This is worth driving to get! Every year I buy a LOT and freeze it for later use. I have to confess, company doesn't get to try much of it as it's all about me, me, me. If you're anywhere near Fayette County, say within 200 miles or so, be sure to get your order in and start salivating! Did I say 200 miles? I think it's worth driving from Alabama, Florida... I've loved Greek food since my early New York days, and this is some of the best I've ever had. - jmd
St. Christopher Hellenic Orthodox Church Philoptochos Society (Friends of the Poor) will hold its annual Greek Appetizers and Pastry sale just in time for holiday entertaining. They are offering Spanakopita (filo pastry filled with spinach, feta and onions) and Tiropites (filo pastry filled with cheeses and herbs) for $10.00 per dozen and Baklava (filo and nut filled sweet pastry) for $18.00 per dozen. Also featured this year are Kourambiethes (a rich buttery cookie topped with powered sugar) for $15.00 per dozen. Spanakopita and Tiropites come frozen and may be baked when friends and family want to enjoy mouthwatering appetizers for the holidays.
Order deadline is November 1. Pickup dates are Friday November 19th from 3 -6 pm and Saturday November 20th from 9am – 12 pm at the church at 313 Dividend Drive, Peachtree City.
All proceeds from the fundraiser will be used for Philoptochos charities such as Fayette County DFACS, Fayette Samaritans, One Roof and St. John the Wonderworker Loaves and Fishes program in Atlanta, International Orthodox Christian Charities, St. Basils Academy in Garrison NY and the Children’s Medical Fund. The community’s support is greatly appreciated.
To order please visit www.saintchristopherhoc.org or contact helenngeorge@comcast.net or call 770-486-6580.
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Showing posts with label fayette. Show all posts
Showing posts with label fayette. Show all posts
Tuesday, September 28, 2010
Saturday, July 31, 2010
Celebrate National Catfish Month by Eating U.S. Farm-Raised Catfish!
(BUSINESS WIRE)--For more than 20 years, America has set aside the month of August to celebrate a great American farm-raised fish and honor the U.S. farmer. U.S. Farm-Raised Catfish is a mild, healthy fish; contains omega-3; and is versatile enough for almost any recipe.
“American catfish farmers find it extremely important to provide consumers with an earth-friendly fish that also tastes good”
Because U.S. catfish farmers use pure water and whole-grain feeds, catfish is also one of the freshest-tasting fish available. “American catfish farmers find it extremely important to provide consumers with an earth-friendly fish that also tastes good,” said Roger Barlow, president of The Catfish Institute (TCI). “They take great pride in giving Americans a premium product at a budget-friendly price.”
TCI has partnered with chefs, TV and radio personalities, and others who have joined in their efforts to increase awareness of National Catfish Month. Throughout the month, there will be national and regional print, TV, radio and web campaigns highlighting U.S. Farm-Raised Catfish and the American farmer.
“TCI’s overall goal is to ensure that consumers are educated on the many positive attributes of U.S. Catfish,” said Barlow. “By raising U.S. Farm-Raised Catfish in environmentally controlled clay-based ponds, our farmers are able to supply quality assurance, ultimately providing a safe fish for consumers. Be sure and look for the U.S. Farm-Raised Catfish seal when purchasing catfish from retailers or at local restaurants. It’s important that consumers remember when they eat U.S. Catfish, they are getting a great-tasting, enjoyable fish, as well as supporting the American economy.”
During the month of August, TCI will be giving away their new recipe book, Fresh Ideas for U.S. Catfish, to showcase just how versatile catfish is. The recipe book contains 28 new recipes – from catfish chowder to catfish artichoke dip – giving consumers the freedom to experiment with virtually any flavor. Thanks to our hardworking farmers, fresh U.S. Farm-Raised Catfish is available year-round.
For a copy of Fresh Ideas for U.S. Catfish, please provide a name and mailing address to freshideasforuscatfish@gmail.com.
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“American catfish farmers find it extremely important to provide consumers with an earth-friendly fish that also tastes good”
Because U.S. catfish farmers use pure water and whole-grain feeds, catfish is also one of the freshest-tasting fish available. “American catfish farmers find it extremely important to provide consumers with an earth-friendly fish that also tastes good,” said Roger Barlow, president of The Catfish Institute (TCI). “They take great pride in giving Americans a premium product at a budget-friendly price.”
TCI has partnered with chefs, TV and radio personalities, and others who have joined in their efforts to increase awareness of National Catfish Month. Throughout the month, there will be national and regional print, TV, radio and web campaigns highlighting U.S. Farm-Raised Catfish and the American farmer.
“TCI’s overall goal is to ensure that consumers are educated on the many positive attributes of U.S. Catfish,” said Barlow. “By raising U.S. Farm-Raised Catfish in environmentally controlled clay-based ponds, our farmers are able to supply quality assurance, ultimately providing a safe fish for consumers. Be sure and look for the U.S. Farm-Raised Catfish seal when purchasing catfish from retailers or at local restaurants. It’s important that consumers remember when they eat U.S. Catfish, they are getting a great-tasting, enjoyable fish, as well as supporting the American economy.”
During the month of August, TCI will be giving away their new recipe book, Fresh Ideas for U.S. Catfish, to showcase just how versatile catfish is. The recipe book contains 28 new recipes – from catfish chowder to catfish artichoke dip – giving consumers the freedom to experiment with virtually any flavor. Thanks to our hardworking farmers, fresh U.S. Farm-Raised Catfish is available year-round.
For a copy of Fresh Ideas for U.S. Catfish, please provide a name and mailing address to freshideasforuscatfish@gmail.com.
-----
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Thursday, May 6, 2010
Family Dinner Table: The Original Social Network
/PRNewswire/ -- Home may be where the heart is, but for cooking enthusiasts - many preparing for Memorial Day gatherings and other ways to kickoff the unofficial start of the summer cooking season - home also is where they fill the stomach.
In the current economy, more consumers are skipping eating out at restaurants in favor of cooking at home, according to a new national consumer survey by family-owned Masterbuilt, the maker of quality fryers, smokers and grills.
"People are returning to the family dining table. It's the original social network," said John McLemore, Masterbuilt CEO. "There's nothing quite as satisfying as sharing your news of the day with family or friends over a home-cooked meal. That builds real community. I love Twitter, but you can't digitally pass someone a fried turkey leg or a bowl of low-country boil."
Cooking is an important, fulfilling part of people's lives, especially in an era of celebrity chefs, cooking television channels and instant access to recipes on the Internet. More than four of every five people surveyed (84 percent) report cooking or preparing a meal at least once a week. Other findings:
-- 86 percent say that cooking at home is more important to them now than
it was last year at this time
-- 81 percent say that family dinners are more important to them now than
it was last year at this time
-- 31 percent say that eating out at a restaurant is more important to
them now than it was last year at this time
Consumers also are looking for new, creative ways to enjoy food. More than nine in 10 surveyed (92 percent) are experimenting with new recipes or are trying new ways of preparing food.
"As we get closer to the Memorial Day weekend, that's the signal for summer cooking, and a perfect time for people to try new things they can serve friends and family. Versatility is an important ingredient for any meal," said John McLemore, author of "Dadgum, That's Good!" a cookbook with Masterbuilt family favorites and Southern recipes that will be available in the fall from Concept, Inc.
More than four of every five people surveyed (81 percent) agreed that versatility is important when trying a new type of cooking equipment.
"Home cooks may want to fry one night or steam or boil or grill on another night," McLemore said. "When you entertain, you want variety. You want to increase the number of ways food can be enjoyed, whether it's meat, seafood or vegetables. The best kind of table is one that has a little bit of everything."
Food also is a way for people to please or impress families or guests - and more than half of those surveyed (54 percent) identified themselves as "cooking enthusiasts" who actively seek out new information about cooking or food-related products. Another two in five (39 percent) said that they ask their mother for cooking advice.
"I'm not surprised that people look for cooking information from all kinds of sources," McLemore said. "I grew up in a family that loved cooking. We'd share food and recipes with family and friends. And when we share a recipe that makes your mouth water, we share a bit of our family history."
-----
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In the current economy, more consumers are skipping eating out at restaurants in favor of cooking at home, according to a new national consumer survey by family-owned Masterbuilt, the maker of quality fryers, smokers and grills.
"People are returning to the family dining table. It's the original social network," said John McLemore, Masterbuilt CEO. "There's nothing quite as satisfying as sharing your news of the day with family or friends over a home-cooked meal. That builds real community. I love Twitter, but you can't digitally pass someone a fried turkey leg or a bowl of low-country boil."
Cooking is an important, fulfilling part of people's lives, especially in an era of celebrity chefs, cooking television channels and instant access to recipes on the Internet. More than four of every five people surveyed (84 percent) report cooking or preparing a meal at least once a week. Other findings:
-- 86 percent say that cooking at home is more important to them now than
it was last year at this time
-- 81 percent say that family dinners are more important to them now than
it was last year at this time
-- 31 percent say that eating out at a restaurant is more important to
them now than it was last year at this time
Consumers also are looking for new, creative ways to enjoy food. More than nine in 10 surveyed (92 percent) are experimenting with new recipes or are trying new ways of preparing food.
"As we get closer to the Memorial Day weekend, that's the signal for summer cooking, and a perfect time for people to try new things they can serve friends and family. Versatility is an important ingredient for any meal," said John McLemore, author of "Dadgum, That's Good!" a cookbook with Masterbuilt family favorites and Southern recipes that will be available in the fall from Concept, Inc.
More than four of every five people surveyed (81 percent) agreed that versatility is important when trying a new type of cooking equipment.
"Home cooks may want to fry one night or steam or boil or grill on another night," McLemore said. "When you entertain, you want variety. You want to increase the number of ways food can be enjoyed, whether it's meat, seafood or vegetables. The best kind of table is one that has a little bit of everything."
Food also is a way for people to please or impress families or guests - and more than half of those surveyed (54 percent) identified themselves as "cooking enthusiasts" who actively seek out new information about cooking or food-related products. Another two in five (39 percent) said that they ask their mother for cooking advice.
"I'm not surprised that people look for cooking information from all kinds of sources," McLemore said. "I grew up in a family that loved cooking. We'd share food and recipes with family and friends. And when we share a recipe that makes your mouth water, we share a bit of our family history."
-----
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Follow us on Twitter: @GAFrontPage
Wednesday, May 5, 2010
Nestlé USA Announces Voluntary Recall on Nestlé Carnation Famous Fudge Kits due to Incomplete Allergen Labeling
Nestlé USA's Baking Division is initiating a voluntary recall of select Nestlé® CARNATION® Famous Fudge Kits because the outer containers of some of the kits were distributed without a complete allergen precautionary statement. Consumers who have allergies to peanuts run the risk of serious or life threatening allergic reactions if they consume products containing peanuts.
The Famous Fudge Kits are seasonal items distributed nationwide in supermarkets and club stores. The only products involved in the voluntary recall include Nestlé CARNATION Famous Fudge Kits distributed during the 2009 holiday season with day codes beginning with 9225 through 9259, and a "Best By" date of June/July 2010. The UPC codes for the affected products are 50000-62251 for the retail version, and 50000-62248 for the club store version. No other Nestlé products are impacted by this recall.
The components contained in the kit were completely labeled, including a precautionary statement on one component stating "made in a facility that also processes peanuts". However, the outer containers of some of the kits were distributed without a complete precautionary statement. As the health and safety of our consumers is paramount, we are initiating this voluntary recall. We have advised the U.S. Food and Drug Administration and will cooperate with them fully in this voluntary recall. Providing safe, high quality products to our consumers is our number one priority.
Consumers who are allergic to peanuts and who have purchased the recalled products are advised by Nestlé not to consume them. Instead, Nestlé asks these consumers to contact Nestlé Consumer Services directly at 1-800-727-6300 for instructions. Consumers should not return the Fudge Kits to retailers.
Consumers with questions should contact Nestlé Consumer Services at 1-800-727-6300 and/or visit our web site at www.verybestbaking.com1.
