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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 Grape Sensation

10/7/2019

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By incorporating versatile ingredients into your holiday cooking, you can make a vast array of tasty seasonal goodies. Add taste and visual appeal to seasonal dishes with recipes like Seared Salmon with Spinach and Grapes, Grape Caprese Salad Hors d’ Oeuvres, Grapes in Rosé Wine Sauce and Wild Rice Stuffing with Grapes and Hazelnuts. 


A Grape Sensation

Delicious seasonal dishes for a happy holiday

(Family Features) By incorporating versatile ingredients into your holiday cooking, you can make a vast array of tasty seasonal goodies.

For example, California grapes are abundant throughout the holiday season and add taste and visual appeal to dishes of all kinds, such as Seared Salmon with Spinach and Grapes, Grape Caprese Salad Hors d’ Oeuvres, Grapes in Rosé Wine Sauce and Wild Rice Stuffing with Grapes and Hazelnuts. Plus, they’re an easy, fresh, healthy snack to keep on-hand for hungry guests waiting for the meal. With their natural beauty, grapes can also be used to create tablescapes and centerpieces for festive holiday settings.

5 Tips for Healthier Holidays

With filling meals and tempting desserts at every corner, it can be difficult to keep nutrition in mind during the holidays. However, these simple tricks can help keep you stay on track, while still enjoying the best that the season has to offer.

  • Eat a healthy snack, like grapes with hummus and crackers, before parties to avoid arriving hungry.
  • Bring fresh fruit to potlucks and holiday parties for a crowd-pleasing, healthy offering.
  • Alternate high-calorie beverages with water.
  • Create a party platter that assembles an array of healthy nibbles, such as fresh grapes, nuts, sliced veggies with a healthy dip, seasoned popcorn and olives.
  • Practice portion control to avoid overindulging despite the bounty of homemade dishes from loved ones.

Find more holiday recipe inspiration at grapesfromcalifornia.com.

Seared Salmon with Spinach and Grapes

Servings: 4

  • 1          teaspoon salt
  • 1          teaspoon dry mustard
  • 1          teaspoon dried thyme
  • 1/2       teaspoon pepper
  • 4          salmon steaks or fillets (6 ounces each)
  • 2          teaspoons honey
  • 3          teaspoons olive oil, divided
  • 1          large bunch spinach, washed and stemmed
  • 1          clove garlic, minced
  • 2          cups red California seedless grapes, halved
  • 1/2       cup dry red wine
  1. Heat oven to 325° F.
  2. In small bowl, combine salt, mustard, thyme and pepper. Drizzle salmon fillets with honey and sprinkle with seasoning. Reserve any remaining seasoning.
  3.  
  4. In nonstick skillet or saute pan, heat 2 teaspoons olive oil. Brown both sides of salmon fillets over medium-high heat, about 4 minutes per side.
  5. In baking dish, toss spinach and garlic with remaining olive oil. Place browned salmon on bed of spinach, cover loosely with aluminum foil and bake 8-10 minutes, or until salmon is just cooked through.
  6. In skillet used to brown salmon, over medium-high heat saute grapes 1 minute. Add wine, bring to boil and reduce quantity by half. Season sauce to taste with remaining herb mixture.
  7. Serve salmon on wilted spinach topped with grape and wine sauce.

Nutritional information per serving: 449 calories; 36 g protein; 20 g carbohydrates; 23 g fat; 45% calories from fat; 4.3 g saturated fat; 9% calories from saturated fat; 100 mg cholesterol; 730 mg sodium; 1,120 mg potassium; 1.6 g fiber.

Grape Caprese Salad Hors d’ Oeuvres

Servings: 24

  • Extra-virgin olive oil
  • high-quality, aged balsamic vinegar
  • freshly ground black pepper
  • 24        decorative bamboo skewers
  • 24        red seedless California grapes
  • 24        fresh basil leaves
  • 24        small, fresh mozzarella balls
  • sea salt
  1. On serving plate or platter, drizzle olive oil and balsamic vinegar, as desired. Sprinkle with pepper.
  2. To assemble skewers: On each skewer, add one red grape, one small basil leaf and one ball fresh mozzarella.
  3. Lay skewers on serving platter and sprinkle with dash of sea salt.

Nutritional information per serving: 44 calories; 2.5 g protein; 1 g carbohydrates; 3 g fat; 64% calories from fat; 11 mg cholesterol; 20 mg sodium; .07 g fiber.

Grapes in Rosé Wine Sauce

Servings: 4

  • 1 1/2    cups rosé wine
  • 1/2       cup sugar
  • 1/2       vanilla bean, split
  • 1          pinch salt
  • 3          cups halved red, green or black California grapes
  1. In large skillet, bring wine, sugar, vanilla bean and salt to boil, stirring until sugar has dissolved. Stir in grapes and let cool.
  2. Serving suggestion: Pour warm grapes over creme fraiche or vanilla ice cream.

Nutritional information per serving: 250 calories; 0 g protein; 49 g carbohydrates; 0 g fat (0% calories from fat); 0 g saturated fat (0% calories from saturated fat); 0 mg cholesterol; 55 mg sodium; 1 g fiber.

Wild Rice Stuffing with Grapes and Hazelnuts

Servings: 12

  • 2          cans (28 fluid ounces total) low-sodium chicken broth
  • 1          cup wild rice
  • 4          slices bacon, diced
  • 1          tablespoon butter, unsalted
  • 1          large onion, diced
  • 2          stalks celery, diced
  • 1 1/2    cups button mushrooms, sliced
  • 2          cloves fresh garlic, minced
  • 1          teaspoon fresh thyme, minced
  • 1/4       teaspoon salt
  • 1/4       teaspoon black pepper, ground
  • 1/4       cup fresh parsley, chopped
  • 1          cup hazelnuts, toasted and coarsely chopped
  • 2          cups California seedless grapes, picked from stem and rinsed
  1. In heavy saucepan, bring chicken broth to boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer 1 hour until rice is tender and has popped open.
  2. In frying pan over medium heat, cook bacon until almost crisp, about 8-10 minutes.
  3. Add butter to bacon pan then add onions, celery, mushrooms, garlic, thyme, salt and pepper. Cook over medium heat 5-7 minutes until onions are translucent.
  4. Remove from heat and fold in parsley, hazelnuts and grapes.
  5. Add rice with any remaining liquid to frying pan and toss well to combine.

