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The Food IDEA

The Food IDEA

Your Source for the Best and Newest in Recipes, Dining and All Things Food-related!

Simplify and Savor Dinner with Bold Flavors

8/21/2018

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healthy-arugula-salad
Simplify and Savor Dinner with Bold Flavors

With a little creativity and a simple ingredient like olive oil, you can set the table with flavorful meals comprised of dishes like Arugula Salad with Goat Cheese, Berries and Pecans or White Fish Fillets with Pesto, then end with a dessert such as Chocolate-Pumpkin Cake. You can even prepare the recipes using these Olive Oil Cubes. 


Simplify and Savor Dinner with Bold Flavors

(Family Features) A busy day doesn’t have to come between you and your favorite people at mealtime. With a little creativity and a simple ingredient like olive oil, you can set the table with flavorful meals and surround yourself with the company of friends and family, enjoying the experience together.

There’s no need to get complicated when you have quality ingredients like olive oil to add some extra zest. You can have flavor at the ready with Olive Oil Ice Cubes, for example. Add fresh herbs from your garden to an ice cube tray then fill with smooth, light and flavorful olive oil and freeze. Whenever you need to get the flavor sizzling, simply toss a cube into the pan.

Create a nearly effortless dressing with olive oil for a recipe like Arugula Salad with Goat Cheese, Berries and Pecans. White fish fillets like cod also pair well with an olive oil-based pesto, which can help ensure you’re prepared for any stressful day that dares to challenge your time around the table, allowing you to enjoy life’s pure moments. Olive oil even adds flavor to sweet and succulent desserts, such as Chocolate-Pumpkin Cake.

When the minutes start to slip away, capture them back with recipes that use olive oil to create meals you can feel good about while savoring the company of those around you.

Make every moment count and find more simple, enjoyable recipes at Bertolli.com.

Arugula Salad with Goat Cheese, Berries and Pecans

Prep time: 15 minutes
Servings: 1-2

  • 7 cups arugula
  • 2 ounces goat cheese
  • 1/2 cup pecans, toasted
  • 1 cup mixed berries (such as blackberries or strawberries)

Dressing:

  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon finely minced shallots
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 cup Bertolli Extra Virgin Olive Oil
  1. In bowl, toss arugula, goat cheese, pecans and mixed berries.
  2. To make dressing: In bowl, mix lemon juice, shallots, honey, salt and olive oil.
  3. Add dressing to salad for serving.

White Fish Fillets with Pesto

Total time: 15 minutes
Servings: 2

Fish:

  • 2 cod fillets (about 7 ounces each)
  • salt, to taste
  • Bertolli Extra Virgin Olive Oil, to taste

Red Pesto:

  • 1 bunch basil
  • 1 ounce cashews
  • 3/4 ounce Parmesan cheese
  • Bertolli Extra Virgin Olive Oil
  • water
  1. To prepare fish: Rub both sides of fillets with salt and olive oil while heating saucepan.
  2. Sear fillets meat-side first followed by skin-side.
  3. Heat oven to 350° F.
  4. To make Red Pesto: Puree basil, cashews, Parmesan cheese and olive oil while adding small amount of water.
  5. Add additional olive oil as necessary, ensuring sauce is thick enough to cover fish.
  6. Place fish in oven tray, cover with Red Pesto and bake 5 minutes.

Chocolate-Pumpkin Cake

Total time: 20 minutes

  • 2 eggs
  • 4 1/2 ounces sugar
  • 4 1/2 ounces Bertolli Extra Virgin Olive Oil
  • 4 1/2 ounces flour
  • 1/3 ounce cocoa powder
  • 1/8 ounce salt
  • 5 1/4 ounces pumpkin
  • 1/10 ounce baking powder
  1. Heat oven to 350° F.
  2. Mix eggs with sugar thoroughly and beat until bubbles form. Slowly add in olive oil while continuing to stir mixture.
  3. Add flour, cocoa powder, salt, pumpkin and baking powder; using whisk, mix well.
  4. Pour into cake mold lined with baking paper and bake 15 minutes.
  5. Let cool and remove cake from mold.

