The Busy Kitchen: 'Tis the season for cooking, giving
12/3/2012
The Busy Kitchen is a Monday column written by two area chefs - Tiffany Poe and Valarie Carter - who also happen to be mothers of young children. They explore nutrition, cooking for kids and more. |
Monday: Make kid-friendly holiday treats
12/2/2012
The smells of turkey and dressing have vanished. The pumpkins have been roasted or thrown away. |
Beat blandness with kick of chile verde
11/26/2012
Don't get me wrong, I like Thanksgiving. But once a year is enough for me. |
Cooking with kids is fun, but needs rules
11/19/2012
I love having kids in my kitchen. |
Healthier chili brings warmth of comfort minus guilt
11/12/2012
I hear it's fall. |
With slow-cooker, dinner waits on you
11/5/2012
If you're like me, you love to spend time in the kitchen. |
Busy Kitchen: Adding nutrition to homemade treats
10/29/2012
Sometimes I feel like our kids are being 'treated' out of a balanced, nutritious diet. |
'Fall favorites' more than great decoration
10/22/2012
Nothing says October and harvest season like pumpkins. |
Sweet potatoes yield kid-friendly dishes
10/15/2012
Some research indicates that food's flavors pass from mom to amniotic fluid and then later, breast milk. In theory, this could lead to children who are more adventurous eaters if mom ate a varied and nutritious diet while pregnant and breastfeeding. |
Risotto can add meat, veggies to kids' diet
9/3/2012
Before we had kids, most of swore we wouldn't do it. We said we wouldn't play short-order cook to our kids and that they'd eat what we eat. |
She is a certified executive chef and graduate of The Culinary Institute of America in Hyde Park, N.Y. She is the owner of Tiffany Poe Culinary Services - a consulting, food styling and corporate coaching company - and her clients include The Pioneer Woman, Food Network and Food Network Magazine, Ladies Home Journal, Country Living, Southwest Dairy Farmers Association, Reader's Digest, BlogHer, Bush's Baked Beans and Land O'Lakes.
She is a Webbers Falls native and graduate of Fort Gibson High School. She earned a bachelor's degree in English from Oklahoma State University and an associate of arts in culinary arts from the Art Institute of Atlanta. After extensive work in hotels and country clubs, Carter spent nearly five years as a personal chef for families in Oklahoma City and Atlanta. She also worked as a culinary arts instructor at Oklahoma State University-IT for five years. 
