barb Janeczko, Laura Moyer)

   – Second place – Cream of Mushroom Soup, Planning Office (Cindy Kreske, Mitch Bishop)

   – Third place – Stuffed Green Pepper Soup, Purdue Extension (Terri Logan, Kathy Ulman, Mindy Rose, Marcia Wolff)

   A slow cooker and a $10 gift card for ingredients for their next soup were awarded to the winning teams! Ace Kabelin Hardware of Michigan City, Big R of Michigan City, Kmart , Kroger, Lowes and Wal-Mart of Michigan City generously supported this event with donations for the prizes.

   After the awards, all participants and the commissioners enjoyed lunch, then returned to work.

   This program was a part of a series of worksite wellness programs conducted in partnership with Purdue Extension, LaPorte County. For more information about this or other worksite wellness programs, contact Allison Goshorn, Purdue Extension, at 219-324-9407 or agoshorn@purdue.edu.

THE WINNING RECIPES

Vegetable Potato Soup

1 1/2 cups sliced carrots

1 1/2 cups cubed potatoes

1/2 cup chopped onion

1 cup sliced celery

1 1/4 lbs. ground beef, browned & drained

2 cups water

2 tsp. salt

1 tsp. black pepper

1 Tbls. brown sugar

5 cups tomato juice

Combine vegetables and water in microwave-safe container. Cover and microwave on high 18-20 minutes. Do not drain. Place vegetables in slow cooker. Combine remaining ingredients into slow cooker and cover. Cook on low 6-8 hours, or until vegetables are done.

Cream of Mushroom Soup

3 cups wild mushrooms, chopped

2 cups vegetable stock & 1 cup beef stock

3 Tbls. Butter

3 Tbls. Flour

2 cups milk or cream (add after flour)

Salt, pepper and nutmeg

Cook mushrooms in butter about 5 minutes. Sprinkle with flour, salt, pepper and nutmeg. Add stock and milk or cream. Heat soup gradually to boiling point. Keep stirring so it will be smooth and do not let it boil. You may garnish the soup with the following: crumbled bacon, shredded white cheese and crunchy morel mushrooms.

The soup is even better if you let it cool and then reheat it. It seems to ripen the flavors of the soup.

Stuffed Green Pepper Soup

1 lb. ground beef

1 onion, chopped

1 – 14.5 oz. can diced tomatoes with chilis

1 – 15 oz. can of tomato sauce

2 large green bell peppers, chopped

1/8 cup packed brown sugar

1 Tbls. Worchestershire sauce

1 1/4 cups water

1 tsp. bouillon base (mixed in 1 cup boiling water)

1 cup cooked rice

In dutch oven, brown ground beef, onion and garlic until brown. Drain. Add all ingredients into a slow cooker, except rice, and bring to a boil. Reduce heat and simmer for 30-40 minutes or until peppers are soft. Add rice and heat through.

Sharon Struyf and Ashley Wright of the county auditor's office.

   I am taking on a challenge to not eat processed foods for the next 30 days. I am going to try to “eat clean” for the next month and detox my body from caffeine, sugar and all junk and processed foods. I am already a vegetarian, so I like to think I eat pretty healthy … but in all honestly, I do eat more processed foods than I probably should.

   Let’s face it, we are all in a hurry and need food that is fast and easy to make. We turn to processed foods because we believe they’re faster and easier to prepare. However, with the right information and planning, eating clean can be just as easy.

   It has been said that forming habits takes at least 21 days. I’m asking you to take the next 30 days to try to form new, healthy eating habits.

   What exactly is clean eating? Clean eating is making the healthiest food choices possible and choosing fruits and vegetables, whole grains and lean cuts of meat instead of processed and refined foods. Clean eating is not a diet, but a lifestyle. It’s about making healthy food choices and providing the body with the best foods possible.

   Here are some clean eating values to follow:

   — Eat a small meal every two to three hours (five to six small meals per day, total) to keep blood sugar level and prevent hunger.

   — Combine lean proteins and complex carbohydrates at every meal.