Olive Oil Cubes

  • Assorted herbs
  • ice cube trays
  • Bertolli Extra Virgin Olive Oil
  1. Break up herbs by hand. Add herbs to trays. Fill trays with olive oil and gently set in freezer; allow to solidify.
  2. When cooking, use cubes for added flavor.

Photo courtesy of Getty Images (Arugula Salad with Goat Cheese, Berries and Pecans, Olive Oil Cubes)

SOURCE:
Bertolli

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Nutritious Meals for Busy School Nights

7/7/2018

 
beef-and-vegetable-soup
Nutritious Meals for Busy School Nights

When school is back in session, the real test for parents is not in the classroom, but in the kitchen. With convenient options like canned ingredients on-hand, parents can have the makings of a wholesome homemade meal right at their fingertips with recipes like Tuna Sliders with Green Chilies, Beef and Vegetable Soup, Vegetable Frittata Minis, and Gluten-Free Pumpkin and Chocolate Chip Bread. 


Nutritious Meals for Busy School Nights

(Family Features) When school is back in session, the real test for parents is not in the classroom, but in the kitchen. Between breakfast, lunch and dinner - not to mention snacks - meal planning seems endless and daunting.

With convenient options like canned ingredients on-hand, parents can have the makings of a wholesome homemade meal right at their fingertips.

Canned foods not only help cut down on prep time in the kitchen, but also deliver nutritional benefits. In fact, kids and adults who use six or more canned foods per week are more likely to have diets higher in 17 essential nutrients, according to a study published in "Nutrients." Plus, cans provide year-round access to seasonal fruits and vegetables, and keep food fresh and flavorful without the need for preservatives and additives.

From on-the-go breakfasts like Vegetable Frittata Minis to hearty dinners like this Beef and Vegetable Soup and everything in-between, a well-stocked pantry - or your "cantry" - full of canned proteins, fruits, vegetables and soups can help busy parents get through the week with creative meals they can feel good about serving their families.

For more information about the nutritional benefits of cooking with canned foods and to find flavorful recipes for the back-to-school season, visit CansGetYouCooking.com.


Tuna Sliders with Green Chilies

Recipe courtesy of Cans Get You Cooking
Servings: 12

  • 1 can (5-ounce) tuna, packed in water, drained and flaked
  • 1 can (4.25-ounce) chopped green chilies
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons chopped fresh cilantro or parsley
  • 6 slider rolls, split
  • lettuce leaves
  1. In large bowl, combine tuna, green chilies, celery, red onion, mayonnaise and chopped cilantro; toss to mix well.
  2. Top bottom half of each roll with lettuce leaves; top with some tuna mixture and top half of roll.

Beef and Vegetable Soup

Recipe courtesy of Cans Get You Cooking
Servings: 6

  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 can (14 1/2 ounces) low-sodium beef broth
  • 1 can (14 1/2 ounces) sliced carrots, drained
  • 1 can (14 1/2 ounces) cut green beans
  • 1 can (14 1/2 ounces) stewed tomatoes
  • 1 teaspoon dried basil
  • 1 cup cooked egg noodles
  1. In 4-quart saucepan over medium-high heat, in hot oil, cook ground beef until well browned on all sides, stirring frequently. With slotted spoon, remove beef to bowl.
  2. In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp.
  3. Add beef broth, carrots, green beans, stewed tomatoes, basil and ground beef; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10-15 minutes to blend flavors, stirring occasionally. Stir in cooked egg noodles.