-----
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The Famous Fudge Kits are seasonal items distributed nationwide in supermarkets and club stores. The only products involved in the voluntary recall include Nestlé CARNATION Famous Fudge Kits distributed during the 2009 holiday season with day codes beginning with 9225 through 9259, and a "Best By" date of June/July 2010. The UPC codes for the affected products are 50000-62251 for the retail version, and 50000-62248 for the club store version. No other Nestlé products are impacted by this recall.
The components contained in the kit were completely labeled, including a precautionary statement on one component stating "made in a facility that also processes peanuts". However, the outer containers of some of the kits were distributed without a complete precautionary statement. As the health and safety of our consumers is paramount, we are initiating this voluntary recall. We have advised the U.S. Food and Drug Administration and will cooperate with them fully in this voluntary recall. Providing safe, high quality products to our consumers is our number one priority.
Consumers who are allergic to peanuts and who have purchased the recalled products are advised by Nestlé not to consume them. Instead, Nestlé asks these consumers to contact Nestlé Consumer Services directly at 1-800-727-6300 for instructions. Consumers should not return the Fudge Kits to retailers.
Consumers with questions should contact Nestlé Consumer Services at 1-800-727-6300 and/or visit our web site at www.verybestbaking.com1.
-----
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Tuesday, May 4, 2010
Need a healthy meal idea? Just open the cupboard
(ARA) - Putting healthy, nutritious meals on the table for your family every day often feels daunting, but it can be as easy as opening your pantry. Even on busy nights, when you may be tempted to hit the drive-through, cooking at home with simple ingredients from your pantry is a more nutritious, cost-effective and quicker solution when dinnertime rolls around.
"Keeping your pantry stocked with basic, non-perishable items is an economic and easy way for families to put nutritious meals on the table every night," says Dave Lieberman, chef and cookbook author of "The 10 Things You Need To Eat: And More Than 100 Easy and Delicious Ways to Prepare Them." "My advice is to keep a running grocery list with you at all times, and when these pantry staple items are on sale, you can purchase them in bulk - ultimately helping you stretch your grocery dollar."
All pantries should include the basics: pastas, corn starch, oil and flour, allowing you to put together family meals in a matter of minutes, but Lieberman says there are more essential, must-have items that no cupboard should be without. Here are some of his tips and tricks on stocking the perfect pantry.
Tip 1: Stock up on canned tomatoes.
Unlike fresh tomatoes, canned tomatoes contain more nutrients and lycopene because they are pre-cooked, which enhances their nutritional content. Tomatoes have a unique flavor combination of sweet, savory and acidic all at the same time, making them a staple ingredient to cuisines around the world. Studies have shown that tomatoes may help reduce heart disease risk and protect against certain types of cancers. Lieberman recommends keeping cans of Del Monte Stewed Tomatoes on hand because they have a lot of the same vegetables he normally adds to his dishes, such as onions, celery and green peppers - the perfect base for any one-pot feast.
Tip 2: Lentils keep your family feeling full, longer.
Lentils are one of the highest-fiber foods in the world. They are also rich in protein, contain no cholesterol, and virtually no fat. The best, yet often overlooked solution for adding fiber to your diet comes in the form these disk-shaped earthy legumes. The fiber in lentils will keep your family feeling satisfied, helping to prevent late-night snacking on less nutritious foods. Not sure exactly how to use lentils? A delicious family-friendly recipe Lieberman suggests is his chicken and lentil quesadillas; simply substitute lentils for traditional refried beans and serve.
Tip 3: Nuts are the perfect pantry staple snack food.
Walnuts, almonds and peanuts are great items to have on hand at a moment's notice, especially when guests drop by unexpectedly. Nuts are loaded with heart-healthy fats and omega-3s. Studies have shown that four servings a week may lower your risk for heart disease. Lieberman relies on nuts for textural contrast, especially in salads, like his green mango salad. When you finely grind nuts, you get a rich creaminess you can actually use as a substitution for dry flour in many baking recipes.
Tip 4: Don't throw out leftovers.
Shelf-stable stocks and broths are inexpensive and add a lot of flavor to all kinds of dishes, from soups to sauces. They are also a great way to add robust flavor to bland or dried-out leftovers. In addition to using stocks and broths to add excitement to food, some other great items that you probably already have in your cupboard are:
* Black pepper. Most recipes call for a dash of salt and pepper. For bigger flavor, grind your own pepper from peppercorns rather than using pre-ground pepper.
* Salt. Keep different types of salt on hand to add unique flavors to your meals, like fine sea salt and kosher salt. Avoid using iodized table salt to flavor meals, because it's very easy to over-salt your dishes with it.
* Olive oil. In addition to its health benefits, such as lowering the risk of heart disease, olive oil is considered one of the "healthy fats" you should eat. It is the perfect last-minute flavor for salads and soups. Extra virgin olive oil has the most flavor and is the least processed olive oil, meaning it's more pure; therefore, more heart healthy.
* Parmesan cheese. You'll find this ingredient in most recipes because it's delicious and lower in fat than other types of cheese. The best part? You don't need to add that much to your dish to experience the rich flavor it adds.
For more tips and recipe ideas from Lieberman about how to cook healthy and nutritious meals from your pantry, visit www.delmonte.com/solutions.
Courtesy of ARAcontent
-----
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Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
Follow us on Twitter: @GAFrontPage
"Keeping your pantry stocked with basic, non-perishable items is an economic and easy way for families to put nutritious meals on the table every night," says Dave Lieberman, chef and cookbook author of "The 10 Things You Need To Eat: And More Than 100 Easy and Delicious Ways to Prepare Them." "My advice is to keep a running grocery list with you at all times, and when these pantry staple items are on sale, you can purchase them in bulk - ultimately helping you stretch your grocery dollar."
All pantries should include the basics: pastas, corn starch, oil and flour, allowing you to put together family meals in a matter of minutes, but Lieberman says there are more essential, must-have items that no cupboard should be without. Here are some of his tips and tricks on stocking the perfect pantry.
Tip 1: Stock up on canned tomatoes.
Unlike fresh tomatoes, canned tomatoes contain more nutrients and lycopene because they are pre-cooked, which enhances their nutritional content. Tomatoes have a unique flavor combination of sweet, savory and acidic all at the same time, making them a staple ingredient to cuisines around the world. Studies have shown that tomatoes may help reduce heart disease risk and protect against certain types of cancers. Lieberman recommends keeping cans of Del Monte Stewed Tomatoes on hand because they have a lot of the same vegetables he normally adds to his dishes, such as onions, celery and green peppers - the perfect base for any one-pot feast.
Tip 2: Lentils keep your family feeling full, longer.
Lentils are one of the highest-fiber foods in the world. They are also rich in protein, contain no cholesterol, and virtually no fat. The best, yet often overlooked solution for adding fiber to your diet comes in the form these disk-shaped earthy legumes. The fiber in lentils will keep your family feeling satisfied, helping to prevent late-night snacking on less nutritious foods. Not sure exactly how to use lentils? A delicious family-friendly recipe Lieberman suggests is his chicken and lentil quesadillas; simply substitute lentils for traditional refried beans and serve.
Tip 3: Nuts are the perfect pantry staple snack food.
Walnuts, almonds and peanuts are great items to have on hand at a moment's notice, especially when guests drop by unexpectedly. Nuts are loaded with heart-healthy fats and omega-3s. Studies have shown that four servings a week may lower your risk for heart disease. Lieberman relies on nuts for textural contrast, especially in salads, like his green mango salad. When you finely grind nuts, you get a rich creaminess you can actually use as a substitution for dry flour in many baking recipes.
Tip 4: Don't throw out leftovers.
Shelf-stable stocks and broths are inexpensive and add a lot of flavor to all kinds of dishes, from soups to sauces. They are also a great way to add robust flavor to bland or dried-out leftovers. In addition to using stocks and broths to add excitement to food, some other great items that you probably already have in your cupboard are:
* Black pepper. Most recipes call for a dash of salt and pepper. For bigger flavor, grind your own pepper from peppercorns rather than using pre-ground pepper.
* Salt. Keep different types of salt on hand to add unique flavors to your meals, like fine sea salt and kosher salt. Avoid using iodized table salt to flavor meals, because it's very easy to over-salt your dishes with it.
* Olive oil. In addition to its health benefits, such as lowering the risk of heart disease, olive oil is considered one of the "healthy fats" you should eat. It is the perfect last-minute flavor for salads and soups. Extra virgin olive oil has the most flavor and is the least processed olive oil, meaning it's more pure; therefore, more heart healthy.
* Parmesan cheese. You'll find this ingredient in most recipes because it's delicious and lower in fat than other types of cheese. The best part? You don't need to add that much to your dish to experience the rich flavor it adds.
For more tips and recipe ideas from Lieberman about how to cook healthy and nutritious meals from your pantry, visit www.delmonte.com/solutions.
Courtesy of ARAcontent
-----
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Follow us on Twitter: @GAFrontPage
Tuesday, April 27, 2010
Summertime, and the cooking is easy
(ARA) - When the weather heats up, you're looking for ways to keep your cool. Incorporating new dishes that don't require a lot of heat to prepare and leave you feeling cool is a great way to survive the summer heat.
Rice, a staple ingredient in many tasty recipes, is a great item to keep in your pantry.
To keep kitchens cool when temperatures rise, Deborah Locke, product manager for RiceSelect, producers of Texmati Rice, the most widely recognized brand of aromatic rice in the United States, advises cooks to put their microwaves or rice cookers to work, rather than cooking rice on stovetops.
The Summertime Shrimp and Rice Bowl recipe is a one-dish entree that is quick, convenient, wholesome and tasty.
"If 'You can't stand the heat, get out of the kitchen' is your summertime motto, this dish will bowl you over," Locke says. "Prepare rice in advance, then, when dinnertime rolls around, simply toss some shrimp on the grill and your meal is ready in minutes."
For those pinching pennies, watching weight or who have little time to cook, it is the perfect answer to what's for dinner - especially during the summertime. "Schedules are busier than ever. It's too hot to prepare elaborate meals," says Locke.
Preparing homemade rice bowls is limited only by your imagination. If you love to cook, but don't like to follow recipes, original rice bowl creations can be made in a matter of minutes. Texmati long grain American basmati rice, available in white, light brown and whole grain brown varieties - as well as organic - has the appetizing aroma of popcorn and a subtle nutty taste that elevates the flavor profile of your dish. Simply toss cooked Texmati rice with a small amount of meat, seafood or poultry and some fresh vegetables. Season to taste and you've got a healthy dish ready in minutes.
Below is a list of foods from the pantry or fridge that serve as great mix-ins for quick and easy summertime rice bowls.
From the pantry
* Beans
* Nuts
* Olives
* Sauces
* Vinegars
* Spices and extracts
From the fridge or freezer
* Fresh vegetables
* Fresh fruit
* Fresh herbs
* Prepared salad dressings
* Rotisserie or grilled chicken
* Eggs, meat, seafood cheese
* Deli meats - ham, turkey, etc.
Summertime Shrimp and Rice Bowls
Makes four servings
Ingredients:
1 pound medium shrimp, peeled and deveined
3 cups hot cooked Texmati Rice
1 11-ounce can corn, drained
1/4 cup drained and chopped sun-dried tomatoes in oil, reserving oil
1 cup shredded Italian cheese blend
1/4 cup plus 1 tablespoon slivered fresh basil leaves
1/2 teaspoon salt
Directions:
Thread shrimp on skewers. To broil in oven, place on broiler rack coated with cooking spray. Brush shrimp with oil reserved from tomatoes. Broil four to five inches from heat for four minutes.
To cook on outdoor grill, brush shrimp with reserved oil from tomatoes. Cook skewered shrimp over hot coals four minutes. Turn and brush with additional oil. Grill four to five minutes or until done. In large bowl, combine rice, corn, tomatoes, cheese, basil and salt. Spoon into individual bowls. Top rice with shrimp.
Courtesy of ARAcontent
-----
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Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
Follow us on Twitter: @GAFrontPage
Rice, a staple ingredient in many tasty recipes, is a great item to keep in your pantry.
To keep kitchens cool when temperatures rise, Deborah Locke, product manager for RiceSelect, producers of Texmati Rice, the most widely recognized brand of aromatic rice in the United States, advises cooks to put their microwaves or rice cookers to work, rather than cooking rice on stovetops.
