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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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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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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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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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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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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Chick-fil-A Brings Back Peach Milkshake for Spring

PRNewswire/  Last summer, Chick-fil-A® offered a peach-flavored milkshake for a limited time that proved to be wildly popular among customers. Starting today, the chain is bringing the Peach Milkshake back as a limited-time flavor through June 26 at the chain's mall and stand-alone restaurants nationwide.

The Peach Milkshake is made with real peaches and, as with the chain's year-round milkshake flavors, is hand-spun with Chick-fil-A's popular "home-style" Icedream® and topped with light whipped cream and a maraschino cherry. Milkshakes are offered in 14 oz. or 20 oz. cups and priced at $2.55 and $2.95, respectively (at most locations).

Since Chick-fil-A first introduced its line of Hand-Spun Milkshakes in May 2006, the desserts have quickly become one of the most popular products on the menu.

"We continue to build upon the overall success of our Hand-Spun Milkshakes by creating limited-time flavors as a way to celebrate special times of the year," said Woody Faulk, Chick-fil-A's vice president of brand strategy and design, who oversees the chain's menu strategy. "Our previous limited-time flavors have helped maintain interest in our milkshake line among existing customers and also have helped us win new customers who were not aware of Chick-fil-A's Milkshakes. The peach flavor in particular was a tremendous hit with customers last year, so we are excited to bring the flavor again. We have a feeling we will be making a lot of customers happy!"
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Good Food, Good Drink? Think Again

(ISNS) -- In the kitchens of some of the nation's finest restaurants, top chefs design menus that pair expensive entrees with fine wines, inexorably linking good food with good drink. But according to a new study released this week, the connection between food and alcohol may be much less wholesome outside the halls of haute cuisine.

A team of researchers from several federal agencies have discovered that people who consume alcohol tend to eat differently -- and not necessarily to their own benefit.

"We found that people who drank more had poorer diets than people who drank less," said nutritionist Rosalind Breslow, who conducted the study for the National Institute on Alcohol Abuse and Alcoholism along with researchers at the Department of Agriculture and the National Cancer Institute.

The study, to be published next month in the Journal of the American Dietetic Association, looked at a massive, multiyear survey of nearly 16,000 U.S. adults who were asked detailed questions about their previous day's diet. The surveys were extensive enough for the researchers to be able to determine the nutritional value of the meals the people ate and relate this to their alcohol consumption.

For reasons that the researchers do not completely understand, men who drank more than other men ate fewer meals containing whole grains or fruit. The study also showed that women who drink any amount also consumed more calories overall, and it found that the more people drank, the more fats and sugars they included in their diets.

Standard basic guidelines on nutrition generally outline the importance of a balanced diet, including foods like whole grains and fruits, and they recommend that people should limit their intake of dietary sugars and fat.

Experts said the link between heavy drinking and poor dietary choices is significant because it may help scientists to better understand the connection between food, alcohol, and health.

"This finding raises questions about whether the combination of alcohol misuse and poor diet might interact to further increase health risks," said Kenneth R. Warren, acting director of the National Institute on Alcohol Abuse and Alcoholism, in a statement released on March 25.

Heavy drinking and poor diet are already both independently associated with heart disease, cancer, and chronic health problems. Understanding how drinking and diet in combination affect human health may allow federal agencies to modify nutritional guidelines accordingly.
By Jason Socrates Bardi
Inside Science News Service 
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Campbell's Healthy Choice Soups... update

A while back I wrote a piece about my thoughts on Campbell's Healthy Choice Clam Chowder soup. If you read it, you know I didn't have anything good to share. I thought the can was bad, as in spoiled. I received a lot of comments from readers agreeing with my assessment.

I've been sick and have been poor-poor-pitiful me-ing it for a little over two weeks now. After I finally started feeling like eating again I craved Campbell's Tomato Soup. I love their tomato soup with saltine crackers and cheese. My second favorite is mushroom soup with added broccoli and, again, cheese. Swiss or sharp cheddar in either is mmmm-mmmm perfect.

My wonderful hubby made a surprise run to the store and brought home two cans of each for me, plus some saltines and extra-sharp cheddar cheese. I was sooo looking forward to eating something solid, something I craved, until I noticed that he'd picked up Healthy Choice soups. He saw the look of dismay on my face, which I wasn't quick enough to hide unfortunately.

I hadn't tried the Healthy Choice tomato or mushroom soup. I figured what the heck, it couldn't be that bad. It's tomato after all. And I had enough of the "bad for you" cheese to cover the taste.