Vegetable Frittata Minis

Recipe courtesy of Cans Get You Cooking
Servings: 36

  • Nonstick cooking spray
  • 8 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried basil
  • 1 can (8 ounces) mixed vegetables, drained
  • 1/4 cup grated Parmesan cheese
  1. Heat oven to 375 F. Spray mini muffin tins with nonstick cooking spray.
  2. In large bowl, beat eggs, milk, salt, pepper and basil to blend well. Stir in mixed vegetables and Parmesan cheese.
  3. Fill prepared pans with egg mixture. Bake until egg mixture puffs and is just set in center, about 8-10 minutes.
  4. With rubber spatula, loosen frittatas from muffin cups and slide onto platter.

Gluten-Free Pumpkin and Chocolate Chip Bread

Recipe courtesy of Cans Get You Cooking
Servings: 20 (2 loaves)

  • 4 cups oat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • pinch of salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 can (15 ounces) pumpkin
  • 2 cups chopped walnuts
  • 1 cup bittersweet chocolate chips
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  1. Heat oven to 350 F. Grease two 8-by-4-inch loaf pans. In large bowl, combine oat flour, baking soda, cinnamon, nutmeg and salt.
  2. In large bowl using mixer, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla, oat flour mixture and pumpkin; beat until just blended. Stir in walnuts and chocolate chips. Spoon mixture into prepared pans.
  3. Bake 50-55 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
  4. In small bowl, stir confectioners' sugar and milk until smooth. Drizzle mixture over pumpkin bread.
SOURCE:
Cans Get You Cooking

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Simple, Healthy Snacks and Sandwiches

4/14/2018

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Quick and easy meals can be hard to come by, especially ones that don’t sacrifice flavor. Some creative and convenient options, such as this BALCMT Sandwich or Baked Pita Crisps, can serve as the starting point for an on-the-go snack or a full-blown meal.


Simple, Healthy Snacks and Sandwiches

(Family Features) Quick and easy meals can be hard to come by, especially ones that don’t sacrifice flavor. You don’t have to eat bland foods to provide your family a healthy and hearty, nutrient-filled diet. Some creative and convenient options can serve as the starting point for an on-the-go snack or a full-blown meal.

Sandwiches, like this recipe for a BALCMT Sandwich, can be one of the easiest ways to incorporate grains, which deliver shortfall nutrients like dietary fiber, iron and folate into your diet. Research from the Grain Foods Foundation shows about 95 percent of Americans do not meet dietary fiber intake recommendations. Whole grain foods, like bread, buns, rolls, pita and tortillas, can help supply your dietary fiber needs and aid in maintaining a healthy weight and lower cholesterol.

Additionally, enriched grains can play a key role in metabolism by helping the body release energy from protein, fat and carbohydrates, and are also essential for a healthy nervous system, productivity and cognitive development. The vitamins and minerals in enriched grains like folic acid are also critical for reducing the incidence of some birth defects while also promoting cell function and tissue growth.

Some healthier ways to build a snack include using leaner meats and lower sodium cheeses for a sandwich or adding more vegetables to your overall snacking habits. Another nutritious option, Baked Pita Crisps accompanied by Southwest Bean Dip, can help you curb hunger without blowing past your daily calorie count.

Find more recipes and tips for quick and flavorful meals at grainfoodsfoundation.org.

BALCMT Sandwich

Recipe courtesy of Franz Bakery on behalf of the Grain Foods Foundation
Prep time: 10 minutes
Servings: 1

Chipotle-Mayonnaise Sauce:

  • 1/4       cup mayonnaise
  • 1/4       tablespoon adobo sauce
  • 1          teaspoon lime juice
  • salt, to taste
  • fresh ground pepper, to taste
  • 2          slices bread, toasted
  • 1-2       leaves lettuce
  • 4          slices tomato
  • 1/2       avocado, thickly sliced
  • 4          slices maple bacon, fried
  1. To make Chipotle-Mayonnaise Sauce: In small bowl, mix mayonnaise, adobo sauce and lime juice. Season, to taste, with salt and pepper.
  2. Add layer of sauce to slice of bread and top with lettuce, tomato, avocado, bacon and second slice of bread.