The Summertime Shrimp and Rice Bowl recipe is a one-dish entree that is quick, convenient, wholesome and tasty.
"If 'You can't stand the heat, get out of the kitchen' is your summertime motto, this dish will bowl you over," Locke says. "Prepare rice in advance, then, when dinnertime rolls around, simply toss some shrimp on the grill and your meal is ready in minutes."
For those pinching pennies, watching weight or who have little time to cook, it is the perfect answer to what's for dinner - especially during the summertime. "Schedules are busier than ever. It's too hot to prepare elaborate meals," says Locke.
Preparing homemade rice bowls is limited only by your imagination. If you love to cook, but don't like to follow recipes, original rice bowl creations can be made in a matter of minutes. Texmati long grain American basmati rice, available in white, light brown and whole grain brown varieties - as well as organic - has the appetizing aroma of popcorn and a subtle nutty taste that elevates the flavor profile of your dish. Simply toss cooked Texmati rice with a small amount of meat, seafood or poultry and some fresh vegetables. Season to taste and you've got a healthy dish ready in minutes.
Below is a list of foods from the pantry or fridge that serve as great mix-ins for quick and easy summertime rice bowls.
From the pantry
* Beans
* Nuts
* Olives
* Sauces
* Vinegars
* Spices and extracts
From the fridge or freezer
* Fresh vegetables
* Fresh fruit
* Fresh herbs
* Prepared salad dressings
* Rotisserie or grilled chicken
* Eggs, meat, seafood cheese
* Deli meats - ham, turkey, etc.
Summertime Shrimp and Rice Bowls
Makes four servings
Ingredients:
1 pound medium shrimp, peeled and deveined
3 cups hot cooked Texmati Rice
1 11-ounce can corn, drained
1/4 cup drained and chopped sun-dried tomatoes in oil, reserving oil
1 cup shredded Italian cheese blend
1/4 cup plus 1 tablespoon slivered fresh basil leaves
1/2 teaspoon salt
Directions:
Thread shrimp on skewers. To broil in oven, place on broiler rack coated with cooking spray. Brush shrimp with oil reserved from tomatoes. Broil four to five inches from heat for four minutes.
To cook on outdoor grill, brush shrimp with reserved oil from tomatoes. Cook skewered shrimp over hot coals four minutes. Turn and brush with additional oil. Grill four to five minutes or until done. In large bowl, combine rice, corn, tomatoes, cheese, basil and salt. Spoon into individual bowls. Top rice with shrimp.
Courtesy of ARAcontent
-----
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Monday, April 19, 2010
Undeclared Sulfites in "Nut Tree Health Mix"
New York State Agriculture Commissioner Patrick Hooker today alerted consumers that Green Land, 212-03 48th Avenue, Oakland Garden, New York 11364, is voluntarily recalling "Nut Tree Health Mix" due to the presence of undeclared sulfites. People who have severe sensitivity to sulfites may run the risk of serious or life-threatening reactions if they consume this product.
The recalled "Nut Tree Health Mix" is packaged in 8 ounce, square plastic tubs and coded DATE: SEP 28 10 in black ink on the product label. The product was distributed in the metropolitan New York area. It is a product of the United States, Turkey and the Philippines.
Routine sampling by New York State Department of Agriculture and Markets' food inspectors and subsequent analysis of the product by the New York State Food Laboratory personnel revealed the product contained high levels of sulfites which were not declared on the label. The consumption of 10 milligrams of sulfites per serving has been reported to elicit severe reactions in some asthmatics. Anaphylactic shock could occur in certain sulfite sensitive individuals upon ingesting 10 milligrams or more of sulfites.
No illnesses have been reported to date to this Department in connection with this product. Consumers who have purchased "Nut Tree Health Mix" should return the product to place of purchase.
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The recalled "Nut Tree Health Mix" is packaged in 8 ounce, square plastic tubs and coded DATE: SEP 28 10 in black ink on the product label. The product was distributed in the metropolitan New York area. It is a product of the United States, Turkey and the Philippines.
Routine sampling by New York State Department of Agriculture and Markets' food inspectors and subsequent analysis of the product by the New York State Food Laboratory personnel revealed the product contained high levels of sulfites which were not declared on the label. The consumption of 10 milligrams of sulfites per serving has been reported to elicit severe reactions in some asthmatics. Anaphylactic shock could occur in certain sulfite sensitive individuals upon ingesting 10 milligrams or more of sulfites.
No illnesses have been reported to date to this Department in connection with this product. Consumers who have purchased "Nut Tree Health Mix" should return the product to place of purchase.
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Thursday, April 15, 2010
Kentucky’s Official Cocktail Blooms for Derby Season
(BUSINESS WIRE)--Kentucky Derby season is in full bloom, and crafting the perfect cocktail to cheer on the horses of the 136th Run for the Roses makes any Derby party one to remember.
“Whether you can attend the most exciting two minutes in sport or not, everyone can enjoy a Rose Julep and get a taste of Kentucky at its best.”
Derby party hosts can take a tip from Louisville, Ky. mixologist, Rory McCollister of Varanese restaurant, whose mint julep creation won over a handful of beverage experts during Four Roses Bourbon’s annual Rose Julep Recipe Contest.
Each year, Four Roses invites top bartenders to square off for the Rose Julep title, awarded to the Derby city’s best and most original mint julep. A panel of acclaimed Louisville chefs and restaurant and beverage critics rated each mint julep based on taste, creativity and presentation.
The 2010 edition of the Rose Julep calls for:
* 1 1/2 oz Four Roses Single Barrel Bourbon
* 1 1/2 oz Dried Cherry Lemon Zest Gastrique
* Fresh Mint
* 2 oz Tamarind Soda
* 2 oz Ginger Ale
To make the Gastrique:
* Boil and reduce
* Dried Cherries
* 2 cups sugar
* 2 cups water
* Juice of 3 lemons
* Zest of 1 lemon
Using a large mixing glass, muddle gastrique and mint. Add bourbon and shake well. Pour into tall highball glass and top with equal parts tamarind soda and ginger ale. Garnish with candied ginger rose, mint sprig and lemon zest.
“It’s amazing the talent our competition attracts and the variety of ingredients the bartenders use for the juleps each year,” said Jim Rutledge, Four Roses Master Distiller. “Whether you can attend the most exciting two minutes in sport or not, everyone can enjoy a Rose Julep and get a taste of Kentucky at its best.”
For more information on Four Roses Bourbon or instructions on how to make other recipes using Four Roses, please visit www.fourroses.us.
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“Whether you can attend the most exciting two minutes in sport or not, everyone can enjoy a Rose Julep and get a taste of Kentucky at its best.”
Derby party hosts can take a tip from Louisville, Ky. mixologist, Rory McCollister of Varanese restaurant, whose mint julep creation won over a handful of beverage experts during Four Roses Bourbon’s annual Rose Julep Recipe Contest.
Each year, Four Roses invites top bartenders to square off for the Rose Julep title, awarded to the Derby city’s best and most original mint julep. A panel of acclaimed Louisville chefs and restaurant and beverage critics rated each mint julep based on taste, creativity and presentation.
The 2010 edition of the Rose Julep calls for:
* 1 1/2 oz Four Roses Single Barrel Bourbon
* 1 1/2 oz Dried Cherry Lemon Zest Gastrique
* Fresh Mint
* 2 oz Tamarind Soda
* 2 oz Ginger Ale
To make the Gastrique:
* Boil and reduce
* Dried Cherries
* 2 cups sugar
* 2 cups water
* Juice of 3 lemons
* Zest of 1 lemon
Using a large mixing glass, muddle gastrique and mint. Add bourbon and shake well. Pour into tall highball glass and top with equal parts tamarind soda and ginger ale. Garnish with candied ginger rose, mint sprig and lemon zest.
“It’s amazing the talent our competition attracts and the variety of ingredients the bartenders use for the juleps each year,” said Jim Rutledge, Four Roses Master Distiller. “Whether you can attend the most exciting two minutes in sport or not, everyone can enjoy a Rose Julep and get a taste of Kentucky at its best.”
For more information on Four Roses Bourbon or instructions on how to make other recipes using Four Roses, please visit www.fourroses.us.
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Monday, April 12, 2010
Coffee gives a kick to spring party refreshments
(ARA) - Spring brings with it new reasons to celebrate. Warmer weather and longer days create the perfect atmosphere for a lively afternoon cocktail party or a weekend get-together with friends.
Add fresh flavor to your spring menus by incorporating an unusual ingredient like coffee into your snacks and drinks. This added detail will make your party elegant and memorable for all attendees.
"I like my party menus to be simple and enjoyable, which is why I keep Starbucks VIA Ready Brew on hand for a new twist on my favorite drinks and snacks," says Mindy Weiss, celebrity wedding planner and party enthusiast. "Coffee adds a unique flavor to tried-and-true party foods, and the convenience of Starbucks VIA allows me to enjoy my parties with my guests."
So get creative as you plan your next in-home soiree, or try one of these delicious recipes to add a little zing to your next get-together. And don't forget to visit Starbucks.com/VIA for recipe ideas for cupcakes to milk shakes to party mix.
Double Chocolate Cookies
Ingredients:
3/4 cup bittersweet chocolate, chopped
2 packets Starbucks VIA (R)
1 1/4 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/4 cup sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups chocolate chips
Directions:
Melt chocolate in a double-boiler over barely simmering water. Stir in the coffee. Combine flour, cocoa, baking soda and salt in a bowl. In a separate bowl, cream butter and sugars together until light and fluffy. Add the melted chocolate to the butter mixture and stir well. Add vanilla and egg to the chocolate mixture. Stir in the dry ingredients. Fold in chocolate chips. Divide dough into 36 balls and place on a cookie sheet, but don't flatten. Bake at 325 F for about eight minutes. Let cookies cool on the baking sheet for five minutes. Transfer to a cooling rack.
And the perfect drink to serve with these cookies is a glass of milk. But spice up your milk drink with this popular recipe from Spain and Mexico.
Horchata
Ingredients:
1 cup long-grain white rice
2 cups water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup sugar
2 packets Starbucks VIA
2 1/2 cups milk
1/2 teaspoon zest of an orange
Directions:
Soak the rice in the water for a minimum of one hour. (Overnight works as well.) Mix rice, soaking water, vanilla, cinnamon, sugar and coffee in a blender for two minutes. Strain into a pitcher and add milk. Chill completely (overnight is fine). When ready to serve, pour the mixture into a serving pitcher leaving the sediment behind. Stir in orange zest.
Try this recipe for a new twist on a coffee drink. It is popular in both Spain and Thailand.
Bombon
Ingredients:
4 tablespoons sweetened condensed milk
1 cup hot water
1 packet Starbucks VIA
Directions:
Carefully spoon two tablespoons of the condensed milk into the bottom of two glasses. Stir the coffee together with the hot water to dissolve. Carefully pour the coffee mixture into both glasses.
And if you're looking for something very unique, try a non-alcoholic version of sangria.
Breakfast Sangria
Ingredients:
1/4 cup sugar
3 cups cranberry juice
1 cup orange juice
1 cup blueberries
1 1/2 cups strawberries quartered
1 orange with zest removed and sliced into 1/4 inch wheels
2 packets Starbucks VIA
1 cup soda water
Directions:
Combine sugar, juices and fruit in a pitcher. Stir to dissolve sugar. Let chill for several hours. Before serving, dissolve coffee with a tablespoon of hot water in a large glass. Add a cup of the juice mixture and stir to fully combine. Add this coffee mixture back into the sangria pitcher and stir to combine. Right before serving, mix in the soda water. Combine the zest with an equal amount of sugar. Dip moistened rims of tall glasses into the orange-sugar mixture for a sparkling visual and flavor. Fill the glasses with sangria mixture.
Courtesy of ARAcontent
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Add fresh flavor to your spring menus by incorporating an unusual ingredient like coffee into your snacks and drinks. This added detail will make your party elegant and memorable for all attendees.