Nutritional information per serving: 166 calories; 5.4 g protein; 21 g carbohydrates; 8 g fat; 40% calories from fat; 1.4 g saturated fat; 8% calories from saturated fat; 5 mg cholesterol; 126 mg sodium; 2.6 g fiber.

SOURCE:
California Table Grape Commission

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Go Big on Brunch

3/27/2019

 

Building out a full menu to please your brunch guests with simple, tasty recipes like Apple Strudel Pancakes, Mini Hash Brown Casseroles and Watermelon Bloody Mary can help create a fun, flavorful atmosphere when it’s time for a morning bite. 


Go Big on Brunch

(Family Features) Building out a full menu to please your brunch guests with simple, tasty recipes can help create a fun, flavorful atmosphere when it’s time for a morning bite.

By making a variety of dishes to accommodate an array of personal tastes, you can give friends and family the flavors they desire. With choices like Apple Strudel Pancakes and Mini Hash Brown Casseroles, you can fulfill a multitude of food groups from grains and fruits to dairy and meat. Allow the adults at your gathering to top off the meal with a spicy take on this Watermelon Bloody Mary, featuring simple preparation and a handful of garnish options.

Find more brunch recipes at Culinary.net.

Add Apples to Your Brunch Buffet

As part of a balanced brunch, these Apple Strudel Pancakes feature whole grains rich in fiber, minerals and vitamins to provide energy for you and your guests. With a rich, nutty flavor, buckwheat flour complements the sweet taste of apples and maple syrup for a twist on traditional pancakes. Find more nutritious recipes at aicr.org.

Apple Strudel Pancakes

Reprinted with permission from the American Institute for Cancer Research

Servings: 8

Apple Strudel Mixture:

  • 1          cup water
  • 1/4       cup raisins
  • 1          tablespoon butter
  • 2          tablespoons brown sugar
  • 1/2       teaspoon ground cinnamon
  • 1/3       cup thoroughly chopped walnuts
  • 1          large apple, peeled, cored and chopped

Batter:

  • 1          cup buckwheat flour
  • 1          cup unbleached all-purpose flour
  • 2          tablespoons sugar
  • 1          teaspoon ground cinnamon
  • 1          teaspoon baking soda
  • 1/2       teaspoon salt
  • 2          eggs
  • 2          cups 1 percent buttermilk
  • 1/4       cup safflower oil
  • 1/2       teaspoon vanilla extract
  • nonstick cooking spray
  • maple syrup
  1. To make apple strudel mixture: Boil water; add raisins. Remove from heat and let steep until raisins are plump and reconstituted, about 10 minutes. Drain and set aside.
  2. In shallow pan over medium heat, add butter. Once butter melts and is bubbling, stir in brown sugar and cinnamon. Cook about 3 minutes until sugar starts to dissolve. Add walnuts, apples and raisins. Cook apples until just tender when pierced with fork, about 4 minutes. Set aside to cool completely.
  3. To make batter: In large bowl, mix flours, sugar, cinnamon, baking soda and salt. In separate bowl, beat eggs lightly and mix with buttermilk, oil and vanilla extract.
  4. Pour wet ingredients into dry, mixing as little as possible. Add apple strudel mixture and fold all ingredients together. Set aside.
  5. Heat nonstick pan or griddle over medium heat. Grease pan lightly with nonstick cooking spray. Once pan is hot, ladle about 1/4 cup batter per pancake taking care not to overcrowd pan. After 2-3 minutes, flip pancakes once.
  6. Serve pancakes warm with syrup.

A Small Brunch Bite

A full brunch menu calls for small bites on the side to complement the multitude of flavors brought on by a variety of brunch dishes.

For a clever option that’s quick to make, these Mini Hash Brown Casseroles provide a morsel bursting with flavor to pair with just about any morning meal. Made with refrigerated Simply Potatoes Shredded Hash Browns, which are pre-shredded for a faster fridge to fork kitchen experience, you can make a batch of the tasty cups in less than an hour.

Find more brunch solutions and recipes at simplypotatoes.com.

Mini Hash Brown Casseroles

Prep time: 10 minutes
Total time: 30 minutes
Servings: 24

  • 1          package refrigerated Simply Potatoes Shredded Hash Browns
  • 1          pound Bob Evans Farms Original Sausage Roll
  • 4          large eggs
  • 1/2       cup milk
  • 3          tablespoons butter, melted
  • 1          cup ham, cubed
  • 1          cup red pepper, diced
  • 1/2       teaspoon black pepper
  • 1          cup shredded cheddar cheese
  1. Heat oven to 350° F.
  2. Remove hash browns from refrigerator and let rest.
  3. In skillet, cook sausage according to package directions.
  4. Lightly grease two 12-cup muffin tins. In bowl, whisk eggs and milk. Add hash browns, butter, ham, red pepper, black pepper and cheese; mix.
  5. Fill muffin tins 2/3 full. Bake 27-30 minutes. Serve warm.

Sipping on Sweet and Spicy

Take your brunch the extra mile with a twist on the traditional mid-morning beverage. By adding jalapeno and horseradish to this Watermelon Bloody Mary, you’ll have a spicy, tasty version of a traditional brunch drink ready for your guests.

With watermelon balancing out the jalapeno, it’s an ideal balance of spicy and sweet with just the right amount of kick. Find more brunch recipes at watermelon.org.