Baked Pita Crisps

Recipe courtesy of the Grain Foods Foundation
Prep time: 30 minutes
Yields: 24 crisps

Crisps:

  • 1/4       cup olive oil
  • 1 1/2    teaspoons ground cumin
  • 1 1/2    teaspoons paprika
  • 3          pita breads (6 inches each) with pockets
  • kosher salt, to taste

Southwest Bean Dip:

  • 2          tablespoons vegetable oil
  • 2          cloves garlic, minced
  • 1/2       large red bell pepper, finely chopped
  • 1/2       medium onion, finely chopped
  • 1 1/2    teaspoons ground cumin
  • 1/8-1/4 teaspoon cayenne pepper
  • 2          cans (15 ounces each) pinto beans, rinsed and drained
  • 2-3       tablespoons fresh lime juice
  • 1/4       cup packed fresh coriander sprigs, washed and spun dry
  • 1/2       teaspoon salt
  • 2          tablespoons water, plus additional (optional)
  1. To make Crisps: Heat oven to 400° F. In small bowl, mix olive oil with cumin and paprika. Split each pita bread horizontally into two rounds and brush rough sides with equal amounts of oil mixture. Cut rounds into small triangles and arrange in flat layer on large baking sheet. Bake until golden and crisp, about 5 minutes. Sprinkle with salt just out of oven.
  2. To make Southwest Bean Dip: In large skillet over high heat, heat vegetable oil until hot. Add garlic, bell pepper and onion; turn heat to low and cook until vegetables are softened, about 5 minutes. Add cumin and cayenne; cook, stirring, 1 minute.
  3. In food processor, blend beans, lime juice, coriander, salt and water until smooth, adding more water, if necessary, to achieve desired consistency. Add vegetable mixture and pulse until just combined. Serve with Baked Pita Crisps.

Photo courtesy of Getty Images

SOURCE:
Grain Foods Foundation

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Bring Brunch Home

4/26/2017

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There’s no denying that brunch is a popular favorite, but you don’t have to leave the comfort of your own home to enjoy a delicious spread with family and friends. Delight friends and family with a full spread of mouthwatering recipes like Sausage and Egg Tarts dressed with Asparagus and Tomatoes, Cheesy Bacon Jalapeno Corn Muffins, Cinnamon French Toast Sausage Roll-Ups and Scrambled Eggs and Ham in a Waffle Cup.


Bring Brunch Home

(Family Features) There’s no denying that brunch is a popular favorite, but you don’t have to leave the comfort of your own home to enjoy a delicious spread with family and friends.

Enjoy this weekend luxury every day and bring brunch home with premium ingredients like Smithfield’s Hometown Original Bacon, Anytime Favorites Diced Ham and Fresh Breakfast Sausage.

Delight friends and family with a full spread of mouthwatering recipes like Sausage and Egg Tarts dressed with Asparagus and Tomatoes, Cheesy Bacon Jalapeno Corn Muffins, Cinnamon French Toast Sausage Roll-Ups and Scrambled Eggs and Ham in a Waffle Cup. Then enhance your menu with options for customization like jams, butters and toppings to make brunch at home unique and unforgettable.

Boost Brunch with a Bloody Mary Bar
Premium ingredients and worthwhile recipes are a great way to make brunch at home, and adding a Bloody Mary bar to the mix is one way to give your spread extra flair. Provide your guests multiple options for toppings so they can perfectly customize their adult beverages with garnishes like these:

  • Salt (plain or flavored)
  • Pepper
  • Horseradish
  • Smithfield Hometown Original Bacon
  • Celery stalks
  • Worcestershire sauce
  • Lemons
  • Limes
  • Hot sauces
  • Stuffed olives
  • Pickled green beans
  • Pickle spears
  • Onions
  • Cheese cubes
  • Cherry tomatoes

For more brunch and entertaining recipe inspiration, visit Smithfield.com.