"I like my party menus to be simple and enjoyable, which is why I keep Starbucks VIA Ready Brew on hand for a new twist on my favorite drinks and snacks," says Mindy Weiss, celebrity wedding planner and party enthusiast. "Coffee adds a unique flavor to tried-and-true party foods, and the convenience of Starbucks VIA allows me to enjoy my parties with my guests."
So get creative as you plan your next in-home soiree, or try one of these delicious recipes to add a little zing to your next get-together. And don't forget to visit Starbucks.com/VIA for recipe ideas for cupcakes to milk shakes to party mix.
Double Chocolate Cookies
Ingredients:
3/4 cup bittersweet chocolate, chopped
2 packets Starbucks VIA (R)
1 1/4 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/4 cup sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups chocolate chips
Directions:
Melt chocolate in a double-boiler over barely simmering water. Stir in the coffee. Combine flour, cocoa, baking soda and salt in a bowl. In a separate bowl, cream butter and sugars together until light and fluffy. Add the melted chocolate to the butter mixture and stir well. Add vanilla and egg to the chocolate mixture. Stir in the dry ingredients. Fold in chocolate chips. Divide dough into 36 balls and place on a cookie sheet, but don't flatten. Bake at 325 F for about eight minutes. Let cookies cool on the baking sheet for five minutes. Transfer to a cooling rack.
And the perfect drink to serve with these cookies is a glass of milk. But spice up your milk drink with this popular recipe from Spain and Mexico.
Horchata
Ingredients:
1 cup long-grain white rice
2 cups water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup sugar
2 packets Starbucks VIA
2 1/2 cups milk
1/2 teaspoon zest of an orange
Directions:
Soak the rice in the water for a minimum of one hour. (Overnight works as well.) Mix rice, soaking water, vanilla, cinnamon, sugar and coffee in a blender for two minutes. Strain into a pitcher and add milk. Chill completely (overnight is fine). When ready to serve, pour the mixture into a serving pitcher leaving the sediment behind. Stir in orange zest.
Try this recipe for a new twist on a coffee drink. It is popular in both Spain and Thailand.
Bombon
Ingredients:
4 tablespoons sweetened condensed milk
1 cup hot water
1 packet Starbucks VIA
Directions:
Carefully spoon two tablespoons of the condensed milk into the bottom of two glasses. Stir the coffee together with the hot water to dissolve. Carefully pour the coffee mixture into both glasses.
And if you're looking for something very unique, try a non-alcoholic version of sangria.
Breakfast Sangria
Ingredients:
1/4 cup sugar
3 cups cranberry juice
1 cup orange juice
1 cup blueberries
1 1/2 cups strawberries quartered
1 orange with zest removed and sliced into 1/4 inch wheels
2 packets Starbucks VIA
1 cup soda water
Directions:
Combine sugar, juices and fruit in a pitcher. Stir to dissolve sugar. Let chill for several hours. Before serving, dissolve coffee with a tablespoon of hot water in a large glass. Add a cup of the juice mixture and stir to fully combine. Add this coffee mixture back into the sangria pitcher and stir to combine. Right before serving, mix in the soda water. Combine the zest with an equal amount of sugar. Dip moistened rims of tall glasses into the orange-sugar mixture for a sparkling visual and flavor. Fill the glasses with sangria mixture.
Courtesy of ARAcontent
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Tuesday, April 6, 2010
Whole Foods Market Voluntarily Recalls Frozen Whole Catch Yellow Fin Tuna Steaks Due To Possible Health Risks
Whole Foods Market announced the recall of its Whole Catch Yellow fin Tuna Steaks (frozen) with a best by date of Dec 5th, 2010 because of possible elevated levels of histamine that may result in symptoms that generally appear within minutes to an hour after eating the affected fish. No other Whole Foods Market, Whole Catch, 365 or 365 Organic products are affected.
The product, sold in twelve ounce bags with Best by Date: exp 05 DEC 2010 with Lot Code: 4853309157A and displays the following UPC code:
* 0-99482-42078-9 Whole Catch Yellow fin Tuna Steaks (Frozen) 12 oz.
High levels of histamine can produce an allergic reaction called scombroid poisoning when the fish is consumed. The following are the most common symptoms of scombroid poisoning: tingling or burning sensation in the mouth, facial swelling, rash, hives and itchy skin, nausea, vomiting or diarrhea. However, each individual may experience symptoms differently.
There have been two reported incidents by consumers. Whole Foods Market feels that while these were isolated incidents, every precautionary measure should be taken when it comes to consumer health and safety. This recall does not impact any other fish or seafood sold by Whole Foods Market.
If consumers have this product with the indicated UPC code and Best By date, they may return it to the store for a full refund. Consumers with questions may contact the company by calling 512-542-0656.
Whole Foods Market has removed the affected lot code from all store shelves. Product was distributed to 28 states plus the District of Columbia including Texas, Oklahoma, Louisiana, Illinois, Indiana, Kansas, Ohio, Wisconsin, Minnesota, Missouri, Michigan, Maryland, Virginia, Pennsylvania, Florida, Alabama, Georgia, Kentucky, South Carolina, Tennessee, North Carolina, Connecticut, Nebraska, New Jersey, New York, Maryland, Rhode Island, Maine and Washington, D.C.
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The product, sold in twelve ounce bags with Best by Date: exp 05 DEC 2010 with Lot Code: 4853309157A and displays the following UPC code:
* 0-99482-42078-9 Whole Catch Yellow fin Tuna Steaks (Frozen) 12 oz.
High levels of histamine can produce an allergic reaction called scombroid poisoning when the fish is consumed. The following are the most common symptoms of scombroid poisoning: tingling or burning sensation in the mouth, facial swelling, rash, hives and itchy skin, nausea, vomiting or diarrhea. However, each individual may experience symptoms differently.
There have been two reported incidents by consumers. Whole Foods Market feels that while these were isolated incidents, every precautionary measure should be taken when it comes to consumer health and safety. This recall does not impact any other fish or seafood sold by Whole Foods Market.
If consumers have this product with the indicated UPC code and Best By date, they may return it to the store for a full refund. Consumers with questions may contact the company by calling 512-542-0656.
Whole Foods Market has removed the affected lot code from all store shelves. Product was distributed to 28 states plus the District of Columbia including Texas, Oklahoma, Louisiana, Illinois, Indiana, Kansas, Ohio, Wisconsin, Minnesota, Missouri, Michigan, Maryland, Virginia, Pennsylvania, Florida, Alabama, Georgia, Kentucky, South Carolina, Tennessee, North Carolina, Connecticut, Nebraska, New Jersey, New York, Maryland, Rhode Island, Maine and Washington, D.C.
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Thursday, February 18, 2010
Southern Peanut Growers Celebrate National Peanut Month with Food Bank Donation and PB&J My Way Recipe Contest
/PRNewswire/ -- In celebration of National Peanut Month this March, Southern Peanut Growers (SPG) is launching "PB&J My Way," a national recipe contest looking for nutty new takes on the classic PB&J. For every peanut butter sandwich recipe received, SPG will donate a jar of peanut butter to hunger relief organization Feeding America.
No matter how you slice it, the PB&J is a classic. In a recent poll by SheSpeaks.com, nearly 50 percent of respondents said they opt for the traditional PB&J; 10 percent favor peanut butter and honey; 13 percent are with The King (Elvis, of course), making their peanut butter sandwich with bananas; and another 13 percent just reach for the jar, enjoying peanut butter sans the sandwich. The remaining 14 percent of respondents said their favorite peanut butter sandwich combo is unique to them - and those are the recipes "PB&J My Way" is seeking!
Easy to make and eat, a peanut butter sandwich has countless variations. Tell SPG what "PB&J My Way" means to you, and the organization will donate one jar of peanut butter to Feeding America for each recipe submitted, up to 4,000 jars. Feeding America is the nation's leading domestic hunger relief charity, providing assistance through a nationwide network of food banks.
"What better way to celebrate National Peanut Month than to provide a nutritious food to people who need it most," said Leslie Wagner, executive director, Southern Peanut Growers. "Peanut butter is cost-effective and nutritious, not to mention, delicious. With so many variations possible, we can't wait to see all the creative ways that people incorporate peanut butter into their favorite sandwiches."
To enter your favorite peanut butter sandwich recipe, visit www.peanutbutterlovers.com and submit a recipe by March 31, 2010. Recipes can be as simple or as complex as you like - the only criteria is that it must contain peanut butter. A year supply (one case) of peanut butter will be awarded to the 10 participants who enter the most creative and delicious recipes. Top recipes will also be featured on www.peanutbutterlovers.com.
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No matter how you slice it, the PB&J is a classic. In a recent poll by SheSpeaks.com, nearly 50 percent of respondents said they opt for the traditional PB&J; 10 percent favor peanut butter and honey; 13 percent are with The King (Elvis, of course), making their peanut butter sandwich with bananas; and another 13 percent just reach for the jar, enjoying peanut butter sans the sandwich. The remaining 14 percent of respondents said their favorite peanut butter sandwich combo is unique to them - and those are the recipes "PB&J My Way" is seeking!
Easy to make and eat, a peanut butter sandwich has countless variations. Tell SPG what "PB&J My Way" means to you, and the organization will donate one jar of peanut butter to Feeding America for each recipe submitted, up to 4,000 jars. Feeding America is the nation's leading domestic hunger relief charity, providing assistance through a nationwide network of food banks.
"What better way to celebrate National Peanut Month than to provide a nutritious food to people who need it most," said Leslie Wagner, executive director, Southern Peanut Growers. "Peanut butter is cost-effective and nutritious, not to mention, delicious. With so many variations possible, we can't wait to see all the creative ways that people incorporate peanut butter into their favorite sandwiches."
To enter your favorite peanut butter sandwich recipe, visit www.peanutbutterlovers.com and submit a recipe by March 31, 2010. Recipes can be as simple or as complex as you like - the only criteria is that it must contain peanut butter. A year supply (one case) of peanut butter will be awarded to the 10 participants who enter the most creative and delicious recipes. Top recipes will also be featured on www.peanutbutterlovers.com.
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Wednesday, February 10, 2010
Have a heart and serve quick-to-fix healthy treats
(ARA) - Your loved ones will feel the love this Valentine's Day when you serve up dazzling dishes that delight the taste buds and promote happy, healthy hearts.
Bright, colorful fresh fruits bursting with delicious juicy flavors are sweet treats you can offer your family right now. Thanks to an abundant supply of fresh fruit from Chile, where it's summer, you can enjoy all your favorite fruits all winter long.
Fresh fruits sliced as toppings for a very yummy dessert pizza or fresh blueberries scattered like sparkling jewels in a main course salad turn a meal into a true celebration of the heart.
"In addition to providing a healthy bounty of antioxidants - which are proven to prevent cellular aging and offer protection against memory loss, stroke and several types of cancer - blueberries also lower the risk of heart disease," says Dr. Steven Pratt, a noted nutrition expert and author of the book "SuperFoodsRx."
Numerous studies have shown that the fiber in fruits can lower cholesterol and reduce the risk of heart disease and obesity. More recent evidence has found that special nutritional compounds present in fruits provide additional protection from heart disease. Plus, they may also help prevent cancer, Alzheimer's disease and age-related loss of vision.
Ironically, even with all the new scientific evidence available, the vast majority of Americans still haven't been getting enough fruit and vegetables to eat, according to the Centers for Disease Control and Prevention. That's probably because in the past there wasn't much variety to choose from during the long winter months. But now with the availability of fresh fruits all year round, it's easier than ever to enrich your family's diet with natural healthfulness found in fruit.
Plus, with fresh ripe fruit at the ready, these dishes go together in a snap. No thawing or cooking needed. Just rinse and slice the tasty fruit, toss in those delectable blueberries and go.
Fresh Fruit Pizza
Serves 4
Ingredients:
2 8- to 9-inch tortillas, preferably whole wheat
1 tablespoon sugar
1/4 teaspoon ground cinnamon
3/4 cup mascarpone or cream cheese
2 1/2 cups thinly sliced fresh Chilean fruit including nectarines, plums, kiwi and blueberries
1/4 cup apricot jam, melted
Directions:
Preheat oven to 350 F. Sprinkle tortillas with sugar and cinnamon; place on baking sheet and bake until crisp, 10 to 12 minutes. Remove from oven; cool. Spread with cheese, leaving a 1-inch border around the edge. Arrange fruit on the cheese. Brush with jam to create a glossy finish. To serve, use a large knife to cut pizzas into quarters and serve immediately.