Watermelon Bloody Mary

Recipe courtesy of the National Watermelon Promotion Board

Yield: 4 cocktails
  • 2          cups seedless watermelon, cubed
  • 1          medium jalapeno pepper, stem removed, chopped
  • 2          limes, juice only
  • 6          ounces low-sodium tomato juice
  • 1          teaspoon salt
  • 1/2       teaspoon black pepper
  • 1          teaspoon fish sauce
  • 1          teaspoon horseradish
  • hot sauce, to taste
  • 1/3       cup vodka
  • lime wedges
  • chili lime salt
  • ice
  • 4          bamboo skewers (6 inches long)
  • watermelon wedges (optional)
  • prosciutto (optional)
  • cucumber slices (optional)
  • jalapeno slices (optional)
  • green olives (optional)
  1. In blender, blend watermelon cubes and jalapeno pepper until completely smooth. Pour mixture through fine sieve set over pitcher.
  2. Add lime juice, salt, pepper, fish sauce, horseradish and hot sauce, to taste, to pitcher; stir to combine. Taste and adjust seasoning as needed. Add vodka and stir.
  3. Line rims of four glasses with lime juice from lime wedges; dip in chili lime salt poured on plate. Carefully put ice in each glass and divide Watermelon Bloody Mary mixture evenly.
  4. Add garnishes, as desired, by skewering watermelon wedges, prosciutto, cucumber, jalapeno and green olives. Place garnishes in glasses and serve.

Photo courtesy of Getty Images (Pancakes)

SOURCE:
American Institute for Cancer Research
Simply Potatoes
National Watermelon Promotion Board


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Easy, On-Demand Dinners

1/24/2019

 
beef-and-potatoes-dinner
Explore some time-saving options for creating great and healthy family dinners!

Nearly everyone wishes for an extra hour or two in the day. When juggling evenings filled with homework, practices, games and last-minute art projects, even just 60 extra minutes could make the difference in finding time to whip up a dinner you can be proud of. While there’s no changing the fact that there are 24 hours each day, there are some time-saving options for creating family dinners that feel like they’ve come together “on-demand.”


Easy, On-Demand Dinners

(Family Features) Nearly everyone wishes for an extra hour or two in the day. When juggling evenings filled with homework, practices, games and last-minute art projects, even just 60 extra minutes could make the difference in finding time to whip up a dinner you can be proud of. While there’s no changing the fact that there are 24 hours each day, there are some time-saving options for creating family dinners that feel like they’ve come together “on-demand.”

Cube, spiralize or pound. No matter what shape you choose, decreasing the thickness of your ingredients is key to helping them cook through quickly. Think chicken breast cut into hunks for kabobs, thinly sliced Korean-style beef or zucchini turned into “zoodles.” With increased surface area and high heat, you may be surprised at just how quick you can have food on your plate.

Homemade tasting, on-demand sides. Rounding out your menu with easy-to-make sides can be a huge time-saver, and you sacrifice nothing if you rely on choices that deliver the same taste as if you had prepared them from scratch. For example, Idahoan Mashed Potatoes are real potatoes, real easy, delivering homemade taste on-demand. Made from 100 percent real Idaho potatoes, they can be served in just minutes and offer high-quality taste and texture, just like homemade. The variety of flavors are perfectly blended with real cheese and authentic seasonings, and options include Buttery Homestyle, Roasted Garlic, Cheddar & Sour Cream, Loaded Baked and more, so you can find a match for just about any meal.

Marinate meat before freezing. A rich marinade can add delightful flavor to a wide range of proteins, but marinating a dish takes time. Speed up the clock by marinating meat ahead of time before freezing it. Then, on a busy weeknight, all you have to do is thaw and cook for a well-seasoned meal in minutes.

Rethink leftovers. The remains from a delicious dinner shouldn’t go to waste, and they don’t have to if you repurpose them into another meal. For example, you could reimagine grilled or roasted chicken into soft tacos or a protein-rich salad. Or you can add protein and seasonings to leftover pasta for a whole new meal. If you find the fridge full of odds and ends, make it a reheat-and-eat, quick smorgasbord meal. After all, what often matters most is that everyone eats a nourishing meal together, whether the same exact foods are on their plate or not. It can be even better when this nourishing meal comes together in the blink of an eye.

Find more tips and ideas for creating delectable family dinners at Idahoan.com.

Photo courtesy of Getty Images (family eating together)

SOURCE:
Idahoan

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Happier, Healthier Holidays

11/13/2017

 

The holidays are filled with temptations and opportunities to over-indulge, and if you’re managing your health and weight, the season can feel anything but merry. When preparing your holiday menu, look for recipes like Garlic Rosemary Pork Loin, Sweet Potato-Pumpkin Puree and Salted Caramel Cheesecake Bites, and you’ll be able to enjoy the flavors of the season without guilt.


Happier, Healthier Holidays

(Family Features) The holidays are filled with temptations and opportunities to over-indulge, and if you’re managing your health and weight, the season can feel anything but merry.

Depriving yourself of your favorite holiday treats isn’t only unpleasant, it’s also unnecessary. Many experts recommend that instead, you focus on building a healthier lifestyle through a well-balanced, long-term eating plan. For example, Atkins offers a balanced approach with foods containing fiber-rich and nutrient-dense carbohydrates, as well as good fats and proteins, while focusing on reduced levels of refined carbohydrates and added sugars. When preparing your holiday menu, look for recipes that contain adequate protein, healthy fats and high-fiber carbohydrates, and you’ll be able to enjoy the flavors of the season without guilt.

Less is not more
If you’re looking for more inspiration, tips and recipes, try finding additional resources such as “Atkins: Eat Right, Not Less: Your Guidebook For Living a Low-Carb and Low-Sugar Lifestyle.” Filled with 100 whole-food, low-carb recipes and simple solutions, the new book contains a variety of meal plans, low-carb takes on classic foods and tips for creating a low-carb kitchen. Readers can also learn about Atkins 100, a flexible and personalized low-carb lifestyle program.

Learn more about the benefits of a balanced, low-carb approach to eating at Atkins.com.