Cheesy Bacon Jalapeno Corn Muffins

  • Nonstick cooking spray
  • 1          package (16 ounces) Smithfield Hometown Original Bacon
  • 3/4       cup all-purpose flour
  • 3/4       cup yellow cornmeal
  • 1 1/2    teaspoons baking powder
  • 1/2       teaspoon salt
  • 1          cup shredded sharp cheddar cheese
  • 2          eggs
  • 6          tablespoons butter, melted
  • 1/3       cup honey
  • 3/4       cup milk or buttermilk
  • 1          can corn kernels, drained
  • 2          medium jalapeno peppers, seeded and diced
  • 1          medium jalapeno pepper, thinly sliced
  1. Heat oven to 375° F.
  2. Line rimmed baking pan with foil and set lightly sprayed baking rack in pan. Cut bacon crosswise into thirds and lay out bacon strips on rack, being careful not to overlap slices. Bake 10-12 minutes, or until bacon has just begun to crisp. Remove from oven and drain on paper towels. Increase oven temperature to 400° F.
  3. In large bowl, stir together flour, cornmeal, baking powder, salt and cheese until well mixed.
  4. In small bowl, whisk eggs until frothy and stir in melted butter, honey and milk. Add milk mixture to dry ingredients and stir until combined. Fold in corn and diced jalapeno and reserve.
  5. Lightly spray or butter 12-cup muffin tin and line each cup with two slices of bacon. Evenly divide muffin batter into cups, filling about three-fourths full and top with remaining bacon and sliced jalapeno. Bake muffins 20 minutes, or until golden brown, using toothpick to test doneness. Let cool briefly, remove muffins from tin and serve while still warm.

Sausage and Egg Tarts with Asparagus and Tomatoes

  • Flour, for dusting
  • 1          package (about 1 pound) frozen prepared puff pastry, thawed
  • 9          eggs, brought to room temperature for 30 minutes, divided
  • 1          teaspoon water
  • 1          Smithfield Hometown Original Fresh Sausage Roll, sliced into 8 patties, cooked and halved
  • 1          pound fresh asparagus spears, cut into pieces
  • 1          pint grape tomatoes, halved lengthwise
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/2       cup shredded Parmesan cheese (optional)
  1. Heat oven to 400° F.
  2. On lightly floured surface, roll out pastry and cut into eight 4-5-inch squares and transfer to greased or parchment-lined baking sheets spaced about 1 inch apart. Using small knife, lightly score line 1/2-inch inside edges of squares to create framed border. With fork, prick several holes in center of pastry squares.
  3. Bake squares 7-8 minutes, or until pastry has puffed substantially yet not begun to brown. Remove from oven and immediately tamp down centers inside of scored line carefully with back of fork.
  4. Lightly beat 1 egg with water and brush outside frames of pastry with egg wash. Slightly overlapping framed pastry borders, equally divide and arrange sausage, asparagus and tomatoes in pastry squares, leaving centers open for eggs. Top each with cracked egg, seasoning with salt and pepper and sprinkling with cheese, if desired.
  5. Return to oven and bake 8-10 minutes, or until puff pastry is golden brown and eggs have just set. Let cool slightly and transfer tarts with spatula to serving plate and serve warm.

Cinnamon French Toast Sausage Roll-Ups

  • 12        Smithfield Fresh Sausage Links
  • 2          eggs
  • 2/3       cup milk
  • 3          tablespoons almond liquor (optional)
  • 1/2       teaspoon ground cinnamon
  • 6          slices whole-wheat bread, crust removed and cut in half
  • 3          tablespoons butter
  1. Cook sausage according to package directions; keep warm.
  2. Beat together eggs, milk, almond liquor and cinnamon. Dip one bread slice half in egg mixture and wrap around one sausage link. Press bread edges together where they overlap to keep from unrolling. Repeat with remaining bread and sausage links.
  3. Heat large skillet over medium heat; add butter and let melt. Place French toast-wrapped sausages in skillet, seam-side down. Cook until browned on all sides, about 10 minutes total.