Tosca Reno's cookbook can help teach you how to eat clean.

   — Never miss a meal! Breakfast is important.

   — Avoid all over-processed and refined foods (especially sugar, white rice and white flour).

   — Avoid saturated and trans fats, instead consuming healthy fats (nuts, omega 3).

   — Avoid sugar-loaded colas and sugary juices.

   — Avoid alcohol — another form of sugar.

   — Avoid high-calorie, zero-nutrient foods (i.e., junk food).

   — Eat proper portion sizes.

   — Drink at least 2 liters or 8 cups of water every day.

   — Plan and prepare, so you aren’t famished and lured by the drive-throughs.

   When grocery shopping, it is good to avoid the center of the store where most processed and refined products are located. Stick to the outside of the store for the least processed foods (fresh fruit, veggies and lean meats). Clean eating may seem more expensive at first as you stock up on fruits and veggies, but it can actually cost less than all the processed, refined foods we consume.

   Eating clean will benefit us in many ways. We will lose weight, have clearer skin and hair, more energy, better sleep and increased well-being.

   To help you in your challenge, check out a cookbook by Tosca Reno, “The Eat-Clean Diet Cookbook.” She has over 150 impressive recipes!

   I’m up for the challenge — are you?

JANET NEVILLS owns Ladies Fitness Zone in LaPorte, where she teaches Jazzercise, Pilates and Yoga. She is　also a Certified Personal Trainer.

   The page allows visitors to click and choose a specific school and a specific month, then view that school’s menu for that month.

   To visit the school menus page, click on the link below:

http://www.lpcsc.k12.in.us/foodservice/menus.asp

   There are a couple of different variations of non-meat eaters. Vegetarians do not eat meat, fish, or poultry. Vegans are vegetarians who abstain from eating or using all animal products, including milk, cheese, other dairy items, eggs, wool, silk, and leather. Lacto-vegetarianism includes dairy products but excludes eggs. Ovo-vegetarianism includes eggs but not dairy, and lacto-ovo vegetarianism includes both eggs and dairy products (that’s me).

   The first concern of being a vegetarian is getting enough protein. There are so many sources of protein other than meat: beans, lentils, tofu, nuts, seeds, chickpeas and peas. Many common foods, such as whole-grain bread, greens, potatoes, and corn, quickly add to protein intake. There are so many non-meat options in the freezer section of your grocery store. Hot dogs, bacon, sausage, steak and chicken strips and burgers, just to name a few.

   Excellent sources of calcium include broccoli, collard greens, kale, mustard greens, tofu prepared with calcium, low-fat dairy products, fortified soymilk, and fortified orange juice.

   Cutting back on meat is good for the pocketbook as well as the waistline. Try cutting meat out of a couple of meals a week and you’ll benefit with lower fat and calories and less change!

   Here are a couple of recipes to try. They are so yummy!

Black Bean Burgers 

Ingredients:

1/2 onion, diced

1 can black beans, well drained

1/2 cup flour

2 slices whole wheat bread, toasted and crumbled

1 tsp garlic powder

1 tsp onion powder

1/2 tsp seasoned salt

2 TBSP Ground Flax Seed

salt and pepper to taste

olive oil for frying

Preparation:   Sautee the onions till soft, about 3-5 minutes. In a large bowl, drain and mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the wheat flour a few tablespoons at a time to combine well. Mixture will be thick.

   Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy! Can even be cooked on the grill. You can even make these up ahead of time and put in the freezer for a quick meal later!

Surprise, It’s Pumpkin! Enchiladas

Ingredients:
2 medium-large tortillas (like Mission Super Size)
3/4 cup enchilada sauce, divided
2/3 cup canned pure pumpkin
1/3 cup chopped onion
1/4 cup shredded fat-free cheddar cheese
1 slice fat-free cheddar cheese, halved
1 1/2 tbsp. taco sauce
1 tsp. dry taco seasoning mix
Optional: salt, black pepper, fat-free sour cream, chopped scallions

Preparation:
   Preheat oven to 400 degrees.
   Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl. 
   Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.
   Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.
   Lay tortillas flat on a clean, dry surface. Spread 2 tbsp. enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas. 
   Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
   Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.
   Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!