Garlic Rosemary Pork Loin

Recipe courtesy of “Atkins: Eat Right, Not Less”
Prep time: 15 minutes
Total time: 1 hour
Servings: 4

  • 1          pound boneless pork loin
  • olive oil cooking spray
  • 1          tablespoon Dijon mustard
  • 3          garlic cloves, minced
  • 2          tablespoons fresh rosemary, thinly sliced
  1. Heat oven to 350° F.
  2. In small skillet over medium heat, cook pork loin, fatty-side down, 4-5 minutes to brown top and render some fat.
  3. Coat 7-by-11-inch baking dish with cooking spray. Place pork loin in dish.
  4. In small bowl, combine mustard, garlic and rosemary; stir well. Spoon mixture over pork. Transfer to oven and bake 45 minutes-1 hour, until loin is cooked through but still slightly pink in center.
  5. When pork is cooked, let rest 5 minutes before slicing. Slice and serve immediately.

Sweet Potato-Pumpkin Puree

Recipe courtesy of Atkins.com
Prep time: 20 minutes
Total time: 1 hour, 20 minutes

  • 3          large egg whites
  • 5          tablespoons sugar substitute, divided
  • 1/2       cup half pecans
  • 1 1/2    pounds sweet potatoes, peeled
  • 1/4       cup unsalted butter stick
  • 1/2       cup heavy cream
  • 1/2       teaspoon salt
  • 1/2       teaspoon pumpkin pie spice
  • 1/2       teaspoon cinnamon
  • 15        ounces pumpkin (without salt, drained, cooked and boiled)
  1. Heat oven to 250° F. Lightly butter baking sheet.
  2. In medium mixing bowl, beat egg whites with electric mixer at high speed until foamy. Gradually add 3 tablespoons sugar substitute and continue mixing until soft peaks form. Spoon onto prepared baking sheet and spread with spatula to 1/4-inch thickness. Bake 35 minutes. Turn oven off; let meringue stand in oven 45 minutes. Crush meringue and place in bowl. Add pecans and toss gently to combine. Set aside.
  3. While meringue is resting, place sweet potatoes in medium saucepan. Cover with water to 2 inches above potatoes and bring to boil. Cook until tender, about 20 minutes, and drain. Return saucepan to medium-high heat. Add potatoes, butter, cream, remaining sugar substitute, salt, cinnamon, pumpkin pie spice and pumpkin puree. Stir to combine. Mash with potato masher until smooth. Heat through, about 1 minute.
  4. Transfer potato mixture to serving dish and cover with meringue topping.

Salted Caramel Cheesecake Bites

Recipe courtesy of “Atkins: Eat Right, Not Less”
Prep time: 10 minutes
Total time: 1 hour, 10 minutes
Servings: 18

  • 1/2       cup heavy cream
  • 1/3       cup plain protein powder
  • 2          tablespoons stevia
  • 6          ounces cream cheese, at room temperature
  • 1/3       cup chopped almonds or macadamia nuts
  • 1          tablespoon sugar-free caramel syrup
  • 1          teaspoon vanilla extract
  • 1/8       teaspoon xanthan gum (optional)
  • 1/4       teaspoon sea salt or sea salt flakes
  1. In large mixing bowl, combine heavy cream with protein powder and stevia. Whisk until smooth. Add cream cheese, almonds or macadamia nuts, caramel syrup and vanilla extract; blend until smooth. If cream cheese clumps slightly, mix with rubber spatula, breaking up bits of cream cheese against side of bowl.
  2. Sprinkle mixture with xanthan gum, if desired, and mix about 30 seconds. Mixture will thicken slightly.
  3. Cover tray that will fit into freezer with sheet of wax paper. Using soup spoon, scoop mixture onto tray, making 18 mounds. Alternatively, use two silicone candy molds or empty ice cube tray coated with olive oil spray and press cheesecake mixture into 18 molds. Sprinkle with sea salt.
  4. Freeze at least one hour before serving.

Note: Can be stored in freezer up to 1 month.

Tip: Switch up flavors by using sugar-free hazelnut syrup in place of caramel and hazelnuts or walnuts instead of almonds.

Photos courtesy of Getty Images (Garlic Rosemary Pork Loin, Sweet Potato-Pumpkin Puree)

SOURCE:
Atkins

Deliver Holiday Flavor with Pecans

11/10/2017

 

The holiday season is ripe with opportunities to gather around the table with loved ones and enjoy a delicious meal. Elevate your holiday menu with freshly harvested ingredients like naturally sweet pecans in recipes such as Classic Pecan Pie, Roasted Acorn Squash with Pecan Vinaigrette and Pecan Wild Rice Pilaf.


Deliver Holiday Flavor with Pecans

(Family Features) The holiday season is ripe with opportunities to gather around the table with loved ones and enjoy a delicious meal.

Elevate your holiday menu with freshly harvested ingredients like naturally sweet pecans. As America’s only native tree nut, the pecan boasts a proud heritage shared by the farmers who have grown it for generations – but this tree nut is more than a pie ingredient.

While the American Pecan Council’s Classic Pecan Pie is an ideal grand finale, consider including nutrient-dense pecans throughout the holiday season as a snack or in innovative pecan-filled dishes like Roasted Acorn Squash with Pecan Vinaigrette and Pecan Wild Rice Pilaf.

In addition to being a versatile addition to your holiday feast, in each 1-ounce serving of pecans, you’ll get 12 grams of “good” monounsaturated fat with zero cholesterol or sodium, according to the USDA. Compared to other nuts, pecans are among the lowest in carbs (4 grams) and highest in dietary fiber (3 grams) per serving.

For more seasonal recipes, nutritional information and cooking tips, visit AmericanPecan.com.

