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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!

A Flavorful Family Meal

8/23/2019

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If your family struggles to make meal time happen, try creating kid-friendly recipes that bring everyone together at the table. For example, these Pulled Pork Sandwiches from “Family Table by Robert Irvine” can help you incorporate assistance from your kids to nourish both mind and body while committing to the efforts of the National Family Meals Movement, created by the Food Marketing Institute Foundation, to reap the benefits of enjoying more meals together at home.


A Flavorful Family Meal

(Family Features) If your family struggles to make meal time happen, try creating kid-friendly recipes that bring everyone together at the table. For example, these Pulled Pork Sandwiches from “Family Table by Robert Irvine” can help you incorporate assistance from your kids to nourish both mind and body while committing to the efforts of the National Family Meals Movement, created by the Food Marketing Institute Foundation, to reap the benefits of enjoying more meals together at home.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Pulled Pork Sandwiches

  • 1 1/2    pounds pork shoulder
  • 2-3       whole cloves
  • 2          tablespoons smoked paprika or smoky spice rub
  • 1          red onion, sliced thin
  • 1          cup water
  • 6          ounces barbecue sauce
  1. Stud pork with cloves and rub with seasoning blend.
  2. Place roast in slow cooker and top with onions. Cover pork with water and slow cook 8-10 hours.
  3. Remove pork, discard cloves then drain fat and water. Allow pork to cool then shred by hand or with fork.
  4. Return meat to pot and add barbecue sauce. Heat 1-2 hours. Serve alone or on roll.
SOURCE:
Food Marketing Institute Foundation


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Bigger, Better Breakfast Bites

8/23/2019

 

If you need an on-the-go breakfast option, wake up your morning with bacon,  eggs and a biscuit in these simple, tasty Breakfast Sandwiches.


Bigger, Better Breakfast Bites

(Culinary.net) If you need an on-the-go breakfast option, wake up your morning with bacon, eggs and a biscuit in these simple, tasty Breakfast Sandwiches.

Find more on-the-go recipe ideas at Culinary.net.

Watch video to see how to make this recipe!

Breakfast Sandwiches

  • 1          can (16 ounces) buttermilk biscuits
  • 1          package (12 ounces) bacon
  • 8          eggs
  • 1/4       teaspoon salt
  • 1/8       teaspoon pepper
  • 1          tablespoon butter
  • 1          green bell pepper, chopped
  • 1/2       onion, chopped
  • 5          slices cheese
  1. Heat oven to 350° F.
  2. Place biscuits on baking sheet. Bake 12-16 minutes, or until golden brown.
  3. Cut bacon slices in half. In skillet, cook bacon until crispy. Drain and set aside.
  4. In large bowl, whisk eggs, salt and pepper.
  5. In skillet, melt butter. Pour egg mixture into skillet. Add bell pepper and onion. Cook until eggs are thoroughly cooked but still moist, stirring occasionally. Add cheese over egg mixture and mix thoroughly until cheese is melted.
  6. Split warm biscuits. Spoon egg mixture over bottom of biscuit. Top mixture with two pieces bacon and add top half of biscuit.
SOURCE:
Culinary.net

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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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A celebrity chef's secrets to building a better sandwich

8/15/2017

 
chef-Tom-Colicchio


(BPT) - A great sandwich is a delicious meal choice, which could be why about 60 percent of American adults eat at least one for lunch every week and 70 percent pack one or more in their children’s lunches, according to food industry trend-watching company Datassential. In fact, sandwiches are so popular and so common that at some point in the past you’ve probably made or eaten a lackluster sandwich.

However, every sandwich has the potential to be great — or at least better — says celebrity chef and sandwich expert Tom Colicchio.

Sandwich starters

Americans eat more cold-cut sandwiches than any other kind, while burgers, poultry, hot dogs, other meats and peanut butter and jelly round out the six most commonly eaten types of sandwiches, according to the USDA’s Agricultural Research Service. Whatever you decide to put in your sandwich, always start with the freshest ingredients available, Colicchio advises. “There’s no substitute for a perfectly ripe piece of produce.”

“Create and customize sandwiches to fit your and your family’s palettes, not what the latest trends tell you to eat,” he says. “At the same time, don’t be afraid to experiment. One of the best things about sandwiches is the endless potential to create something new and delicious. If an experiment doesn’t work out, you can always try again tomorrow!”

In fact, more than one-third of consumers say they love sandwiches because of the ability to customize their meal by choosing from a variety of proteins, vegetables, cheeses and condiments, Datassential reports.

Building better sandwiches

“The architecture of a sandwich is as important as what you put in it,” Colicchio says. “I think there's an actual science behind building the better sandwich.” Colicchio, the James Beard Award-winning founder of Craft Hospitality and 'wichcraft, offers some tips to help ensure every sandwich you make is the best it can be:

* The bread is the foundation of every sandwich, and it should be as sturdy as it is delicious. You can find a variety of quality options from Arnold, Brownberry or Oroweat in the bread aisle of your local grocery store.

* When dealing with messier ingredients like roasted vegetables or condiments such as dressing, try lightly toasting or searing one side of each slice of bread in a pan atop the stove, until the side is crisp. Stack with the toasted sides facing in to help build a strong foundation for your sandwich.

* Build from the bottom up. Place the driest and heaviest ingredients on the bottom slice of bread first before adding toppings like lettuce and tomato. Spread condiments on the second slice of bread as the last step before topping the sandwich.

* For cold sandwiches, place the cheese next to the bread to help reinforce the stability of the sandwich. For hot sandwiches, place the cheese next to the meat so the flavors can interplay properly.

* To avoid sogginess and ensure consistent seasoning throughout, dress greens before placing them on the sandwich.

* Don’t go crazy with condiments. “The more you mix them, the more muddled the flavor becomes,” Colicchio says. “Pick one that will really accentuate the flavors you’re highlighting.”

* Finally, don’t overload your sandwich to ensure your ingredients won't fall out or leave a mess behind when you take a bite.

Bite into better

Looking for sandwich inspiration? The America’s Better Sandwich Contest, hosted by Arnold, Brownberry and Oroweat Breads, gives entrants the chance to hone their skills by creating delicious and nutritious sandwiches that feature the breads as the base. Visit www.americasbettersandwich.com for recipe inspiration, contest rules and to find out how to enter.

Meanwhile, try the contest's winning sandwich recipe from last year:

Moroccan Rainbow Carrot Sandwiches with Spicy Orange Dressing

Ingredients:
  • 2 slices of Arnold, Brownberry or Oroweat Whole Grains Oatnut Bread, toasted
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon harissa
  • 1 tablespoon orange marmalade
  • 1/4 teaspoon each of ground coriander and ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1 pinch each of salt and black pepper
  • 3 medium assorted rainbow carrots, shaved into long ribbons with a vegetable peeler
  • 1/2 cup loosely packed arugula
  • 2 teaspoons fresh mint, chiffonade
  • 2 tablespoons golden raisins
  • 2 tablespoons chopped roasted pistachios
  • 3 tablespoons crumbled feta
  • 1/4 cup roasted garlic hummus

Directions:
  • In a medium bowl, whisk together the oil, lemon juice, harissa, marmalade coriander, cumin, cinnamon, salt and pepper. Add the carrots, arugula, mint and raisins. Toss mixture and let sit for five minutes.
  • Gently stir in the pistachios and feta.
  • Spread hummus over each slice of toast, and top with the carrot mixture.

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