MAKES 2 SERVINGS

JANET NEVILLS owns Ladies Fitness Zone in LaPorte, where she teaches Jazzercise, Pilates and Yoga.  She is also a Certified Personal Trainer.

   Wings Etc., 1115 E. Lincolnway, officially opened on LaPorte’s east side Aug. 10, offering a nice dining option not only for folks who live and work on the east side of town, but those throughout in the area.

   The restaurant has a sports bar theme, but it is a family venue. Wings Etc. has daily specials and much more than just wings. The “Etc.” part includes wraps, char-grilled burgers, pulled pork, salads and ribs, among other menu items. Almost everything is under $10.

   After exploring various sites in LaPorte, including the west side in front of LaPorte Towne Square (formerly Maple Lane Mall), franchisees Chris Endres and Ron Taylor settled on the site on East Lincolnway near Boyd Boulevard.

   For more information on LaPorte’s Wings Etc., visit laporte.wingsetc.net.

Mucho Mas Fresh Mexican Grill is located at 609 Lincolnway.

Mucho Mas 

609 Lincolnway, LaPorte

(219) 362-9183

www.muchomasgrill.com

   There might be much talk nationally about the area where America meets Mexico, but that combination is a delicious bonus for LaPorte when you visit Mucho Mas Fresh Mexican Grill.

   From the moment you enter this newly renovated building you get the sense that something wonderful is happening in our town. Even the stuccoed walls are energized with vibrant colors of paprika, bright lime and golden yellow. The original decorative tin ceiling has been repaired to look brand new and, along with the modern-day ductwork, has been painted a pearly steel gray.

A burrito can be enjoyed with fresh nacho chips and homemade sauces.

   But decor is only the tip of the iceberg. “Mucho mas” means “much more” in Spanish, and there’s definitely mucho mas for you to discover here. Owner Frank Marrufo-Torres, 25, and his brother José are two California guys who decided they wanted to open a restaurant. Frank has a degree in management from Purdue North Central, while José is an experienced cook. Together the brothers drew from their Mexican heritage, their vegan lifestyle, and the progressive thinking of California to come up with a unique concept that has hungry LaPorteans walking through the door in growing numbers.

Owner Frank Marrufo-Torres, 25, greets customers.

   Asked about the pros and cons of opening a restaurant, Frank laughingly says it’s much harder than he ever expected but his reward comes in the many compliments he’s given on his restaurant, and especially when new customers tell him they heard about Mucho Mas from others and “just had to come here!”

   The innovative menu, which is posted on the wall, offers burritos, enchiladas, fajitas and tacos one would expect in a Mexican restaurant … but with a new twist. In addition to grilled (not fried) chicken or steak, you have the option of ordering healthy tofu. As one who has been a tofu devotee for years, I love that aspect of Mucho Mas! The accompanying pinto or black beans — made without lard, of course — are delicious and organic, while the pico de gallo and achiote sauces are a culinary delight.

   Many of the dishes come with fresh corn nacho chips, so be sure to visit the salsa bar and sample Mucho Mas’ offering of homemade sauces ranging from mild to fiery. Because Mucho Mas is a “partial service” restaurant, you can return to the salsa bar and drink station as often as you like for refills!

   While Mucho Mas has been open only about four months, business is steadily increasing and the Marrufo-Torres brothers will be hiring yet another employee this month.

   In addition to staff, there will also be a menu addition: California Fish Tacos. All the rage on the West Coast, this new dish features grilled talapia on a taco with shredded cabbage, pico de gallo (chopped cilantro, onion & tomato), and Mucho Mas’ special Ranch sauce made with achiote and Mayan seed.

   Mucho Mas offers delivery within the LaPorte city limits (minimum $10 order) and catering. The conveniently located restaurant is available for parties and gatherings evenings and Sundays.

SHARON GOODMAN is a professional photographer (www.studio-g-photo.com) and owner of Kessler Lofts in LaPorte.