Classic Pecan Pie

Prep time: 15 minutes
Cook time: 70 minutes
Servings: 10

  • 1          pie dough (9 inches)
  • 6          tablespoons unsalted butter, melted and cooled
  • 1          cup light corn syrup
  • 1          cup light brown sugar
  • 2          teaspoons pure vanilla extract
  • 3          large eggs, lightly beaten
  • 1/2       teaspoon salt
  • 2 1/2    cups raw pecan halves
  1. Place baking sheet in oven. Heat oven to 350° F.
  2. Line pie pan with rolled out pie dough. Press into edges and up sides. Use fingers or fork to create decorative edge. Set aside.
  3. In large bowl, whisk together butter, corn syrup, brown sugar and vanilla extract. Add eggs and salt, and whisk until mixture is even. Fold in pecan halves.
  4. Pour mixture into pie crust and spread evenly with spatula. Use pieces of aluminum foil to cover edges of pie crust. Place pie on prepared baking sheet and bake 60-70 minutes, or until pie is set in center.
  5. Remove pie from oven and allow to cool completely before serving or chilling.

Note: Pie can be made 1 day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.

Roasted Acorn Squash Salad with Pecan Vinaigrette

Prep time: 15 minutes
Cook time: 35 minutes
Servings: 4

Squash:

  • 1          small acorn squash
  • 1          tablespoon olive oil
  • 1/4       teaspoon sea salt

Dressing:

  • 1/2       cup raw pecan pieces
  • 1/4       cup olive or pecan oil
  • 2          tablespoons apple cider vinegar
  • 1          tablespoon maple syrup
  • 1/4       teaspoon sea salt

Salad:

  • 3-4       handfuls baby spinach
  • 1 1/2    cups cooked farro
  • 1          medium shallot, thinly sliced
  • 1          ounce crumbled goat cheese
  1. Heat oven to 425° F.
  2. To create base, slice small part of one side of squash. Trim ends from squash, cut in half lengthwise and scoop out sides. Place cut-side down and cut squash into 1/4-inch thick slices. Place on sheet tray and toss with olive or pecan oil and salt. Roast until squash and peels are tender, 30-40 minutes.
  3. While squash is roasting, heat small skillet over medium heat. Add pecans and toast, shaking pan, until nuts are fragrant. Transfer 1/3 cup of pecans to bowl and reserve remaining pecans for topping. Add oil, vinegar, maple syrup and salt while nuts are still warm. Stir vigorously and set aside.
  4. In large bowl, combine spinach, farro, shallot, half the squash and half the dressing. Toss to combine then lay remaining squash on top of salad. Drizzle with remaining dressing and sprinkle with goat cheese and remaining toasted pecans before serving.

Note: Acorn squash skin is edible but needs roasting long enough to make it tender. If unsure, use delicata squash or skinless butternut squash.

Pecan Wild Rice Pilaf

Prep time: 10 minutes
Cook time: 45 minutes
Servings: 12

  • 2          cups chicken or vegetable stock
  • 2          cups water
  • 1/8       teaspoon ground nutmeg
  • 1/4       teaspoon ground ginger
  • 1          teaspoon kosher salt, plus additional, to taste
  • 1/4       teaspoon cloves
  • 1          cinnamon stick
  • 3/4       cup wild rice, rinsed
  • 1          cup black rice, rinsed
  • 1          tablespoon extra-virgin olive oil or pecan oil
  • 1          tablespoon unsalted butter
  • 1/2       large sweet onion, diced
  • 2          cups butternut squash, diced
  • 1          medium tart apple, peeled and diced
  • black pepper, to taste
  • 1/2       teaspoon dried thyme
  • 1/2       teaspoon ground cinnamon
  • 3/4       cup chopped pecans or pecan pieces
  • 1/3       cup dried currants
  1. In medium saucepan, bring stock, water, nutmeg, ginger, 1 teaspoon kosher salt, cloves and cinnamon stick to boil. Add rice and bring back to simmer. Reduce heat to low and half cover with lid. Allow rice to simmer about 45 minutes, or until tender and liquid is absorbed. Remove and discard cinnamon stick.
  2. While rice is cooking, in large skillet, heat olive or pecan oil and butter. Add onion and cook, stirring frequently, until translucent, about 4 minutes. Add in butternut squash and cook, stirring often, until squash is tender and beginning to caramelize at edges, about 8-10 minutes. Add in apples and cook additional 3-4 minutes, or until apples soften. Season with salt and pepper, to taste, along with thyme and ground cinnamon. Stir in chopped pecans and currants, and cook until pecans are slightly golden and fragrant. Remove mixture from heat.
  3. Stir butternut squash mixture with cooked rice and season, to taste, with salt and pepper. Serve warm or at room temperature.
SOURCE:
American Pecan Council

Flavor Infusion

9/19/2017

 
spice_up_mealtime_with_these_fusion_recipes
Spice up mealtime with these fusion recipes!

When your taste buds can’t settle on just one flavor, a fusion dish may be just the answer. Fusion dishes combine some of the best ethnic culinary traditions from around the world, and Asian influences are among the most popular building blocks for fusion cuisine as shown by these recipes for Sizzling Asian Vegetable Fried Rice with Savory White Wine Glaze, Sweet and Spicy Korean-Chinese Fusion Cauliflower Bites and Lettuce-Wrapped Korean Short Ribs.


Flavor Infusion

(Family Features) When your taste buds can’t settle on just one flavor, a fusion dish may be just the answer. Fusion dishes combine some of the best ethnic culinary traditions from around the world, and Asian influences are among the most popular building blocks for fusion cuisine.

One secret to achieving great fusion dishes is the use of cooking wines. For many chefs and home cooks alike, cooking wine is a go-to cooking essential because it can be used in everyday meals. With its versatile array of uses, an option like Holland House®, a line of flavor-enhancing, premium cooking wines, can boost any dish with one of five flavors including Marsala, Sherry, White, Red and White with Lemon.

In addition to these featured dishes, you can find more quick tips for boosting the flavor of your everyday meals on the label of each bottle and explore more recipes at HollandHouseFlavors.com.