Salmon, Fresh Blueberries and Lemon Salad with Chive Vinaigrette
Serves 4
Ingredients:
8 cups salad greens in small pieces
1 pound salmon fillet, poached
1 1/2 cups fresh blueberries
Lemon zest to garnish
Vinaigrette:
2 tablespoons fresh lemon juice
1/2 cup olive oil
2 tablespoons white wine
Vinegar
Salt and pepper to taste
1 tablespoon fresh chives
Directions:
Divide salad greens on four salad plates. Divide salmon and arrange on greens. Sprinkle on blueberries. Top with lemon zest. In a jar with a lid, add all the vinaigrette ingredients. Shake well. Serve salads chilled with the dressing alongside.
Courtesy of ARAcontent
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Bright, colorful fresh fruits bursting with delicious juicy flavors are sweet treats you can offer your family right now. Thanks to an abundant supply of fresh fruit from Chile, where it's summer, you can enjoy all your favorite fruits all winter long.
Fresh fruits sliced as toppings for a very yummy dessert pizza or fresh blueberries scattered like sparkling jewels in a main course salad turn a meal into a true celebration of the heart.
"In addition to providing a healthy bounty of antioxidants - which are proven to prevent cellular aging and offer protection against memory loss, stroke and several types of cancer - blueberries also lower the risk of heart disease," says Dr. Steven Pratt, a noted nutrition expert and author of the book "SuperFoodsRx."
Numerous studies have shown that the fiber in fruits can lower cholesterol and reduce the risk of heart disease and obesity. More recent evidence has found that special nutritional compounds present in fruits provide additional protection from heart disease. Plus, they may also help prevent cancer, Alzheimer's disease and age-related loss of vision.
Ironically, even with all the new scientific evidence available, the vast majority of Americans still haven't been getting enough fruit and vegetables to eat, according to the Centers for Disease Control and Prevention. That's probably because in the past there wasn't much variety to choose from during the long winter months. But now with the availability of fresh fruits all year round, it's easier than ever to enrich your family's diet with natural healthfulness found in fruit.
Plus, with fresh ripe fruit at the ready, these dishes go together in a snap. No thawing or cooking needed. Just rinse and slice the tasty fruit, toss in those delectable blueberries and go.
Fresh Fruit Pizza
Serves 4
Ingredients:
2 8- to 9-inch tortillas, preferably whole wheat
1 tablespoon sugar
1/4 teaspoon ground cinnamon
3/4 cup mascarpone or cream cheese
2 1/2 cups thinly sliced fresh Chilean fruit including nectarines, plums, kiwi and blueberries
1/4 cup apricot jam, melted
Directions:
Preheat oven to 350 F. Sprinkle tortillas with sugar and cinnamon; place on baking sheet and bake until crisp, 10 to 12 minutes. Remove from oven; cool. Spread with cheese, leaving a 1-inch border around the edge. Arrange fruit on the cheese. Brush with jam to create a glossy finish. To serve, use a large knife to cut pizzas into quarters and serve immediately.
Salmon, Fresh Blueberries and Lemon Salad with Chive Vinaigrette
Serves 4
Ingredients:
8 cups salad greens in small pieces
1 pound salmon fillet, poached
1 1/2 cups fresh blueberries
Lemon zest to garnish
Vinaigrette:
2 tablespoons fresh lemon juice
1/2 cup olive oil
2 tablespoons white wine
Vinegar
Salt and pepper to taste
1 tablespoon fresh chives
Directions:
Divide salad greens on four salad plates. Divide salmon and arrange on greens. Sprinkle on blueberries. Top with lemon zest. In a jar with a lid, add all the vinaigrette ingredients. Shake well. Serve salads chilled with the dressing alongside.
Courtesy of ARAcontent
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Wednesday, February 3, 2010
Tips from a pro: Home baking for professional results
(ARA) - It's pretty easy to fall into a baking rut. There's the classic chocolate chip cookie, or maybe your kids have a home-baked favorite that you've made a thousand times. Once you get a recipe down, it sometimes feels easier to just go with what you know. But many bakers find that getting creative in the kitchen can be rewarding - literally.
Commercial and artisan bakers recently got together to test their mettle in creating deliciously unique recipes that incorporated raisins in new and different ways. They were competing in the America's Best Raisin Bread Contest, put on by the California Raisin Marketing Board. The contest brought in a crowd of distinguished bakers from across the country to create and showcase their prized loaves that included stand-outs such as Cardamom Pecan Raisin Bread, Honey Nut Raisin Bread and California Gold Rush Bread. While these creations were produced by the hands of the pros, they can certainly serve as mouth-watering inspiration for your next baking adventure at home.
The grand prize winner in the artisan category was Larry Lobe of Dawn Food Products in Phoenix. Lobe took top honors for his Sicilian Raisin Bread. His baking advice for everyone, from beginners to advanced home chefs, is to "use the finest ingredients possible." Look for natural, healthy products to incorporate into your creations, from trusted sources - whether it is dried fruit, spices or chocolate, you can find high-quality options at most grocery stores today.
As most kitchen enthusiasts know, the art of baking is not the same as the improvisational nature of cooking. As Lobe notes, it is a science, and he points out that it is essential to follow baking guidelines such as baker's percentages. Even though you need to keep the practical side of baking in mind, Lobe urges home bakers to take some chances. "Always be creative and come up with new and exciting ideas," he says.
Lobe also notes the importance of having a willing taste-test team. This is what he calls his "secret weapon" - something that most moms will easily find right at home. But you can also look to friends and family, too. "My neighbors know I'm a baker and can easily find their way to my house, so I get a lot of constructive criticism around the neighborhood."
There are a few characteristics that Lobe says he shares with other successful bakers. One is persistence - there will always be a less-than-perfect loaf or batch, but it's important to look at it as a lesson for improving the next one. The other is a dedication to looking for quality ingredients. If you start out with strong ingredients, you'll be better equipped to really make a superior product.
Look for high-quality flour and butter, and if you can find them, farm-fresh eggs, and then add to those basics with the best flavor enhancers you can find. Fresh, not stale, spices add dynamic scents and tastes (grind your own if you have the time) and California Raisins pack a sweet punch of flavor and have great nutritional value, too. For great recipe ideas that will be a big hit in your house, go to www.LoveYourRaisins.com.
Try applying Lobe's tried-and-true tips to the tasty, family pleasing recipe below. These unique muffins are easy-to-make and are great for breakfast or any time of day.
Savory Cheddar Muffins
Yield: 12 muffins
Ingredients:
2 cups all purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon paprika
1/4 cup butter or shortening
1 egg, beaten
1 cup milk
1 cup grated cheddar cheese
2/3 cup California Raisins
Directions:
Sift the flour with the baking powder, salt and paprika. Cut in butter until mixture resembles fine crumbs. Stir in remaining ingredients until just moistened. Spoon into well-greased muffin pans. Bake at 425 degrees F for 25 minutes.
Courtesy of ARAcontent
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Commercial and artisan bakers recently got together to test their mettle in creating deliciously unique recipes that incorporated raisins in new and different ways. They were competing in the America's Best Raisin Bread Contest, put on by the California Raisin Marketing Board. The contest brought in a crowd of distinguished bakers from across the country to create and showcase their prized loaves that included stand-outs such as Cardamom Pecan Raisin Bread, Honey Nut Raisin Bread and California Gold Rush Bread. While these creations were produced by the hands of the pros, they can certainly serve as mouth-watering inspiration for your next baking adventure at home.
The grand prize winner in the artisan category was Larry Lobe of Dawn Food Products in Phoenix. Lobe took top honors for his Sicilian Raisin Bread. His baking advice for everyone, from beginners to advanced home chefs, is to "use the finest ingredients possible." Look for natural, healthy products to incorporate into your creations, from trusted sources - whether it is dried fruit, spices or chocolate, you can find high-quality options at most grocery stores today.
As most kitchen enthusiasts know, the art of baking is not the same as the improvisational nature of cooking. As Lobe notes, it is a science, and he points out that it is essential to follow baking guidelines such as baker's percentages. Even though you need to keep the practical side of baking in mind, Lobe urges home bakers to take some chances. "Always be creative and come up with new and exciting ideas," he says.
Lobe also notes the importance of having a willing taste-test team. This is what he calls his "secret weapon" - something that most moms will easily find right at home. But you can also look to friends and family, too. "My neighbors know I'm a baker and can easily find their way to my house, so I get a lot of constructive criticism around the neighborhood."
There are a few characteristics that Lobe says he shares with other successful bakers. One is persistence - there will always be a less-than-perfect loaf or batch, but it's important to look at it as a lesson for improving the next one. The other is a dedication to looking for quality ingredients. If you start out with strong ingredients, you'll be better equipped to really make a superior product.
Look for high-quality flour and butter, and if you can find them, farm-fresh eggs, and then add to those basics with the best flavor enhancers you can find. Fresh, not stale, spices add dynamic scents and tastes (grind your own if you have the time) and California Raisins pack a sweet punch of flavor and have great nutritional value, too. For great recipe ideas that will be a big hit in your house, go to www.LoveYourRaisins.com.
Try applying Lobe's tried-and-true tips to the tasty, family pleasing recipe below. These unique muffins are easy-to-make and are great for breakfast or any time of day.
Savory Cheddar Muffins
Yield: 12 muffins
Ingredients:
2 cups all purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon paprika
1/4 cup butter or shortening
1 egg, beaten
1 cup milk
1 cup grated cheddar cheese
2/3 cup California Raisins
Directions:
Sift the flour with the baking powder, salt and paprika. Cut in butter until mixture resembles fine crumbs. Stir in remaining ingredients until just moistened. Spoon into well-greased muffin pans. Bake at 425 degrees F for 25 minutes.
Courtesy of ARAcontent
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Monday, January 25, 2010
Yogurt Named Food Trend of the Decade
/PR Newswire/ -- Americans are eating more yogurt than ever before, and Dairy Council of California advises that consumers can benefit from even more culture.
Yogurt was named the food trend of the decade by Harry Balzer, Vice President with the market research firm NPD Group.
"It's very convenient. It's very individualized ..." said Balzer of yogurt in a Jan. 1 interview with National Public Radio. "This is just for you. It's your own flavor. It has a health halo certainly surrounding it. It really does define what I think America wants from its food supply."
Plain or flavored, served in a cup, a tube or a tub, yogurt provides calcium, potassium and high-quality protein. Some yogurts are fortified with vitamin D, which promotes calcium absorption and bone health. Yogurt is also a good option for people who have trouble drinking fluid milk. The "live active cultures" in yogurt feed on lactose, milk's natural sugar, making yogurt an excellent choice if you're lactose intolerant.
According to consumption research conducted by Dairy Council of California, families with children and adults in their 30s eat the most yogurt, with adults eating less in their older years. There's plenty room for growth within the yogurt category, according to registered dietitian Andrea Garen.
"Americans have certainly embraced single-serving flavored and frozen yogurts, but plain, unflavored yogurt is still fairly foreign," said Garen, Project Manager with Dairy Council of California. "Yogurt is a versatile food ingredient used around the world, particularly in Greek and Indian cuisine."
Garen recommends traditional recipes like Chicken Souvlaki, Cucumber Yogurt Soup, Tandoori Chicken or Raita for introducing plain yogurt in your diet. Its tangy flavor also works well in salad dressings, dips and other recipes. Kids enjoy adding their favorite fruits like strawberries, mangos or bananas to plain yogurt sweetened with honey, maple syrup or vanilla.
For more recipes and information on the benefits of flavored and plain yogurt, visit the Meals Matter website at http://www.mealsmatter.org/
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Yogurt was named the food trend of the decade by Harry Balzer, Vice President with the market research firm NPD Group.
"It's very convenient. It's very individualized ..." said Balzer of yogurt in a Jan. 1 interview with National Public Radio. "This is just for you. It's your own flavor. It has a health halo certainly surrounding it. It really does define what I think America wants from its food supply."