Scrambled Eggs and Ham in a Waffle Cup

  • 6          eggs
  • 1/2       cup milk
  • 1/2       cup sharp cheddar cheese, shredded
  • 1/2       teaspoon salt
  • 1/2       teaspoon pepper
  • 2          cups Smithfield Honey Cured Boneless Ham Steak, diced
  • 1          tablespoon butter
  • 8          waffle cups (4 ounces each)
  • 4          teaspoons maple syrup, warm, divided
  • 1          teaspoon fresh thyme, chopped
  1. In bowl, whisk together eggs, milk, cheese, salt and pepper; stir in ham.
  2. In 10-inch, nonstick skillet, melt butter over medium-high heat. Add egg mixture; reduce heat to medium-low.
  3. Using wooden spoon, scrape eggs from edges of pan to center. Continue stirring eggs 3-5 minutes, or until fluffy.
  4. Scoop 1/2 cup warm scrambled eggs into waffle cup and drizzle with 1/2 teaspoon maple syrup. Garnish with fresh thyme leaves. Repeat for each waffle cup.
SOURCE:
Smithfield


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Spring into warmer months with a picnic spread made from the heart

4/18/2017

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Picture


(BPT) - This time of year, the urge to go outside increases by the day. There's more sunlight, birds are chirping and, in some lucky parts of the nation, flowers might even be in bloom. What better way to welcome spring than with a picnic prepared from the heart, complete with homemade breads and baked goods made from scratch?

Whether you're celebrating a spring holiday or birthday, looking for a new idea for date night or just want an excuse to relax on a lazy Sunday afternoon, these tips will equip you for a picnic that's sure to please.

Location, location, location


The wonderful thing about picnics is that they can be enjoyed just about anywhere. Whether you want to take in your own backyard, visit a favorite park in your neighborhood or town or escape to a cherished remote spot that is secret to you, picnics allow you to make your meals extra special as you surround yourself in nature.

Spring showers got you down? Prepare for summer by transforming your living room into an indoor picnic space. Lay out a blanket, whip up a delicious spread, pick up some flowers, grab your favorite board games and make a day of it. You'll forget the gray weather in no time.

A cause to celebrate


Warmer temperatures are cause for celebration alone, but the spring season is also filled with festive holidays like Easter and Mother's Day. This Easter, while the kids run through the yard on the hunt for Easter eggs, adults can lounge on picnic blankets and enjoy tasty traditional Easter treats, like homemade hot cross buns.

When it comes time to show Mom she's special (and every day of the year, of course), change up the usual Mother's Day breakfast in bed or brunch plans with an indoor or outdoor brunch picnic, complete with all of her favorite foods. Enjoying fresh flowers and homemade cinnamon rolls or coffee cake while surrounded by her favorite people will make it a day to remember. Plus, who really wants crumbs in their comforter?

Picnics are also a great way to celebrate a spring birthday in the park. Or, for a new twist on your next date night, plan a romantic picnic dinner spread somewhere special, or right out your own back door.

The food: The reason we picnic


Whether a brunch, lunch or dinner picnic, food is always the star of the show; it's the reason to own a picnic basket and the lovely accoutrements. For your next picnic, no matter the occasion, make it a priority to bake something from the heart.

Fleischmann's Yeast can be used for a variety of everyday and seasonal recipes, and can help you plan the perfect picnic. Visit BreadWorld.com for recipe inspiration and tips for beginners and seasoned bakers alike, including pointers like how to save time by making your dough the night before. As your oven works its magic, the smell of made-from-scratch baked goods is sure to get everyone excited to start the picnic party.

From Hot Cross Buns or an Easter Egg Nest for Easter to Beginner's Frosted Cinnamon Rolls or Strawberries and Cream Coffee Cake for a Mother's Day picnic, a homemade treat makes every holiday complete. And if you're looking for a staple for any occasion, French Bread is guaranteed to impress your picnic guests. Plus, you'll be joining the ranks of those across the country raving about the health and taste benefits of homemade artisanal bread. So roll up your sleeves and start baking with yeast - it's easier than you might think and the results will add an extra "wow" factor to your thoughtful picnic spread.