Sweet and Spicy Korean-Chinese Fusion Cauliflower Bites

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4, about 1 1/2 cups per portion

  • 6          cups fresh cauliflower florets
  • 2          tablespoons toasted sesame oil
  • 1          teaspoon kosher salt
  • 1/4       cup Holland House Sherry Cooking Wine
  • 1/4       cup honey
  • 2          tablespoons soy sauce
  • 1          tablespoon white vinegar
  • 2          teaspoons cornstarch
  • 2          tablespoons vegetable oil
  • 1          small fresh yellow onion, finely chopped
  • 1          tablespoon minced fresh garlic
  • 1          tablespoon Korean-style chili flakes
  • 1/4       cup chopped fresh green onions
  • 1          tablespoon toasted sesame seeds
  1. Heat oven to 400° F.
  2. In large bowl, toss cauliflower, sesame oil and salt until well coated. Arrange on nonstick baking sheet. Bake 10-12 minutes, or until golden brown and tender.
  3. In small bowl, whisk cooking wine, honey, soy sauce, vinegar and cornstarch until well blended; set aside.
  4. In large, nonstick skillet, heat vegetable oil over medium-high heat. Add yellow onions and garlic; cook 2-3 minutes, or until golden brown, stirring frequently. Remove from heat. Stir in chili flakes and wine mixture.
  5. Return pan to stove and adjust to medium heat. Bring to simmer, stirring constantly. Continue cooking and stirring 1-2 minutes, or until thickened. Add cooked cauliflower; stir gently to coat.
  6. Transfer cauliflower to serving dish. Top with green onions and sesame seeds.

Tips: The sauce mixture can also be used on chicken wings or grilled pork chops. In place of Korean-style chili flakes, use 1 teaspoon regular crushed red pepper flakes or 1 tablespoon Aleppo pepper.

Lettuce-Wrapped Korean Short Ribs

Prep time: 10 minutes, plus marinating
Cook time: 4 minutes
Servings: 4, about 6 ounces (pre-cooked) per portion

  • 3          tablespoons packed dark brown sugar, divided
  • 2          teaspoons kosher salt
  • 1          teaspoon ground black pepper
  • 1/2       teaspoon crushed red pepper flakes
  • 1 1/2    pounds thinly sliced, boneless beef short ribs
  • 1          cup Holland House Marsala Cooking Wine
  • 6          tablespoons toasted sesame oil
  • 1/4       cup roasted garlic paste
  • 2          tablespoons soy sauce
  • 1/2       cup chopped green onions, divided
  • 1          teaspoon cornstarch
  • 1          head fresh romaine lettuce, separated into large leaves         
  • 1/2       cup sliced fresh red radishes
  • 1/2       cup shredded fresh carrots dipping sauce
  1. In small bowl, combine 2 tablespoons brown sugar, salt, black pepper and red pepper flakes. Sprinkle evenly over short rib slices, gently rubbing into both sides. Place in re-sealable plastic bag.
  2. In bowl, whisk cooking wine, sesame oil, garlic paste, soy sauce and remaining brown sugar. Pour half of mixture into bag with meat and add 1/4 cup green onions. To marinate, refrigerate at least 1 hour, or up to 12 hours.
  3. In small saucepan, whisk remaining wine mixture and cornstarch until smooth. Bring to simmer over medium heat, whisking constantly. Cook 1 minute, or until thickened, stirring constantly. Set aside until cool. Stir in 2 tablespoons green onions.
  4. Heat grill to medium-high.
  5. Remove ribs from marinade, allowing excess to drip off. Discard marinade. Grill 1-2 minutes on each side, or until golden brown and cooked through.
  6. Cut ribs into 1-inch pieces. Serve with remaining green onions, lettuce, radishes, carrots and warm dipping sauce.

Tips: For fusion tacos, substitute corn or flour tortillas for lettuce leaves. In place of garlic paste, 2 tablespoons minced garlic can be substituted.

Sizzling Asian Vegetable Fried Rice with Savory White Wine Glaze

Prep time: 10 minutes
Cook time: 8 minutes
Servings: 4-6, about 1 cup per portion

  • 2          tablespoons vegetable oil
  • 1          tablespoon minced fresh garlic
  • 1/2       cup fresh chopped yellow onions
  • 1          cup fresh small white mushrooms, quartered
  • 1/2       cup chopped fresh carrots
  • 1/2       cup chopped fresh zucchini
  • 1/2       cup chopped fresh red bell peppers
  • 1/2       cup chopped fresh yellow bell peppers
  • 3          cups cold, cooked, long-grain white rice
  • 1/2       cup Holland House White Cooking Wine
  • 2          tablespoons oyster sauce
  • 1/2       cup fresh green onions, sliced 1/4-inch thick
  • 2          teaspoons toasted sesame oil
  • 1/4       teaspoon ground black pepper
  1. Heat heavy-bottomed, nonstick skillet over high heat. Add vegetable oil, garlic and onions. Stir-fry 1-2 minutes, or until lightly browned. Add mushrooms, carrots, zucchini, red bell peppers and yellow bell peppers; stir-fry 3 minutes. Add rice; stir-fry 3 minutes.
  2. Add cooking wine; stir-fry 2 minutes, or until dry. Add oyster sauce; stir-fry 2 minutes. Remove from heat. Stir in green onions, sesame oil and black pepper. Transfer to dish or bowl and serve.

Tip: To turn into a main course, add cooked beef, chicken or pork and serve topped with a fried egg.

SOURCE:
Holland House

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Handy Holiday Hints

11/23/2016

Comments

 

Make sure your holiday meal is a special one by following these simple tips for making the perfect holiday dinner, and try these recipes for Butterscotch Bubble Loaf and Watermelon Cranberry Sauce to complement your main dish.



Handy Holiday Hints

Simple steps to prep for a delicious turkey dinner

(Family Features) One of the most memorable moments at any holiday dinner is when a moist, delicious turkey is brought to the table. Everyone grabs their forks at the sight of a perfectly brown bird glistening with juicy flavor.