Wrong. It was horrible. I tried doctoring it up a bit, but you know I was craving real Campbell's tomato soup, not the kind that has all the taste, salt, and sugar removed.

I let my husband try it before I started adding stuff. The look on his face was priceless --- major "ugghhhly". He tried it again after I added a few things to it, made another face, and asked if I was going to attempt to eat the stuff. I said I hated to waste it and so would eat it. He looked at the bowl, looked at me, then dumped it down the garbage disposal.

The next day he took the remaining cans back to the store and exchanged them for the real deal. I had to tell him where to look to find them as most stores have huge displays with all the higher priced "healthy" stuff at eye level and they hide the good stuff on the bottom shelves. I think it's because they have to keep cases of the real soups so they need heavy duty shelves... plus Campbell's and others are trying to sell the higher priced soups so they want to make them enticing. Unfortunately there's nothing enticing about the prices or the taste in my humble opinion.

The lady who exchanged the soups for my husband commented that he wasn't the first to return the soups. They both joked about how they took all the good stuff out and charged more.

Once he returned from the store I happily ate a bowl of the new real soup... new because they've switched to sea salt to lower the sodium. I'm not sure whether it's just my taste buds 'cause I'm still on the mend or whether the changes they made to the "non-healthy choice" soup modified the taste somehow, but it still didn't quite taste like the soup I've enjoyed my entire life. I'm going to wait until I'm 100% better to have another bowl. I can live with the slight difference though, if it exists. I'll let you know when I eat my next bowl in complete good health.

Yesterday he stopped by the store and picked up four more cans of REAL Campbell's soup for me. Now I'm set for a while.
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Here's the blog post from our old food blog (County Cuisine):

Campbell's Chunky Healthy Request New England Clam Chowder... m' m' bad...

I love New England Clam Chowder. Being on a perpetual low-fat, low sodium diet I was very happy to run across Campbell's Chunky Healthy Request New England Chowder. Until I got home and took a bite.

It is 97% fat free and has 45% less sodium, which is a good thing. However, either the can I purchased is getting ready to be on the recall list, or it simply tastes bad.

I tried a bite and grimaced. Knowing Campbell's soups I thought it must be MY taste buds. I sipped some water and tried again. Then I tossed the bowl down the disposal.

I can't begin to describe the taste. It was not good. I drank some soda to get the taste out of my mouth it was that horrible.

I know not to expect a taste that matches the 'real deal' which has so many calories just looking at it adds inches to my hips. But I did think it would be palatable. Especially since I've had other Healthy Request soups and thought they were great.

My suggestion if you're craving New England style clam chowder? Make it yourself and cut whatever corners you can or eat a smaller portion of the regular clam chowder.

Lemon Chalet Crème Girl Scout Cookie is safe!

Product is safe to eat, while some of the cookies may have an “off smell or taste”

Girl Scouts of Greater Atlanta has received telephone calls from some consumers of the Girl Scout Lemon Chalet Crème Cookie, reporting that there is an “off taste and smell”. “Product sampling was conducted and determined that although the cookies are safe to eat, certain lots contain oils that may be breaking down, which can result in an ‘off taste and smell’ and are not up to our quality standards,” says Don Davis, Vice President and General Manager of Little Brownie Bakers in Louisville, KY. No other Girl Scout Cookie varieties in the Girl Scout Cookie product line are affected by this quality withdrawal.

Fortunately, this is a taste issue, not a public safety issue. Girl Scout Lemon Chalet Crème Cookies are SAFE to eat; they may have an unpleasant odor from certain oils used to make the cookies. To maintain quality of the iconic brand of Girl Scout Cookies, LBB is choosing to proceed with a Quality Withdrawal and Product Replacement. “We apologize for any inconvenience this has caused to those who have supported Girl Scouts of Greater Atlanta through the purchase of Lemon Chalet Crème Cookies,” says Gary Key, Vice President of Development, Marketing and Communication. “We have set up a customer hotline at 770.702.9135 to assist customers with replacement of the cookies with their choice of flavors.” This situation affects only 6.5% of Lemon Chalet Crème Cookies baked for the nation-wide 2010 Girl Scout Cookie Program. For more information, please visit our web site, www.gsgatl.org. In addition, consumers can visit the Little Brownie Baker website to obtain a Kellogg product coupon refund.

Of the affected 15 lots, 8 were shipped to our area: 7455882; 7455883; 7458522; 7457661; 7458521; 7459401; 7456741 and 7459403. The lot codes are printed directly on the bottom flap of the box of cookies.
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