Follow the recipe below to build a delicious foundation for your perfect picnic sandwich.

French Bread


Ingredients
  • 1 3/4 cups warm water (100 to 110 degrees F)
  • 2 envelopes Fleischmann's Active Dry Yeast
  • 1 tablespoon Mazola Corn Oil
  • 2 teaspoons salt
  • 5 to 5 1/2 cups all-purpose flour
  • cornmeal
  • 1 egg white beaten with 1 tablespoon water

Directions
  1. Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in oil, salt and enough flour to make a soft dough. Knead on floured surface until smooth and elastic, about six to eight minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes.
  2. Punch dough down. On floured surface, divide dough in half; roll to 15x10-inch ovals. Roll up from long ends to make loaves. Pinch seams and ends to seal; taper ends.
  3. Place, seam sides down, on large greased baking sheet sprinkled with cornmeal. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes.
  4. Brush with egg white mixture. With a sharp knife, make four or five diagonal cuts (1/4-inch deep), on top of each loaf. Bake in a preheated 400 degree F oven for 25 minutes, or until done. For crispier crusts, brush two more times with egg white mixture, after 15 and 20 minutes of baking time. Remove from sheet and cool on wire rack.



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Modify Your Morning Meal

6/13/2016

 

It is well-known that the best way to start the morning is with a balanced breakfast. These recipes for Protein Pancakes, Pumpkin-Banana Bread and Oat Bran Blueberry Muffins can help you put your best foot forward to tackle everything the day ahead throws at you.


Modify Your Morning Meal

(Family Features) Day after day, week after week, month after month, eating the same daily breakfast can grow boring. Spooning the same old cereal out of a bowl before rushing out the door can tire anyone, and a change to the morning routine can become a necessity.

Luckily, solutions to a repetitive breakfast rut exist in the form of delicious recipes that can easily be implemented in your kitchen. And while some tasty morning meals come at the expense of a high calorie count, options exist for a healthier energy boost to get your day started.

According to a study by the American Journal of Clinical Nutrition, people who eat breakfast are more physically active in the mornings than people who don’t eat breakfast. To give yourself a wake-up call each day, find recipes that fit your timeframe and taste preferences.

The USDA MyPlate Food Guide recommends a balanced variety of foods from all of the major food groups, including fruits, vegetables, whole grains, low- or non-fat dairy and lean protein. These Oat Bran Blueberry Muffins, courtesy of registered dietitian Shanna Stewart of Wellness For The Win, fill several of those all-important categories, including the grains from uncooked hot cereal and vitamin D from skim milk, for a way to stay energized throughout your morning. These on-the-go breakfast bites are a healthier alternative to store-bought muffins that are normally loaded with calories and fat.

For more healthy breakfast ideas and other recipes to use throughout the day, visit culinary.net.

"

Oat Bran Blueberry Muffins

  • 2          cups oat bran hot cereal, uncooked
  • 2          tablespoons brown sugar substitute
  • 2          teaspoon baking powder
  • 1/2       teaspoon salt (optional)
  • 1          cup skim milk
  • 2          egg whites, slightly beaten
  • 1/4       cup honey or molasses
  • 2          tablespoons canola oil
  • 1/2       cup fresh or frozen blueberries
  1. Heat oven to 425°F.
  2. Line 12 muffin cups with paper baking cups or spray bottoms only with non-stick cooking spray.
  3. In bowl, combine oat bran cereal, brown sugar substitute, baking powder and salt, if desired; mix well.
  4. Add milk, egg whites, honey, oil and blueberries; mix just until dry ingredients are moistened. Do not over-mix.
  5. Fill prepared muffin cups about three-quarters full.
  6. Bake 15-17 minutes, or until golden brown.

Variation: In place of blueberries, stir 1 medium mashed, ripe banana or any other fruit of choice into batter before baking.

SOURCE:
Family Features
Culinary.net

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