Plain or flavored, served in a cup, a tube or a tub, yogurt provides calcium, potassium and high-quality protein. Some yogurts are fortified with vitamin D, which promotes calcium absorption and bone health. Yogurt is also a good option for people who have trouble drinking fluid milk. The "live active cultures" in yogurt feed on lactose, milk's natural sugar, making yogurt an excellent choice if you're lactose intolerant.
According to consumption research conducted by Dairy Council of California, families with children and adults in their 30s eat the most yogurt, with adults eating less in their older years. There's plenty room for growth within the yogurt category, according to registered dietitian Andrea Garen.
"Americans have certainly embraced single-serving flavored and frozen yogurts, but plain, unflavored yogurt is still fairly foreign," said Garen, Project Manager with Dairy Council of California. "Yogurt is a versatile food ingredient used around the world, particularly in Greek and Indian cuisine."
Garen recommends traditional recipes like Chicken Souvlaki, Cucumber Yogurt Soup, Tandoori Chicken or Raita for introducing plain yogurt in your diet. Its tangy flavor also works well in salad dressings, dips and other recipes. Kids enjoy adding their favorite fruits like strawberries, mangos or bananas to plain yogurt sweetened with honey, maple syrup or vanilla.
For more recipes and information on the benefits of flavored and plain yogurt, visit the Meals Matter website at http://www.mealsmatter.org/
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Friday, January 22, 2010
Quick Meal Tips For Game Day Entertaining
(NAPSI)-If the gang is headed to your house to watch the game, chili is a great crowd-pleaser that's easy to make.
Cooking chili in a slow cooker is simple and it gets the host out of the kitchen and into the game. Just place a disposable liner in the cooker, add the ingredients, cover and set the controls. When the whistle blows, you have a meal your team will love. Slow cooker liners from Reynolds make cleanup a snap. Just toss the disposable liner when you're done--no scrubbing or soaking required.
Put assorted toppings such as sour cream, grated cheese, chopped onions and more in bowls before everyone arrives to serve with this hearty game day favorite:
Game Day Chili
Prep Time: 15 minutes
Cook Time: 3-7 hours
Serves: 8
1 Reynolds® Slow Cooker Liner
1 pound lean ground beef
1 medium green bell pepper, chopped
1 small onion, chopped
2 cans (15 oz.) red kidney beans, undrained
2 packages (1.25 oz.) chili seasoning mix
1 can (15 oz.) tomato sauce
1 can (10 oz.) diced tomatoes and green chilies
Cheese and sour cream (optional)
Open slow cooker liner and place it inside a 5- to 6½ -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Brown ground beef, bell pepper and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Drain well. Place beef mixture into slow cooker liner. Combine remaining ingredients in a medium bowl. Pour over beef mixture; gently stir with wooden or plastic spoon to combine. Place lid on slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 3½ hours until heated through. Carefully remove lid to allow steam to escape. Serve food directly from slow cooker liner. Do not lift or transport liner with food inside.
Cook's tip: Store your slow cooker liners in the cooker itself. That way, you'll have them when you need them.
For more recipes and ideas, go to www.slowcookerliners.com.
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Cooking chili in a slow cooker is simple and it gets the host out of the kitchen and into the game. Just place a disposable liner in the cooker, add the ingredients, cover and set the controls. When the whistle blows, you have a meal your team will love. Slow cooker liners from Reynolds make cleanup a snap. Just toss the disposable liner when you're done--no scrubbing or soaking required.
Put assorted toppings such as sour cream, grated cheese, chopped onions and more in bowls before everyone arrives to serve with this hearty game day favorite:
Game Day Chili
Prep Time: 15 minutes
Cook Time: 3-7 hours
Serves: 8
1 Reynolds® Slow Cooker Liner
1 pound lean ground beef
1 medium green bell pepper, chopped
1 small onion, chopped
2 cans (15 oz.) red kidney beans, undrained
2 packages (1.25 oz.) chili seasoning mix
1 can (15 oz.) tomato sauce
1 can (10 oz.) diced tomatoes and green chilies
Cheese and sour cream (optional)
Open slow cooker liner and place it inside a 5- to 6½ -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Brown ground beef, bell pepper and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Drain well. Place beef mixture into slow cooker liner. Combine remaining ingredients in a medium bowl. Pour over beef mixture; gently stir with wooden or plastic spoon to combine. Place lid on slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 3½ hours until heated through. Carefully remove lid to allow steam to escape. Serve food directly from slow cooker liner. Do not lift or transport liner with food inside.
Cook's tip: Store your slow cooker liners in the cooker itself. That way, you'll have them when you need them.
For more recipes and ideas, go to www.slowcookerliners.com.
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Tuesday, January 12, 2010
Atlanta Catering and Event Professionals Set Table to Compete for Best Event Design Trend and Best Wedding Cake Titles
/PRNewswire/ -- The Greater Atlanta Chapter of the National Association of Catering Executives (NACE) has earned a nationwide reputation in the catering and hospitality industry as having set the bar for trends and ideas at their annual Event Trends and Cake Competition.
This year, for the first time, the group -- comprised of catering and event professionals representing most major hotels, caterers, florists, photographers, entertainers and other wedding and event professionals throughout the area -- is opening the doors to the public to see what Atlanta's top event designers create when seeking to be the best among their peers.
The event takes place on Wednesday, February 3, 2010 at the Thalia N. Carlos Center
2500 Clairmont Rd. NE in Atlanta from 5 pm to 8 pm.
Public admission is $20 for the first guest and $15 for additional guests in the same group. Light appetizers and Beverages will be served, but the real attraction will be the 20 or so design-scapes that will be created by design teams representing Atlanta's top catering professionals, hotels, wedding event designers and their suppliers.
"This is an incredible showcase of talent," Said Walter Nemeth, the Director of Catering at the Georgian Terrace Hotel and the President of the Greater Atlanta Chapter. "It never ceases to amaze me how many new ideas and future trends are seen here first. Anyone even thinking about planning a social event like a wedding or corporate party must see this for themselves."
Local companies and catering, wedding and event professionals participating in this year's Event Design Trends and Cake Competition, include: A Legendary Event Design & Catering, Bold American Events & Catering, Your Event Solution, A Divine Event Catering, The Ritz Carlton Atlanta, Event Rentals Unlimited, Sweet Sensations, and Caryn's Cakes.
"The designers competing in this event represent not only the best in Atlanta, but are also considered among the most innovative and creative in the country," according to Event Chair Jennifer McDonnell, a Certified Meeting Planner herself. "The competitors this year have earned nearly 70 awards combined at previous regional and national competitions."
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This year, for the first time, the group -- comprised of catering and event professionals representing most major hotels, caterers, florists, photographers, entertainers and other wedding and event professionals throughout the area -- is opening the doors to the public to see what Atlanta's top event designers create when seeking to be the best among their peers.
The event takes place on Wednesday, February 3, 2010 at the Thalia N. Carlos Center
2500 Clairmont Rd. NE in Atlanta from 5 pm to 8 pm.
Public admission is $20 for the first guest and $15 for additional guests in the same group. Light appetizers and Beverages will be served, but the real attraction will be the 20 or so design-scapes that will be created by design teams representing Atlanta's top catering professionals, hotels, wedding event designers and their suppliers.
"This is an incredible showcase of talent," Said Walter Nemeth, the Director of Catering at the Georgian Terrace Hotel and the President of the Greater Atlanta Chapter. "It never ceases to amaze me how many new ideas and future trends are seen here first. Anyone even thinking about planning a social event like a wedding or corporate party must see this for themselves."
Local companies and catering, wedding and event professionals participating in this year's Event Design Trends and Cake Competition, include: A Legendary Event Design & Catering, Bold American Events & Catering, Your Event Solution, A Divine Event Catering, The Ritz Carlton Atlanta, Event Rentals Unlimited, Sweet Sensations, and Caryn's Cakes.
"The designers competing in this event represent not only the best in Atlanta, but are also considered among the most innovative and creative in the country," according to Event Chair Jennifer McDonnell, a Certified Meeting Planner herself. "The competitors this year have earned nearly 70 awards combined at previous regional and national competitions."
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Monday, January 11, 2010
Celebrate National Soup Month with simple homemade soups
(ARA) - Many people turn to a comforting bowl of soup to take the bite out of chilly winter days. January is National Soup Month, and what better time to discover just how simple it can be to make sensational homemade soups? Whether serving soup as part of an entertaining menu or an easy weeknight meal, making soup from scratch does not have to require hours in the kitchen.
Shortcuts, like starting with ingredients such as 100% natural Swanson chicken broth, which provides an ideal blend of stock, vegetables, herbs and seasonings, make it easy to create the perfect foundation for every soup recipe.
Here are some quick tips to help you enjoy soup this month and throughout the year:
* Cook up a family favorite during the weekend and save leftovers for school and work lunches or for suppers throughout the week.
* Entertaining? Turn your party into a soup sampler. Ask each guest to bring their favorite soup and serve in cups, ramekins or even shot glasses to encourage people to try all the different varieties.
* Fire up the slow cooker. In the morning, place ingredients into your slow cooker. Let the soup simmer throughout the day and you'll come home to an inviting aroma and a dinner that's ready to enjoy. Add a crusty bread or salad to round out the meal.
Twice-Baked Potato Soup and Savory Vegetable Beef Soup are two soups that can be prepared in under an hour. Both are sure to please friends and family. For more flavorful soup recipes, visit www.SwansonBroth.com and www.CampbellsKitchen.com.
Twice-Baked Potato Soup
Prep: 10 minutes
Cook: 45 minutes
Makes: 8 servings
6 large potatoes
2 tablespoons butter
1 small sweet onion, finely chopped (about 1/2 cup)
5 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified
Organic)
1/4 cup light cream
1 tablespoon chopped fresh chives
Toppers
1. Heat the oven to 425 F. Prick the potatoes with a fork. Bake for 30 minutes or until the potatoes are tender. Remove the potatoes to a bowl and cover the bowl. Let the potatoes stand for 10 minutes. Remove the skin from the potatoes and mash the pulp.
2. Heat the butter in a 3-quart saucepan. Add the onion and cook until it's tender. Stir in the broth and 5 cups potato pulp.
3. Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepan. Stir in the cream and chives and cook for 5 minutes or until the mixture is hot. Season as desired.
4. Spoon 1/4 cup remaining potato pulp into each of 8 serving bowls. Divide the broth mixture among the bowls. Serve with one or more Assorted Toppers.
Assorted Toppers: Cooked crumbled bacon, shredded Cheddar cheese and/or sour cream.
Time-Saving Tip: Microwave the potatoes on HIGH for 10 to 12 minutes or until they're fork-tender.
Serving Suggestion: Serve with endive and sliced pear salad with lemon mustard vinaigrette sprinkled with crumbled blue cheese. For dessert serve chocolate eclairs.
Savory Vegetable Beef Soup
Prep: 10 minutes
Cook: 20 minutes
Makes: 6 servings
1 3/4 cups Swanson Beef Broth (Regular, Lower Sodium or Certified Organic)
2 medium potatoes, cut into cubes
1 cup cubed cooked beef
3 cups V8 100% Vegetable Juice
1 can (about 8 ounces) whole peeled tomato, cut up
1 bag (16 ounces) frozen mixed vegetables
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1. Place the broth and potatoes in a 4-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.
2. Stir the beef, vegetable juice, tomatoes, vegetables, thyme and black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.
Serving Suggestion: Serve with a tossed salad and Ranch salad dressing. For dessert serve dark chocolate cookies with vanilla cream filling.
Courtesy of ARAcontent
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Shortcuts, like starting with ingredients such as 100% natural Swanson chicken broth, which provides an ideal blend of stock, vegetables, herbs and seasonings, make it easy to create the perfect foundation for every soup recipe.
Here are some quick tips to help you enjoy soup this month and throughout the year:
* Cook up a family favorite during the weekend and save leftovers for school and work lunches or for suppers throughout the week.
* Entertaining? Turn your party into a soup sampler. Ask each guest to bring their favorite soup and serve in cups, ramekins or even shot glasses to encourage people to try all the different varieties.