Make sure your holiday meal is a special one by following these simple tips for making the perfect holiday dinner:

Planning the Meal

  • Get your plans in writing, including your menu, how many people will attend, any special dietary needs of guests and what time you plan to serve the meal.
  • Buy the turkey early, and look for a bird with a pop-up timer in the breast, which ensures proper cooking time. Learn more at volkenterprises.com.

Thawing the Turkey

  • Thaw your turkey in the refrigerator for 24 hours per 5 pounds in weight. For example, a 20-pound bird takes four days to thaw. Thaw it faster by covering with cold water in the sink and changing the water every half hour per pound of turkey.
  • Don’t unwrap a frozen turkey before thawing.
  • Refrigerate the turkey as soon as it has thawed, or cook it immediately.

Preparing the Bird

  • Baste the turkey with extra-virgin olive oil, butter, margarine or wine.
  • For an unstuffed turkey, place a stalk or two of celery, seasonings, a cut-up onion and a handful of parsley in the cavity to keep it moist.
  • If you stuff the turkey, pack the neck and cavity loosely with stuffing prepared just before you plan to cook the bird.
  • Heat oven to 325 F. Place turkey breast-side-up on a rack in a shallow roasting pan.
  • Lay a “tent” of foil loosely over the turkey to prevent over-browning.
  • The turkey is done when the meat thermometer is 180 F and the stuffing is 165 F. If you don’t have a meat thermometer, look for the red stem to go up on the pop-up timer, press a thumb and forefinger into the thick part of the drumstick to see if it feels soft or wiggle a drumstick to see if it moves easily.
  • For easier carving, let the turkey stand at room temperature for at least 20 minutes.

Preparing Homemade Rolls

  • Purchase Frozen Rhodes Ready to Bake Rolls, which give you that original homemade taste with no preservatives.
  • Coat baking pan and large sheet of plastic wrap with nonstick cooking spray. Place frozen dough on the pan and cover with oiled plastic wrap so it won’t stick to the rolls as they rise.
  • Let rolls rise for 4-5 hours, until they double in size. Carefully remove the plastic wrap.
  • While you are carving your turkey, put rolls in the oven at 350 F and bake 15-20 minutes, until golden brown.
  • Brush tops with butter or olive oil, if desired.
  • Dinner rolls can also be used to create side dishes or desserts, such as this Butterscotch Bubble Loaf.

Don’t Forget the Add-Ons

  • Surprise your guests with something different from years prior, such as new recipes or add-ons. For example, if you serve salad add something new, such as olives, pearl onions, raisins, nuts or mandarin oranges.
  • Mashed potatoes are expected. For a flavor kick, try adding mustard, garlic or other flavors when mashing.
  • Add color to your favorite green vegetables by placing pimento or strips of steamed red bell on top.
  • Try an unconventional take on stuffing, such as making stuffin’ muffins in muffin tins or serving stuffing inside an empty green bell pepper.

Serving a Sweet Treat

  • Watermelon is a source of antioxidants and vitamins, and has more lycopene than any other raw fruit or vegetable.
  • You can also opt to serve a sweet treat with your turkey with this recipe for Watermelon Cranberry Sauce.

Planning for Leftovers

  • After two hours at room temperature, cooked food should be stored in the refrigerator.
  • If possible, carve the entire turkey before the meal and store the extras as soon as everyone has a plate.
  • There are many great recipes that feature leftover turkey, such as stir-fry with vegetables, wraps, tacos, burritos and, of course, good, old-fashioned turkey sandwiches.

To help with planning and preparation, and for more delicious recipe ideas for your holiday gathering, visit culinary.net. To learn more about food promotion and view a photo gallery of classic celebrities, such as Bob Hope, Phyllis Diller, Abbott and Costello, Dinah Shore and others, with turkey and other foods, visit adventuresinpr.com.

Butterscotch Bubble Loaf
Recipe courtesy of rhodesbread.com

  • 24        Rhodes Yeast Dinner Rolls, thawed but still cold
  • 1/2       box non-instant butterscotch or vanilla pudding mix
  • 1/2       cup pecans, chopped
  • 1/2       cup brown sugar
  • 1/2       cup butter or margarine
  1. Heat oven to 350° F.
  2. Cut dinner rolls in half and dip in dry pudding mix. In sprayed Bundt pan, arrange rolls, alternating with pecans. Sprinkle any remaining pudding mix over top.
  3. Combine brown sugar and butter. In microwave, heat together about 1 1/2 minutes until butter is melted and syrup is formed. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until doubled in size, or even with top of Bundt pan.
  4. Carefully remove wrap. Bake 30-35 minutes. Cover with foil for last 15 minutes of baking.
  5. Immediately after baking, loosen foil from sides of pan with knife and invert onto serving plate.

Watermelon Cranberry Sauce
Recipe courtesy of watermelon.org
Servings: 4

  • 4          cups fresh cranberries
  • 1/2       cup organic sugar
  • 1          teaspoon vanilla extract
  • lemon juice (from 1 lemon)
  • lemon zest (from 1 lemon)
  • 1/2       cup maple syrup
  • cinnamon
  • 2          cups minced watermelon
  1. In 3-quart saucepan over medium-low heat, heat cranberries, sugar, vanilla, lemon juice and lemon zest until simmering. Simmer gently, stirring occasionally, until cranberries are tender, about 15-20 minutes.
  2. Reduce heat to low and add maple syrup and cinnamon to pan. Simmer another few minutes.
  3. Remove from heat to rest 10 minutes. Stir in watermelon and serve warm, or chill and serve cold.

Photo courtesy of Getty Images (holiday dinner table with turkey and vegetables)

SOURCE:
Culinary.net


Comments

A Protein Punch

6/14/2016

 

If you’re looking for a fresh way to pack more nutritious protein into this summer’s family cookouts, consider cooking with a plant-based protein such as peanuts or peanut butter. The whole family can enjoy cookout-friendly dishes, such as Asian Peanut Slaw, Beef Kabobs with Peanut Sauce, Peach Peanut Salsa and No Bake Peanut Butter Pie, which showcase how simple it is to create delicious meals using peanuts.