* Fire up the slow cooker. In the morning, place ingredients into your slow cooker. Let the soup simmer throughout the day and you'll come home to an inviting aroma and a dinner that's ready to enjoy. Add a crusty bread or salad to round out the meal.
Twice-Baked Potato Soup and Savory Vegetable Beef Soup are two soups that can be prepared in under an hour. Both are sure to please friends and family. For more flavorful soup recipes, visit www.SwansonBroth.com and www.CampbellsKitchen.com.
Twice-Baked Potato Soup
Prep: 10 minutes
Cook: 45 minutes
Makes: 8 servings
6 large potatoes
2 tablespoons butter
1 small sweet onion, finely chopped (about 1/2 cup)
5 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified
Organic)
1/4 cup light cream
1 tablespoon chopped fresh chives
Toppers
1. Heat the oven to 425 F. Prick the potatoes with a fork. Bake for 30 minutes or until the potatoes are tender. Remove the potatoes to a bowl and cover the bowl. Let the potatoes stand for 10 minutes. Remove the skin from the potatoes and mash the pulp.
2. Heat the butter in a 3-quart saucepan. Add the onion and cook until it's tender. Stir in the broth and 5 cups potato pulp.
3. Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepan. Stir in the cream and chives and cook for 5 minutes or until the mixture is hot. Season as desired.
4. Spoon 1/4 cup remaining potato pulp into each of 8 serving bowls. Divide the broth mixture among the bowls. Serve with one or more Assorted Toppers.
Assorted Toppers: Cooked crumbled bacon, shredded Cheddar cheese and/or sour cream.
Time-Saving Tip: Microwave the potatoes on HIGH for 10 to 12 minutes or until they're fork-tender.
Serving Suggestion: Serve with endive and sliced pear salad with lemon mustard vinaigrette sprinkled with crumbled blue cheese. For dessert serve chocolate eclairs.
Savory Vegetable Beef Soup
Prep: 10 minutes
Cook: 20 minutes
Makes: 6 servings
1 3/4 cups Swanson Beef Broth (Regular, Lower Sodium or Certified Organic)
2 medium potatoes, cut into cubes
1 cup cubed cooked beef
3 cups V8 100% Vegetable Juice
1 can (about 8 ounces) whole peeled tomato, cut up
1 bag (16 ounces) frozen mixed vegetables
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1. Place the broth and potatoes in a 4-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.
2. Stir the beef, vegetable juice, tomatoes, vegetables, thyme and black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.
Serving Suggestion: Serve with a tossed salad and Ranch salad dressing. For dessert serve dark chocolate cookies with vanilla cream filling.
Courtesy of ARAcontent
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Wednesday, December 30, 2009
The lean protein that can help save you from the holiday spread in 2010
(ARA) - If feasting on holiday spreads has left your waistline experiencing some spreading of its own, you may feel more committed than ever to keeping that New Year's resolution to live a healthier lifestyle. And you're probably looking for ways to make it as easy as possible.
You're not alone in wanting to do something for your health. More than half of Los Angeleans - generally perceived to be some of the healthiest people in America - want to lose between 10 and 50 pounds in 2010, according to a recent survey by Kelton Research, conducted on behalf of Jennie-O Turkey Store. Making changes that are good for your health seems to be on everyone's mind.
The turn of a new year is a great time to make some good-for-you changes like exercising more, getting better sleep and managing stress. It's actually simple - although not always easy - to keep your positive resolutions. Here's some practical advice:
When it comes to exercise, be sure to set realistic goals for yourself and remember that even the smallest incremental step is an improvement. For example, don't require yourself to begin jogging five miles every morning right away, especially if you've been pretty sedentary until now. Instead, start out with simple steps like taking the stairs instead of the elevator, parking at the far end of the lot, and spending at least 10 minutes of your lunch hour taking a brisk walk instead of surfing the Internet.
Commit to getting better sleep by giving up just one half hour of television a night. Instead of staying up for late shows, hit the sack 30 minutes earlier and you'll be amazed at how much better you'll feel in a short time. Realize that managing stress is also an important part of your overall health goals. Explore techniques that have proven to work for others - from yoga to running to reading - and find what's right for you. Engage in some stress-relieving activity every day, even if it's something as simple as walking your dog or playing with the cat.
But without improving your diet as well, any resolution to improve your health will fall short of success. When it comes to eating better, replacing higher fat meats like beef with lean protein like turkey is an easy, flavorful way to improve your diet without making yourself feel deprived. "Ground turkey is especially versatile and, with a few simple tweaks, can replace higher fat ground beef in virtually any recipe," notes Devin Alexander, host of Discovery Health's program "Healthy Decadence with Devin Alexander," and author of "The Biggest Loser Cookbook." "Turkey is a lean protein that easily replaces beef to create fulfilling, full flavor dishes. Adding turkey to your diet can help you reduce fat without feeling like you're giving anything up. You can still have that burger with all the fixins - just make it a turkey burger!"
For those watching what they eat, turkey is a satisfying, lighter dish. In fact, 40 percent of those polled in the Kelton survey say turkey is a lean meat that has helped them with their weight-loss efforts. Advantages of cooking with ground turkey include:
* Turkey is naturally leaner than beef while still packing in the protein.
* The delicate flavor of turkey will not overpower any dish you use it in.
* Turkey can be a more satisfying alternative than non-meat protein substitutes like tofu.
* In many cases, turkey products cost less than other proteins.
Jennie-O Turkey Store has partnered with Chef Alexander to share special, signature recipes that help you create lean, healthy meals that are full of flavor. These nutritious recipes are part of Jennie-O Turkey Store's "30 Days/30 Ways" program, which offers hundreds of recipes with turkey that will help improve your diet.
Here is a sample of one of the "30 Days/30 Ways" turkey recipes you'll find on www.Jennie-O.com:
Turkey Enchilada Soup
Ingredients:
Olive oil spray
1 package (20 ounces) Jennie-O extra lean ground turkey breast
1/2 cup finely chopped sweet onion
1 tablespoon minced fresh garlic
1 tablespoon salt-free Mexican or Southwest seasoning
1-1/4 cups uncooked instant brown rice
6 cups low-sodium chicken broth (no more than 100 mg sodium per cup)
2 cups mild red enchilada sauce
14-1/2 ounce can, no salt-added, diced tomatoes in juice
1/2 cup plus 2 tablespoons chipotle queso (all-natural, if possible; salsa con queso will work as a second option)
1-1/2 cups rinsed and drained, 50 percent less-sodium black beans
6 lime wedges, divided
6 teaspoons finely chopped fresh cilantro, divided
24 baked tortilla chips, divided
Directions:
Place a large nonstick soup pot over medium-high heat. Lightly mist the pot with olive oil spray and add the turkey, onion and garlic. Sprinkle the Mexican seasoning over the turkey mixture, then cook the mixture, breaking the turkey into large chunks as it cooks, until no longer pink, about five to seven minutes. Add the rice, broth, enchilada sauce, and tomatoes. Turn the heat to high, cover the soup and bring it to a boil. When the soup reaches a boil, reduce the heat to medium-low. Simmer it for 20 minutes, or until the rice is completely cooked.
Stir in the cheese sauce. Continue cooking for an additional 20 minutes, uncovered, or until the soup begins to thicken slightly. Stir in the black beans and continue cooking until they are just warmed through.
Divide the soup among six serving bowls (about 2 cups per bowl). Squeeze the juice of one lime wedge over each bowl, then top each bowl with 1 teaspoon of the cilantro. Using your hands, break four chips over each bowl of soup. Serve immediately.
Makes six 2-cup servings. Each serving has 340 calories, 31 g protein, 40 g carbohydrates, 7 g fat, trace amounts of saturated fat, 38 mg cholesterol, 5 g fiber, 787 mg sodium.
Courtesy of ARAcontent
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You're not alone in wanting to do something for your health. More than half of Los Angeleans - generally perceived to be some of the healthiest people in America - want to lose between 10 and 50 pounds in 2010, according to a recent survey by Kelton Research, conducted on behalf of Jennie-O Turkey Store. Making changes that are good for your health seems to be on everyone's mind.
The turn of a new year is a great time to make some good-for-you changes like exercising more, getting better sleep and managing stress. It's actually simple - although not always easy - to keep your positive resolutions. Here's some practical advice:
When it comes to exercise, be sure to set realistic goals for yourself and remember that even the smallest incremental step is an improvement. For example, don't require yourself to begin jogging five miles every morning right away, especially if you've been pretty sedentary until now. Instead, start out with simple steps like taking the stairs instead of the elevator, parking at the far end of the lot, and spending at least 10 minutes of your lunch hour taking a brisk walk instead of surfing the Internet.
Commit to getting better sleep by giving up just one half hour of television a night. Instead of staying up for late shows, hit the sack 30 minutes earlier and you'll be amazed at how much better you'll feel in a short time. Realize that managing stress is also an important part of your overall health goals. Explore techniques that have proven to work for others - from yoga to running to reading - and find what's right for you. Engage in some stress-relieving activity every day, even if it's something as simple as walking your dog or playing with the cat.
But without improving your diet as well, any resolution to improve your health will fall short of success. When it comes to eating better, replacing higher fat meats like beef with lean protein like turkey is an easy, flavorful way to improve your diet without making yourself feel deprived. "Ground turkey is especially versatile and, with a few simple tweaks, can replace higher fat ground beef in virtually any recipe," notes Devin Alexander, host of Discovery Health's program "Healthy Decadence with Devin Alexander," and author of "The Biggest Loser Cookbook." "Turkey is a lean protein that easily replaces beef to create fulfilling, full flavor dishes. Adding turkey to your diet can help you reduce fat without feeling like you're giving anything up. You can still have that burger with all the fixins - just make it a turkey burger!"
For those watching what they eat, turkey is a satisfying, lighter dish. In fact, 40 percent of those polled in the Kelton survey say turkey is a lean meat that has helped them with their weight-loss efforts. Advantages of cooking with ground turkey include:
* Turkey is naturally leaner than beef while still packing in the protein.
* The delicate flavor of turkey will not overpower any dish you use it in.
* Turkey can be a more satisfying alternative than non-meat protein substitutes like tofu.
* In many cases, turkey products cost less than other proteins.
Jennie-O Turkey Store has partnered with Chef Alexander to share special, signature recipes that help you create lean, healthy meals that are full of flavor. These nutritious recipes are part of Jennie-O Turkey Store's "30 Days/30 Ways" program, which offers hundreds of recipes with turkey that will help improve your diet.
Here is a sample of one of the "30 Days/30 Ways" turkey recipes you'll find on www.Jennie-O.com:
Turkey Enchilada Soup
Ingredients:
Olive oil spray
1 package (20 ounces) Jennie-O extra lean ground turkey breast
1/2 cup finely chopped sweet onion
1 tablespoon minced fresh garlic
1 tablespoon salt-free Mexican or Southwest seasoning
1-1/4 cups uncooked instant brown rice
6 cups low-sodium chicken broth (no more than 100 mg sodium per cup)
2 cups mild red enchilada sauce
14-1/2 ounce can, no salt-added, diced tomatoes in juice
1/2 cup plus 2 tablespoons chipotle queso (all-natural, if possible; salsa con queso will work as a second option)
1-1/2 cups rinsed and drained, 50 percent less-sodium black beans
6 lime wedges, divided
6 teaspoons finely chopped fresh cilantro, divided
24 baked tortilla chips, divided
Directions:
Place a large nonstick soup pot over medium-high heat. Lightly mist the pot with olive oil spray and add the turkey, onion and garlic. Sprinkle the Mexican seasoning over the turkey mixture, then cook the mixture, breaking the turkey into large chunks as it cooks, until no longer pink, about five to seven minutes. Add the rice, broth, enchilada sauce, and tomatoes. Turn the heat to high, cover the soup and bring it to a boil. When the soup reaches a boil, reduce the heat to medium-low. Simmer it for 20 minutes, or until the rice is completely cooked.
Stir in the cheese sauce. Continue cooking for an additional 20 minutes, uncovered, or until the soup begins to thicken slightly. Stir in the black beans and continue cooking until they are just warmed through.
Divide the soup among six serving bowls (about 2 cups per bowl). Squeeze the juice of one lime wedge over each bowl, then top each bowl with 1 teaspoon of the cilantro. Using your hands, break four chips over each bowl of soup. Serve immediately.
Makes six 2-cup servings. Each serving has 340 calories, 31 g protein, 40 g carbohydrates, 7 g fat, trace amounts of saturated fat, 38 mg cholesterol, 5 g fiber, 787 mg sodium.
Courtesy of ARAcontent
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Tuesday, December 29, 2009
Be party smart - simple rules to avoid calories
(ARA) - With the abundance of parties this time of year - from the holidays to Mardi Gras - it can be easy to over-indulge and see the result in your waistline. Even so, it's possible to enjoy party favorites with the right approach.
Mitzi Dulan, registered dietician, author and nutritionist for NFL and Major League Baseball teams, offers a party game plan everyone can follow that emphasizes moderation, avoiding hunger extremes and eating real foods like avocado, shrimp and all-natural honey.
"Some people think they cannot enjoy the food at parties and maintain their figure," Dulan says. "This isn't true. I encourage people to eat the foods they love, but do so in moderation. It is easy to over-eat at parties, which is why I created this guide to avoid extra calories."
Mitzi Dulan's party game plan includes obeying five simple rules:
1. Portions, portions, portions: The No. 1 rule of the party game plan is one of the easiest steps, yet most often violated. Eat foods in smaller amounts. It's when you go back for seconds and thirds that the pounds accumulate. The first bites are always the tastiest anyway.
2. Avoid the chemistry test: Xanthan Gum. Sodium Alginate. Erythorbic Acid. What may seem like questions on an annoying high school science quiz are actual ingredients found in party dips, marinades and appetizers. Stick to foods with short ingredient lists like chicken, vegetables and cheese.
3. Drink in moderation: Alcoholic beverages are full of empty calories. If you drink, stick to light beers and avoid sugary beverages like margaritas.
4. Bring an appetizer: Hosts and hostesses will not mind - some may even find it helpful - if you bring your own appetizer. This will ensure there are smart alternatives at the party. Dulan has designed several recipes with this idea in mind including Honey Guacamole and Honey Glazed Shrimp.
5. Steer clear of extremes: Don't come to a party ravenous or leave stuffed; stay somewhere in the middle. Have a snack or appetizer before the party, like a Chicken Lettuce Wrap, to curb hunger. At the party, stop eating before you feel full or sick. Eat until satisfied, regardless of how much food is left on your plate.
The following recipes, created by Dulan for the National Honey Board, are all designed with the party game plan in mind. For more recipes, visit honey.com.
Honey Guacamole
Makes eight servings
Ingredients:
2 ripe avocados, peeled, pitted and mashed
1 tablespoon lemon juice
1 tablespoon honey
1/4 cup fresh cilantro, finely chopped
Sea salt
Directions:
Mash avocados. Stir in lemon juice, honey and cilantro. Add sea salt to taste. Serve immediately with multigrain tortilla chips.
Nutrition facts: 80 calories, one gram of protein, six grams of carbohydrates, seven grams of fat.
Honey Glazed Shrimp
Makes eight servings
Ingredients:
2 tablespoons reduced sodium soy sauce
1/3 cup honey
1/4 cup lemon juice
2 pounds shrimp, peeled and deveined
Directions:
Mix together soy sauce, honey and lemon juice in a small bowl. Brush shrimp with half of the glaze and set aside remaining glaze. Grill shrimp over medium-high heat for about three minutes on each side or until pink. Remove from grill and baste with remaining glaze.
Nutrition facts: 168 calories, 23 grams of protein, 14 grams of carbohydrates, two grams of fat.
Chicken Lettuce Wraps
Makes 12 servings
Ingredients:
1 tablespoon walnut oil
1 1/4 pounds skinless, boneless chicken breast, cut into bite size pieces
2 tablespoons rice wine vinegar
2 tablespoons reduced sodium soy sauce
2 tablespoons honey
1 cup shredded carrots
1/3 cup sliced almonds
12 leaves of Boston Bibb or butter lettuce leaves
Directions:
Rinse whole lettuce leaves and pat dry. Add 2 teaspoons oil to a large skillet over medium heat, then sautee the chicken until cooked thoroughly, about seven to 10 minutes. In a medium bowl, whisk together remaining oil, rice wine vinegar, soy sauce and honey until thoroughly mixed. Add chicken, carrots and almonds. To serve, allow guests to scoop chicken mixture onto a lettuce leaf. Wrap the lettuce around the meat like a burrito.
Nutrition facts: 120 calories, 16 grams of protein, five grams of carbohydrates, four grams of fat.
Courtesy of ARAcontent
-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
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Follow us on Twitter: @GAFrontPage
Mitzi Dulan, registered dietician, author and nutritionist for NFL and Major League Baseball teams, offers a party game plan everyone can follow that emphasizes moderation, avoiding hunger extremes and eating real foods like avocado, shrimp and all-natural honey.
"Some people think they cannot enjoy the food at parties and maintain their figure," Dulan says. "This isn't true. I encourage people to eat the foods they love, but do so in moderation. It is easy to over-eat at parties, which is why I created this guide to avoid extra calories."
Mitzi Dulan's party game plan includes obeying five simple rules:
1. Portions, portions, portions: The No. 1 rule of the party game plan is one of the easiest steps, yet most often violated. Eat foods in smaller amounts. It's when you go back for seconds and thirds that the pounds accumulate. The first bites are always the tastiest anyway.
2. Avoid the chemistry test: Xanthan Gum. Sodium Alginate. Erythorbic Acid. What may seem like questions on an annoying high school science quiz are actual ingredients found in party dips, marinades and appetizers. Stick to foods with short ingredient lists like chicken, vegetables and cheese.
3. Drink in moderation: Alcoholic beverages are full of empty calories. If you drink, stick to light beers and avoid sugary beverages like margaritas.
4. Bring an appetizer: Hosts and hostesses will not mind - some may even find it helpful - if you bring your own appetizer. This will ensure there are smart alternatives at the party. Dulan has designed several recipes with this idea in mind including Honey Guacamole and Honey Glazed Shrimp.
5. Steer clear of extremes: Don't come to a party ravenous or leave stuffed; stay somewhere in the middle. Have a snack or appetizer before the party, like a Chicken Lettuce Wrap, to curb hunger. At the party, stop eating before you feel full or sick. Eat until satisfied, regardless of how much food is left on your plate.
The following recipes, created by Dulan for the National Honey Board, are all designed with the party game plan in mind. For more recipes, visit honey.com.
Honey Guacamole
Makes eight servings
Ingredients:
2 ripe avocados, peeled, pitted and mashed
1 tablespoon lemon juice
1 tablespoon honey
1/4 cup fresh cilantro, finely chopped
Sea salt
Directions:
Mash avocados. Stir in lemon juice, honey and cilantro. Add sea salt to taste. Serve immediately with multigrain tortilla chips.
Nutrition facts: 80 calories, one gram of protein, six grams of carbohydrates, seven grams of fat.
Honey Glazed Shrimp
Makes eight servings
Ingredients:
2 tablespoons reduced sodium soy sauce
1/3 cup honey
1/4 cup lemon juice
2 pounds shrimp, peeled and deveined
Directions:
Mix together soy sauce, honey and lemon juice in a small bowl. Brush shrimp with half of the glaze and set aside remaining glaze. Grill shrimp over medium-high heat for about three minutes on each side or until pink. Remove from grill and baste with remaining glaze.
Nutrition facts: 168 calories, 23 grams of protein, 14 grams of carbohydrates, two grams of fat.
Chicken Lettuce Wraps
Makes 12 servings
Ingredients:
1 tablespoon walnut oil
1 1/4 pounds skinless, boneless chicken breast, cut into bite size pieces
2 tablespoons rice wine vinegar
2 tablespoons reduced sodium soy sauce
2 tablespoons honey
1 cup shredded carrots
1/3 cup sliced almonds
12 leaves of Boston Bibb or butter lettuce leaves
Directions:
Rinse whole lettuce leaves and pat dry. Add 2 teaspoons oil to a large skillet over medium heat, then sautee the chicken until cooked thoroughly, about seven to 10 minutes. In a medium bowl, whisk together remaining oil, rice wine vinegar, soy sauce and honey until thoroughly mixed. Add chicken, carrots and almonds. To serve, allow guests to scoop chicken mixture onto a lettuce leaf. Wrap the lettuce around the meat like a burrito.
Nutrition facts: 120 calories, 16 grams of protein, five grams of carbohydrates, four grams of fat.
Courtesy of ARAcontent
-----
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Monday, December 28, 2009
Healthy Cooking Made Easy
(NAPSI)-Eating healthy doesn't have to be bland or boring.
To add fun and nutrition to your plate, just brush up on some simple French such as "en papillote," a method of cooking where food is wrapped in a packet made from parchment paper. Because you're cooking right on the parchment paper, there is no need to add any extra grease. En papillote allows food to steam in its own juices, capturing flavor and nutrients. Plus, cleanup is a breeze.
Surprisingly simple, en papillote is an easy way to keep fish from drying out and vegetables perfectly cooked. What's more, you can serve the parchment packets right out of the oven for an elegant and aromatic table presentation.
Try this easy, delicious salmon recipe and visit www.reynoldsparchment.com for more recipes and step-by-step instructions for en papillote cooking.
Salmon en Papillote
Serves 4
Reynolds Parchment Paper
1 tsp. tarragon leaves
2 cloves garlic, minced
1 tsp. grated lemon peel
½ tsp. seasoned salt
¼ tsp. pepper
1 pound fresh asparagus
4 salmon fillets (4 to 6 oz. each)
4 lemon slices
Preheat oven to 400°F.
Mix tarragon, garlic, lemon peel, seasoned salt and pepper in a small bowl.
Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Unfold.
Place ¼ of asparagus evenly on ½ of each sheet near crease. Place salmon fillet on top of asparagus. Spread each fillet with ¼ of herb mixture. Top each fillet with a lemon slice. Drizzle ¼ tsp. olive oil over fish, if desired, for more intense flavor.
Fold over other half of sheet to enclose ingredients. Starting at top corner, make small overlapping folds down entire length of packet to seal edges together. Twist the last fold several times to make a tight seal. Repeat to make 4 packets. Place parchment packets on a large cookie sheet.
Bake 18 to 20 minutes. Place packets on plates. Carefully cut an X in top of each packet to allow steam to escape. Serve immediately.
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www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
To add fun and nutrition to your plate, just brush up on some simple French such as "en papillote," a method of cooking where food is wrapped in a packet made from parchment paper. Because you're cooking right on the parchment paper, there is no need to add any extra grease. En papillote allows food to steam in its own juices, capturing flavor and nutrients. Plus, cleanup is a breeze.
Surprisingly simple, en papillote is an easy way to keep fish from drying out and vegetables perfectly cooked. What's more, you can serve the parchment packets right out of the oven for an elegant and aromatic table presentation.
Try this easy, delicious salmon recipe and visit www.reynoldsparchment.com for more recipes and step-by-step instructions for en papillote cooking.
Salmon en Papillote
Serves 4
Reynolds Parchment Paper
1 tsp. tarragon leaves
2 cloves garlic, minced
1 tsp. grated lemon peel
½ tsp. seasoned salt
¼ tsp. pepper
1 pound fresh asparagus
4 salmon fillets (4 to 6 oz. each)
4 lemon slices
Preheat oven to 400°F.
Mix tarragon, garlic, lemon peel, seasoned salt and pepper in a small bowl.
Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Unfold.
Place ¼ of asparagus evenly on ½ of each sheet near crease. Place salmon fillet on top of asparagus. Spread each fillet with ¼ of herb mixture. Top each fillet with a lemon slice. Drizzle ¼ tsp. olive oil over fish, if desired, for more intense flavor.
Fold over other half of sheet to enclose ingredients. Starting at top corner, make small overlapping folds down entire length of packet to seal edges together. Twist the last fold several times to make a tight seal. Repeat to make 4 packets. Place parchment packets on a large cookie sheet.
Bake 18 to 20 minutes. Place packets on plates. Carefully cut an X in top of each packet to allow steam to escape. Serve immediately.
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