A Protein Punch

Add fun, flavorful variety to your summer cookout

(Family Features) If you’re looking for a fresh way to pack more nutritious protein into this summer’s family cookouts, consider cooking with a plant-based protein such as peanuts or peanut butter.

You may think of peanuts as a tasty and convenient snack food – and that they are – especially in a trail mix to refuel after some fun in the sun, but peanuts and peanut butter are actually part of the protein food group.

In fact, peanuts and peanut butter have more protein than any other nut and are rich in healthy oils, fiber, many important vitamins, minerals and phyto-nutrients. The latest Dietary Guidelines for Americans suggest eating at least two servings of peanuts a week as part of a healthy diet.

Getting your weekly servings is easy when you explore the variety of ways you can cook with peanuts and peanut butter. The unique flavor of peanuts and peanut butter adds depth and fulfillment, in addition to quality nutrients.

Peanut Power

  • Peanuts are nutrient-dense and have the most protein of any nut. According to the U.S. Department of Agriculture, an ounce of roasted peanuts provides about 8 grams of heart-healthy, cholesterol-free, plant-based protein.
  • New research from Harvard shows eating peanuts daily is associated with living longer. This study showed that men and women who ate an ounce of peanuts every day reduced their risk of death from all causes by up to 20 percent.
  • Research also suggests that eating peanuts and peanut butter at least twice per week could help reduce the risk of breast disease in young women.
  • Peanuts and peanut butter contain bioactives, including flavonoids, phenolic acids, phytosterols and resveratrol, which are plant substances that may offer health benefits beyond vitamins and minerals.

The whole family can enjoy these cookout-friendly dishes showcasing how simple it is to create delicious meals using peanuts in everything from sides to main dishes to desserts. Find more recipes featuring protein-rich peanuts and peanut butter at gapeanuts.com.


Asian Peanut Slaw

Asian Peanut Slaw

  • 1          can (11 ounces) mandarin oranges
  • 1/4       cup Asian sesame dressing
  • 2          tablespoons creamy peanut butter
  • 1/4       teaspoon crushed red pepper
  • 1/2       cup coarsely chopped dry roasted peanuts
  • 1          bag (16 ounces) three-color deli slaw mix
  • chow mein noodles
  1. Drain juice from mandarin oranges into mixing bowl and reserve oranges.
  2. Add dressing, peanut butter and red pepper, and whisk until well-blended. Add peanuts, oranges and coleslaw mix, and toss until thoroughly coated. Garnish with chow mein noodles before serving.

Peach Peanut Salsa

Peach Peanut Salsa
  • 1          pound ripe firm peaches, pitted and cut into 1/2-inch pieces
  • 2          medium plum tomatoes, seeded and chopped
  • 3          ounces lightly salted dry roasted peanuts
  • 1/3       cup chopped white onion
  • 1/2       jalapeno pepper, seeded and finely chopped
  • 2          tablespoons lime juice
  • 2          tablespoons chopped cilantro
  • 1/4       teaspoon salt
  1. In bowl, combine peaches, tomatoes, peanuts, onion, jalapeno, lime juice, cilantro and salt. Mix well and let stand at least 30 minutes before serving.

Beef Kabobs with Peanut Sauce

Beef Kabobs with Peanut Sauce
  • 2          teaspoons curry powder
  • 2          teaspoons dark sesame oil
  • 1          tablespoon lime juice
  • 1          tablespoon light brown sugar, plus 2 teaspoons
  • 1          teaspoon chili powder, divided
  • 1 1/2    tablespoons soy sauce, divided
  • 1          pound beef fillet, cut into 1-inch cubes
  • 1/2       small onion, grated
  • 1          cup coconut milk
  • 8          tablespoons crunchy peanut butter
  • 8          skewers
  • assorted vegetables (optional)
  1. In bowl, mix curry powder, sesame oil, lime juice, 1 tablespoon brown sugar, 1/2 teaspoon chili powder and 1 tablespoon soy sauce. Add in beef cubes and toss to evenly coat.
  2. Cover and leave in fridge to marinate at least 30 minutes, or as long as overnight.
  3. Soak skewers in water.
  4. Heat broiler or grill to medium-high heat.
  5. Before cooking beef, mix remaining chili powder, remaining soy sauce, 2 teaspoons brown sugar, onion, coconut milk and peanut butter in saucepan. Stir sauce frequently over medium heat until simmering. Cover and remove from heat, but keep warm.
  6. Thread beef cubes on skewers. Add your favorite vegetables to skewers prior to cooking, if desired. Broil or grill kabobs. Set broiler pan so surface of beef is 3-4 inches from heat. Broil 7-9 minutes on high heat, turning once, for medium rare to rare. If grilling, heat grill to medium-high heat and grill about 7-10 minutes. Serve with warm peanut dipping sauce.

No Bake Peanut Butter Pie

No Bake Peanut Butter Pie
  • 4          ounces cream cheese
  • 1          cup confectioners’ sugar, sifted
  • 1          cup crunchy peanut butter
  • 1/2       cup milk
  • 8          ounces frozen whipped topping, thawed
  • 1          prepared deep-dish graham cracker or chocolate-flavored pie crust (9 inches)
  • whipped topping (optional)   
  • chocolate syrup (optional)
  • chopped peanuts (optional)
  • candy bar, chopped up (optional)
  1. In large bowl, beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
  2. Spoon into pie shell; cover and freeze until firm.
  3. If desired, pipe extra whipped topping on top of pie then drizzle with chocolate syrup and top with chopped peanuts and candy bar pieces.

Photo courtesy of The Peanut Institute (Peach Peanut Salsa)

 

SOURCE:
Georgia Peanut Commission

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